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Basic recipe for hummus with a number of variations — here with chickpeas and tahini.

Instead of rice, this raw sushi is filled with a mix of sunflower seeds, sprouted buckwheat, and flaxseeds. You can use celery or other vegetables you like.

Our soy whipped cream recipe, which uses canola oil and agar-agar for texture, offers an alternative to conventional whipped cream. Vegan!

This classic pomegranate syrup contains only sugar and the juice of pomegranates — there aren’t any artificial flavors or other such additional ingredients.

Vegan broth has a wide variety of uses. This recipe is easy to make and can be varied to suit your taste.

In contrast to broth, stock is not a ready-to-eat dish. This vegan stock is made with celery, leeks, fennel, carrots etc. and is making a good base for soups.

Avocado boats with a tomato and banana filling is a nice appetizer and/or side that is quick to prepare. Almond butter and soy sauce enhance the flavor.

Aquafaba, the cooking liquid from chickpeas, serves as the egg white substitute for these vegan meringues.

The combination of goji berries, apples, and carrots make this apple slaw with kale and goji berry dressing a treat you won’t want to miss out on.

This sauerkraut salad with carrots and apples can be served as an appetizer or side. It contains lots of healthy ingredients and is a good source of vitamin C.