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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.

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

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.

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.

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.

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