Vegan

Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering.

The vinegary brine will soften and sweeten the chiles, and in return, the chiles will infuse the vinegar, creating a balanced, spicy, and acidic ingredient for your next vinaigrette.

Gomasio is the nutty, toasty Japanese wonder condiment we’re sprinkling on everything: salads, of course, but also roasted vegetables, seared fish, and even buttered toast.

This dish is so tasty and satisfying that you’ll be happy to eat it for days (and so healthful and nutritious that you should eat it for days).

Composed of four elements—vegetables, a grain, a protein, and a sauce—grain bowls like this one are simple, nutrient-dense, and very pretty to serve.

Gloss the tops of these egg- and dairy-free almond cookies with an earthy-sweet green tea frosting.

This hearty vegetarian stew comes together in under 30 minutes.

If you can find it, try making this green sauce with hoja santa, a robust aromatic Mexican herb—if not, any hardy green will work (we call for kale).

Pickle brine lends a distinctive tang to the rice, giving the whole dish a nice, lively jolt. This recipe can work with any kind of pickling liquid, even the ordinary stuff from a jar of pickles or cornichons (we tested it with a few kinds). If brown rice isn’t your thing, use another grain: Try barley, farro, or freekeh.

Combine puréed dates, peanut butter, and puffed rice into these no-cook treats and gloss with a generous coating of chocolate for a (healthier-than-store-bought) candy bar whenever a craving strikes.

This simple, large batch of seasoned rice can be frozen and repurposed in endless ways for easy, family-friendly meals.

For this gorgeous salad, choose persimmons that are super soft. The riper the fruit, the sweeter the flavor.

Any root veg you have on hand will work for this easy dinner. Serve with eggs, fish, chicken, burgers, salads, or use it as a taco or quesadilla filling.

You can make this raw, root vegetable slaw up to four days before you plan to eat it.