Vegan

This dairy-free dessert is every bit as creamy and rich as the original—just because it's vegan doesn't mean it's totally virtuous.

A few pantry staples turn plain soba noodles into a meal that's fit for company.

Find out if these professional ice cream eaters (um, children) could tell the difference between the dairy-free Chunky Monkey versus its creamy counterpart,

Leave it to cool-kid mecca Gjusta in Venice, CA, to create a produce-based, low-sugar, vegan-friendly, “good”-fat-filled, crowd-pleasing chocolate pudding recipe. That would also be completely acceptable to eat for breakfast. Learn how to make this recipe and more in our online cooking class with Sur la Table.

There’s no creamy dip to hide behind here: Use the nicest spring vegetables and olive oil you can find.

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

Are humans ready for vegan eggs? Josh Ocampo takes them for a dubious test drive.

The bean purée may thicken when chilled. Loosen it back up with a splash or two of water or stock.

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.

These fast-cooking legumes, high in protein and fiber, pair delightfully with our healthy sockeye salmon.

These simple, flavorful walnuts go perfectly with our Herbed Baked Brie.

The sweet and sour flavors in this condiment are a perfect accompaniment to a cheese board, and we’d also happily spoon some inside a grilled cheese for a change.

This power-breakfast smoothie will be extra smooth if you soak the nuts and oats in water overnight; drain before proceeding.

A pinch of salt makes everything taste better, including savory smoothies.

Sub spinach for kale if you like.

Not just for salads: Drizzle over roast potatoes, serve alongside rotisserie chicken, or spoon over a sandwich.

Tomato paste adds sweetness and will help the dressing emulsify.

Far less sweet than the bottled version, but equally delicious whether on a salad or tossed with some soba noodles.

When your beans are tender, take them off the heat and focus on the cooking liquid, doctoring it with good olive oil, salt, and pepper, tasting and seasoning it until the liquid itself is straight-up delicious.

The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.

Give an hour to prepping these components, and thank yourself all week long.

Try this as a side, a snack, in a frittata, folded into a grain salad, in a hash with bacon, etc. etc. etc.

Try this versatile sauce tossed with cooked soba noodles or drizzled over seared salmon, and you've got an impressive dinner on the table in no time.

Try this alongside a chicken cutlet, on a turkey sandwich, or thrown into a stir-fry.