Vanilla Soy Vegan Ice Cream

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.

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.

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.

Two of our all-time favorite desserts, now in one new classic.

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.

Olive oil gives these cookies robust, sophisticated flavor (and makes them secretly vegan).