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Almonds roasted with rosemary, cayenne and smoked paprika under a thin maple glaze.
Pecans baked low in a maple and sugar coat, then cooled flat so the glaze sets to glass.
Corn popped in hot coconut oil and tossed with nutritional yeast, smoked paprika and fine salt.
Chickpeas roasted until they rattle and tossed hot with smoked paprika, cumin and cayenne.
Mixed seeds bound with chia and flax gel, seasoned with tamari and baked slowly into a thin, snapping cracker.
Kale baked slowly until it shatters, dusted with nutritional yeast, garlic powder and salt.
Toasted oats and almonds bound with almond butter and maple, pressed firm and baked into chewy bars.
Dates, almonds and oats blended with cocoa and vanilla, rolled in sesame and chilled firm.
Kale wilted fast in garlic-infused olive oil with chili, finished with lemon and toasted sesame seeds.
Soft whole wheat flatbreads cooked dry on a hot pan until they balloon with their own steam.
A clean, lightly sweetened almond milk from soaked almonds, blended hard and strained through cloth.
Chickpea brine shaken without ice into a dense foam, then shaken again cold and strained.
Mint and lime muddled with a cooled sugar syrup and lengthened with chilled soda water.
Grated ginger simmered covered with lemon peel and turmeric, sweetened and finished with fresh juice.
Dried hibiscus steeped off the boil with cinnamon and ginger, sweetened and served cold over ice with lime.
Tamarind pulp soaked, sieved and sweetened with cane sugar and lime, served very cold over ice.
Sharp still lemonade let down with a cooled mint syrup and a pinch of salt.
Dark chocolate and cocoa whisked into spiced oat milk until foaming, served in small cups.
A crisp blind-baked shell filled with cooked almond cream under a lid of glazed raw berries.
A dark, spoonable stovetop chocolate pudding thickened with cornstarch and enriched off the heat.
Arborio simmered slowly in oat milk with crushed cardamom, enriched late with coconut cream and orange.
Firm pears poached gently in spiced red wine vinegar syrup, then glazed in the reduction.
Ripe mango blended with lime and a simple syrup, frozen to a smooth, intensely fruity sorbet.
Marbled strawberry and sweetened coconut pops, soft enough to bite straight from the mold.
A cooked coconut and cashew custard sweetened with brown rice syrup and vanilla, chilled overnight and churned smooth.
Silken tofu blended with coconut cream and set on the stove into a custard that holds a spoon mark.
Short almond cookies pressed with a thumb and filled with a quick chia-set raspberry jam.
Chewy peanut butter cookies with crisp edges and the traditional fork-marked crosshatch.
Chewy chocolate chip cookies of coconut oil and muscovado, chilled overnight and pulled from the oven while the centers are still soft.
Dates blitzed with toasted oats and tahini, pressed firm and topped with dark chocolate.
Thin dark chocolate cups around a stiff, sweetened peanut butter center.
A date and almond base under a set cashew filling sharpened with lemon, topped with fresh berries.
Cabbage fermented in its own brine with caraway and juniper until sharp, crunchy and sour.
Thinly sliced onion steeped in warm sweetened cider vinegar until bright pink and still crisp.
Roasted almonds run to a smooth butter with cinnamon, maple and a pinch of salt.
A smoky red salsa of dry-charred tomatoes and rehydrated dried chilies, blended coarse and sharpened with lime.
Hand-chopped parsley, oregano and garlic steeped in olive oil with red wine vinegar and chili.
Soy yogurt whipped with harissa, garlic and lemon into a thick, rust-colored spread.
Balsamic reduced by two thirds with a little maple into a syrup that ribbons off a spoon.
Tahini loosened with lemon and water into a pourable dressing with garlic and a trace of cumin.
Firm mango cooked down with cider vinegar, ginger and toasted whole spices into a thick preserve.
Roasted peppers blended with toasted almonds, fried sourdough, sherry vinegar and smoked paprika.
