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Instructions This refreshing red lentil salad is crunchy, gingery and features a healthy dose of spices like garam masala, cumin and coriander. Toss it together on a hot summer day for a light meal. 1. Rinse the red lentils, then add them to a medium pot and cover them with water. Bring them to a boil, then simmer for just 1-2 minutes. They should be tender but not mushy. Drain and rinse the lentils, then place them in a large bowl. 2. Add the carrots, mini peppers, radishes and mint to the bowl with the lentils. Toss to combine. 3....

Instructions This cashew-based vegan “cheese” is sliceable but soft enough to spread onto your favorite crackers. Whip it up and add it to the snack board at your next gathering. 1. Add all of the ingredients into a high-speed blender and blend until smooth. You will likely have to stop and scrape down the sides a few times. 2. Line a round, flat-bottomed bowl with cheese cloth and pour in the mixture. 3. Refrigerate for several hours, until firm to the touch.

Instructions These vegan tacos are piled with guacamole and deliciously spiced chickpeas. Dollops of creamy cashew sauce make for the perfect topping. 1. Start prepping for this recipe the night before. Soak the cashews in hot water and set aside. Soak the chickpeas in plenty of room temp water and set aside. 2. The next day, drain the chickpeas and rinse them. Add them to a pot with plenty of water and bring to a boil. Reduce to a simmer, cover the pot and cook until tender (1½ - 2 hrs). 3. Drain the cooked chickpeas and set aside. 4....