Darshana Thacker Wendel

A great everyday recipe, this colorful Moroccan couscous salad features pan-wilted kale and a bright, lemony flavor. Bite-size pieces of tangy cherry tomatoes, crunchy red bell peppers, and red onion dotted throughout add freshness and look stunning against the curly green kale leaves. The tiny grain-like beads of Moroccan couscous cook quickly—just add them to […]

Pastitsio is the Greek answer to lasagna and typically features ground meat and a bechamel sauce. In this vegan pastitsio, whole grain penne is layered with cinnamon- and nutmeg-laced lentils and a creamy potato-based “cheese” sauce. You can make the sauce in advance and refrigerate it for up to a week or freeze it for […]

This scrumptious pancake breakfast casserole is excellent for prepping ahead so that you can have a seamless morning. Cook a batch of banana pancakes the day before, and while they’re still warm, fold each into a taco shape and arrange in rows in a 3-quart casserole dish. Sprinkle with a few vegan chocolate chips for […]

Made with everyday ingredients, this hearty lentil soup fills you up without emptying your wallet. The meaty flavor of cooked-from-scratch lentils creates a rich, earthy base for this budget-friendly soup, while onion and garlic powder add extra body. Tender chunks of potato and carrot give you something to sink your teeth into, kale adds green […]

Making ice pops is one of those magical discoveries after which your life is never the same—they’re so easy and so good! These fruity, frosty treats feature thinly sliced kiwifruit and plump blueberries (fresh or frozen) suspended in a simple orange juice reduction. With just a handful of whole-food ingredients and a sweet-tart flavor that’s […]

A crunchy, seed-studded homemade passion fruit dressing transforms this simple watermelon salad into something special and is perfect for cooling down during the dog days of summer. Cubes of crisp white jicama add starchy sweetness and tie in well with the juicy pink watermelon flesh. With their rugged, wrinkly skin, passion fruit are funny-looking things, […]

Incredibly easy to cook, Israeli couscous does a great job of absorbing the flavors of the herbs and spices in this vegan salad recipe. Like traditional couscous, Israeli couscous is tiny nuggets of semolina pasta, but the nuggets run a bit larger in the Israeli version. Mixed with fresh kale, colorful veggies, herbs, and spices, […]

Panna cotta is usually made with gelatin, but this vegan version uses agar powder, a seaweed-derived alternative. Look for it in the baking aisle near the gelatin or at Asian markets. We love the combo of raspberries and chocolate, but any fresh berries you have on hand will work for this recipe. This chocolate panna […]

We can’t get enough of this colorful, guilt-free Mexican 10-layer dip, topped with avocado and tofu “sour cream” and served with homemade tortilla chips. Recipe from Forks Meal Planner

These plant-based biscuits offer a much healthier alternative to traditional biscuits, which are very high in fat. They feature a mouthwatering combination of rosemary and garlic and are delightfully flaky and light thanks to almond flour and mashed potato in the dough. If you’re using potato flakes instead of the steamed and mashed potatoes, use […]

When I first encountered onigiri a few years ago, I immediately fell in love with the classic Japanese rice ball snacks. They are traditionally made with white rice, which is naturally sticky and holds the onigri’s triangular, spherical, or cylindrical form. As a whole-food, plant-based chef, I was happy to find that brown rice works […]

Dates, plant milk, and a splash of vanilla transform leftover brown rice into a mouthwateringly creamy rice pudding. Layers of juicy fresh berries and chewy oil-free granola add color and textural variety to these vibrant breakfast pudding parfaits. Healthy and delicious, these banded beauties make a great everyday breakfast and are perfect for a festive […]