Return to versatile everyday favorites, with plant-based recipes to enjoy throughout the year.
Golden sesame-coated tofu, rice noodles and a crisp cabbage slaw bring a lively mix of textures to the bowl. Creamy almond butter sauce, lime and ginger tie everything together for a colorful, satisfying meal.
Paper-thin fennel and crisp apples meet a bright lemon-orange vinaigrette in this refreshing slaw. A little Dijon brings the dressing together, while fennel fronds and optional toasted nuts or seeds add a lovely finish.
Cooked chickpeas and sunflower seeds make herby baked falafel with a tender center and golden edges. Parsley, cilantro, cumin and lemon keep the flavor lively, ready for bowls, pita or a generous snack plate.
Lentils, finely grated carrot and fresh herbs make tender, savory patties with golden edges. A flaxseed binder helps them hold together, and a short chill makes them easier to turn for bowls, wraps or a relaxed lunch.
Garlic, thyme and oregano give golden baked tofu a generous savory flavor. The edges become lightly crisp while the center stays tender, ready for grain bowls, wraps, salads or a simple vegetable supper.
Tender pasta, zucchini, mushrooms and cherry tomatoes come together in an Italian-herb cream sauce beneath a golden vegan cheese topping. Prepare it ahead for a welcoming weeknight supper or portion it for easy lunches.
Tart-sweet cherries, mellow vanilla and little pieces of almond and cashew make these chewy date bars a welcome companion to tea. No oven is needed: process, press firmly and chill, with practical tips for soft dates, a mixture that holds together and neat slices to keep in the refrigerator or freezer.
Leafy greens, colorful vegetables, juicy fruit, avocado and seeds come together with cooked, cooled quinoa and a bright citrus tahini dressing.
Chickpea spaghetti meets juicy tomatoes, savory shiitake mushrooms and tender-crisp asparagus, with garlic, basil and lemon zest for an easy supper for two.
Roasted tomatoes, cashew butter and coconut milk make a warmly spiced curry with chickpeas, carrots, green beans and spinach, finished with lemon.