Made with walnuts, pine nuts, fresh basil, and olive oil, this sauce is ideal for tossing with authentic Italian pasta.

Squash, mushrooms, tomatoes, and couscous come together in this Mediterranean-inspired dish, perfected with olive oil and balsamic vinegar.

This quick potato gratin combines plant-based alternatives to create a warm, creamy casserole.

Made with hearty mushrooms, sautéed leeks, and a creamy sauce, this dish delivers rich, elegant flavors in plant-based style.

This cherished recipe comes from the kitchen of Dorothy “Dotty” DeVita, born in 1925, a proud Sicilian whose love for life was as vibrant as her cooking.

This savory mushroom and spinach strudel brings the flavors of the UK to your table.

Warm, garlic-coated flatbreads. Fluffy rice, cooked to perfection. Eggplant simmered in a rich curry sauce, packed with vibrant spices. What’s not to love? 

Aromatic spices come together in this rich, creamy curry, served over a bed of white rice with cilantro and sesame seeds.

Made with plant-based milk, cashews, and nutritional yeast, this sauce comes together easily in a blender and can be adjusted to your preferred thickness.

Vibrant, aromatic spices take center stage in this curry, creating a bold dish that upstages bland, ordinary foods.