Vegan chili made with two kinds of white beans, tempeh, hominy, chilies, and garnished with avocado, cilantro, and green onions.

Vegan broccoli cheese pot pie.

Cranberry apple juice mulled with spices inspired by chai masala. Spike with some rum if you want!

Sweet Potatoes roasted and glazed with garam masala.

Vegan baked beans, smoky and creamy from smoked paprika and olive oil.

Thai curry sweet potato peanut soup.

Mushroom and vegan sausage mini empanadas in a cornmeal crust.

Creamy mushrooms and shallots with rosemary and vermouth.

My riff on romesco sauce. Smoked paprika takes it over the top.

Sangria Verde made with vinho verde and green fruit.

Grilled corn salsa.

Spicy black bean salad is my favorite bean salad.

Hibiscus-pomegranate Tea made from hibiscus herbal tea and pomegranate juice. Refreshing!

Sweet potato and edamame mini-samosas in wonton wrappers.

Millet-pepita bread has an awesome, crunchy texture from the millet and a perfectly warmed-up flavor from the pepitas.

Amazing, creamy, vegan Mocha-Chocolate Chip Ice Cream and what it means to pay for someone else’s salt.

Vegan, three-grain crispy tacos with homemade taco seasoning and lime crema. When the going gets tough, the tough make tacos!

This whole wheat bread smelled amazing while it was baking.

Apples, golden raisins, brandy and cinnamon in a flaky vegan crust.

Spicy Baby Roasted Potatoes are perfect to serve at a party or with a burger when you’re tired of fries.