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This vegan sahlab tastes close to the original custardy drink that’s popular in the Middle East. Scented with rose water and flavored with mastic, it’s the perfect warm drink for a chilly day.

Here’s the perfect appetizer to a Korean BBQ night–gochujang spiced edamame, sprinkled with crunchy sesame seeds.

Homemade teriyaki sauce and crunchy cashews make this nourishing vegan meal a flavor-packed option for lunch or dinner.

Instructions Spring rolls get a summer makeover with these peach and basil filled tofu rolls. 1. Press the firm tofu for 30 minutes, until the excess water has drained. Slice into strips and set aside. 2. In a small bowl, whisk together the soy sauce, honey, cornstarch, ginger paste, pressed garlic and water until smooth. 3. In a large pan, heat the sesame oil and fry the tofu until browned on all sides. Then, pour in the prepared sauce and let it thicken. Remove from the heat and set aside. 4. Meanwhile, in another small bowl, whisk together all the...