This is a super easy and delicious way to bake tofu. Tossing the tofu cubes in almond meal and nutritional yeast before baking gives them a crispier texture, as well as a slightly nutty flavor. It’s a delicious addition to almost any dish that you would usually eat with tofu.

The sweetness of the currants contrasts well with the lively curry flavor. If you don’t have currants, use raisins or any other dried fruit. Serve this salad on a bed of greens—such as spinach, arugula, or field greens—for a nice lunch.

Barbacoa is a form of slow cooking meat over an open fire that supposedly originated in the Caribbean (although humans have been cooking this way since we discovered fire).

I have made many versions of this spread, and that speaks to its versatility. This version is inspired by my love of the flavors of the southwestern United States.

This burger takes a little more effort than some burger recipes, but it’s totally worth it. The flaxseed keeps the burger from being crumbly, and the beets give it that authentic look that is so popular.

There are many very good recipes for scrambles, but most call for tofu. In this recipe, cauliflower takes the place of the tofu—with delicious results.

Chef Del shares his top tips for creating healthy, plant-based bowls from your own kitchen!

This easy and delicious salad dressing is perfect for summer! Drizzle it over a heaping bowl of your favorite greens and veggies.

I have made more than my share of dessert recipes using strawberries, but I also like including them in salads where they can provide a fresh contrast to other ingredients. This dish is one I made recently when I happened upon a really good pint of berries in the store.