Whether you’re road-tripping to Joshua Tree, checking in for a weekend away from Los Angeles, or planning your pilgrimage to Coachella or Desert X, Greater Palm Springs is far more than a desert playground—it’s a plant-based dining destination in its own right. In fact, the region is teeming with vegan options spanning comfort food, organic smoothies, resort menus, and quick-serve bowls for refueling post-hike. Check out some of our favorite picks below.

Chef Tanya’s Kitchen

1 Chef Tanya’s Kitchen

Palm Springs and Palm Desert

Chef Tanya’s Kitchen is a non-negotiable stop. Tanya Petrovna, founder of the original Native Foods, brings serious cred to this fast-casual vegan deli. Favorites include the Pastrami Mami, a seitan-based house special with pickles and mustard on marble rye, and the Caesar salad with housemade dressing. Everything is made from scratch, and yes, the peanut butter cookie is worth the hype. A second outpost in Palm Desert expands access to this beloved spot.
Find it here

Native Foods

2 Native Foods

Palm Springs

Close to Chef Tanya’s Kitchen, Native Foods continues to be a reliable staple. The 100-percent vegan spot serves up hearty, nostalgic eats like the Chicken, Bacon, and Avo Club, as well as crowd favorites like burgers, cauliflower dippers, and peanut butter parfaits.
Find it here

Palm Greens Cafe

3 Palm Greens Cafe

Palm Springs

Palm Greens Cafe in Palm Springs has long been a favorite for clean, organic, and globally inspired meals. It serves a sprawling selection of vegan and gluten-free items, clearly labeled and generously portioned. Think acai bowls, tofu scrambles, vegan biscuits and gravy, and fresh juices alongside superfood-packed smoothies.
Find it here

Ernest Coffee

4 Ernest Coffee

For caffeine with a conscience, head to Ernest Coffee, where almond and oat milk are always on offer, and the baristas know how to steam both to perfection. Try the honey-free golden latte or the vegan Mexican mocha.

Find it here

IW Coffee

5 IW Coffee

Indian Wells

IW Coffee in Indian Wells offers coconut, soy, and oat milk options. The location is popular with both early morning golfers and post-yoga brunchers.
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Azure Resort

6 Azure Resort

Desert Hot Springs

Check out the café at the Azure Resort in Desert Hot Springs for your morning oat latte, breakfast, or lunch. Filled with healthy plant-forward options, the café is as much of a destination as the resort’s spa treatments.

Find it here

Fruit Wonders

7 
Fruit Wonders

Palm Springs

Fruit Wonders in downtown Palm Springs is known for its customizable açaí bowls, dragonfruit smoothies, and vegan paninis. Everything is plant-based, and they offer house-made nut milks and granola.
Find it here

Nature’s Health Food & Cafe

8 Nature’s Health Food & Cafe

Palm Springs

Nature’s Health Food & Cafe serves as both a natural foods store and a full vegetarian café, offering everything from superfood smoothies to cooked plates and sandwiches. The market includes cruelty-free beauty items and bulk grains.
Find it here

MsVegan.com

9Boozehounds

Palm Springs

Boozehounds has a strong menu of plant-based brunch and dinner items, including Veganwurst, vegetable spring rolls, and stir-fried tofu. The dog-friendly patio and stylish design make it a social hub.
Find it here

Avalon Hotel

10 Avalon Hotel

Palm Springs

The gorgeous Avalon Hotel Palm Springs offers a poolside menu that includes plant-forward dishes like acaí bowls, fresh fruit plates, and cauliflower tacos. The on-site restaurant, Chi Chi, also usually offers plant-based options on the dinner menu.
Find it here

Drhannahj / Happy Cow

11 Azure Palm Resort & Spa

Desert Hot Springs

The café at the Azure Palm Resort & Spa in Desert Hot Springs offers several vegan options, including a black bean walnut burger, a tempeh reuben, and a three-sisters chili bowl, alongside smoothies and specialty coffee drinks.
Find it here

12Whole Foods Market

Palm Desert

Whole Foods Market in Palm Desert remains a go-to for stocking up on essentials. Its hot bar usually includes a few vegan entrées, and the deli section carries vegan wraps, sushi, and desserts. The store also houses local vegan brands and snacks perfect for road trips or picnics in Joshua Tree.
Find it here

