Chives, dill, parsley and truffle make this potato salad stand out against the rest. 

A quick and easy cucumber, dill and yogurt sauce.

Cashews, hazelnuts and almonds are soaked overnight and then blended with dates, vanilla and water to make the perfect non-dairy creamer. 

This rich and decadent chocolate layer cake is gluten-free, vegan and perfect for birthdays, Valentines or anniversaries. 

A crunchy gluten-free crust, a silky smooth vanilla cashew layer topped off with a rich coffee layer rounds out this delicious vegan cheesecake. 

I've scaled this vegan brownie recipe down to perfectly serve 2 people. 

Loaded with veggies, this pasta is filling but doesn't make you feel too guilty. 

This light, vegetarian pasta comes together quickly and also happens to be gluten-free. 

Whipped ricotta is topped with diced figs, toasted pine nuts, a drizzle of honey and flaked sea salt then served with grilled bread for slathering

This basil and white bean dip packs a lemony punch. It's great on salads, wraps, over veggies or with chips.

Roasting the romanesco whole not only looks beautiful, but leaves the inside perfectly cooked and the outside lightly charred. 

Wild mushrooms cooked with sage, garlic and brown butter get tossed with pasta then finished with parmesan cheese

Using Yukon Gold potatoes instead of Russet helps give this mash an extra creaminess without having to smother them in butter and cream. 

Fluffy and chewy focaccia bread is topped with thinly sliced zucchini, thyme and flakey sea salt.