Overnight Oats With Banana, Maple Syrup, and Tahini
Photo by Alex Lau, Styling by Sue Li
This recipe makes roughly ½ cup tahini sauce, which keeps for about 4 days in the fridge. Keep a couple of ripe bananas handy and eat this all week.
Froyo for one, made in a blender and topped with a crackly magic shell.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.
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.
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.
A homemade black bean sauce is better than anything you can find in the grocery store. Plus, the 15-minute dinner you can make with it.