Vegetarian

How to cook the perfect pot of beans according to a bean farmer

Peppery nasturtium greens make a perfect substitute for mustard greens in this traditionally-styled Punjabi dish

Healthy and medicinal plants are growing all around us so let's eat them

They’re flavorful from the tahini and seaweed flakes, soft in the middle, and chewy all over

Give popcorn a boost of umami with this recipe courtesy of Daybreak Seaweed

Finally—a healthy, chocolatey, satisfying breakfast muffin

Makes for a perfectly easy summer side dish or dinner

Another good idea for summer squash

Summer tomatoes star in this herby, protein-dense salad

This muffin recipe is perfect for weekend baking

A savory tart that calls for whole carrots, including the tops

I Tried It—LuckyBolt’s Overnight Oat Porridge. Here's how I made it work for me

Cold brew coffee is the secret ingredient in these waffles and fried oyster mushrooms are better than chicken

A New Jersey tradition finds itself right at home in San Diego with this Apple Cider Doughnut recipe perfect for pleasing a crowd

Poach pears in red wine for healthy holiday treats

These classic spicy carrots are a big hit with the kids

A vegan pesto that calls for carrot tops in addition to basil

Here's a healthier way to scratch that hazelnut-chocolate itch

A vegan soup with smoky pumpkin and silky pears

With the end of summer comes oodles and oodles of summer squash—and we’re here to help you chow it all down with this delectable salad recipe

Preserving at home just got easier with with flavorful pickled watermelon rind recipe

Take everything you love about a summer crumble but make it with tomatoes

Try this green, crisp salad bursting with bright flavors

Talk about a decadent breakfast—these healthy, gluten-free, vegan chocolate pancakes are made with Pinole Chia Oatmeal and are delicious and oh-so-fluffy

Crispy, crusty eggplant cutlets with a flavorful sauce in six easy steps

Quin Butler from Hungry Vegan Lion shares this hemp milk recipe that she uses to make her famous vegan berry ice cream

Haley Hazell is inspiring us to get out of our breakfast rut—jammy egg optional

Easy to make and even easier to eat

This might be one of the easiest ways to make the most out of a head of cauliflower, creamy coconut milk, nourishing greens, and wild garlic

Dip in to this vegan cashew spread gets an added boost of nutrients and smokey, tangy flavor from basic pantry spices

Embrace simplicity this spring with this dish of smoky broccolini, aromatic garlic, fiery chili, bright lemon, and sharp parmesan.

Inspired by the beloved spit-roasted tacos al pastor from Central Mexico, our veggie version swaps pork for mushrooms. Simultaneously sweet, salty, savory and smoky, these tacos are slathered in a rich chili sauce and topped with tangy pineapple salsa.

Make the most of spring produce from Specialty Produce

This take on a caprese salad features juicy peaches in place of tomatoes and beet-pickled shallots for an added pop of color and acidity.

Earthy beets become tender in an overnight marinade and pair perfectly with creamy burrata, peppery arugula, and nutty pistachios

Curated With Gracey Lane invites the Culinary Gardener, Ellyse Briand, to show us how to pickle Japanese cucumbers with a spicy kick

This recipe for Apple & Sweet Potato Soup with Cinnamon Croutons & Curried Crème Fraiche is the perfect combination of creamy and sweet.

Irresistibly creamy, sweet, and nutty, this dip is as delicious as it is healthy. Packed with anti-inflammatory and antioxidant rich sweet potatoes, turmeric, and black pepper, this is a double dip you can feel good about.

Switch out predictable hummus with this bright fuchsia colored dip made of earthy beets, creamy yogurt, and zesty lemon

Recipe by Pietro Gallo, vegan chef and co-owner, with brother Dario, of Little Italy’s Civico 1845.

