Vegan

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Charmoula is a North African sauce, made of herbs, lemon juice, oil, and spices. Traditionally served with seafood or meat, it's also delicious with vegetables.

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For this appetizer, use the thickest, sturdiest asparagus you can find so that they hold their texture and shape when fried in hot oil. For a light meal, you could also pile the crispy veggies atop a tossed salad and use the dipping sauce as dressing.

The brand of triple sec you choose does make a difference in a margarita’s flavor. Cointreau is a good choice because the subtle orange flavor won’t overpower the fresh lime.

Maitake mushrooms, also known as hen-of-the-woods, ram's head, or sheep's head mushrooms, have a woodsy, smoky flavor that pairs well with roasted vegetables.

This elegant first course features hearty king trumpet mushrooms, noted for their chewy, meaty texture.

While most tomato sauces get their kick from fresh garlic, this one substitutes fresh ginger for a similar punch that's a natural match for sweet, tender spring carrots. Ribbons of pappardelle pasta (one 8-oz. package) will turn the light sauce into a hearty meal.

This couldn’t-be-simpler sauce delivers big on taste.

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Peppery watercress is a natural fit with Asian flavors—in fact, Asian grocery stores are good places to find inexpensive bunches of fresh watercress. Present this bright and refreshing salad on a platter to show off its beautiful colors.

Chia and hemp seeds add omega-3 fats, protein, and fiber to this rich, chocolaty treat.