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Beautifully grilled chicken tenders paired with fresh greens make a refreshing salad.

Summer is the perfect time to try this vegan crab cake recipe! They have nice and crispy outsides, with soft, melt-in-your-mouth centers. Also, these vegan crab cakes are made from chickpeas, so they are a great way to get protein! They're also easy to whip up and taste similar to traditional crab cakes. Your house will even smell a little like the seaside, thanks to the addition of dulse flakes. Serve with the sweet balsamic mayo on a toasted bun with a squeeze of lemon juice or try it on a salad. This vegan crab cake recipe is the recipe of the summer!

Chock full of rainbow sprinkles and mini chocolate chips, this cookie cake is the literal embodiment of a party! You can make it a gooey-er texture by cooking it for 20 minutes, or leave it in a little bit longer to get a cakey-er texture. Either way, it’s delicious — so delicious, you might regret making it for a crowd because you'll want to keep it all to yourself.

These butternut squash burgers are a fun take on normal veggie burgers. Instead of beans, this recipe calls for lentils and butternut squash, which gives the burgers a completely different texture. They are quite soft but keep their shape well because they are mixed with gluten-free flour. The key is to not overcook the lentils, you want tender not mushy! Also getting the balance of flour is vital because with too much flour, you get this horrible chewy texture and you definitely lose flavor! Follow this recipe and you will have delicious lentil butternut squash burgers for your next barbecue,...

This mac and cheese dish is easy to whip up on days you come home from work and school drained of energy. Let yourself be comforted by the creamy cheese sauce and the lovingly familiar flavors of buffalo sauce. All of the sauce-making and seitan preparing can be done in just the amount of time for the pasta to cook!