This vegan salad uses roasted beet, quinoa, arugula, walnuts, apple, and maple vinaigrette. It serves two and makes a useful year-round lunch that you can prep ahead.

These vegan ladyfingers biscuits use whipped aquafaba to create the light texture usually associated with classic sponge fingers. They work well in desserts like tiramisu and trifles, but also taste great served simply with coffee or tea.