Spicy eggplant sushi made with tender eggplant strips that are pan-fried in garlic and chili paste and rolled up with sushi rice and nori.

This avocado peach smoothie is rich, creamy, satisfying, and tastes like cinnamon-spiced peach pie.

Fresh garlic and basil, along with crunchy pistachios, blended in a base of lemon and olive oil.

This Thai red curry has tender eggplant, tofu and basil in a spicy coconut milk broth.

This homemade Thai red curry paste is totally vegetarian and packed with flavor and heat.

Crunchy, hearty and slightly sweet, this gingery coconut milk granola makes for a delicious and no-fuss breakfast.

A savory vegan breakfast of scrambled tofu with chickpeas, red peppers and Indian spices.

Chunks of tofu that are covered in a crispy garlic and sunflower seed crust and pan fried to perfection.

A refreshing vegan summer sandwich made from cashew cream cheese, scallions, fresh mint and cucumber slices layered on toast.

These vegan scones are perfectly delicate, bursting with ripe summer peaches, and flavored with a hint of ginger.

Classic Chinese fried rice gets a makeover, using cauliflower instead of rice.

These vegan banana muffins are moist and rich, thanks to coconut milk mixed right into the batter.

Moist vegan chocolate chip cookies with walnuts and chocolate covered espresso beans.

Hearty vegan porter chili with eggplant, lentils and red bell peppers.

Oatmeal with creamy sweet potato, maple syrup and pecans.

Vegan avocado melt sandwiches with roasted red pepper slices and savory coconut bacon.

Couscous dressed in mint pesto and served with arugula and pan-fried tofu.

Vegan burgers made from cauliflower and chickpeas with Indian spices. Topped with mint-cilantro vegan mayo.

Crispy pan-fried tofu with tangy Chinese black bean sauce, made from fermented black soybeans, ginger and garlic.

Homemade no-stir almond butter made by blending coconut and almonds.