Serves 4 || Time: 1 hour

This roasted veggie bowl with chive hummus is the recipe for farmers market season. At some point you are going to come home with a haul of eggplant, bell peppers, red onion, arugula and chives. You just will. And this is what you will do with it.

I would have called it a Mediterranean grain bowl but I...

Serves 6 to 8 || Time: 30 minutes

This quick and easy lentil bolognese is total Italian-night satisfaction. Lentils are a perfect translation for ground meat. Lightly mashed, they thicken the sauce and contribute a complex, naturally beefy flavor. Add the nutty earthiness of chopped walnuts and you’ve got something that is hearty and meaty ...

Photo By VK Rees

These vegan blueberry bran muffins are so wholesome they make you feel like you’re setting the world right. Deliciously wheaty with just enough sweetness and juicy blueberries in every bite. The wheat bran gives them that hearty, substantial texture that makes them feel like actual food rather than dessert in a pap...

Makes 12 Skewers

Photo by VK Rees

These eggplant skewers with chimichurri are bright and herby but also smoky and charred in all the right places, the kind of thing that disappears fast at a cookout. It’s great for a vegan cookout or just to bring to a mixed one. When meat eaters want something vegetarian...

Serves 6

Photo by VK Rees

This couscous salad recipe is bright, herby, and punchy with lemon so don’t let the humble ingredients list fool you. It’s inspired by tabbouleh, loaded with fresh parsley, cucumber, and capers, and comes together fast with stuff that you probably already have. It’s a vegan cousc...