Vegetarian

Don’t call this compote jam, but it would be quite fine on toast.

Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.

Seek out a tortilleria if possible; it makes a difference.

Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)

Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.

Choose dates that are soft and pliable—even if that means pitting them yourself.

This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.

For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles, and even scraping out the ribs, the hottest part.

If you opt for canned instead of dried beans in this recipe, they won’t be quite as creamy, but you’ll save yourself some time.

We’ve found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.

You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.

Rhubarb’s signature tartness is actually brought down by pickling!

King’s Highway diner in Palm Springs, CA, gave us the recipe for their mushroom chorizo and creamy sauce, and our tacos will never be the same.

Shingaras are the Bangladeshi style of samosas—filled and fried savory pastries usually served as an appetizer or snack.

It isn’t often we demolish an entire bowl of something without once suspecting that it was vegan.

Also known as kremmudokeftedes.

Preparing a delicious meal the whole family can enjoy is a great way to help your kids learn the benefits of eating healthy. When you find ways to incorporate nutrient-rich fruits and veggies into recipes so you can truly “eat your colors”—you’ll start to see that your kids are inspired to follow your lead. Whether you’re looking for ways to incorporate red, green, purple, orange, white, or yellow into your next meal, we partnered with Plum Organics® the organic brand behind Eat Your Colors®, to share the tips, tricks, and recipes to make it simple to achieve.

A little bit of coconut oil make this curried hummus a complete dream.

Creamy avocado hummus, where have you been all our lives?

This bright pink and super creamy hummus is a party showstopper.

Harissa + hummus = heaven.

Roasting the vegetables, along with a trio of umami-rich ingredients (miso, mushrooms, and kombu), give this meat-free broth a deep, satisfying flavor.

We found the keys to a rich, dare-we-say-meaty vegan broth.

We call this a hand salad because lettuce and dip just doesn’t sound like nearly as much fun.