You've heard of dairy-free milks made from soy, rice, and almonds, but how about quinoa milk? It's rich, nutty, and nutritious, too! More

A bowlful of brown rice, tempeh, kale, and other veggies has "health food" written all over it, but in our house we hardly think of this recipe as macrobiotic or vegan or anything else but satisfying. Brimming with the perfect balance of flavors and textures, it satiates the senses and even has my barbecue- and burger-loving guy requesting it for dinner. More

When I was young, I wanted nothing to do with the desserts my father brought home from our monthly trips to the Thai market in the city: gray griddled discs of taro root and coconut, round pancakes filled with coconut cream, and layered pink jellies flavored, disappointingly, with coconut.

Well, times have changed. Now I'm the coconut fiend and the traditional Thai dessert kao neow dahm is my favorite way to get my fix at home. Made with sticky whole grain black rice, coconut milk and toasted coconut, this warm rice pudding is creamy, sweet, a little savory, and very coconutty. It's also dairy-free and gluten-free, making it a great dessert — or breakfast — for almost any guest. More

We've been talking eggs (eggs, eggs, eggs!) this week at The Kitchn, but we realize that not everyone loves eggs. And not everyone can eat them. Vegans and those with egg allergies often become expert in substitutions for eggs and their binding properties. What about you? Do you work with egg substitutes? What are your favorites? More

I have a close friend who was recently diagnosed with pre-diabetes and high cholesterol. She's not overweight, she exercises a few times a week and was actually a vegetarian for well over a decade. Everyone, including her doctors, was a bit baffled. She shares my pretty fierce sweet tooth, so we sat down together last week to brainstorm a few recipes that would help her begin to rethink the way she prepares her favorite course of the day: dessert. More

Do you like piña colada? Then you'll love this nutritious take on the classic. With its fresh coconut and no added sugar, you won't feel guilty about enjoying this smoothie everyday. My friend Alejendra (who also happens to be a doctor) shows us how she makes her delicious green piña colada for her family. More

Q: I had fasolia (string beans, carrots, caramelized onions) at an Ethiopian restaurant. It was so delicious and I want to make it at home. Does anybody have tips or a recipe to make this healthy, naturally vegan dish?

Sent by Victoria More

Have you heard of tofu misozuke, i.e. miso marinated tofu? It's been called "vegan cheese," "vegan butter," even "vegan foie gras." While I suppose there's some (delicious) truth in those statements, I think tofu misozuke is amazing stuff on its own, without all the animal-product based comparisons. Just what is tofu misozuke and what can you do with it? Read on for more information. More

Dried lentils are a year-round staple in our pantry, essential for rounding out salads during hot weather and hearty soups in the winter months. Regardless of the season, their quick-cooking, no-soak-required nature makes them ideal for healthy weeknight meals. Worried about mushy lentils? We have a trick for that, too. More

Dried beancurd sticks might not sound or look like the most enticing ingredient at the Asian market, but when you know how to prepare them – and it isn't hard – they just might become one of your go-to ingredients for braises, stir fries, soups, and salads. More