all the colors of redness: ruby, crimson, scarlet, and coral.

Dushenka Ani Silverfarb is cookbook author The Model Vegan, and a favorite customer. This is her creamy almond milk recipe.

Cultured veggies are sort of like pickled veggies, except better and more delicious. Instead of preserving vegetables by pickling them in vinegar, culturing involves live healthy bacteria – sort of like the bacteria that turn milk into yogurt.

Dukkah comes from the Arabic word for “to pound.” Traditionally made from pounded sesame seeds, salt, and savory spices, we make ours in the food processor.

Sweet potatoes, black beans, kale, warming spices, and sausage add up to a deeply comforting (but not too caloric) winter meal. Avocado and lime round it out.

As we explore the cuisines of the world, we sometimes forget the Native American traditions. Succotash’s colors look like autumn. But its warming, hearty sweetness is perfect for deepest winter.

If you’ve never dipped fruit in chocolate, you should! And if you use dried fruit, it will keep days and days.

If you’ve never used buckwheat, you really should. This gluten-free grain is earthy and hearty, and pairs remarkably well with earthy, hearty vegetables like mushrooms and Brussels sprouts.

This makes a wonderful pie or tart filling. It’s also a wonderful chutney-like “compote” served with a dollop of whipped cream, ice cream, etc.

Ceviche typically means raw seafood marinated in citrus juice and hot peppers. Here, we’re marinating veggies and stealing the word because we like the concept, the way it sounds!

Kelp noodles are made from the fiber in seaweed. They are a chewy “blank canvas” with almost no calories. Here, we paint that canvas with roast cashews, olives and garlic, brocolli florets, and brewer’s yeast.