Pure, deep, dark richness. One of our kitchen’s all-time best. The torte has four ingredients. The ganache topping has two.

the bright punch of lemon zest — not just lemon juice — adds zing to this classic recipe. Extra virgin olive oil builds on the Mediterranean undertones. The optional frosting is made from cashews and coconut: no cream cheese or eggs, for our vegan friends.

Veggies for breakfast in a split second, in the blender. Healthy fats from avocados. Sweetness from pears. YUM!

Dates add rich caramel-y sweetness, and cardomom adds a hint of the Middle East and India to the classic dark chocolate, nuts, and banana. No refined sugars mean this one is a power breakfast to boot.

We *LOVE* vegetarian food. But sometimes we want, not just a stew or a pilaf, but an actual centerpiece. Enter, the cauliflower steak…

This dessert takes 5 minutes to make. Raw foods. Superfoods. Antioxidant-rich goodness. It’s stunning, delicious, and you are absolutely going to want to make it for every special occasion.

Another of those super-easy fruit dishes, equally suited to the dessert table with ice cream, or the breakfast table with yogurt.

Roasting the cauliflower on its own before the big bake with the beans, tomato sauce, and vegan cheese deepens and enriches the flavors.

Golden orange if you use carrots. Ruby red if you choose beets. Parsnips are a third option, if you want beige… Another dish that’s hard to pin down to a single culinary tradition. Shades of India, Indonesia, Bulgaria… and 1960s health foods stores!

Eggplant Caviar is a kind of chopped salad native to Russia, Armenia, Bulgaria, etc. We’ve added green peas for a shock of green, and an apple for sweetness.

berries and cream. Roasted, salted pistachios add a flash of green, and nuggets of crunch.