Coffee Soy Vegan Ice Cream
Alex Lau
Take this to a mocha chip place by folding in some finely grated vegan chocolate as soon as you take it out of the ice cream machine.
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.
Two of our all-time favorite desserts, now in one new classic.
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.
Olive oil gives these cookies robust, sophisticated flavor (and makes them secretly vegan).
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.