Return to versatile everyday favorites, with plant-based recipes to enjoy throughout the year.
Rich dark chocolate and bright cherries meet in a softly set mousse, lightened with whipped aquafaba and a little coconut cream. Spoon it into small glasses and let the cherries bring their lovely tart edge to each chocolate-rich bite.
Slippery sweet potato glass noodles catch a ginger-sesame sauce among shiitake mushrooms, carrot, zucchini and spinach. The noodles stay pleasantly chewy while the vegetables bring color and texture.
Carrots, peas, corn and zucchini cook quickly in a glossy maple-tamari sauce. A little rice vinegar and toasted sesame oil make the sweet vegetables taste lively and savory.
Peas, corn and edamame make colorful baked patties held together with oats, quinoa and flax. A creamy chickpea sauce brings tomato, mustard and a little chile to every bite.
Golden sweet potato cubes share a skillet with zucchini, cherry tomatoes and tender greens. Smoked paprika, cumin and lemon bring the savory edges forward, with cool avocado to finish.
Fresh carrots and orange juice blend with avocado into a cool, silky soup. Ginger and lemon lift the sweetness, while chopped herbs, scallions and sesame give the bowls a fresh finish.
Basmati rice cooks in coconut milk with turmeric, then rests before a bright finish of lime juice. The grains are rich and gently fragrant, ready to sit beside a curry, beans or vegetables.
Stale ciabatta softens into a thick tomato-and-basil soup, with sliced garlic and olive oil lending a fragrant, savory warmth. This vegan adaptation keeps the bread-thickened character of Tuscan pappa al pomodoro.
Finely shaved Brussels sprouts and crisp green apple meet a creamy lemon-Dijon cashew dressing. A short rest softens the leaves while sunflower seeds keep each forkful lively.
Roasted eggplant layers with a peppery tomato sauce and lemony cashew cream beneath a golden breadcrumb crust. Let the bake rest before serving so the soft layers settle together.