Berbere, an Ethiopian curry paste used in lentil dishes and other stews.

Chewy in the center and crispy on the edges. Truly the best vegan chocolate chip cookies.

Peruvian beluga lentils with chili and beet puree. (v+gf)

Lentils, quinoa, and kale all cook together in one pot in a spiced coconut curry sauce. A perfect weeknight meal! (v+gf)

Creamy edamame hummus, higher-protein and lower fat. Bright and delicious flavor. (v+gf)

Unbelievable dairy-free queso made with creamy cauliflower! You’ll never miss nacho cheese with this plant-based dip. (v/gf/paleo)

YES, this is vegan! Creamy cauliflower mac and cheese, totally plant-powered, delicious, and easy to make.

No cheese, no problem! Awesome quesadillas loaded with mashed avocado, refried beans, and fajita vegetables.

The ultimate winter bowl: Roasted beets & butternut squash, garlic spinach, pumpkin seeds, barley, and black garlic vinaigrette. (v)

Marbled double chocolate banana bread. 100% whole grain and naturally sweetened. Plus, it’s vegan!

Garden vegetable stuffed shells made with dairy-free almond ricotta and cashew mozzarella. (v)

Black Garlic Vinaigrette: Highlight the flavor of this unique ingredient with a vibrant salad dressing.

Classic vanilla pudding made with almond milk and real vanilla; naturally sweetened with maple syrup. (V+gf)

Slow cooker tofu tikka masala. Set it and forget it in the crock pot! Authentic flavors, vegan and gluten-free.

Crispy on the edges, chewy in the center, and tossed in cinnamon sugar, these vegan snickerdoodles taste just like the original!

Spaghetti tossed with garlic and crispy breadcrumbs to recreate garlic bread flavors. Made lighter with 20-calorie Shirataki noodles!

Tender roasted Brussels sprouts in a garlic and shallot cashew cream sauce topped with crispy breadcrumbs. (v+gf)

All of the German chocolate flavor and toasted pecan coconutty goodness, none of the dairy! Decadent vegan German chocolate cake.