Browse recipes

The most shareable thing in the booklet: a tray of tortilla chips scattered with cumin-spiced black beans, drizzled with blender cashew queso, then loaded with salsa, avocado, pickled jalapeños and cilantro.

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.

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

Pourable, molten and properly cheesy, with enough jalapeno to keep it interesting. It sets as it cools and loosens again with a splash of water.

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.

Thick, orange, deeply cheesy soup with broccoli soft enough to fall apart in it. Cashews and nutritional yeast do the work the cheddar used to.

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.

Silky, garlicky and thick enough to coat every strand of pasta. Blended rather than cooked, so it takes about as long as boiling the water.