Alex Lau
Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
Froyo for one, made in a blender and topped with a crackly magic shell.
Olive oil gives these cookies robust, sophisticated flavor (and makes them secretly vegan).
Everything good about the classic dessert with the warming notes of a pumpkin spice latte.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
This piquant French sauce comes together in the blender in just five minutes.