Apples stewed with whole spice until half collapse and half stay in pieces.
Collard leaves rolled around raw rice, pine nuts, dill and lemon, simmered slowly under a weight.
Short, flaky pastry rounds filled with mushrooms cooked past their water and sharpened with olives.
Wrung-dry grated potato bound with chickpea flour and fried thin so the edges shatter.
Hot-water dough wrappers pleated around salted cabbage and crushed tofu, fried flat then steamed in the same pan.
Ripe avocados crushed coarse with lime-softened onion, chili, cilantro and tomato.
Roasted beets blended with toasted walnuts, tahini, garlic and lemon into a dense dip.
A smoky, loose-textured eggplant dip beaten with tahini and lemon and finished with olive oil.
A smooth, smoky cashew sauce with the pull of melted cheese, finished with tomato and chili.
Chickpeas whipped with pre-aerated tahini, lemon and garlic into a pale, light dip, finished with olive oil and paprika.
Ripe tomatoes and torn basil piled onto garlic-rubbed toasted sourdough.
A kombu and shiitake dashi whisked with miso off the heat, with silken tofu, wakame and scallion.
Frozen banana and peanut butter blended thick with oat milk, dates and cinnamon.
Kale blended smooth in coconut water, then finished with pineapple, banana, ginger and lime.
Frozen berries and banana blended with almond milk, soy yogurt and chia, sharpened with a squeeze of lemon.
Hulled hemp seeds blended straight into water, no soaking and no straining bag.
A bright, sharp carrot and apple juice with ginger heat, blended and strained without a juicer.
Oat milk steeped with fresh turmeric, ginger, cinnamon and pepper, sweetened and whisked to a foam.
Chia seeds set overnight in vanilla oat milk, topped with blueberries and toasted almonds.
Overripe bananas and walnuts folded into a barely mixed batter and baked as a cracked-top loaf.
Crisp-edged corn fritters bound with cornmeal and studded with scallion and chili.
Potatoes boiled soft, smashed flat and roasted hard in olive oil with rosemary and garlic.
Delicata rings roasted hot until the edges caramelize, dressed while still warm with maple, vinegar and sage.
Hard-roasted carrots with whole cumin and coriander over a loosened lemon tahini sauce.
Green beans braised slowly in tomato with onion and toasted coriander seed until soft.
Eggplant roasted until collapsing, then glazed with white miso and maple and blistered under a broiler.
Brussels sprouts roasted cut side down until charred, glazed with maple and balsamic.
Shallots halved through the root and roasted cut-side down, then glazed with balsamic until sticky.
Puy lentils dressed hot with mustard vinaigrette and shallot, cooled into the dressing.
Soaked cannellini beans braised at a tremble with sage and garlic, salted late, thickened with themselves.
Farro toasted in oil, simmered with shallot and stock, dressed warm with lemon and soft herbs.
A tomato-stained bulgur pilaf, steamed and rested, forked through with parsley, mint and lemon.
Kidney, black and pinto beans simmered slowly in a smoky tomato base with cumin, chipotle-style paprika and a spoonful of cocoa.
A thick, mildly hot stew of sweet potato in a peanut and tomato broth, finished with wilted greens and lime.
Two kinds of mushroom seared hard, then braised with pearl onions and root vegetables into a glossy, dark stew.
A thick, silky potato and leek soup enriched with blended cashews rather than cream.
Young jackfruit shredded and braised in a smoky barbecue sauce until crisp at the edges, in warm corn tortillas.
Lentils and rice cooked with cumin under a pile of slowly caramelized onions.
Cold rice fried hard with sour kimchi, gochujang and crisped tofu, finished with sesame and nori.
Arborio rice cooked slowly in mushroom stock with cremini and porcini, beaten with oat cream and vegan parmesan.
A thin Neapolitan base with uncooked crushed tomato sauce, cashew mozzarella and basil, baked on a preheated stone.
