This vegan muhammara uses toasted walnuts, roasted red pepper, sun-dried tomatoes, tahini, lemon juice, and pomegranate molasses. It makes a savory dip for appetizers, grazing boards, raw vegetables, crackers, or sandwiches.

These Greek-seasoned loaded baked potatoes use russet potatoes, chickpeas, tomatoes, onion, garlic, cucumber, dill, vegan sour cream, and lemon. They make an easy vegan lunch with protein, fiber, and a meal prep-friendly setup.