Creamy vegan polenta, topped with eggplant caponata, as served at Kombu Kitchen in San Francisco.

Pie designed for pups! Carrot custard mini pies- homemade dog treats.

Spice up your life- and your soup- with homemade wasabi oyster crackers!

Beat the winter chill with a bright and creamy blend of tropical flavors in a glass.

If you love both pancakes and cornbread, you’ll flip over these sweet and spicy raspberry-jalapeno dotted short stacks.

Who says dessert can’t be both healthy and decadent? These unbaked vegan brownies are the best of all worlds.

Toast to the New Year, with this light and bubbly non-alcoholic take on the French 75.

Sparkling, sugar-coated Speculoos Rum Balls are fabulous sweet treats to ring in the New Year with.

Forget about pumpkin spice! This orange squash truly shines as a savory ingredient, as seen in this comforting Pumpkin Matzo Dumpling Soup.

Girasol Cajeta replaces the traditional goat milk with whole sunflower seeds for a delicious, dairy-free alternative.

Meet your new meatless Thanksgiving sensation: Beluga Lentil-Stuffed Delicata Squash.

It may look evil but it tastes divine. This corn soup is a feast for the senses.

Sriracha Kettle Corn: A Sweet, Spicy, Salty, and Simply Irresistible Snack!

Inspired by masabacha (hummus’s lesser-known cousin), this bean-based yeast bread is richly spiced and full of chickpeas.

Frozen yogurt has never been so simple or satisfying as it is in this (vegan!) Berry Froyo Chiffon Pie.

Novel new Halloween treats like you’ve never seen before: Vegan pumpkin spice and candy corn ice cream pops!

Want a veggie burger that really packs a punch? Pumpkin seed protein burgers are not only nutritional dynamos, but they’re delicious, too.

A sweet and savory pairing that’s an ideal summer-loving treat: Tomato Cupcakes with Balsamic Frosting.

A midsummer’s day dream: Sweet panzanella made with entirely local ingredients.

Burmese tea leaf salad you can make at home, without fermenting tea leaves for 6 months!