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Vegan
Carrots with Aleppo Pepper and Mint
By
MICHAEL SOLOMOMOV
Choy Sum (Asian Greens) with Garlic Sauce
By
SAVEUR EDITORS
Coconut “Macaroonies”
By
BEN MIMS
Pan-Fried Eggplant with Balsamic, Basil, and Capers
By
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Green Minestrone with Spinach Pesto
By
JOSITA HARTANTO
Vada Pav (Southern Indian Potato Sliders)
By
KAT CRADDOCK
Asparagus Mint Slaw
By
LEAH KOENIG
Soba Salad with Lemon-Miso Vinaigrette
By
SONOKO SAKAI
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Fried Artichoke Hearts with Taratur Sauce
By
SAVEUR EDITORS
Stir-Fried Asparagus
By
KAREN SMIAROWSKI
Our Favorite Vegan Recipes to Showcase the Power of Eating Green
By
SAVEUR EDITORS
Cider-Braised Red Cabbage
By
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Afghan-Style Cauliflower with Tomato Sauce (Gulpea)
By
NAWIDA SAIDHOSIN
Sunchoke Hummus
By
IAN CONNOLLY
Cashew Curry
By
JEROME LA’BROOY AND NISHAD JAYAWARDENA
Dirty Vodka Martini
By
PADMA LAKSHMI
Shiso Shrub
By
YANA VOLFSON
Tahini-Beet Dip
By
SUZANNE ZEIDY
Cilantro Salad with Olives, Avocado, and Limes
By
RAWIA BISHARA
Cucumber Pepper Slaw
By
JAMES ROPER
Plum and Raspberry Jam
By
CAMILLA WYNNE
Tomato-Cucumber Salad with Fennel Dressing
By
ELI SUSSMAN
Green Tomato Chow Chow
By
FLORENCE JACKSON
Gazpacho Andaluz
By
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