Alex Lau
Take this to a mocha chip place by folding in some finely grated vegan chocolate as soon as you take it out of the ice cream machine.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
Froyo for one, made in a blender and topped with a crackly magic shell.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
Olive oil gives these cookies robust, sophisticated flavor (and makes them secretly vegan).
Everything good about the classic dessert with the warming notes of a pumpkin spice latte.
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.