Scoop up mouthfuls of this colorful and herbacious salad, and revel in the fresh flavors of Middle Eastern food. Serve with lettuce leaves or pitas for spooning and dipping.

Kalamata olives lend this no-knead bread ample flavor while a long, slow rise brings it a bakery-quality crumb.

These tapenades–green-olive tapenade, black-olive tapenade, and sun-dried tomato tapenade–are a great nibble. Vibrant colors, equally vibrant flavors.

Crispy onion strings make a delish side dish, especially for the holidays. But even better is just eating them, out of hand, dipped in your favorite sauce.

A quick but incredibly delightful, plant-based breakfast dish that combines oatmeal and classic carrot cake flavors. Filling and just sweet enough.

Here’s a recipe for a spicy marinara sauce that’s simple to make, tastes amazing, and just happens to be vegan. Boil your fave noodles and you’re done!

A vegan date-night worthy pasta dish full of tangy lemon, crunchy pine nuts, and roasted broccoli. Perfect to impress that special someone.

Avocado chutney, like guacamole with an Indian-style upgrade, is a terrific little snack or even breakfast. Just spicy enough for everybody to enjoy.

A big vegan dinner of roasted cauliflower and chickpeas, flavored with coconut milk and warming spices for big impact. It’s mostly hands-off and tastes incredible.

A sweet-tart little condiment to slather on everything on your holiday table. It gets a little bit of heat from ginger, cloves, cinnamon, and chile.