Luscious Lorraine’s

13 Luscious Lorraine’s

Palm Desert

Luscious Lorraine’s inside Clark’s Nutrition Natural Foods Market is a hidden gem. The menu includes vibrant sandwiches, wraps, and cold-pressed juices. Most items are vegan or can be made vegan.
Find it here

Bamboo Garden Chinese Restaurant

If you’ve been to the snack aisle recently (hands up, we spend most of our time there), you’ve probably noticed that many of your favorite products now come with added protein. The protein-forward category has expanded well beyond bars to include everything from cookies and pretzels to potato chips—and, thanks to Khloé Kardashian, popcorn, too.

Last year, the reality TV star entered the functional snack space with the launch of her brand, Khloud. Its initial popcorn line was marketed as wellness-forward and nutritious, but there was a catch for many shoppers: all flavors of Khloud’s Protein Popcorn, including Sweet and Salty and Olive Oil and Sea Salt, were made with milk protein isolate, making them unsuitable for vegans and dairy-free consumers.

Now, Khloud appears to be addressing that oversight. The brand has launched three new Protein Chips, and two of the flavors, Buffalo and Sweet Heat, are vegan.

Khloud

Khloud expands into vegan snacks

“We’re thrilled to introduce two dairy-free flavors to our Khloud lineup,” the brand states on its website. “Sweet Heat and Buffalo Protein Chips are both vegan and dairy-free. All flavors are gluten-free, non-GMO, and crafted with ingredients you can feel good about.”

The new Protein Chips are also seed oil–free and pack around seven grams of protein per serving. The third flavor in the lineup, Nacho, is not dairy-free.

“Nacho is just that classic, familiar chip flavor, and we made it with real cheddar cheese, so it still feels really satisfying,” Kardashian said in a statement. “Buffalo and Sweet Heat are a little more unexpected but still feel easy and snackable — and I love that these two flavors are completely vegan because it gives people more options without sacrificing flavor.”

Khloud

Branching into vegan snacks makes good business sense, too (and, let’s be honest, thanks to Kris Jenner, the Kardashians know good business). Earlier this year, a report from Future Market Insights revealed that the plant-based snacks market is thriving. Valued at $45.7 billion in 2026, it’s expected to exceed $100 billion over the next decade.

Like Khloud’s Protein Popcorn, the new Protein Chips are now available at Target. Starting April 21, they will also be available to purchase directly from the Khloud website. And there may be more vegan snacks on the way.

“You’ll definitely see more flavors and more snacks from us,” said Kardashian. “This is just the beginning. I have a running list of ideas I can’t stop thinking about, so we’ll see which ones make their way out first.”

There’s no better way to celebrate spring than with strawberries. Unless, of course, you’re celebrating spring with a strawberry shortcake with cashew whipped cream. This traditional dessert is given a refreshing—and vegan—upgrade with the delightful addition of basil. Add homemade cashew whipped cream, and you’ll wish spring was a year-long season.

The ingredient list may appear long, but this Spanish dish comes together fairly quickly.

If you noticed Miyoko’s Creamery butter and cream cheese missing from your usual grocery run, you weren’t imagining it. The plant-based dairy brand slipped off shelves late last year, leaving a noticeable gap in the vegan set. Now, it is preparing a return, with core products expected back in select US retailers this May under new ownership of Prosperity Organic Foods.

The disappearance came as the company shifted ownership. Even as products were selling, distribution slowed as the company entered an Assignment for the Benefit of Creditors process. Retailers, however, never lost interest. “We are very satisfied with the number of our retail partners that are bringing the Miyoko’s products back. We’ve had no accounts that have said no. The discussion is more in terms of timing, especially within major accounts, but we have seen overwhelming support,” Prosperity CEO Scott Fischer told AgFunderNews.

What’s coming back first

For now, the focus is on the staples. Miyoko’s best-known items—its butter and cream cheese—will lead the relaunch, with the same formulations and packaging shoppers recognize. That continuity is deliberate. Prosperity has rebuilt production through a mix of new and existing manufacturing partners, including facilities it already works with for its Melt Organic line.

“The supply chain partnerships are now in place, and we’re now preparing to bring back distribution over the next few weeks,” Fischer said. 

