Browse recipes

A platter of crisp fries buried under a thick lentil-and-tomato chili and a blended cashew cheese sauce, finished with scallions and jalapeños. The messiest, most shareable thing you can put on a table.

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.

A blender sauce of soaked cashews and nutritional yeast that clings to every elbow of pasta: properly creamy, savory and comforting, with not a plastic slice of vegan cheese in sight.

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.

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.

Oats, mashed banana and toasted walnuts baked into a soft, sliceable breakfast that keeps all week. Sweet enough from the fruit that it barely needs syrup.

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.

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.

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.

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

A dense, savory loaf of lentils and toasted walnuts under a sticky ketchup glaze that caramelizes at the edges. It slices cleanly, which is most of the battle.

Dense, short and deeply peanutty, marked with the traditional fork crosshatch. The fastest cookie here: there is no butter to cream.

Medjool dates blitzed to a sticky paste with peanut butter, oats, cocoa and chia, rolled into bites and chilled. Naturally sweet with no added sugar.

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.

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.

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

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.