Vegan

Crispy baked quinoa builds texture in this summer salad, tossed with a charred, herbaceous scallion dressing.

The herbaceous sauce for this fresh vegetarian aguachile comes together swiftly in your blender.

This make-ahead Sicilian dish makes a great party appetizer, but you can also eat it all by yourself with a few slices of crusty bread.

This dish may look meaty, but these lemongrass tempeh crumbles are vegan with a citrusy and spicy edge.

The cooling, bracing Caipirinha, a.k.a. Brazil’s national cocktail, requests your undivided attention.

The warmth and gentle smoke of the campfire transforms these marinated olives into the stone fruit they are—juicy, savory, and deliriously fresh.

With just four ingredients and a star-studded fan base that includes Mick Jagger, the tequila sunrise will brighten any cocktail hour.

Crisp, thinly sliced fennel ribbons (which have a licorice-like flavor) meet juicy orange wedges and briny olives in this fresh side.

This classic cocktail is a simple mix of gin, sugar, lemon juice, and seltzer.

Cut to look like cucumber spears, zucchini makes terrific pickles.

Oat milk and apple cider vinegar are the keys to success in these fluffy vegan blueberry muffins. 

This is a classic Ashkenazi Passover recipe, with a little brown sugar added for depth.

This dairy-and gelatin-free vegan panna cotta, made with almond milk and kuzu starch, will delight anyone with its incredibly creamy texture.

With a no-frills ingredient list and a cook time that comes in under an hour, this spiced coconut lentil soup is simple and unfailingly forgiving.

No tortillas here—a dough made from plantains is filled with beans for these quesadillas.

Like all Shojin Ryori (Buddhist temple cuisine) dishes, this tofu and vegetable soup is vegan. Kenchin jiru is a really hearty, comforting winter soup.

Japanese cuisine tends to be mild on the whole, but this noodle soup, piri kara soba, has a real kick to it.

Dried shiitake mushrooms add an extra earthy depth of flavor to this versatile vegetarian dashi. Use the broth as the base of any Japanese soup.