Handmade vegan treats by Hungryface Bakery, arriving in your mailbox with the click of a mouse.

Build your most beautiful bowl of soup ever! Tips for styling and photographing soups of all sorts.

A raw mango lassi can be made with just three ingredients! Plus, more simple delights from the Practically Raw cookbook.

Mint pesto brightens up pomegranate-infused Israeli couscous, creating a memorable summer salad.

When hummus meets tzatziki, delicious results are guaranteed.

Inspired by the Uruguayan Postre Chajá, this vegan baked Alaska is filled with fresh peach ice cream.

Cool as a bowlful of [vegan] Cucumber and Yogurt Soup.

Ice cream alfajores, created using homemade vegan dulce de coco.

Go all-out for the 4th of July with this stunning red, white, and blue [vegan!] ice cream cake.

Pack some veggies into your party dip with (vegan!) broccoli and cheese hummus.

Peaches and Creme Shortcakes in Jars – Portable and perfect for picnics!

Making greens more palatable, one bite (or sip) at a time!

A refreshing taste of Thailand: Mango sticky rice parfaits, with pandan gelee and sesame brittle.

Layers of cherry, chocolate, and vanilla; Zuppa Inglese meets modern pastry presentation.

Crave salt more than sugar? These dill pickle chickpea crunchies have got your snack cravings covered…

It doesn’t get much cooler than cereal milk, but cereal milk popsicles with strawberries can always try.

Sweet and simple: Roasted Strawberry-Tomato Galette

Neapolitan Battenberg cake for the Queen’s Diamond Jubilee