Vegan

Tender roasted beets, spiced chickpeas, crisp vegetables, and creamy tahini-lemon sauce tucked into warm wraps.

Crunchy cucumbers, juicy cherry tomatoes, and pink red onions in a quick garlic dill brine for snacking, salads, sandwiches, and bowls.

Silky eggplant in a bold, garlicky Sichuan chili sauce. Ready in 30 minutes with simple pantry ingredients.

Brush zucchini with olive oil, garlic, and herbs before grilling or roasting for tender, caramelized slices with charred edges. A five-minute prep technique that turns a basic vegetable into a real side dish.

A vibrant Mexican coleslaw loaded with roasted corn, fresh tomatoes, and jalapeño, tossed in a zesty lime-cumin dressing and ready in 25 minutes.

A traditional Mexican salsa roja made with dried guajillo and chile de árbol, blended with tomatoes and garlic, then cooked down until deep, brick-red, and concentrated.

Slow-simmered pinto beans in a rich broth topped with bright, fresh pico de gallo. A simple, satisfying Mexican classic that comes together with minimal effort.

Charred tomatoes, roasted chiles, garlic, and fresh avocado ground in a stone molcajete. A smoky, rich Mexican salsa ready in about 20 minutes.

Chunky, bright, and full of flavor. This cilantro lime avocado salsa comes together in 10 minutes with ripe avocados, fresh lime, jalapeño, and plenty of cilantro. No cooking required.

Smoky, fiery salsa pecante made with charred tomatillos, serrano and jalapeño peppers, garlic, and fresh lime. Ready in about 25 minutes.

Smoky, fire-charred salsa from roma tomatoes, tomatillos, and serrano chiles roasted on a dry comal. Bold, authentic Mexican flavor done in 20 minutes.

A hearty New Mexican stew with roasted green chile, Yukon Gold potatoes, pinto beans, and chicos. Naturally vegan, gluten-free, and even better the next day.