August 2026 Recipes

Ingredients

• •1 (14-ounce) can chickpeas, drained and rinsed
• •2 celery stalks, finely chopped
• •3 green onions, thinly sliced
• •1/4 cup finely chopped salt-brined dill pickle
• •1/4 cup finely chopped red bell pepper
• •3 tablespoons store-bought or homemade vegan mayonnaise
• •1 garlic clove, minced
• •1 1/2 teaspoons yellow mustard
• •2 teaspoons minced fresh dill
• •1 1/2 to 3 teaspoons fresh lemon juice, to taste
• •1/4 teaspoon fine sea salt, or to taste

Directions

1. In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
2. Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
3. Now, stir in the mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.
4. Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad. Or just enjoy it all on its own!

Ingredients

• •3 tablespoons aquafaba (chickpea brine)
• •4 teaspoons fresh lemon juice
• •1 teaspoon brown rice syrup (or maple syrup)
• •1/2 to 3/4 teaspoon fine sea salt, to taste
• •1/4 teaspoon dry mustard powder
• •3/4 to 1 cup grapeseed oil or pure/refined olive oil

Directions

1. Add the aquafaba, lemon, syrup, salt, and dry mustard into a tall container. With an immersion blender, blend to combine. Alternatively, use an upright high-speed blender, and blend on low to medium speed.
2. While blending, slowly stream in the oil (a tablespoon or two at a time) until it thickens into a white, creamy mayo. (I usually use 3/4 cup plus 2 tablespoons of oil, but you might need anywhere from 3/4 to 1 cup.)
3. Store leftovers in an airtight container or jar in the fridge for up to 2 weeks.

Ingredients

• •1 bunch kale, 7–9 ounces with stems
• •2 teaspoons olive oil
• •1 tablespoon nutritional yeast
• •1/4 teaspoon salt

Directions

1. Preheat the oven to 275°F.
2. Remove the stems from the kale leaves using a knife or your hands. Tear each leaf into about 2-inch pieces. The pieces should be roughly the same size but don’t need to be exact.
3. Rinse kale leaves to remove any dirt or debris. Dry with a salad spinner or pat dry with clean towels.
4. In a large bowl, toss together the kale pieces and olive oil so that each piece of kale is fully coated in oil.
5. Place kale pieces on a large sheet pan. Sprinkle with nutritional yeast and salt.
6. Spread the kale pieces out so that they aren’t overlapping one another. You may need to cook the kale in batches.
7. Cook the kale at 275°F on the middle oven rack for 15–20 minutes. Start checking kale at 10 minutes to avoid burning it. The kale is ready when crisp and crackly but not browned. It will firm up a little as it cools.
8. Season with additional nutritional yeast if desired. Kale chips are best enjoyed immediately after cooking them.

Ingredients

• •1/2 head green cabbage, cored
• •1/2 head red cabbage, cored
• •1 pound carrots, peeled and shredded
• •2 ripe mangos, chopped
• •1 large bunch cilantro, leaves roughly chopped
• •3 limes, juiced (about 1/3 cup)
• •2/3 cup neutral oil, such as peanut or safflower
• •1 to 2 teaspoons sugar
• •Kosher salt

Directions

1. Shred the cabbage finely using a chef’s knife, a mandoline, or a food processor’s shredding blade. In a very large bowl, toss together the shredded cabbage with the shredded carrots, mango, and chopped cilantro.
2. Whisk the lime juice and oil together in a bowl or measuring cup and whisk in the sugar. Toss with the slaw and season with salt.
3. Best served within a day or two, cold from the fridge, but you can refrigerate it for up to 3 days or until it loses its crispness.

Ingredients

• •2 cups cubed frozen watermelon (seeds removed)
• •1 cup sliced frozen strawberries
• •1 cup sliced frozen bananas
• •1/4–1/2 cup almond milk, coconut milk, or coconut water

Directions

1. If you haven’t already frozen your fruit, ensure it’s nice and ripe and juicy (the sweeter, the better) then slice and freeze on a parchment-lined baking sheet. Freeze overnight or for at least 4–6 hours or until firm like ice.
2. To a food processor, add frozen watermelon, frozen strawberries, and frozen banana. Top with the lesser amount of dairy-free milk of choice or coconut water.
3. Blend on low, then on high, using the tamper to blend the ingredients together if using a high-speed blender. If using a food processor, blend in 30-second increments, then remove lid and scrape down sides as needed.
4. If it has trouble blending, add more dairy-free milk or coconut water a little at a time. Be sure not to add too much or the sorbet can get too liquidy. Alternatively, you can try letting the fruit thaw slightly in the blender before resuming. Taste and adjust flavor as needed. Add more fruit of choice if you want more of its flavor to come through (we go heavy on watermelon, and it doesn’t disappoint).
5. Transfer to a serving bowl and enjoy immediately plain or topped with sliced fruit of choice. Or transfer to a parchment-lined loaf pan, cover with more parchment paper, and freeze until firm, then scoop and serve in a bowl or on a cone.