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sour

An overhead shot shows roasted honeynut squash wedges on a plate, topped with toasted pine nuts, herbs, and apple cider reduction. A check linen napkin is nearby and a silver serving spatula is sticking out of the squash.

Roasted Honeynut Squash Wedges with Apple Cider

An up close, overhead shot shows a celery root salad in a wide bowl. The salad also features celery, kale, cabbage, apples, peanuts and raisins. All of the fruit and vegetables are julienned fine.

Crisp Celery Root Salad with Peanut Vinaigrette & Apple

An overhead shot shows a pesto orzo dish topped with roasted cherry tomatoes, fennel, fresh basil, and fennel fronds. A wooden serving spoon is sticking out of the braiser pot that everything is contained in.

Pesto Orzo with Roasted Cherry Tomatoes, Fennel & White Beans (Vegan)

An up close, overhead shot shows a platter with grilled tofu slices, brushed with peach, almond butter & miso glaze. The tofu is garnished with tiny dices of peach and chopped herbs. A small bowl of the sauce with a small spoon is seen on the side of the plate. The photo is taken in direct sun light with some harsh shadows.

Grilled Tofu with Peach, Almond Butter & Miso Sauce

An up close, overhead shot shows a black lentil salad on a platter with diced peaches, cherry tomatoes, vegan feta, sumac onions, and basil vinaigrette. A serving spoon is perched on the side of the platter after having scooped out some of the salad.

Juicy Black Lentil Salad with Peaches, Tomatoes & Fresh Basil Vinaigrette

A 3/4 angle shot shows a platter of grilled Japanese sweet potato slices topped with dollops of dill pickle salsa verde, dollops of vegan sour cream, and fresh dill.

Grilled Japanese Sweet Potatoes with Dill Pickle Salsa Verde

A brightly lit, overhead shot shows a shaved cucumber radish salad on a moat of garlic lime tahini. The salad is garnished with finely chopped pistachios and chili crisp.

Shaved Cucumber Radish Salad with Garlic Lime Tahini & Basil

An up close, overhead shot shows a serving of strawberry rhubarb overnight oats in a glass jar. The top is garnished with fresh strawberries, almond butter, compote, hemp seeds, and lavender flowers. A teeny green strawberry on the stem is seen in the bottom corner.

Seedy Rhubarb Strawberry Overnight Oats

An overhead shot shows a bowl of mango slaw noodles with shelled edamame and lots of chopped mint and basil.

Mango Slaw Noodles with Peanut Sauce, Edamame & Herbs

An up close, overhead shot shows a round ceramic dish filled with a roasted asparagus salad. The salad also features shelled edamame, snap peas, cucumber, fresh mint, and ginger lime dressing. The salad is dusted with finely chopped salted peanuts. A wooden serving spoon is tucked into the salad.

Roasted Asparagus Salad with Ginger Lime Dressing & Peanuts

An overhead shot shows a crunchy shredded snap peas and carrots salad with chunks of avocado on top. The salad is dressed with a sesame, lime and garlic dressing. Chopped cilantro, Thai basil, and toasted sesame seeds fleck the salad throughout.

Crunchy Snap Peas & Carrots Salad with Sesame Lime Dressing

An overhead shot shows a bowl of rice topped with crunchy and glossy nuggets of teriyaki tofu and cooked broccoli. The dish is garnished with sliced green onions and sesame seeds.

Sticky & Crunchy Teriyaki Tofu in the Air Fryer

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About Laura Wright

I'm a vegan cookbook author, recipe developer, and I've been a food blogger for over 10 years. Here, you'll find seasonal vegan recipes, wholesome meals, and plenty of feel-good inspiration for a compassionate lifestyle. My hope is to always inspire and encourage anyone, at any level, to try plant-based cooking at home.

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