This vegan beer bread uses caramelized onion, rosemary, garlic, black pepper, and beer for a savory quick loaf. It is easy to bake, needs no yeast, and goes well with vegan butter, soups, stews, and snack boards.

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.