The recipes listed here are vegan, or easily made vegan (with a minor tweak or two). I only list them here if I've actually mentioned how to make the recipe vegan in the recipe or in the head notes of the recipe.
See my recommended Vegan Cookbooks
See my recommended Wellness Cookbooks
A simple asparagus soup - fresh asparagus, new potatoes, a bit of green curry paste, and coconut milk are pureed to make this spring favorite.
This is a salad you'll crave every day. A radiant, color-flecked tangle of noodles, cabbage, shredded carrots, pickled sushi ginger, and an abundance of cilantro, basil, and scallions. It has tofu and peanuts, coconut, ginger, avocado, and hemp seeds. The dressing(!) - it's simple but strong, and steps in with an assertive spicy sriracha-lime punch.
Vegan burritos packed with all the good stuff - quinoa, mung beans, and lots of kale - tossed with a creamy, serrano-spiked avocado dressing.
A quick video demonstrating how to slice avocado to fan out on grain bowls, salads, and open-faced sandwiches.
Imagine a Shepherd's Pie with the flavors of an Indian samosa - that's what's going on here. Vegan, make-ahead, one-dish meal with a split pea (or lentil) base, mashed potato crust, and spices.
One-pot meals are the savior of weeknight cooking, and this pasta is a go-to. It's pasta and lentils simmered in crushed tomatoes, finished with lots of chopped kale, saffron, swirls of tahini and chopped almonds.
Imagine guacamole topped with fragrant, Indian-spiced onions and garlic, green chiles, and mustard seeds. It's great with chips, toasted naan, or toasted pita.
If you already make your own nut milks at home, you have to try this. I mean - walk to your kitchen, turn the oven dial, and get some coconut in there.
Highlighting a few skin-friendly superstars in this Luminizing Breakfast Beauty Bowl - a mixed berry and chia smoothie base topped with a rainbow of seasonal ingredients.
A favorite Buddha bowl made with seven ingredients on green overdrive. You double up on broccoli through a coconut green curry pesto and florets, then toss with a quinoa base.