Culinary Collaborations

An easy vegan breakfast idea, Blueberry Almond Granola Yogurt Bowl is a simple dish made with thick plant-based yogurt, crunchy oat granola, sliced almonds, pumpkin seeds and fresh blueberries. The granola bakes into golden clusters with a light cinnamon-maple flavor, giving the bowl a crisp topping that pairs well with the cool yogurt and juicy berries.

An easy vegan dessert idea, Strawberry Cream Yogurt Parfaits layer juicy strawberries, lightly sweetened plant-based yogurt, cookie crumble and a soft whipped topping in tall glasses. The layers are simple but striking, with red berries, pale cream and golden crumbs stacked into an easy no-bake dessert that works for brunch, parties or a make-ahead treat.

An easy vegan side dish, great alongside a plate of pasta, this Lemon Garlic Roasted Artichokes recipe makes a striking plant-based dish with halved artichokes, thin lemon slices, olive oil, garlic and black pepper roasted until the edges are browned and the centers are rich and savory. The lemon softens as it roasts, adding a bright finish to the artichoke leaves and hearts.