Like a lot of people, we really got into the plant-based burger craze when all the new, impossibly-meaty-tasting patties started showing up in the refrigerator section of our supermarket. We each had our favorites and treated them like California-style burgers, piling on the onions and lettuce and homemade “special sauce,” remarking over and over, mouths full, “This really is almost as good as a hamburger!
If you think lentils are boring, you haven’t met this vibrant, flavor-packed salad. It’s a celebration of all things colorful and feel-good: Earthy mottled lentils, ruby red tomatoes, and crunchy green scallions and cucumbers are all dressed in a tangy Dijon vinaigrette. But the piece that really gives this dish its oomph? A healthy sprinkle of Dairy-Free Feta Crumbles, which lend the perfect amount of tangy bite and creamy texture to each and every forkful.
We don’t take the lemon flavor in this cake lightly: It’s indeed a triple-threat situation. The lemon hits your senses right from the start when you blend its zest with sugar to infuse the scent with its rich oils. Next, add a splash of lemon extract to the batter to take it up another notch. Finally, whisk some lemon juice with powdered sugar to make a quick and tangy glaze that’s poured over the tender crumb.
These crispy stacked sandwiches might be one of the most fun ways to tuck more plants into our diet. Tender rounds of eggplant are breaded and baked, then draped with rich and flavorful dairy-free smoked gouda slices. Add thick-sliced tomato for juiciness, and the result is a hearty, satisfying sandwich that requires nothing but a few napkins.This recipe celebrates two of summer’s best vegetables: eggplant and tomatoes.
A comforting vegetable gratin fits the bill no matter the season — it’s the perfect side dish to go along with whatever you’re serving. This summery version stars tender, thin-sliced red potatoes that are layered with sweet bell peppers and onions. The veggies are drenched in a smoky, totally dairy-free cheese sauce. We’ll get to the dairy-free secret in a minute, but for now, just know that each bite is rich, creamy perfection.
This recipe was inspired by a very traditional Indian dish and my travel experiences. You’ll find a variation of Badanekai Tumbida, or stuffed eggplant, in a lot of Indian households (including mine), mainly from Maharashtra and South India. The stuffing is generally a mix of sautéed onions, garlic, peanuts, and a lot of different spices. You make an x-shaped cut in the rounded end of the eggplant, stuff it, then flash sear the eggplants in a hot pan.