An easy, flavorful, and summery vegan spin on traditional pasta alla Norma, made with plum tomatoes and crispy eggplant.

A simple, rustic, and all-vegan galette that can be made with any seasonal fruit!

A nutritious, flavorful Middle Eastern stuffed bulgur dish with currants, pine nuts, and tamarind.

A simple, creamy sweet potato and roasted red bell pepper soup that lends itself to tons of flavor variations!

These vegan trifles feature a tender gluten free lemon cake, creamy whipped ice cream, and fresh summer berries. Decadent and dairy free!

Orzo and chickpeas are tossed together with a rich, deeply flavorful, super easy homemade roasted tomato sauce.

These vegan Mediterranean pita pockets feature kale burgers, roasted bell peppers, herbed tofu feta, and creamy red pepper hummus!

These vegan chocolate chip cookies from America’s Test Kitchen are absolutely foolproof and have the perfect texture.

This vegan Greek salad features toothsome barley for extra texture and a tangy, salty, delicious cubed tofu “feta.”

These vegan breakfast enchiladas are packed with tofu scramble, black beans, veggies, and spices. Delicious, nutritious, filling!

A summery vegan pasta dish with burst cherry tomatoes, zucchini, and seared mushroom “scallops”.

Kate Taylor’s guacamole from Love Real Food is full of texture and chipotle spice. It’s a guacamole game changer!

A light, summery breakfast parfait with layers of avocado pudding, quinoa, and fresh berries.

A super simple vegan side dish, featuring quinoa, tomatoes, smoked paprika, and chickpeas. Nutritious and delicious!

These vibrant, colorful bowls feature an easy turmeric rice recipe, chickpeas, quick pickled onions, and greens. Simple but so flavorful!

A vegan spin on one of New York City’s most iconic desserts, Black-and-White Cookies! Easy to prepare, pillowy, and delicious.

A bold and flavorful alternative to your standard hummus plate appetizer! Layers of pita chips, veggie salad, and crispy za’atar chickpeas.