Feed Your Eyes

Beets and nutrients, rich flavor, and a burst of vibrant color to this scrumptous sorbet.

Classic cinnamon-sugar coated snickerdoodle cookies with all the sweetness and flavor, without any eggs or dairy!

Juicy fresh pear slices are served over toasted rye bread with blue cheese and balsamic glaze to make this open faced sandwich.

This spongy Ethiopian flatbread is perfect served alongside a cozy fall stew, or as a snack with sweet and spicy mango cilantro chutney.

Roasted veggies are seasoned with za'atar, served over rice and drizzled with miso tahini sauce to make this vegetarian sheet pan dinner.

This cozy curry is made with veggies and sweet apple chunks in a spiced coconut milk base.

Homemade mustard is way easier to make than you think, and so worth the effort!

With sweet and savory flavors, this easy jam is the perfect way to use up those juicy summer tomatoes!

These pinto bean and corn stuffed enchiladas cook up easy and hands-free in the slow cooker.

Peppers, chard and zucchini are baked into this summery egg casserole that makes a delicious breakfast or dinner.

This Indian-inspired curry is made with hearty lentils, tender eggplant, and juicy tomatoes.

This cozy vegan katsu curry is made with crispy panko-crusted eggplant slabs served over rice and smothered in Japanese curry sauce.

This chickpea flour flatbread is topped with summer veggies and a creamy lemon-basil yogurt dressing.

Sweet summer peaches and coconut milk make for a luscious smoothie bowl that's topped off with crunchy almonds and juicy raspberries.

White beans, spicy poblano peppers, and summer veggies are simmered in beer-spiked broth to make this vegetarian chili blanco.

These Cajun spiced veggie burgers are topped with creamy vegan remoulade and fried green tomatoes!

Slabs of tofu are marinated and grilled on cedar planks for maximum smoky flavor, and then served with juicy summer cherry salsa.

Homemade berry froyo is easier than you think and takes just 4 ingredients!

This refreshing gazpacho is made with sweet summer cherry tomatoes and topped with homemade mint pesto croutons.

Puffed amaranth adds a light crunch to this snackable peanut butter granola.

This southwestern spin on panzanella is made with sourdough bread, grilled corn, and spicy poblano peppers.

These vegan burritos are stuffed with sweet pan-fried plantain slices and chunks of smoky chipotle baked tofu!

Thinly sliced mushrooms stand in for meat in these hearty vegan barbecue sandwiches.

Layers of watermelon, feta and cucumbers are served with honey-jalapeno dressing to make these summery salads.