I call this the ultimate vegan chocolate cake because it's so rich and flavorful, there is no need for the "vegan" disclaimer. Even the staunchest non-vegans approve! Prepare this recipe for a birthday party, a fun get-together, or simply to fill your home with the comforting aroma of freshly baked cake. The result is slightly fudgier than regular cake, and a little goes a long way to fill you up. I've paired this with a vegan icing that, when applied while the cake is still warm, absorbs into the cake and adds an incredible richness to each bite. Bon Appetit!

You've just started a veggie garden. Made your first batch of jam or kraut or dare I say it…kombucha. Getting involved in making as much of the food as possible that you consume is more than just fun…it's downright addictive. And in the best possible way. What to add next to your repertoire? Why, making your own flour, of course.

Quesadillas are a great way to sneak more vegetables in your diet. The Mexican sandwich of sorts doesn't have to be an indulgence, and all it takes is replacing the obvious culprits -- white flour tortilla and meat fillings -- with their body and animal-friendly counterparts. This vegetable quesadilla recipe does just that, and it's ready in minutes!

Peas and spring onions are sure signs that spring has sprung. Farmers markets will be boasting these early crops, which are packed with phytonutrients and vitamin K. We’ve combined the two in creamy Indonesian pilaf that is delectable paired with chutneys, yogurt, tropical fruits and a colorful side salad. Traditional snap peas are used in this recipe, but feel free to substitute with any other type of pea that is available to you.

Eggplant parmesan is one of my favorite treats when going out to eat. But when I'm at home I avoid frying at all costs. Yes, mostly for health reasons. But also because I've been known to forget about frying oil and nearly set my kitchen on fire. So, I opt for baked non-breaded varieties of parmesan dishes and one of the surprisingly perfect marriages of tomato sauce, cheese and vegetables is asparagus parmesan. 

It's time to enjoy some fresh green veggies in your pasta. Asparagus and peas are both in season. Check them out at your local farmers markets or in your CSA box. We use shelled English peas in this recipe (the pods of which are inedible). But if your markets have sugar snap peas or snow peas, feel free to sub in these edible shell varieties by doubling the amount. The simple lemon-butter sauce highlights the fresh greens with acidity while the butter brings creaminess to the pasta. 

Vidalia onions have always been a delicacy in Georgia and the Southeastern U.S., but their sweet yet tangy flavor is spreading worldwide. Try this simple sweet onion jam recipe to preserve any onions you can keep around long enough to store!

Warm banana bread is a fragrant and comforting way to start the day. However, if it's made with milk, eggs, white flour, and sugar, it's really not much different than an indulgent birthday cake. This vegan banana bread recipe makes the bread worthy of its breakfast-side reputation. What pops out of the oven is a warm, soft, and filling bread that has an aroma of banana, vanilla, and dried apricots, sans the guilt. You won't even be able to tell it's vegan. Enjoy!

This is my gluten-free take on fish tacos: Spice-coated tuna sautéed until crisp on the outside but slightly pink inside, and a slaw made with sweet shredded broccoli, all topped with a creamy sauce spiked with fresh lime. 

Jambalaya is a classic of Louisiana cuisine. This dish is all about building flavors, from making the stock to selecting the andouille sausage. Perhaps the best part of this recipe is that you can change up the proteins used. If you can't find sustainable shrimp, use ham instead. Pescatarians might like to throw in some oysters in place of the chicken and sausage. You could even use a vegan spiced sausage to make the recipe vegetarian. Once you've got the steps down, the world is your oyster.