Soaked cashews blended into a silken sauce with nutritional yeast and garlic, folded through hot pasta.
A twenty-minute marinara of crushed tomatoes, garlic and olive oil, tossed through spaghetti with its own starchy cooking water.
Spaghetti tossed into slow-infused garlic oil and emulsified with pasta water into a sauce that clings.
Udon blistered in a hot pan and tossed off the heat in peanut and gochujang sauce with charred bok choy.
Rice noodles tossed hard in a sweet-sour lime sauce with crisped tofu, shredded carrot and crushed peanuts.
Wheat noodles tossed hard through garlic, ginger and shredded vegetables in a glossy soy and sesame sauce.
A coconut laksa broth fried hard from a paste base, poured over soaked rice noodles with smoked tofu and greens.
Chickpeas simmered down into a thick, dark masala with browned onion, tomato and toasted whole spice.
Shredded jackfruit simmered in coconut milk with lemongrass and galangal paste until dark, dry and glossy.
Chickpeas in a slow-browned onion and tomato masala, enriched with blended cashews and coconut milk.
Tofu and vegetables simmered in a fragrant coconut broth built on lemongrass, ginger and fresh chili.
Red lentils simmered soft with turmeric, finished with a tadka of mustard seed, cumin and chili bloomed in hot coconut oil.
Green lentils braised with root vegetables and thyme under a browned potato crust.
Pasta layered with a slow tomato sauce and a lemony cashew ricotta folded with drained spinach, baked until blistered.
Portobello caps marinated in balsamic and soy, seared hard, and stacked with caramelized onion and sriracha mayonnaise.
Smoky black beans and peppers piled over lime rice, finished with avocado and cilantro.
Rice topped with separately seasoned vegetables and gochujang-glazed tempeh, mixed at the table.
Sharp apples thickened with cornstarch under a lumpy oat and coconut oil topping, baked deep gold.
Soaked walnuts ground with garlic, milk-soaked sourdough and olive oil into a pale Ligurian sauce.
A dark gravy of hard-browned mushrooms and a toasted flour roux, loosened with mushroom stock and sharpened with vinegar.
Charred onion and ginger simmered with warm spices and dried mushrooms, poured over rice noodles and raw herbs.
Salted and squeezed cabbage tossed with apple, carrot and a mustard-cider dressing.
Cucumber, tomato, pepper and olives with cubes of smoked tofu marinated in red wine vinegar and oregano.
Fluffy quinoa tossed with chickpeas, cucumber and a heavy hand of parsley and mint in a lemon dressing.
Butternut roasted until caramelized, then blended with stock and coconut milk into a velvet soup.
A clear, sharp broth thickened just enough to coat, carrying two mushrooms, bamboo and tofu batons.
Corn tortillas folded over mashed black beans, sweated peppers and cashew cheese, griddled dry until blistered.
Stiff oil pastry folded into cones around cold spiced potato and pea filling, baked until blistered.
A dairy-free pesto genovese of basil, toasted pine nuts and olive oil, tossed through spaghetti off the heat.
Cold-rinsed rice noodles tossed in a loosened peanut and tamari sauce with cucumber and peanuts.
Black bean patties bound with brown rice and cornmeal, deepened with dry-roasted mushrooms and smoked paprika.
A taco salad bowl of spiced black beans and baked tortilla strips over cold leaves with lime cashew crema.
Roasted sweet potato, broccoli and crisped chickpeas over quinoa, with avocado and a lemon tahini dressing.
A brothy spring minestrone of white beans, orzo and green vegetables on a slowly sweated base.
Vinegared short-grain rice rolled in nori with avocado, cucumber and sesame.
Cold rice paper rolls of seared tofu, noodles and whole herbs with a thinned peanut dipping sauce.
Overnight-soaked raw chickpeas pulsed with herbs and spice, shaped and baked crisp.
