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.
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.
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.
Muhammara with Housemade Labneh
A sophisticated Lebanese spread combining fermented red peppers, toasted pecans, and creamy labneh for an extraordinary mezze experience with complex umami depth.
Preserved lemon ricotta pancakes
After a dozen iterations, we've perfected pancakes that rival Tokyo cafe standards while delivering serious protein and using sourdough discard. They're our freezer staple now—comfort food engineered to be better for us.
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.
High Protein Risotto Al La Pizzaiola
This Risotto alla Pizzaiola transforms pizza flavors into a creamy, protein-packed risotto. With chickpeas for plant-based protein, olives and capers for umami depth, and a near-zero-waste approach, it’s rich, satisfying, and endlessly versatile.