Browse recipes

Blueberries cooked down with maple and thyme until they slump into a loose jam, spread under melting vegan cheese and griddled in butter until the edges go lacy and brown. Sweet against salt, the way fruit and cheese have always worked.

Firm tofu pressed and torn (never cut) into craggy nuggets, dipped in mustardy plant milk and coated in seasoned panko. Fry them or bake them; either way they're built for dipping.

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.

Torn oyster mushrooms dipped in a quick plant-milk buttermilk, dredged in seasoned flour and cornstarch, and fried until shatteringly crisp. The texture lands somewhere very close to fried chicken.

Broccoli roasted hard until the edges char, then tossed hot in a creamy sweet-chili sauce with a sriracha kick. Sweet first, hot second, sharp underneath.

A crunchy swap for chips: chickpeas dried hard, roasted until deep golden, then tossed hot with smoked paprika, cumin and garlic powder. Protein and fiber for very few calories.

A no-cook chickpea chaat that's tangy, fresh and ready in ten minutes. Chickpeas tossed with red onion, cucumber and tomato, brightened with lemon and chaat masala.

Pineapple cut into rings, dried, dusted and dropped through a thin sparkling batter into hot oil, so the outside shatters and the fruit inside turns hot, syrupy and startlingly sharp against the sugar.

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.

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.

Chickpeas, tahini, garlic and lemon blended smooth, loosened with aquafaba (the liquid from the chickpea can) so it stays creamy without extra fat. Served with carrot, cucumber and pepper sticks.

Eggplants burnt black over a flame until the flesh collapses, then beaten with tahini, lemon and garlic. Smoky, loose and nothing like a puree of raw eggplant.

Frozen edamame pods boiled for five minutes and tossed with flaky salt, chili flakes and a little toasted sesame oil. One of the highest-protein snacks you can make from a freezer bag.

Raw almonds roasted low until fragrant, then tossed warm with smoked paprika, cumin and a pinch of cayenne. Filling and full of healthy fats. Portion them out.

Hot sauce, chickpeas and something creamy, baked until it bubbles at the edges. The thing that vanishes first at every gathering it turns up to.

Chewy, flaky layered flatbreads shot through with scallion, fried until blistered and served with a sharp dipping sauce. The rolling technique is what makes the layers.

Very ripe plantains fried until the sugars caramelize into dark, sticky edges and the middles turn to custard. Three ingredients and about ten minutes.

Watermelon and mango cut small and salted early so they give up their water in a colander rather than in the bowl, then tossed with red onion, chili, lime and cilantro. Sweet, sharp and hot at once, and it stays a salsa instead of collapsing into juice.

Flaky hand pies filled with deeply browned mushrooms, onion and olives. The filling must be cold and dry before it goes near the pastry, or the parcels burst in the oven.

Marinated tempeh grilled until the edges blacken, served with a thick peanut sauce for dipping. Nutty, smoky and very high in protein.

The Aleppan red pepper and walnut dip. No cooking at all. Everything goes in the food processor, and it tastes better after an hour in the fridge.

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.

A block of chilled silken tofu turned out whole and dressed with soy, sesame oil, ginger and scallion. No cooking at all, and on the table in five minutes.

Good bread toasted hard, rubbed with a cut clove of garlic, then with the cut face of a ripe tomato until the crumb is stained red. Salt, olive oil, and nothing else.

Shan tofu: chickpea flour whisked into water, cooked until it thickens like polenta, then poured out to set into a silken, faintly yellow block. No soy, no coagulant, no pressing. Sliced and dressed, it is nothing like the tofu you know.

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.