This dreamy sauce will remind you of the hot fudge sauces of your childhood, but this one is completely dairy-free and has way more redeeming qualities.

Italian dressing is a favorite for many, yet most store-bought dressings have a lot of preservatives, additives, or oils.

It’s easy to fall in love with these brownie bites. They are a little crisp on the outside and are soft, moist, and dense on the inside, like fudgy brownies but so much healthier.

These chickpeas are delicious to nibble on or to use to top salads, pasta, soups, pizza, grains, and more! Leftovers can be lightly mashed or pureed with condiments for a sandwich spread.

This rich, festive dressing is delicious on salads or used as a dip for veggie sticks. It will add some extra zip to your veggies and make them taste anything but boring. It’s fabulous served with winter salads!

This slaw has it all: sweet, tart, crunch, a rainbow of veggies, and even crisp apples. It’s a great way to get several beneficial foods all in one place, and it will make your mouth very, very happy!

One day I had the idea to substitute cooked potato for the tofu in my original egg salad recipe. I loved the result! You can still use tofu if you prefer, or half of both (see tips).

Readers tell me often that this recipe, originally from Eat, Drink & Be Vegan, is better than any take-out! I decided it must be in this book too, with a few changes to simplify and save time.

This is one of our favorite baked mac and cheese recipes! The roasted veggies add concentrated flavors that combine so well in a creamy sauce base.