Meatless Mondays

A unique riff on baked eggs that are creamy, smoky, and spicy. Topped with goat cheese and scooped up with slices of bread, they’re divine.

Sometimes, a creamy, comforting soup is all you need, especially if you can make it vegan. Topped with yogurt and hazelnuts, it’s superb.

“Like the best diner pancakes of your life.” “This is going to replace my standard pancake recipe.” That’s what folks are saying about these ‘cakes.

Jerusalem artichokes, stump so many of us. But hang on–lots of our testers weren’t hip to them either until they tried (and loved) this recipe. What are you waiting for?

If you’re not already in love with Jerusalem artichokes, we suggest you start with this soup–velvety, nutty, and earthy. Divine.

A bowlful of crispy tofu and peanut sauce-soaked rice makes a terrific dinner that’s satisfying and full of healthy bits and bobs.

A simple little potato salad that packs a surprising punch of flavors, with no mayo needed. Tangy, zesty, and silky all at once.

This kale, butternut squash, and kale salad may conjure notions of autumn but it’s actually really quite lovely all year long.

When the temperature starts to dip, it’s time for soup. All kinds of soup. A hearty vegan bean soup with warming spices is all you need.

This tapa of fried goat cheese with onion confit combines two iconic Spanish ingredients into a tantalizing small bite that’s all sweetness and tang.