Helen Au’s blueberry crumble pie pairs a flaky vegan crust with bubbling blueberries and a crisp oat topping. The pie balances jammy fruit, warm cinnamon, and crunchy crumble for a dessert that feels classic, cozy, and easy to share.

This oyster mushroom and preserved lemon pasta combines roasted mushrooms, spaghetti, pistachios, and fresh basil in a simple vegan meal. Preserved lemon adds a bright savory flavor that transforms a short ingredient list into a flavorful lunch or dinner.

This smoky chipotle mango jerky turns dried mango into a chewy snack with smoky spice and citrus flavor. Using tamari keeps it gluten-free, while the sweet and savory balance makes it stand out from standard fruit snacks.