Three cheers for Independence Day—and all the good times and good food that go along with it. Our menu of vegan Fourth of July recipes celebrates the season’s best ingredients with… Read more

One of our favorite recipes from the Forks Over Knives Family cookbook, these stacked vegetable sandwiches get extra flavor from a puréed Cilantro Chutney that’s laced with cumin and jalapeño…. Read more

Kick up the freshness factor of a summer salad by using cauliflower rice (cauliflower florets that have been finely chopped in a food processor) instead of grains. This cauliflower rice… Read more

Lime juice and fresh mint enhance the flavors of juicy summer produce without masking their luscious natural goodness in these summer celebration fruit bowls served in hollowed-out melon shells. For… Read more

We’ve loaded this summery vegan pasta salad with lightly steamed broccoli, artichoke hearts, and cherry tomatoes, but any combination of summer vegetables will also work with the creamy and ultra-versatile… Read more

This sweet vegan parfait recipe makes the most of summer’s best strawberries and blueberries, which are at their brightest and juiciest this time of year. Here, they’re layered with a… Read more

Sweet summer peaches play a starring role in this homey, old-fashioned, vegan peach cobbler that tastes best when served warm. To make the oat flour for the topping, pulse rolled… Read more

Dressed up with thinly sliced tomatoes and cucumber, greens, and alfalfa sprouts, this easy, vegan avocado toast recipe features some of summer’s freshest flavors—and makes a perfect portable snack or… Read more

Roasted red potatoes and cabbage are equal parts healthy and comforting. To make this easy side dish, generous wedges of lemon- and oregano-spiked cabbage and red potatoes get roasted in… Read more

Whole grain, oil-free, and vegan: Finding WFPB pizza crust in retail stores is a tall order. Engine 2-brand prepared crust (in the freezer aisle) and Trader Joe’s whole-wheat pizza dough… Read more