Alex Lau
Vegan, yes. Low-fat? No. Ah, maybe that’s why it’s so good!
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
Froyo for one, made in a blender and topped with a crackly magic shell.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
Olive oil gives these cookies robust, sophisticated flavor (and makes them secretly vegan).
This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
A homemade black bean sauce is better than anything you can find in the grocery store. Plus, the 15-minute dinner you can make with it.