Pick your noodle and choose your own adventure with the mix-ins.

The sauce I put on just about everything. Vegan friendly and packed with good-for-you ingredients!

A vibrant (and vegan) tofu and watercress dip adapted from a dip my mom would make at many gatherings when I was growing up—her version, a bit more decadent, featured a bar of cream cheese.

A drizzle of honey and olive oil, plus some toasted pepitas complete this light, just-sweet-enough dessert.

Hold the eggs and make it vegan.

This salad hits in all the right ways—it’s bright, sweet, and salty with a bit of crunch and creaminess.

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