A vegan, mayo-free spin on the classic “Southern” or Amish Broccoli Salad that’s perfect for summer picnics and barbecues.

A rich and full-flavored vegetable broth from Hayden Flour Miill’s Emma Zimmerman, where whole oat groats pull the weight of meat.

Tender winter squash that gets a bright, zesty, spicy makeover — perfect for sandwiches, and much, much more.

A creamy, silky, vegetable based vegan dip for crackers, crudités, and any snacking need through the holidays.

Here’s a decadent, comforting vegetarian or vegan centerpiece dish for holiday festivities—sweet chestnuts, earthy mushrooms, and risotto’s creamy comfort.

Here’s a simple side dish for holiday plates: a full-flavored spin on mashed potatoes that welcomes all the various holiday pairings, but is delicious enough to enjoy entirely on its own.

This is a decadently rich mushroom pâté that I always believed required heavy cream—but it turns out a vegan version is just as good.

For the big-bean lovers—this salad combines them with late-summer gems and gets smoky notes from charred zucchini.

A fun and easy idea for using sweet summer corn to make a soft and silky tofu, inspired by Naoko Takei Moore of TORIO.

This meal-in-a-bowl combines beans and a few choice vegetable scraps to create something hearty, nourishing, and incredibly delicious—served over a pillow of soft polenta.

An easy, creamy sauce for pasta, grain bowls, or dipping, that’s made primarily from vegetables (broccoli!). Here I offer two options, one enriched with a bit of cream cheese and parmesan, and another equally rich vegan version.

A comforting, pantry-friendly, and quick tofu dish features tomatoes fortified by soy sauce. You can use canned or fresh tomatoes; both are good and special in their own ways.