Browse recipes

Game-day wings, baked not fried. Cauliflower florets dipped in a simple seasoned batter, baked until crisp, tossed in buffalo sauce and returned to the oven until sticky. Served with celery sticks and vegan ranch.

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.

Crisp at the edge, soft in the middle, with seams of melted dark chocolate. Chopping a bar instead of using chips is what gives you the puddles.

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.

Fudgy, properly dark brownies with ribbons of tahini swirled through the top. The sesame cuts the sweetness and makes them taste grown-up.

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.

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.

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

Soft-centered, crisp-edged and rolled in sugar rather than iced, with lemon zest cutting the sweetness. Pale is the point.

Chewy, hearty and heavily cinnamoned, with the oats left whole so they keep their bite. Better on the second day.