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Whole carrots roasted buried in salt until they collapse to a silky, translucent texture, then peeled, sliced on a long diagonal and steeped in smoke, oil and vinegar. The salt crust does the work: it seasons and dehydrates at once.

Chia seeds left to swell in vanilla-sweetened plant milk until thick and spoonable, layered with crushed berries. Five minutes of work the night before.

Five minutes, one blender, no cooking. Ripe avocado and cocoa whipped into a mousse so dark and silky nobody will guess the base. Chill it and it sets like the real thing.

Short-grain rice simmered slowly in coconut milk until it collapses into something thick, creamy and barely sweet, scented with cinnamon and vanilla.

Strawberries crushed into lemonade with a handful of basil. The basil sounds odd and is the entire reason to make it.

Crisp cubes of tofu in a sun-dried tomato cream sauce that tastes like it took an hour. It takes half of one, and that is the reason people keep making it.

A hearty one-skillet breakfast: sweet potato diced small and browned until tender, then folded through smoky paprika, cumin and black beans. High-fiber, high-protein, and it holds you well into the afternoon.

Smoky, garlicky and the color of terracotta. Five minutes of work that makes fries, burgers and roast vegetables taste like somebody planned ahead.

Thick, dark and sweet, with molasses behind it and enough vinegar to keep it from cloying. The kind that goes on in the last five minutes so it does not burn.

Cool, herby and thick enough to cling, with the sharpness that makes ranch worth having. Better after an hour in the fridge, and better still the next day.

Maple syrup infused with chili and a little vinegar until it is sweet, hot and sharp all at once. The vegan answer to hot honey, and it goes on everything.