Spring is finally here and it’s time to cook like it. Plenty of veggies and beans to be had here! Asparagus is coming around, strawberries are just showing up at the market, and rhubarb is poking out of the ground.

This isn’t exactly a meal plan, I find those hard to stick to. Think of it more as an aspirational mood board

Serves 4 | Total time: 29 minutes

Photo by Hannah Kaminsky

I was on TikTok at 3 a.m. and saw “dense bean salads” trending. My first thought was “WTF, what’s next, wheat germ revival?” Vegans have been eating bean salads forever. So welcome to the party, everyone else. Glad you could join us.

This bean s...

Makes about 2 cups

This is the vegan sour cream you’ve been looking for. Cool, tangy, thick enough to hold its shape, and so very creamy with that rich, cool mouthfeel you want from sour cream. I like to call it Dream Team Sour Cream because the secret is a multi-pronged approach: tofu for creaminess, cashews for richness, and coconut oil for that set, ...

Makes about 4 cups || Total time: 25 minutes

This homemade vegan chorizo is a wake-up call for any dish that needs a Spanish flair. Scrambled tofu, yes, but don’t stop there. Think of it as the little black dress of crumbled vegan sausage: it fits every occasion. Tacos, pasta, roasted potatoes, breakfast burritos, nachos. There’s a whole li...

Serves 4 to 6 || Total Time: 29 minutes

Shrooms & Grits is one of my favorite recipes from my new cookbook The 29-Minute Vegan, so when I came to New Orleans to visit Timmy, I knew I had to cook this for him. He is Miss...