Vegan

Fonio is a variety of millet with tiny grains and a delicious, nutty taste. This gluten-free grain cooks extremely quickly, making it perfect for a busy morning’s breakfast. Top with poached pears infused with autumnal flavors and you have a great way to start the day!

Charring red peppers on the grill helps remove their skins and concentrate their sweetness for this delicious summery appetizer!

This salad goes well with dishes like pork chops, ham, turkey or vegetarian sausages.

This bright, fresh salad is a great way to use a variety of spring produce, and packs a protein punch from the lentils. Make sure to use French lentils, which hold their shape better after cooking, and try varying the veggies depending on what you enjoy. Fresh, crunchy snap peas or green beans would be delicious, or serve over a bed of lettuce or baby spinach.

A famous recipe off the City Market Hot Bar! 

These hearty cookies are packed with fiber and protein from ingredients like oats, banana, and peanut butter to fill you up and get you going in the morning. Frozen wild blueberries and a lemon drizzle add the perfect finishing touches. Plus, they’re vegan and gluten free, and made all in one bowl!

This light, refreshing salad is a great option as the days begin to warm up. Perfect for packing on picnics or road trips, it’s endlessly customizable and a great way to get your veggies—try adding sliced radishes or snap peas for even more crunch, or toss in some capers or sliced olives for a topping that packs a punch of savory flavor.

If you didn’t grow up eating kimchi, you may have been introduced to it as a garnish or a topping on a sandwich. In Korean cooking, it’s used as an umami-rich, spicy, salty ingredient in soups and stews, stir fries and other dishes. In this stew, a jar of kimchi provides an instant depth of flavor that would otherwise take several ingredients and more cooking time to accomplish. 

Treat your vegan guests to this creamy, warm treat, which evokes fond memories of the classic baked artichoke dip. The chunky, smooth spread is so tasty that omnivores like it, too! With enough nuts and veggies to satisfy, diners can even make a meal out of it. 

Celery root, or celeriac, can be a bit intimidating if you’ve never worked with it before. Choose one that feels dense/heavy for its size. A sharp knife or heavy-duty veggie peeler will take care of the thick skin, no problem! The smoked paprika in this recipe adds an extra depth of smokiness to the caramelized notes of the roasted veggies, but feel free to use regular paprika for a milder flavor, or hot paprika if you like more spice.