The delicate sweetness of leeks pairs wonderfully with savory bacon and a light creamy sauce in this simple but delicious pasta recipe from Baconish by Leinana Two Moons. Pasta with Leeks and Bacon Makes 4 to 6 servings Ingredients 16 ounces fettucine, spaghetti, or linguini 2 tablespoons olive oil 6

If you make your toppings ahead of time and have your dough at room temperature, this Artichoke Pizza with Spinach Pesto from Cook the Pantry by Robin Robertson can be assembled and baked in just minutes. Artichoke Pizza with Spinach Pesto Makes 1 (12-inch) pizza Ingredients 1 pizza dough, storebought

Puttanesca is a pungent, salty tomato-based sauce with olives, capers, and spice. Most puttanesca recipes include anchovies, but in this wonderful version from Vegan Bowls by Zsu Dever, white miso has the triple duty of bringing a unique saltiness, a sharp-cheesy flavor, and a fermented umami flavor to the

The name says it all here. These dark chocolate brownies from Practically Raw Desserts by Amber Shea Crawley are love at first bite. Ultimate Raw Brownies are perfect sweet treats for summer, as they require no heat to prepare. If you’re celebrating Rawgust by eating raw foods this August, they really are

Fresh, juicy fruits are abundant during the summer months. Farmers market stalls are bursting with colorful berries, cherries, nectarines, peaches, and melons. It’s the perfect time of year to make fruit-filled desserts, breakfasts, and snacks. To make the most of summer’s fresh bounty, we’ve put together a

This crowd-pleasing coffee cake from Baconish by Leinana Two Moons is incredibly moist and has little bits of savory bacon interspersed with chocolate chips and cherries, topped with a cinnamon-scented brown sugar streusel. Enjoy it with a cup of soy chai latte or with your favorite cup of joe. Chocolate

The great thing about this Pantry Pasta Salad recipe from Cook the Pantry by Robin Robertson is that the portion size is easy to adjust. This version makes four average servings, or enough for two or three hungry eaters. To increase the volume, cook an entire pound of pasta and

This Cauliflower or Parsnip Tabbouleh from The Abundance Diet by Somer McCowan is light, refreshing, and grain-free. You can enjoy it as a light lunch or as a pick-me-up in the afternoon. This recipe is best eaten the day it is made. Cauliflower or Parsnip Tabbouleh Makes 4 servings Ingredients

  After trying these vegan BLT Hot Dogs with Bacon Remoulade from Baconish by Leinana Two Moons you’ll wonder why you’ve never before topped your hot dogs with salad. The creamy coolness of the salad contrasts so nicely with the warmth and savoriness of the hot dog and bacon. These are

What’s the best thing about Tuesdays? The tacos, of course! Tacos deserve their own day, and Taco Tuesday has quickly become a weekly celebration of all things taco. Fortunately for vegans, Jason Wyrick’s book Vegan Tacos is devoted to plant-based versions of the traditional Mexican street food. Jason