What is “birthday cake flavor” anyway? Though it’s more about emotions than taste, I think this vegan ice cream version nails it.

Hot habaneros are blended with caramelized onions, garlic and ginger, and umami tomatoes and shiitake to create a compelling hot sauce.

These baked doughnuts have gone to the dogs. Little more than flour, applesauce, and peanut butter, you can whip them up from almost nothing

Raw sunchokes, green olive tapenade, lemon zest, Aleppo pepper, and microgreens create a vibrant, flavorful, and visually stunning crostini.

Translate the classic Christmastime drink into a snackable dessert, and you’ll have crunchy, munchable Eggnog Candied Nuts on hand!

Smoky roasted jalapeños, garlic, and cilantro create a deceptively simple yet complex base for this creamy, emulsified sauce and dip.

Spice up your gingerbread with dark chocolate and shiitake powder! Richer than mere spice cookies, these are the best cut-out cookies around

Layering vegan breakfast sausage, vibrant kale, and creamy tofu scramble in soft lavash flatbread is a foolproof formula for a happy holiday

Bring wild rice to the table with a bold new approach. Jalapeño & Thai bird’s eye chili bring the heat, tempered by orange, apple & maple.

Colorful rainbow sweet potatoes transform the traditional upside-down tart into an elegant yet effortless dessert.

Vegan brisket is no longer an impossible dream. This meatless roast is rich, tender, and umami, exactly like nostalgic childhood memories.

Making your own green sriracha from scratch is a rewarding project for any hot sauce lover!

Rich avocados create the buttery base for a bitter dark chocolate mousse. On top, fresh berries contribute a jammy, tart, and tangy flavor.

Plant-based picadillo is your new favorite meal waiting to happen! This version is modeled after the Cuban approach with olives and raisins.