Contrary to my usual approach of going heavy on the vegetables, this wicked red brew is a real meat-lover’s delight, made with vegan sensibilities of course. It also happens to be the easiest, quickest chili I’ve ever slapped together, thanks to the convenience of ready-to-eat spicy Andouille-style “sausages.” Not even beans are invited to this party this time, creating a rich, ultra-meaty chili that I’d like to think would make a pure-bred Texan proud. Packing in the heat with every fiery bite, it’s impossible to feel one degree of winter chill with this fortifying stew on your side.

Warmly spiced with the smoky undertones of rich Spanish and Hungarian paprika, this is an easy, meatless dish that the whole family will love.

Minced tempeh and shiitake mushroom stems simmer with nuanced spice in this effortless, almost instant entree. With a smoky, subtly charred edge from the kiss of a cast iron skillet, no one would ever miss the meat here.

The beauty of this combination is the perfect balance of ingredients. Each addition is a strong player in its own right, capable of standing up to competing flavors without drowning each other out. While some continue to argue about whether it’s the noodles or the broth that makes the bowl, the real secret is that it’s neither. It’s the bigger picture of the dish altogether that makes ramen so great, and anyone focusing on just one piece of the puzzle is bound to be disappointed. Sure, it’s quite a bit more work than tossing a quick-cooking block of instant ramen on the stove, but every eater owes it to themselves to try the real deal at least once. You will never regret the time spent when you consider the true satisfaction gained by fabricating each and every facet by hand.

Gleaming red from natural beet juice, my rendition of Chinese BBQ ribs are truly boneless. Made from soy curls instead of pork, they're every bit as savory, sticky, sweet, and satisfying.

Homemade seitan dumplings are a savory treat no matter how you serve them. They hold up beautifully to freezing for extended periods, pan-frying or steaming, just as well as they might float in soup.

Immaculately crisp, almost translucent leaves and tender, buttery interiors define the best fried Brussels sprouts, but these take it to the next level. Slathered in zesty, savory, and subtly sweet yuzu-miso sauce, they're impossible to resist.

Adding vegan chicken bouillion for an additional depth of flavor and all the salt it needs, he adds volumes of flavor with this concentrated umami bomb. From there, he adds a splash of liquid smoke to give the creamy mixture an uncanny baba ganoush character, without fussing with any roasted eggplant. A bare hint of spice creeps in on the back end, providing a subtle warmth that lingers after every bite. It's a brilliant, harmonious combination that's both simple on paper, yet stunningly complex on the palate.

Gossamer-thin layers of puff pastry rise to the occasion in a hot waffle iron, pressed with pockets to better hold floral infused maple syrup. Sweetly spiced pistachios and almonds are sandwiched in the center for a truly decadent experience you can indulge in at breakfast time.

Caramelized to a snappy, golden finish, coarse sugar takes on great complexity with a bare minimum of added ingredients. Toasted macadamias at a nutty crunch, and that's all you need for a truly addictive sweet treat.