Recipes

Barfi (also known as burfi) is an Indian sweet often associated with festivities

Roasted bell pepper brings a gorgeous smoky flavor to the party

Elevate your campsite or cabin cooking with this quick and easy stir-fry

Elevate your campsite or cabin dinner with these fun and nutritious bowls

Elevate your campsite or cabin dinner with this simple but satisfying pasta

Dr. Megan Rossi – known as The Gut Health Doctor – developed these meatless meatballs with the body's fiber and gut health needs in mind. 

To make this dish Keto compliant, the traditional chickpeas get swapped for do-it-all cauliflower.

This decadent, gluten-free cake is a showstopper

A grown-up version of the author's childhood memories, this cake is worthy of any celebration

This dry rub is sensational to flavor mushrooms, squash, or anything else bound for the grill

Freezing and shattering into geometric shards turns simple fruit-studded fro-yo into a modern art-esque dessert

Mango and tofu chill out under a light peanut dressing in this refreshing bowl

'Hemp parm' – hemp seeds and nutritional yeast – sounds like one of those 1970s hippie-bean-sprout-vegan ideas, and that just makes us love it more

Nut butter who?

"Most of my fondest early memories are of being with my mother, my aunts, and my grandmother in the kitchen," the author and television host writes. "I came to equate cooking with celebration, and food with love.”

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

Exactly what you want to eat on a sweltering summer day

The Moonflowers Co. founder, who has not visited her birth country since fleeing violence in 1993, is using saffron to empower women in Afghanistan

Feel free to swap the paneer for tofu or sautéed vegetables. The delicious, easy-to-make sauce will work well on anything.

A little rooster told us you would like these

A twist on this traditional Middle Eastern staple combines a vibrant vegetable medley with chickpea flatbread crunchies

The process imparts a creamy texture to the lentils without needing butter or cream

I wanted this tostada to be light, fresh, and have lots of texture

Light, bright pasta and tomato vibes

It's time to give the zucchini a moment to shine

You know it's summer when you're confronted with more zucchini than you know what to do with.

When you want a crust that's actually crust-y, call polenta

Use our lower-sugar, dairy-free recipe to create a bounty of bubble tea

Flame-kissed, garlic-infused bread brings extra texture and flavor to the panzanella party

The silky texture is thanks to almond creamer

This soba salad is a great take-along lunch because the flavors of the peanut dressing develop over time.

Blink and you'll miss black currant season

You don't need an ice cream machine to make this lime-coconut-avocado treat

Serve these small gems for breakfast or brunch. Or dinner if you're truly wild.

All the high notes

A slightly-healthier spin on a classic chips

Even if you're no Jiro Ono, making your own sushi can be a fun project – especially when it's this veganized version of classic tamago

Our veggie chile relleno is baked, not fried. It's everything you want, just a little healthier.

All the smoky satisfaction of a taco, but packed with veggies

Mustard has powerful anti-inflammatory and digestion-promoting properties

Ask anybody who's stayed at Stanford Inn about these sweet morning treats

Colorful, sizzling vegetables. Tortillas. Joy.

Show off those gorgeous stone fruits

Now you can make flaky, flavorful vegetarian samosas just how she taught me

Chef Jared Dowling of The Waterfront in Venice, CA shares his recipe for an elevated basic

This tasty dish is a great way to use up leftover rice you might have in the fridge

It's a showcase for the incredible flavor of sun-ripened summer tomatoes

It's always the right time for quesadillas

This vegan dessert brings zippy citrus and creamy texture to the party

Red lentils and potatoes form the base of these plant-based kebabs

Triathlete and food blogger Linsey Corbin shares a go-to salad

Check out Maria Lissandrello's author page.

This recipe from activist, plant-based influencer – and now cookbook author – Haile Thomas draws on flavors inspired by her parents' Caribbean upbringing

This veganized dessert uses aquafaba to acheive the traditonal meringue

"We often serve these biscuits with soup and salad for lunch,” says Ananda Johnson, executive chef of Dancing Spirit Ranch. 

Succulent mushroom tacos from 'The Vegan Meat Cookbook'

This fluffy bread is TikTok's biggest food trend

"In our family," the celeb mom and cookbook author says, "kanom krok is a tradition that is passed down from mother to daughter."

With canned beans you can be done cooking this curry in about 15 minutes! Any combination of beans will do—you can use a little of everything.

Kefir, a drinkable fermented dairy product, is rich in probiotics — even more so than its better-known cousin, yogurt. Plus, its tangy, tart flavor makes it a fantastic counterpoint in recipes like this herby dressing. Shallots and chives lend flavor while acting as prebiotics, or “food” for the healthy bacteria in your gut.

This refreshing fuchsia-hued tea is likely to become your go-to sip of the summer.

It's time to pay homage to the humble chickpea "meatball."

This tortilla salad reflects the diversity of flavors on the menu in Mexico City, including ingredients typical of southwestern cuisines, such as chipotle chile peppers.

Jicama gives this guacamole a unique and refreshing crunch – everyone will be trying to guess your secret ingredient!

Tofu is given a spicy-sweet flair with a wet rub that combines adobo chile, orange juice and honey. Combined with grilled vegetables including meaty portobello mushrooms and a classic spicy jalapeño guacamole, this taco is a hearty choice for a meatless Monday.

Comforting and delicious, this pasta dish is packed with zucchini, artichokes and is topped with zesty sun-dried tomato pesto. A perfect weeknight dinner!

This pinto bean soup is creamy, packed with flavor, and hearty enough for a meal! Bonus: it’s super easy to make and cooks up in one pot, making it perfect for weeknight dinners.

You won’t miss the meat in these Asian-style bowls, thanks to a generous 
dose of satisfying umami, a savory, meat-like taste found in mushrooms 
and miso paste.

Peanut butter and quinoa are the stars of this energizing, high-protein breakfast bowl.

Shiitake mushrooms contain beta-glucans that support immune health and healthy cell development. Roasting them gives the mushrooms a rich, meaty flavor in this hearty skillet bake.

Chickpeas and an array of colorful veggies combine for a complete meal.

Crispy baked plantain chips and creamy cilantro sauce top this easy layered bowl for a variety 
of textures and a tropical salty-spicy, savory-sweet flavor combination.

You definitely won’t miss the chicken or beef in this substantial vegetarian version of a taco salad. We use pico de gallo in the dressing for a chunkier texture, but you can pulse it in the food processor if you prefer a smoother dressing.