Vegan
Savory Peach and Cucumber Salad
This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O’Henry for this salad recipe.
Chilled Ramen With Soy Milk and Chili Oil
The homemade Sichuan chili paste and chili oil yield more than you need for this cold ramen recipe, but they will keep for weeks and make for great all-purpose condiments. Or you can just make this dish over and over.
Celery Slaw with Seeds and Dates
Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.
How to Make Banana Ice Cream with Just One Ingredient
You'll never guess what the ingredient is! Kidding. It's bananas.
Vegan Banana Ice Cream
Watching frozen bananas transform into ice cream—no sugar or dairy necessary—is like magic.
My Kids Are Vegans and They Like It
Filmmaker Marisa Miller Wolfson on why a plant-based diet works best for her family.
Pasta Salad with Snap Peas and Tomatoes
Ginger-roasted cherry tomatoes, skillet-charred snap peas and scallions, and plenty of fresh basil and mint make this lighter pasta salad eminently craveable.
Sippin’ Green Gazpacho
This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.
Crunchy Quinoa Salad
Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.
Lemon Ice
The most refreshing treat of summer is just a few ingredients away.
Grilled Green Bean Salad With Thai Dressing
This refreshing Thai-inspired salad pairs a summery mix of charred green and yellow wax beans with chiles, fresh lime juice, and loads of cilantro. The zesty grilled tofu and creamy avocado add filling protein and healthy fats, rounding out the meal for a delicious weeknight vegetarian dinner.
Homemade "Dole Whip"
As any Disney Park fanatic can tell you, it’s not a visit to the Magic Kingdom without a helping of this tropical, dairy-free, soft-serve–like dessert. Now you can make magic at home.
Pesto–Heirloom Tomato Pizza
Top a baked pizza crust with garlicky spinach pesto and raw sliced heirloom tomatoes for a wonderfully fresh summer dinner.
Traditional Sauerkraut with Caraway
Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine. While you are chopping and grating your cabbage, eat a piece raw. It will be crunchy and sweet. After fermentation it will be pretty crunchy still, shiny and alive-looking; the sugars will have been eaten by the lactobacillus bacteria (et al); and the sauer that you taste is the lactic acid cleverly produced by the lactobacillus.
Vegan Short Pastry Crust
Plant-based Earth Balance baking sticks make a wonderful substitute for butter.
Fresh Peach Crostata
No pie plate or tart pan? Fold fresh peaches into a flaky pastry dough and bake on a sheet pan for an easy, no-fuss summer dessert.
Vegan Flaky Pastry Dough
Plant-based Earth Balance baking sticks make a wonderful substitute for butter.
Lemon Dijon Dressing
Toss this simple dressing through an easy summer salad.
Torn Zucchini With Mint and Calabrian Chiles
No, you don’t have to tear the zucchini with your hands, but it makes for a cool presentation—and we all know it’s way more fun than using a knife.
Barbecue-Flavored Chickpea Sandwiches
Cool romaine lettuce and barbecue-flavored chickpeas combine to create great flavor and texture in this hearty pita sandwich. This pairs well with many simple companions—potatoes or sweet potatoes, fresh corn, a simple quinoa salad or pilaf, or a light soup. And steamed green veggies are always welcome, too.