This vegan mandarin vinaigrette uses fresh mandarin juice, olive oil, apple cider vinegar, mustard, maple syrup, garlic, and oregano. It makes gives salads a quick citrus dressing with sweet, sharp, and savory flavors.

This vegan potato chickpea salad uses baby potatoes, chickpeas, capers, spring onion, hummus, lime, garlic, and oregano. It serves three and makes a simple gluten-free lunch with plant protein.

This vegan tagine uses jackfruit, baby potatoes, ras el hanout, saffron, preserved lemons, olives, and dried apricots. It makes a flavorful Moroccan-inspired dinner to serve with couscous, grains, or pita bread.