This is a tough one. Why? Because it's hard to argue with the convenience of canned beans. When it's late and you're tired, opening a can of beans - whether they be black (spiced too!), garbanzo, pinto, kidney or a melange - heating them up and adding some fixing's makes for some seriously fast and easy dinner making... and pretty tasty, too.

Our humble yellow friend the banana is one of nature’s most handy and healthful snacks that packs a hefty dose of vitamins and nutrients in a convenient mobile package. One of the first foods that many babies eat in this country, bananas are so omnipresent that they can be overlooked in favor of trendier fruits like lychees or pomegranates.

But look again - there are many uses for the banana that you could be missing! Most of these ideas work best with bananas that are ripe but not too ripe, with very little green and a few brown spots. And of course, buy organic bananas whenever possible.

Cooking is so… November. Summer is the perfect time to bust out the dehydrator and make low-temperature, easy, tasty treats. The meat of those yummy young coconuts you buy just for the liquid is extremely versatile; so don't throw it away! You can puree it into smoothies, soups, nondairy milks, dressings, desserts and of course, eat it plain. Or, you can make a really great tasting jerky. No lie.

It’s estimated that the average restaurant serving of pasta contains anywhere from 4 to 7 cups of pasta—that’s up to 350 grams of carbohydrates in a single sitting! Mind you, we’re recommended to consume just 250 grams of carbs in a full day. That bowl of pasta is packing one massive dose of carbs (not to mention calories), and unless you are a pro athlete, those carb’s are going to turn to fat. Period.

Humans around the world have enjoyed eating eggs for almost ten thousand years. Jungle fowl were domesticated to egg-laying hens around 7500 BCE in Southeast Asia, meals in ancient Rome started with an egg course, and even the walls of Egyptian tombs depict eggs.

The first thing you need to know: Organic eggs are best. To get the USDA organic stamp, hens must have access to the outdoors, cannot be raised in cages, and cannot be fed antibiotics or grains with GMOs. Remember the big salmonella outbreak and half-billion eggs recalled in 2010? Organic egg eaters didn’t even have to worry.

Salsas are probably the most versatile condiments of summer. Top them onto just about anything, including veggie dogs and burgers, baked potatoes, grilled corn and, of course, all of your Mexican inspired dishes. Use your fresh garden tomatoes, peppers and cilantro; and experiment by replacing or adding in your other garden greats.

Have you ever tried to imagine a world without ketchup? Sure, it's possible. But even if you're not a fan, there's no denying that it's an essential part of our culture. The thick, tart and sweet sauce synonymous with Americana actually originated in China. Its modern incarnation is a variation on a sauce made from Chinese pickled fish and spices, eventually becoming retooled with the sweet and tangy tomato, which we most often identify in a word simply as "Heinz."

The cocktails of warmer months are upon us - finally! We've already expressed our excitement in How to Make a Mean Mojito and our Tequila Showdown... but, how about we take this a step further? If you are yet to indulge in a vegan baking foray, here is the recipe to try; trust us. This decidedly springtime recipe for Vegan Mojito Cupcakes incorporates seasonal ingredients from this beloved cocktail into the realm of the also very beloved - cupcake. Think refreshingly sweet for spring soirees and an awesome way to introduce your friends to vegan. You can’t deny this goodness!

Strawberries are the star fruit of the summer season, and for good reason: The bright red color and fresh sweet taste lift the spirit, thrill the taste buds and remind us of happy times. Strawberry shortcake, strawberry milkshakes and strawberry pie all no doubt have a special place in your heart. But have you ever tried strawberry soup?