Vegan

Whenever you’re cooking tofu, here’s one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.

This cabbage salad is packed with herbs that make it taste super fresh and green—and it's perfect for a crowd.

If you love the texture of chia pudding, it gets even closer to bubble tea with the addition of tapioca pearls here.

The most flavorful, hearty, and warming meal you've ever made with (almost) exclusively pantry staples.

Feel free to use whatever fresh chile you can find, but remember that this sauce is supposed to pack some heat.

Hot tip: Make porridge on the weekend. Reheat this in the time it takes to make instant.

This simple salad is all about the herbs, so put your best effort into finding the prettiest greens.

We would never ask you to use your blender if it didn’t make a smoother and better dressing. The effort is worth it; you’ll have enough sauce to get you through a week of lunches.

We understand if the nori is a deal-breaker; just make sure to give the almonds a good toast to bring out their flavor if they are looking a bit pale.

This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead.

Choose a chocolate that does not exceed 64% cacao for a mousse with the smoothest texture. If you want the mousse to be fully non-dairy, look for a vegan chocolate bar, though the flavor may differ slightly.

Toasted sesame seeds can often be found in the Asian sections of some supermarkets, sometimes labeled Gomasio. If ever there was a time of year to keep a big jar of them on hand, pre-toasted and ready to go, this is it. They are the perfect crunchy topper for everything from salads to soups and roasted vegetables.

Faster than delivery, and about 10x more delicious.

Greens you can take on-the-go.

Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.

Choose the largest head of cauliflower you can find. When you cut into it, keep in mind that the two center pieces will stay together, but the two end pieces may fall apart into florets and that’s okay—you should still grill those too! This recipe also easily doubles if you want four solid cauliflower steaks.

If you have a perfectly ripe melon—great! If you don’t, no worries. The salt, acid, and a bit of heat here will give life to lackluster specimens.

This banana-based "ice cream" adds a sweet depth of flavor by caramelizing the bananas first, then puréeing them into a smooth cream. Plus, the toppings possibilities are endless!

A beautifully simple salad.

Outrageously crunchy.