Recipes Archive

Rich, chocolatey, and chewy on the inside and lightly crisp outside, these Chewy Fudge Brownies from Aquafaba by Zsu Dever are sure to satisfy any chocolate craving. Make sure to use Dutch-process cocoa powder and bake the brownies just until a test toothpick is still holding onto a

Zsu Dever’s mom used to make this Hungarian Cauliflower Soup Bowl almost monthly. She would use cauliflower or kohlrabi, a vegetable cross between a turnip and a cabbage. Kohlrabi takes a bit longer to cook than cauliflower, but the unique flavor is well worth the extra few minutes.

This simple soup from Vegan Mexico by Jason Wyrick features a mildly spicy broth married with the earthy sweetness of white sweet potatoes and the lushness of wilted chard. It’s not only delicious, it’s a powerhouse of nutrition. Chard, sweet potatoes, and beans conspire to fight cancer and regulate

Shallots and vegan bacon are caramelized with a bit of brown sugar to add just a touch of sweetness to the earthiness of the Brussels sprouts in this recipe. If you prefer your Brussels sprouts well done, but feel free to cook them longer. Brussels Sprouts with

You can take the basic churro batter and frying technique in this recipe from Vegan Mexico by Jason Wyrick and create your own churro concoctions. Making these takes a little practice (though you get to eat the “mistakes”) in order to get the feel for the dough,

The sauce in this recipe from Baconish by Leinana Two Moons is luscious and silky smooth, a wonderful and healthy interpretation of a traditional carbonara, which is loaded with cream and egg yolks. It’s so good you may want to lick the plate clean. Butternut Squash Carbonara with Bacon and

The two most important aspects of a great waffle are crisp exterior and moist and fluffy interior. Classic Waffles from Aquafaba by Zsu Dever deliver big. To make great make-ahead waffles, undercook them by about 1 minute and freeze. When you’re ready for them, just toast and

There are a few fried cauliflower (gobi) appetizers offered in Indian restaurants. One of the most common ones is Gobi 65, a spicy fried cauliflower in a cornstarch and flour batter with curry leaves. This is a baked version of Gobi 65 from Vegan Richa’s Indian Kitchen by Richa

Polenta might not be the first grain-based dish you think of to season with ginger, but this easy and quick Spicy Ginger Polenta Bowl from Vegan Bowls by Zsu Dever is delicious. The ginger imparts its flavor to the polenta and the simple sauce complements the bok choy and

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