Hot summer days were made for sippin’ rosé poolside. And while rosé is perfectly delicious and refreshing right out of the bottle, it reaches new heights as frosé—a brut rosé sweetened ever so slightly with homemade lavender simple syrup, then frozen and blended to a slushy consistency.
This gorgeous, layered cheesecake is bursting with summer flavors – Meyer lemon, blueberry, and lavender. It’s entirely plant-based and also raw, making it as impressive as it is delicious.
These simple “quickles” are the perfect way to infuse your next meal with a little Korean flair. Made from shiitake mushrooms, these “umami bombs” have a satisfying chewy texture, a slightly tangy taste, and huge depth of flavor. Serve them among other banchan, like kimchi, daikon pickles, and stir-fried fish cakes.
Jocelyn Ramirez is a Southeast Los Angeles native and the chef/founder of Todo Verde, a roving Latin American plant-based kitchen providing Los Angeles with healthy and affordable vegan eats. We sat down with her to talk about the perceived challenges of vegan Mexican cuisine, how food can be a catalyst for social change, and how agua frescas started it all.
Chermoula, a North African sauce traditionally paired with grilled seafood, has many variations. This one is a lighter, green version as opposed to the red variety that often contains a lot of chili peppers and paprika. It’s garlicky, lemony, and herbaceous notes make it perfect as a marinade, in dressings, or alone as a simple condiment. Try it on vegetables and tofu! I use it on savory grilled portobello mushrooms at my Moroccan-themed pop-up dinners. It’s also an extremely simple recipe – just grab your herbs and your food processor!
Zucchini noodles, or “zoodles,” are a common and healthy alternative to traditional pasta. Use a Spiralizer or a stand mixer attachment to make them, and then experiment with spiralizing sweet potatoes, apples, and other types of produce!
This vegan lox recipe provides the savory and smoky notes of traditional smoked salmon…sans the salmon! This vegan lox is also the perfect excuse to add to your culinary gadgets collection. Handheld smoke guns are perfect for quickly infusing flavor without firing up the backyard grill or smoker. Not enough cabinet space? You can use liquid smoke, too. So get cooking – this vegan lox is just begging to appear on your next brunch platter.
This impressive, two-part dessert looks stunning on the plate but is surprisingly easy to make. Black tahini, made with black sesame seeds instead of white, gives this vegan “flan” its striking color.
This adorable vegan dessert looks like a fresh avocado, but it’s actually mint ice cream with a chocolate truffle pit.
Eggplants, a.k.a aubergine in the UK, are halved and doused in a miso-turmeric glaze, then topped with wicked spicy chickpeas and karate-chopped ninja nuts … this one’s on fire and we love to feel the burn!