They-Crab Soup is the savory, plant-based solution to all your seafaring soup needs. Oyster mushrooms stand in for shellfish.

Kreplach are humble Jewish dumplings with a lot of history folded in. This plant-based mushroom version honors tradition with modern flair.

Candied yams are a prime canvas for showcasing the compelling flavor of makulaya, a warm, earthy, and aromatic Ethiopian spice blend.

Served warm and meant to be shared, a sushi bake trades precision for comfort, inviting everyone to dive right in.

This plant-based gumbo brings everything together with rice cooked right in the pot for a comforting bowl-in-one.

Taking its cue from the classic French 75, this blushing pink version adds a floral lift to the glass with prickly pear gin and rosé wine.

Inspired by Oysters Rockefeller, this plant-based pasta showcases tender oyster mushrooms, bright capers, and umami-rich kelp.

Pandan candy emeralds, a take on Japanese kohakutou, are shards of sweetened agar that are aged until sugar crystallizes on the outside.

Give the classic Old Fashioned a new shine with barrel-aged gin, bringing gentle spice, honeyed depth, and a clean citrus lift.

Like gingerbread with a brighter bite, Ethiopian mekelesha adds all new life to this classic cookie.

This plant-based haggis recreates the Scottish classic with earthy mushrooms, hearty lentils and beans, and nutty chestnuts, oats, and seeds