Vegan

If you don't have both spices, it's okay to omit one or the other.

Make your next party a falafel party with this irresistible recipe.

You can stuff this slawlike salad inside your pita, or eat it on its own.

Steak and chips is an Australian institution, and my take on this classic involves perfectly crisp Jerusalem artichokes sprinkled with a punchy mustard salt. They're the perfect partner for the robust T-bone.

You don't have to use a vegan chocolate to make this decadent tart—any bittersweet baking bar will be great. But if you want to go dairy-free, be sure to read the label.

Neither long simmering nor heat-canned, this vibrant, lightly spiced jam couldn't be simpler to prepare. Red-fleshed plums lend a gorgeous garnet color, but any variety works well.

This egg-less pasta dough—perfect for hand made shapes, like orrechiette, cavatelli and pici—quickly comes together in the food processer. For an even easier approach, use a stand mixer fitted with the dough hook and let the machine do all the kneading.

Beets are typically prepared with sweet and sour flavors. In this recipe, roasting brings out the sweetness and a balsamic glaze adds the piquant notes.

The combination of melon, marjoram, and sweet moscato vinegar in this delicate salad tastes like summer to me. When I serve guests this dish, I like to watch them take their first bite and enjoy a moment of pure bliss as the melon juices run down their chin.

This Bloody Mary ditches traditional bottled tomato juice for the freshly pressed stuff made from Sun Gold or yellow tomatoes.

To choose a fresh tomatillo, they should be firm and the husks mostly intact. A split is ok, but you want them looking pretty tight. Roast the onions here if you like a deeper, caramelized flavor, or add them in raw for a more authentic salsa.

The glorious thing about delicata squash opposed to other autumn squash is that the skin is absolutely edible once roasted. The maple and spice here play off it's naturally sweet flavor.

Fresh and bright, with the pure flavors of sweet corn and tart lime juice, this creamy, vegan soup is choice for a light meal on a late summer day.

If king trumpet mushrooms aren't available, use shiitake caps, which will also take well to the sweet-salty glaze.

Brining these fries in a salt-and-cabbage solution seasons them and, as they start to lightly ferment, infuses them with a slight tang. Think salt-and-vinegar chips and you get the right idea.

Make this super luscious hummus and you'll never go back to store-bought.

Skillet-toasting quinoa will add texture and flavor to a dish. I recommend using a nonstick skillet for this. If you use a standard skillet, the quinoa requires more attention and the skillet needs occasional scraping. The goal is for the quinoa to retain its tenderness but acquire a toasted exterior. You can cook the quinoa more or less, according to your taste preferences.