Vegan

Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb.

Think of this smoothie-like sipper as a base, then start riffing. Try blending mild red pepper flakes with mango, finely grated ginger with pineapple, or cucumber and mint with honeydew.

Tossing the tomatoes with lemon juice and fresh herbs intensifies their flavor.

Romano beans, also known as Italian flat beans, are pleasantly mild and sweet. Tossing them in this quick vinaigrette adds a robust, pungent flavor—they will complement any summery main dish.

Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.

Nothing says “Southern” like the smell of okra frying in a cast-iron skillet atop an angry flame.

Grill a bunch of bell peppers, marinate them in a punchy mixture of olive oil, vinegar, and seasoning, and you’ll have the makings of an entire week of meals.

People usually know tahdig as the layer of crispy rice at the bottom of the pot; however, potato tahdig may get you even more fans.

A healthy take on a classic diner burger

Healthy, homemade popcorn, five ways.

It's worth seeking out smoked or baked tofu for this dish—its chewy texture and rich flavor make it a perfect partner for nutty soba noodles.

Poke—the Hawaiian dish of marinated fish served over rice—goes veggie-centric in this bowl of marinated beets, popular at José Andrés's Beefsteak restaurant.

A ginger and coconut aminos dressing brings together this healthful salad of crunchy cucumbers and toothsome seaweed.

Large, creamy lima beans (sometimes sold as butter beans) are the perfect solution to any meal dilemma.

This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.

The secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweet-tart balloons.

This vibrant dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.

If you don’t have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.

Get all the flavors of falafel with crispy roasted chickpeas, crunchy crouton-like pita chips, crisp cucumber, and a lemon-tahini dressing.