This 10-ingredient vegan tuna salad is the best, most flavorful plant-based “tuna” that I’ve tried. Canned artichoke hearts add a uniquely briny quality to the salad, while chickpeas give it protein and texture. In place of store-bought vegan mayonnaise, you have the option to use a wholesome, homemade vegan mayo with cashews. Perfect for sandwiches, wraps, crackers, and more—this recipe is a lunchtime game changer! What no-cook, easy plant-based lunch could be more welcome on a busy afternoon than a vegan “tuna” salad sandwich? What if the vegan tuna in question was not only authentically br ..read more

This tahini pesto is an oil-free, nut-free, alternative to classic basil pesto. Sesame seed paste gives the pesto an ultra-creamy and smooth consistency. This type of pesto is great for warm or cold pasta dishes, and it’s also a versatile, fresh sauce for summer grain bowls, sandwiches, and salads. Days are long, temperatures are hot, and tomatoes are juicy. It’s peak summer, friends. Which means that it’s high time for pesto. The plant-based pesto recipe that I’m sharing today is different from the more “classic” vegan pesto recipe that lives on this blog. That version is a vegan pesto with ..read more

This roasted vegetable pearl couscous salad is easy to make, versatile, and tastes excellent either hot or cold! Plump pearl couscous is the base, and tender roasted zucchini, tomatoes, peppers, carrots, and onions give the salad color, flavor, and nutrition. This is a perfect dish to meal prep for easygoing lunches or as a side dish. I love grain salads and pasta salads all through the year. But I associate them particularly with the summer months. All throughout the summer, I love to boil a pot of grains or pasta on a Sunday, add raw or cooked veggies and a good dressing, and turn it all in ..read more

This zippy red wine vinaigrette will give life to any salad! It’s so lively and tangy, and best of all, it’s easy to make. If there’s anything I’ve learned in years of cooking, it’s that I can never have too many dressing recipes. For example, I find endless uses for my now considerable library of tahini dressing recipes. And even if I’m not able to make anything else, not a week goes by that I don’t meal prep a jar of vinaigrette. This red wine vinaigrette is one of my all-time favorites. I make this dressing so often that I tend to take it for granted. Two nights ago, I whisked it together ..read more

This vegan broccoli tofu stir fry is basic in the best way possible! It’s made with simple ingredients and doesn’t require a cornstarch coating for the tofu. Miso, ginger, and garlic are the predominant flavor notes in this simple, adaptable, and nutritious weeknight recipe. There are some recipes that I made every single week when I was first teaching myself to cook. Broccoli tofu stir fry was one of them. This meal was easy and nutritious. The leftovers kept well, so it fed me for a few nights, and it was easy to pair the recipe with different types of grains: rice, barley, quinoa, or soba ..read more

These simple roasted Japanese sweet potato wedges are crispy and salty on the outside, tender and sweet on the inside. They make for an irresistable vegan side dish or snack, especially if you serve them with a great dipping sauce! I originally created these roasted Japanese sweet potato wedges to be a component part of a larger recipe. I started snacking on them when they were fresh out of the oven, as I worked on all of the other components. I couldn’t believe how good they were. Baked Japanese sweet potatoes were already a favorite. I had cubed and roasted them in the past as well, but I d ..read more

This green pea salad features a mix of shelled peas and thinly sliced, raw snap peas or snow peas. It’s so bright, so crunchy, and so fresh! The salad is a perfect accompaniment to any springtime meal and a perfect means of adding more green color to your table. What kinds of recipes do you think about when you think about peas? Me, I think about pea soup, mac and cheese with peas, rice and peas, or spring pasta primavera. In other words, soups and grain dishes. Rarely do I ever think of peas as the starring ingredient in a zippy little salad. But here they are, stepping into that very role ..read more

This 5-minute, creamy and tangy yum sauce will add bright gold color and zing to bowls, tacos, grain and bean skillets, or even pasta salad. This is one of my all-time favorite sauces—it’s easy to make and a fan favorite! There are recipes that I make, enjoy for a couple weeks or months, and then retire. There’s not necessarily something wrong with these recipes; they’re just not memorable enough for me to want to hold onto them. Then there are recipes that I love so much that they become part of my life for seasons or even years. This 5-minute, tangy yum sauce is one of them. It’s not a new ..read more

This recipe for vegan koulourakia will allow you to create the beloved Greek Easter cookies without dairy or eggs! These cookies have become a part of holiday celebrations within my small, Greek American family, and I hope that you’ll love their buttery taste and tender texture as much as I do. When I was growing up, Greek Easter weekend was a time for staying up past my bedtime, exclaiming “Christos Anesti!” at midnight, and stuffing myself happily with bowls of avgolemono and tsoureki bread. It was also a time for koulourakia. Koulourakia are braided Greek butter cookies. They’re associated ..read more

Pickled red cabbage adds color, flavor, and crunch to any salad, bowl, wrap, or taco! This is an easy preparation (no sterilization, canning, or fermentation) that will allow you to enjoy nutritious red cabbage in a wide variety of ways. This has been my year of pickling all the vegetables, starting with cucumber slices, moving on to carrot ribbons, and not skipping over the classic: pickled red onions. Having a jar of pickled veggies in the fridge is similar to having a good homemade dressing or sauce in that it can elevate and transform meals for the whole week. An otherwise plain grain bow ..read more