Gather outside with summer recipes and year-round favorites full of color and abundance.
A warm bowl of mashed sweet potatoes brings soft color and gentle spice to everyday suppers and gatherings alike. Coconut milk, vegan butter and a little maple make it creamy and fragrant, with useful tips for draining, making ahead and reheating, plus optional pecans for a welcome bit of crunch.
Crispy double-coated oyster mushrooms served with a fiery Chinese-inspired chile sauce layered with garlic, ginger, tomato paste, coconut aminos, rice vinegar and Sichuan peppercorns.
A generous Mexican-inspired whole-food vegan bowl with citrus-herb rice, smoky black beans, roasted sweet potatoes, crisp vegetables, chunky guacamole, cilantro-lime cashew crema and a smoky chipotle mayo-style sauce.
Bakery-style vegan gluten-free blueberry muffins layered with roasted, fresh and puréed blueberries, lemon, basil-infused vegan buttermilk, crunchy pecan streusel and a maple-lemon glaze.
Soft, flexible vegan gluten-free wraps made from soaked red lentils, fresh water and sea salt, with a neutral flavor that works across savory and sweet-leaning fillings.
Tender baked chickpea-quinoa meatballs with zucchini, spinach and warm spices, finished in a glossy maple ginger-tamari glaze with a bright lemon edge.
A generous slow-cooker chickpea tagine with tender vegetables, apricots, golden raisins and warm Moroccan-inspired spices, finished with fresh herbs and lemon.
Tender gluten-free sponge, vivid orange jelly and softly set dark chocolate make these little vegan Jaffa cakes a joyful addition to a tea tray. Follow the useful resting, setting and coating cues, prepare the layers in a comfortable order, then share a plate with tea, coffee or fresh fruit.
A slow, deeply savory vegan lentil-mushroom ragù tossed with broad pappardelle or the pasta of your choice.
Crisp, deeply savory vegan birria-inspired tacos with chile-roasted jackfruit, browned king oyster mushrooms and a warm, lime-bright dipping consomé.