This cocktail is pure southwest sunshine; bright, punchy, and impossibly pretty. Sotol meets prickly pear in an unforgettable margarita.

Hiyashi chuka is the lighter, brighter answer to ramen cravings in the summer time! Try this healthy chilled version for a quick fix meal.

For a cheesy topping that imitates Parmesan, you can’t do any better than this novel plant-based approach. Made from only whole foods.

Inspired by the popular Avocado, Cherry Tomato, Pine Nut, Lime Vinaigrette Salad from Lemonade LA, this is better than just a copycat recipe

Intensely sweet, sour, spicy, and salty, nam prik kapi is a dip that you won’t forget. This vegan version replaces shrimp with Thai eggplant

Recreate the Protein 2000, a plant-based take on beef and broccoli, a bestseller at the now defunct Veggie Heaven.

Recreate the Protein 2000, a plant-based take on beef and broccoli, a bestseller at the now defunct Veggie Heaven.

Stop throwing away the stalks and fronds of fennel! Celebrate the whole vegetable by making a zero-waste pesto using the leftover scraps.

Make a plant-based version of the famous Dubai chocolate bars using whole food ingredients!

Risotto meets the herbaceous flavors of green Goddess dressing with a twist. Green tea add complexity to this classic comfort food.

Transform hummus into a hearty entrée with a creamy chickpea topping over a spiced, savory meatless filling.

Created by accident, recreated on purpose, these sesame cookies have a touch of spice that makes them really sing!

Inspired by modern additions to the Passover Seder plate, this take on charoset is focused on hope and healing through sweetness and light.