Vegan

The caraway is just a starting point. You can use another whole spice if you like (fennel seeds and cumin work well); keep the quantity the same.

Peewee Dutch Yellow Potatoes are the perfect tiny potato for this recipe, but if you can’t find them, just use the smallest fingerling or Yukon Gold potatoes you can buy.

Broccoli can take more heat on the grill than you might think; it won’t taste burnt unless you actually set it on fire.

As the summer progresses and asparagus season dies down, use the same marinade recipe to grill green beans.

This colorful cold noodle salad can be changed up however you want, it's all about that tangy, umami-wonderful miso dressing.

Creamy avocado hummus, where have you been all our lives?

A little bit of coconut oil make this curried hummus a complete dream.

Harissa + hummus = heaven.

Roasting the vegetables, along with a trio of umami-rich ingredients (miso, mushrooms, and kombu), give this meat-free broth a deep, satisfying flavor.

Choose a mild, not-too-grassy, not-too-peppery olive oil for this granola.

This is the time to break out the grating attachment to your food processor.

Use this oil and tender lemon confit to top pizzas, salads, or roasted vegetables.

If you're not feeling sandwich-y, try with toasted or fried tortillas.

Whole grains, like farro, freekeh, or brown rice, can be substituted for the quinoa.

This jewel-toned salsa recipe can be used on more than just crackers.

Adding water is key to a smooth and spoonable consistency.

These crackers are gluten-free, Paleo, vegan.....and Whole30.

We tried this with a lot of different flours, but King Arthur was the best.

While ground spices will work, the medicinal properties will be diminished, and the finished texture less silky smooth.

For a more caramel-y depth of flavor, toast the coconut flakes first.