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.
Æmbers Mar y Tierra Caramel
Salty-sweet-umami caramel. Three ingredients. Five minutes on the stove. No refined sugar. Fom Aembers in Todos Santos, where Mexican-Pacific coroking meets the kind of restraint that makes you take notice – Chef-owner Roberto Madero was generous enough to share his genius with us.
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.
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.
GUIDE—Lacto Fermentation
Complete beginner's guide to lacto-fermentation at home. Learn the simple process to transform fresh vegetables into probiotic-rich preserves using just salt, water, and time. Includes equipment recommendations, precise salt calculations, and a custom AI prompt to create personalized fermentation recipes for any vegetable and season.
Candied Sunchokes
Transform sunchokes into elegant cocktail garnishes using dark coconut sugar. These sweet-savory chips prove that luxury lies in reimagining the sometimes overlooked—perfect for elevated drinks and elevated snacking.
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.
El Chuleton De Tomate
A vibrant tribute to Madrid's Celso y Manolo, featuring thick tomato "steaks" adorned with sweet pineapple, cucumber, and pine nuts—all swimming in exceptional olive oil. Make this at home, then add the original to your travel bucket list.
Mallmann’s Dried Tomatoes
Francis Mallmann’s paper-thin dried tomatoes transform heirlooms into flavor bombs. This technique captures summer’s essence in slices that elevate sandwiches, grain bowls, and charcuterie boards while extending seasonal bounty.
Perfect No-Fry Fries
We’ve had a lot of fries in our time. We’ve eaten them all over the world from fast food to fine dining and while we were developing our sugar free ketchup we realized it was time to finally drill down on the “perfect” at home, make anywhere there is an oven NO-FRY FRIES.
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.