This one is a little indulgent, but it’s dairy-free and lick the bowl good. Lightly spiced, sweet crab meat folded into a creamy, cheesy mixture and baked to perfection. Enjoy this dip with chips, on toast, or try crudités for a healthier option.
Beautifully roasted cauliflower gets an earthy, sweet flavor from the nutmeg. It’s tender, easy to make, and perfect to share. Also vegan and gluten free.
A classic shrimp scampi cooked in vegan garlic butter and tossed with pasta in a cashew cream sauce. Choose your spice level and your pasta shape!
This flavorful recipe combines saffron and basmati rice with fresh crab and garlic-sautéed asparagus for a savory, Middle Eastern dish. I’ve loved “yellow rice” since I was a kid, but this is leveled up. It’s elegant, extremely easy to make, and on the table in less than 30 minutes.
My go-to at any California sushi restaurant, but living in London, you just cannot find this dish anywhere. Decided to try it myself and discovered it’s surprisingly easy to make! The rice takes a bit of work, but it’s worth it for the most delicious, creamy, spicy, crispy, LITERALLY restaurant quality appetizer.
Blanched and puréed wild garlic leaves give this creamy risotto a vibrant green color and infuse it with the most delicate yet punchy flavor. Finished with vegan Parmesan cheese sauce, it’s my favorite recipe to make with this extra special ingredient. The wild garlic has a short season, so see recipe notes on how to freeze the purée for later use.
Cherry and roma tomatoes are roasted before they’re puréed, then blended with vegan pesto to create this delicious, vegan, creamy tomato soup. Pair with vegan grilled cheese dippers for an elevated soup & sandwich.
Hearty lentils are slow cooked with tomatoes, mushrooms, and spinach, then topped with fluffy cauliflower mash for this rustic, vegan take on a shepherd’s pie.
Everything you love about cheesy spinach-artichoke dip, but with puff pastry, and without any dairy.
This is a family recipe and a serious crowd pleaser. Roasted red peppers with lentils, tomatoes, and zucchini ribbons marinated in a simple dressing over crisp, fresh greens. Topped with avocado and vegan feta. It’s beautiful to look at, it’s fun to make, and it’s delicious. Perfect for Spring.