Recipes
vegan
Carrot Fries
Vegan Carrot Cake Scones
Green Bean Salad w/ Walnuts & Dill
Magic Shell
Spring Bowls w/ Arugula Almond Pesto
Spring Bowls w/ Walnut Poblano Sauce
Raspberry Hazelnut Overnight Oats
Seedy Olive Oil Granola
Sushi Salad
BBQ Tofu Bowls w/ Rainbow Slaw
Sweet Potato Latkes
Tofu & Green Bean Bowls w/ Coconut Lemongrass Rice
Cold Brew w/ Cashew Coconut Creamer
No-bake Chocolate & Nut Butter Cookies
Shaved Brussels & Kale Soba Noodles w/ Salted Peanuts
Beet & Blood Orange Salad w/ Tahini Dressing
Goop's Kale Caesar
Tofu Noodle Jars
Collard Wraps w/ Miso Carrot Spread
Lulu’s Vegetable Dip
Lunchbox-Friendly Sunbutter Bars
PB&J Chocolate Cups
Rosé Sangria
Vegetable Tagine w/ Apricot Couscous
Curated Groups
Weekly Menus
Chronological menus published over the course of Cooking Club's history.