The Veggie Table

From early spring fava beans to the scallions you can harvest through early summer, I look forward to spring foods all year.

Tangy vegan cheese that can be cut into soft cubes and placed on top of salad or spread on crackers.

Flavorful oven- or sun-dried tomatoes are the key ingredient in this spicy, herby southern Italian pasta dish.

Soaked, uncooked wild rice is firm with an earthy flavor that pairs wonderfully with cranberries and walnuts.

Authentic Southern cornbread meets dukkah, an Egyptian nut-seed-spice mixture.

Soft, crisp tofu "meatballs" are delicious on top of pasta or just dunked into marinara sauce.

Save money and avoid preservatives by making homemade cashew butter.

Spinach dip is a classic at parties, but this vegan version is even better.

Chicken-free version of a classic Italian entrée: lemony, garlicky, capery chickpeas served over pasta or mashed potatoes.

A simple but incredibly delicious sweet and spicy dipping sauce.