True Food Kitchen's take on pumpkin pie is so popular it's offered year round at its restaurants—and now you can enjoy it at home

Think French onion soup minus the bowl—these super savory, ooey-gooey toasts will transport you to the bistro

Alexa Soto of Fuelled Naturally loves to "veganize" classic comfort foods from her youth, like this creamy, mustard-heavy potato salad that's begging for a place at your next summer barbeque.

Summer fruit is THE best. Peaches and blueberries are in abundance and there's no more indulgent way to enjoy them than baked into a simple, delicious crisp. Adding warm spices like cinnamon and cardamom takes it to the next level. Finish with a scoop of vegan coconut milk ice cream and you have summer on a dessert plate.

Spicy roast cauliflower, creamy cashew crema, and tart pickled onions make these tacos absolute showstoppers perfect for a weekend date night. Free of dairy, egg, peanut, soy, & gluten

Creamy coconut is the perfect base for tart passionfruit and sweet honey or date syrup. Adapt this recipe with seasonal fruit to enjoy it year round.

The apples and squash help keep this dish from getting too heavy as opposed to traditional potato dishes.

It's officially pumpkin season and what better way to celebrate than to add pumpkin to luscious "cheesecake" brownies? You'll need vegan cream cheese for this recipe, which you can find at Trader Joe's, Whole Foods, and likely even your neighborhood grocery store.

Crunchy oats and nuts, sweet maple syrup, and warm notes of ginger and cinnamon make this granola a fall staple.

These sweet treats are naturally vegan and gluten-free, so they can be baked for a crunchy cookie perfect for dunking in coffee, or eaten raw for a chewier textured snack.

This rustic vegan dish is from Murcia, known as the “Garden of Spain” where they enjoy a wonderful variety of vegetables due to its rich soil. Traditionally made with butternut squash and garbanzo beans, this version also includes green plantain and coconut milk to make it extra creamy and decadent.

Bulgur wheat is Middle Eastern nutritional powerhouse. It's a complete protein, providing all nine essential amino acids, 17 grams of protein and a whopping 26 grams of fiber per one cup serving. Its nutty flavor and nutrional benefits make it a perfect base for this hearty vegan bowl, which is lightened up with the additon of fresh herbs and a squeeze of citrus.

This recipe for creamy almond milk pudding with nutty pistachios and sweet-tart pomegranate was inspired by an unexpected roadside sweet chef Olivia Hayo happened upon in the seaside village of Hof Habonim in Israel.

This flexible recipe is perfect for fridge clean-out nights. A few spoonfuls of hummus add creaminess to the sauce and the suggested veggies can be swapped for whatever you have on hand. Even the buckwheat noodles can be replaced by spaghetti if that's what you have. And it all comes together in less than ten minutes.

Richly spiced jackfruit fills these crunchy taquitos with flavor and texture -- perfect for dipping in cool guacamole and creamy cashew sour cream.

Sweet, spicy, crispy, and creamy—these naturally vegan and gluten-free "toasts" have it all

A vegan and gluten-free soup for fall that tastes like a loaded baked potato

A plant-based corn and orzo pasta salad with bright summer flavors

Reduce water waste and eat your way through summer with this delicious pie

Recipe by Pietro Gallo, vegan chef and co-owner, with brother Dario, of Little Italy’s Civico 1845

This creamy, vegan "mayonnaise" is wonderful on sandwiches and in bound salads. Add spices like yellow curry powder or lemon pepper for unique variations.

This is my favorite mock potato salad that can be easily prepared vegan by omitting the egg and mayo.

This Kale and Quinoa Salad with Mustard Vinaigrette recipe is a delicious fiber-packed salad for any season

Say hello to autumn with this fall flatbread, topped with crisp apples, aromatic fennel, and thyme and covered in melty, nutty gruyere.

Make the most of the unique seasonal bounty at Specialty Produce with this ooey-gooey baked brie topped with spiced fall fruit and hazelnuts.

Smoked paprika enriches the savory sweetness of acorn squash in this hearty dish