Alex Lau
Vegan, yes. Low-fat? No. Ah, maybe that’s why it’s so good!
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.
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.
This piquant French sauce comes together in the blender in just five minutes.
Olive oil gives these cookies robust, sophisticated flavor (and makes them secretly vegan).
This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.