Easy 4-ingredient watermelon granita, slurpy and oh so refreshing. (Plus a cantaloupe version for a silkier consistency!)

Easy recipes for baby spring artichokes doused in lemon and roasted till tender.

Tex-Mex Breakfast Scramble: Corn tortilla strips cooked with crumbled tofu and spices.

Fresh vegetable sushi rolls— perfect for recovering from the holidays!

A vegan take on traditional Tom Kha Gai, the Thai coconut galangal soup. Spicy ginger, fresh lemongrass, lime and sweet coconut milk.

A creamy vegan version of the classic broccoli cheese soup that’s packed with vegetables and seasoned with miso + nutritional yeast.

This Carrot Chickpea “Tuna” Salad is a vegan take on the classic, with a surprise ingredient to give it that briny ocean flavor.

2-Ingredient Homemade Almond Milk, plus a Beginner’s Guide to Making Non-Dairy Milk at Home

Vegan falafel salad with creamy tahini dressing, shaved zucchini, ripe tomatoes, and sprouts.

Vegan curried casserole with summer zucchini, squash, potatoes, and tomatoes.

Vegan caramel crunch smoothie with Medjool dates, crunchy graham crackers, and creamy bananas.