The future isn’t predicted. It’s practiced.
CATEGORY
- ASIAN 1
- BEAN 2
- BEET 2
- BREAD 1
- BREAKFAST 1
- CAULIFLOWER 1
- CELERY 2
- COCKTAIL 2
- CONDIMENTS 3
- CORN 1
- CURRY 1
- DATES 2
- DESERT 1
- DIPS 6
- EGGPLANT 1
- FEATURE 2
- FERMENTED 4
- FOUNDATION 1
- GREEN TOMATO 1
- HIGH-PROTEIN 2
- LABNEH 1
- LARDER 7
- LENTIL 1
- MAIN DISH 2
- MEZZE 6
- PRESERVED LEMON 2
- PRESERVES 1
- RED PEPPER 1
- REDUX 1
- SALAD 1
- SALTS 1
- SANDWICH 1
- SIDE DISH 2
- SOUP 1
- SPRITZ 1
- STARTER 2
- SUNCHOKE 1
- SWEET POTATO 2
- TOASTS 1
- TOMATO 4
- TOMATOES 1
- VEGAN 14
- VEGETARIAN 5
- WARM SALAD 1
- YUZU 2
Mezze
A New Way to Think About Recipes
Our recipes are vegetable-forward, always vegetarian, and often vegan. Why? Because adding more plants to your plate is one of the simplest, most impactful shifts—for your health and for the planet. And because there are already incredible chefs and cooks creating recipes for non-plant proteins. Our focus is on nutrient density, balance, and flavor—while making room for flexibility. Many of our recipes work beautifully with added protein (which, as we’ve learned, most of us need more of). Consider them a foundation—one you can build on to suit your needs.
Our recipe cards go beyond ingredients and technique to show exactly what we used to make them—including where each ingredient came from and the purveyors we trust. Each card is packed with insight:
• Seasonality notes for both hemispheres, so you can cook with peak produce no matter where you are.
• Nutrition breakdowns as prepared, helping you stay informed about what you’re eating.
• A vegetable count to support gut health and overall well-being.
• Pro Tips on technique, preservation, and zero-waste strategies—because how we cook is as important as what we cook.
• Cost breakdowns based on how we made them, so you know what it takes.
We ask the big (and small) questions so you don’t have to—and we share the answers in ways that are practical, approachable, and actionable. Take what you need, when you need it. And when you’re ready to cook, toggle Cook Mode to keep the recipe on-screen, hands-free.
Crispy Yuzu Miso Japanese Potato Salad
Plot twist: potato salad can be SEXY. Caramelized Japanese sweet potatoes meet honey-yuzu miso pickled shallots in a warm tangle that's part comfort food, part WTF, and all packed with nutrition and flavor that will call you back again and again.
Golden Hour Corn Chowder
Deeply satisfying and damn good for you too. The season's final corn meets nutty masuki Japanese sweet potatoes in our reimagined as vegan corn chowder that trades cream for coconut and bacon for smoked paprika.
Purple Cauliflower Lacto-Ferment
Transform purple cauliflower into a probiotic-rich condiment with ginger, garlic, and ancient fermentation techniques. This Asian-inspired standing jar delivers gut health, stunning color, and complex umami flavor that elevates everything from grain bowls to noodle dishes.
Roasted japanese Eggplant Mezze
Silky roasted Japanese eggplants transform into this elegant Mediterranean dip with za'atar, tahini, and preserved lemon. No charring required - just simple oven roasting.
Roasted Red Beet Hummus
Vibrant roasted beetroot hummus topped with aromatic Egyptian dukkah delivers 12g plant protein and stunning color to any spread.
Red Lentil Hummus
A vibrant vegan high protein and fiber departure from traditional hummus, this Lebanese-inspired red lentil version combines warming spices with pistachios for extraordinary flavor and silky texture.
White Bean Confit Tomato Dip
A luxuriously creamy white bean dip elevated with tomato confit and aromatic herbs. This protein-rich, plant-based appetizer transforms pantry staples into an elegant dish perfect for gatherings or everyday indulgence.
Celery Salt
Those discarded celery leaves are about to become your most precious finishing salt. This zero-waste wonder transforms kitchen scraps into herbaceous gold that elevates everything it touches.
Long Bean Lacto–Fermentation
Transform colorful farmers market beans into probiotic-rich preserved vegetables using traditional lacto-fermentation. Ancient preservation meets modern gut health science.
Marinated Medjool Dates
Inspired by a recent visit to Manor Rock Farms restaurant in Hudson–Transform sweet dates into complex, tangy gems with this essential marinade technique perfect for cheese boards, salads, and elevated dishes.
Our Summer Signature: C.Cassis Spritz
A simple yet sophisticated summer spritz that balances the rich depth of black currant liqueur with crisp sparkling wine and carbonated water, finished with the unexpected delight of candied sunchoke garnish.
Yuzu Pink Pepper Tomato Jam
A preserve that breaks rules in the best way. Peak-season tomatoes meet yuzu’s citrus punch and pink peppercorns’ subtle heat, balanced with honey and maple syrup to let each ingredient shine. Preservation without compromise.
High Protein Green Tomato Coconut Curry
A crave-worthy, high-protein vegan curry that transforms green tomatoes into something rich, creamy, and deeply satisfying. Packed with fiber and layered with spice, this near-zero-waste recipe is one you’ll make again—next time, double it so you can freeze some.
Sugar-Free Fresh Tomato Ketchup
Elevate your condiments with our sugar-free ketchup, celebrating tomatoes' natural sweetness enhanced with vegan umami flavors. Skip refined sugars without sacrificing that essential comfort of ketchup. Slow-simmered fresh tomatoes deliver concentrated depth that celebrates rather than masking flavor.