Lisa Turner

This easy, vegan curry takes less than 30 minutes and makes a cozy weeknight dinner

This vegan soup has a creamy texture thanks to cauliflower – and bright green color and spring flavor thanks to asparagus

Give this easy, healthy, tasty toast with homemade pea-avocado-kale hummus a chance

This orzo risotto is packed with texture and flavor from the mushrooms and chard – and it's kind of good for you, too.

Minutes to make. Umami for days.

This fun salad is packed with ingredients that promote liver health

Roasting a whole pumpkin makes this soup extra special – but you can use canned and it still comes out tasty

This sweet-and-savory grain bowl features several tasty ingredients topped with a creamy, yogurt-based, lime-laced dressing.

Organic pears shine in this not-too-sweet dessert, which also makes a great breakfast treat.

Hot, crispy sprout leaves get a little something extra from a dusting of spicy-sweet hemp heart seeds

The most enjoyable part of party food for any guest is always the little pick-up-and-eat bites

Beat the summer heat with this delicious, dairy-free frozen treat

This veganized dessert uses aquafaba to acheive the traditonal meringue

Break out the grill for this delicious, easy-to-make salad

This juicy fruit pie (Paleo and vegan!) is packed with antioxidant-rich blueberries and mangoes. The flaky crust is made with almond flour.

For a quick pick-me-up in the morning or afternoon, the mixture of peanut butter, chocolate, and coffee in these energy bars takes the cake.

This rich, savory vegan dish combines crispy tofu with a fragrant chutney packed with inflammation-fighting ingredients.

This rich, smooth latte is infused with immune-protective medicinal mushrooms, medium-chain triglycerides, and raw cacao for long-lasting energy.

These meaty vegan burgers are great on the grill! The zesty, herbal aioli is made easy by starting with prepared mayo; use a homemade or high-quality variety, or substitute vegan mayo.

This creamy, dairy-free chocolate milk is a fun take on the classic chocolate-and-hazelnut Nutella blend. Save the hazelnut meal after squeezing out the milk and add to baked goods for extra protein, fiber, and flavor.

Tired of the same old Caesar salad? Think outside the salad bowl with this charred romaine salad, made with vegan ranch dressing.

Homemade yogurt, kimchi and other fermented foods are cheaper than store-bought—plus they're higher in active cultures and free of sugar and added ingredients. Plus, they're easy and fun. Here, we share a recipe for a simple, creamy vegan yogurt recipe you'll make again and again.

This chilled dessert, usually made with gelatin and heavy cream, is a classic in Italian cuisine. Our vegan version is thickened with agar, a gelatin substitute derived from algae; you'll find it most natural foods stores or Asian markets.

Pâte à choux dough is a very egg-rich dough that can then be filled with luscious creamy pastry cream custard. These profiteroles are made with vegan eggs and butter to create a rich and creamy dessert.

Frozen vegetables and pre-made pie crust make this classic comfort food super-easy.

This easy, one-pot meal uses sturdy staples like carrots, potatoes and onions. Cremini or portobello mushrooms have a firm, beefy texture that holds up well in cooking; you can also add shiitakes or dried wild mushrooms for a deeper flavor.

This flavorful loaf uses sturdy chickpeas instead of the lentils-and-walnuts combination used in most vegan meatloaves.

This quick recipe celebrates summer’s best produce. Start the soup just before you make a salad; both will be finished at about the same time.

Tempeh stands in for beef in this vegetarian, fiber-rich version of a Reuben.

Dosas are a crispy, savory pancake from South India, traditionally made from a fermented batter. Our vegan version is made from collard greens.

Mushrooms and walnuts stand in for meat in this cancer-fighting meal.

Cauliflower makes an intriguing and nutritious grain-free crust in this Paleo vegan alternative to pizza.

Cauliflower is a more nutritious stand-in for white potatoes in the creamy gratin.

Dates and walnuts take the place of gluten, sugar and butter in these no-bake high-protein vegan bars.

This sneaky lasagna not only swaps zucchini for noodles, but also incorporates vegetables into the sauce for extra fiber, antioxidants, and vitamins.

This savory vegan kombu broth is delicious on its own, or you can use it as a base for other dishes.

This fermented cheese recipe takes a little longer, but it's worth the effort. In addition to a mild bite from the aging process, you'll also get beneficial bacteria.

This cheese alternative is lightly fermented for a more authentic flavor and texture. Experiment with using different nuts. Try almonds, walnuts, or pine nuts for some or all of the macadamia or Brazil nuts. Use more or fewer minced peppers for a milder or more potent cheese.

Sweet potato adds nutrition and rich creaminess to this quick sauce, and cuts the fat in half. Try making vegan nachos: layer tortilla chips with black beans, salsa, and minced jalapeños; top with sauce; and broil on low, 5-7 minutes, until heated through and bubbly.

You’ll love this version of a Vietnamese street-food sandwich favorite.

When you roast asparagus, bell pepper, and squash for this recipe, you’ll be making extra veggies and squash that can be added to salads, pasta, or rice dishes later in the week.

Surprise! These brown-bag-friendly tacos are just as good chilled as they are served hot.

This super-nutritious salad is just what you want toward the end of the work week.

Check out Lisa Turner's author page.

Check out Lisa Turner's author page.

Make a quiche for dinner with your favorite greens, then save a slice for lunch with a salad or raw veggies the next day.