Vegan

Heart-healthy coconut oil adds delightfully nutty, aromatic flavor to this creamy, sweet soup. If you can't find harissa to garnish with, drizzle it with hot sauce or sprinkle with a pinch of chili flakes instead.

Adding Guinness to a mustard recipe? Brilliance. Bring on the pretzels.

Quick and easy, this eggplant recipe gets a nutty boost from tahini.

A favorite, try this versatile crunchy peanut mixture with braised-chicken-thigh lettuce wraps.

Most of these ingredients can be found at Asian markets or in the Asian section of the supermarket.

“A vegan green smoothie with some depth: I love the subtle savory quality the kale adds to the classic PB–banana combo.” —Dawn Perry, senior food editor

“The fresh herbs and scallion might seem strange, but they work. And the hot sauce? Makes anything better.” —Carla Lalli Music, food and features editor

It might seem fussy to separate the vegetables when pickling, but if they’re combined, the colors will bleed and they won’t be as vibrant.

Fresh celery lightens this guacamole and adds some serious crunch.

The broccoli can be cooked early in the day, but toast the bread just before assembling so it doesn’t dry out. Learn how to make this recipe and more in our online cooking class with Sur la Table.

This smoky, fiery concoction is inspired by Bar Amá’s “Bus Driver” salsa.

Toasted walnuts go the extra mile in this simple but versatile side dish.

Orange-flower water can give even a simple fruit salad a faraway lilt, but adding too much of it leaves a dish tasting like old-fashioned soap. Use this ingredient with serious discretion—start with ⅛ tsp.

This chunky grain dish is freshened up with a delicious combination of dill, parsley, and mint. If you don’t have all three, use a handful of whatever tender herbs you’ve got. If you substitute regular lemon for the Meyer lemon, use less zest and juice: Regular lemons are more aggressive.