This vegan spinach and artichoke dip bakes until creamy, golden, and bubbling at the edges. It brings tofu-based protein, briny artichokes, spinach, garlic, and vegan cream cheese to a classic party appetizer.

This vegan salad uses freekeh, roasted cauliflower, arugula, Medjool dates, sun-dried tomatoes, olives, preserved lemon, and chia seeds. It makes three to four servings and works well for lunch, sides, or sharing.