Toss carrots, parsnips, and Brussels sprouts in olive oil and ground caraway seeds. Roast at 400 degrees Fahrenheit for 25-30 ...

In this vegan take on a tuna melt, finely shredded carrots and mashed chickpeas join forces with seaweed flakes, dill and other ingredients that help evoke the flavor of tuna salad.

A light dressing of olive oil, lemon juice, salt, and pepper is all you need to balance the bitter endives and sweet citrus.

Ingredient Note: Carrots ... on the salad and toss gently. Add the avocado and toss very gently. Taste, adding salt and pepper as needed. This is an edited extract from Big Vegan Flavor by Nisha ...

This creamy, punchy fresh carrot and ginger soup is vegan and bright, but it’s hearty — and it’s also got heart. When Little Fish co-owner Anna Sonenshein and Chainsaw owner Karla Subero ...