Dairy-Free

Who knew so much bright, lively, acidic flavor could come from such a small surface area?

Be sure to rinse the quinoa before toasting or these supercharged bars could end up bitter tasting.

Fair to say we're pretty much obsessed with this nut-based (egg-free!) aioli. Try it with walnuts, too.

Baking citrus at a high heat caramelizes the sugars and adds depth. It’s just the thing to bring intrigue to salads.

Why shell out $5 when you can make energy bars at home? Packed with tons of flavor and punch, this DIY super snack will power you throughout the day. The dried prunes in this recipe give the bars a chewy consistency with the ground pistachios function as both a nutrient-rich building block that lends structure and  as a textural element that conveniently contains good fats and proteins to keep you satisfied. Pro tip: Rinse your hands under cool water or give them a quick shot of non-stick spray..…

For a high-contrast swirl, go easy when folding in the nut butter. A stroke or two with the spatula is enough.

Believe it or not, we came up with a new way to chop broccoli: Include the stems!

The classic carrot-ginger combo gets extra zesty with lime juice.

If you don’t have each and every grain listed, don’t stress. Use what you’ve got—just bump up the quantity.

This would work with any other winter squash—acorn and delicata don't even have to be peeled.

A vegan’s delight, with a gentle bonus buzz from the matcha.

This steam-roasting method (high heat, covered pan) is the best; the liquid prevents the beets from drying out.

Use one 2-pound mackerel if you can’t find smaller ones, or substitute arctic char or trout.

This slaw reimagines brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.

Calling all savory breakfast people: This beans-and-greens egg bowl is for you.

Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.

This combo, served at Moon Juice in Los Angeles, is prized for its anti-inflammatory properties. Pineapple makes it palatable for green-juice newbies.

Maybe you’re coming down with a cold, or you hit one too many holiday parties. This comforting but complex-tasting soup is just what the doctor ordered.

This mixture gets pretty sticky in the food processor. Don’t be alarmed if you have to scrape and pulse and scrape and pulse to keep the machine moving.

These may puff slightly as they bake. For an extra crispy bar press the bars to flatten when they’re still warm using another 8” square pan.

You can substitute ancho chiles for the chilhuacle amarillo chiles and the chilcostle chiles in this mole, but for authentic color and flavor, order these hard to find chiles from spicetrekkers.com.

There are no dried chiles in this green mole; it boasts bright, fresh flavors instead.

There's bread in my vinaigrette! And we like that way. Sourdough enriches salad dressing for a creamy, tangy finish.

A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes—anything goes.