Vegan

Parsnips bathed in warm olive oil and bejeweled with currents means you'll never look at root vegetables the same way again.

Siete Food's vegan queso is the non-cheese cheese sauce I’m putting on everything.

Freekeh is green wheat with a slightly smoky flavor we love, but any whole grain you have on hand will work.

High heat and the simplest sauce ever make for roasted veggies that feel like a dish, not an afterthought.

Date syrup gives this savory, nutty eggplant salad the perfect amount of sweetness.

Yes, you can eat butternut squash raw!

This ajo blanco sauce is rich from almonds, tart with sherry vinegar, and plenty garlic-pungent, it’s what we’re putting on everything we’re making this season.

Spread it on grilled bread, mash it into store-bought mayo, or stir into mashed potatoes.

Farm sanctuaries are using social media to promote veganism, one cute goat video at a time.

Whether it’s scooped up with tortilla chips or spooned over a simple fillet of fish, this zippy charred corn salsa is the ultimate peak-August condiment.

Think of this creamy cashew yogurt as a new, flavorful vessel for your granola or fruit in the morning.

Make this cashew butter once, and you’ll want to use it on roasted vegetables year-round.

Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.

Leave scallions in the oven for about an hour to draw out their sweetness for a low-maintenance side dish.

Cinnamon lends additional sweetness to this savory jam, making it an excellent match with heavily spiced lamb or pork.

If you love hummus or baba ganoush, this dairy-free dip will become a new favorite.

A hands-off recipe you can use a thousand ways. Approximately.

Douse cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness.

Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?

Impossibly soft and caramelized green beans that only ask one thing of you: patience while they roast.

Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results.

This summer grain salad is extra tart due to lots of lemon juice. It can be served on its own or alongside creamy spreads or fatty pieces of meat.

When all the flavors meld, the mint transforms this dish into an addictive slaw that pairs well with fatty cuts of meat.

Cold noodles are the ideal canvas for jammy roasted tomatoes in this light summer dish.