Strawberry Pomegranate Slushie

Tofu and scrambled eggs share a similar texture, so if you’re not really into tofu, or you think meat has to be part of every meal, you can almost sneak the tofu into the burrito without even realizing it. And before you know it, you have a really great vegetarian breakfast burrito.

This half-brownie, half-bar-cookie hybrid is a fun dessert that gets the ultimate birthday party treatment with colorful sprinkles.

Garlic and chile are what really make this das medames sing, while hearty cumin, fresh cilantro, tomato, and tahini pile on layers of flavors.

Using frozen strawberries means no need for ice cubes. White rum adds just enough booze and fresh lime juice, bright acidity.

Nutty, protein-packed, and batchable—perfect for hectic mornings.

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Cajun-Creole shrimp is combined with a light cream sauce, and two together are off-the-charts delicious. It’s full of flavor without being too spicy.