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Japanese-Inspired Rainbow Salad With Carrot-Ginger Dressing
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Plum, Radicchio, and Walnut Salad With Tahini Yogurt Dressing
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Vegan Lemon Bucatini With Asparagus, Wine, and Butter
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Falafel Bowls With Quick-Pickled Cabbage and Tzatziki
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Plant-Based Primavera Mac and Cheese
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Vietnamese-Inspired Tofu Bánh Mì
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Zucchini Flower Corn Soup
Spiced Bhaji Naan Wraps With Mango Chutney
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Spiced Bhaji Naan Wraps With Mango Chutney
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Vegan Indian Gulab Jamun in a Cardamom Rose Syrup
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Home-Cooked Maple Baked Beans
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Vegan Shortbread Raspberry Jam Sandwich Cookies With Vanilla Icing
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Chickpea Tacos With Creamy Cashew Dill Sauce
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Tempeh-Filled Plantain Cups (Tostones Rellenos)
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Harissa-Spiced Tofu Scramble
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Plant-Based Apple Cider Sugar Doughnuts
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