“We’ve done that as rapidly as we can while making sure that we protect the quality and taste that customers expect.”

Other categories, including slices, shreds, and mozzarella, are expected to follow, though not immediately.

A different chapter for the brand

The return also marks a clear shift in who is behind the label. Founded in 2014 by chef and activist Miyoko Schinner, the company spent years building a loyal following before internal disputes and leadership changes reshaped its trajectory. After raising more than $100 million in funding and reaching tens of millions in annual sales, it ultimately proved financially unsustainable in its previous form. Fischer framed the issue as structural rather than consumer-facing.

“The issue at Miyoko’s was not declining sales. You need a commercial model that enables you to survive. When liabilities exceed assets there has to be something wrong in the P&L. The fact that they had more than $100 million in investment but were not sustainable financially is very disappointing.”

Schinner, who is no longer involved and unsuccessfully attempted to buy back the company, has drawn a firm line around her separation from the brand. “I am not associated in any way, and while they now own the trademark ‘Miyoko’s,’ they cannot allude to my involvement nor endorsement not use my name or image in any way.”

For shoppers, the changes may be largely invisible aside from the products themselves making their way back into rotation.

These protein-packed burgers from VBQ: The Ultimate Vegan Barbecue Cookbook are perfect for outdoor grilling, but also crisp up deliciously on a grill pan in the comfort of your home. 

What do Oatly, Tofurky, Hippeas, and Tabitha Brown have in common? For starters, they’re all vegan. But they’re also all winners in our 2026 Veggie Awards. Cue the applause.

This year, the Veggie Awards honor more than 100 of the very best plant-based products, people, and places. Want to know who else scored big? Check out the full rundown of the top three in each category here.

But before you go, we’ve got an exciting roundup of vegan food news for you—covering everything from a major new Impossible Foods deal to a new Boston bakery to vegan cheese innovation.

Impossible Foods

Impossible Foods bags huge Madison Square Gardens deal

In case you missed it, we recently covered the news that Impossible Foods has entered an exclusive, multiyear partnership with Madison Square Garden. As part of the partnership, the brand’s burgers will be available throughout the arena, and it will also open its own Impossible Grille concession stand, featuring bespoke dishes like Impossible Chopped Cheese Fries and the Impossible Bánh Mì Hot Dog. What’s more, it has officially been named the Official Plant-Based Burger Partner of Madison Square Garden, New York Knicks, and New York Rangers.

“Madison Square Garden is one of the most iconic venues in the world, and we’re thrilled to be part of it,” said Meredith Madden, Chief Demand Officer of Impossible Foods. “Millions of fans show up to The Garden expecting the best of the best, and that includes what’s on the menu. We’re proud to bring the Impossible Burger to one of the greatest stages in sports and entertainment for fans to enjoy.”

MorningStar Farms

MorningStar Farms launches vegan Thai curry patties for restaurants

Popular plant-based meat brand MorningStar Farms has revealed a new foodservice product: Royal Thai Curry Patties. According to the brand, the new patties—flavored with Thai curry spices and made with nine vegetables—were developed to meet demand from foodservice and away-from-home operators for “plant-based solutions that taste outstanding while delivering operational ease.”

Eliza Coteng, director of innovation marketing for Mars Snacking Away From Home explained: “MorningStar Farms Royal Thai Curry Patties bring actual vegetables and vibrant Thai curry flavor together in a format that helps our partners meet guests’ cravings and exceed their expectations for how mouthwatering a plant-forward meal can truly be.”

Bettergoods

Vegan Brownie Batter Cold Brew Coffee now on Walmart shelves

Walmart is continuing to add new plant-based products to its Bettergoods line, and the latest is a perfect addition for the warmer months: Brownie Batter Medium Roast Cold Brew Coffee. According to the company, the new unsweetened cold brew is “flavored with brownie batter–inspired natural flavors” and made with 100 percent Arabica beans. 

Boundless Bakery

An entirely vegan bakery has opened outside of Boston

We’ve been reporting on a lot of restaurant closures lately (RIP, Millennium), so it’s always a breath of fresh air when news of an exciting new vegan business comes across our desk. That’s exactly what has happened this week.

In Hopkinton, Massachusetts, just outside Boston, baker Mike Glatfelter has opened a new plant-based bakery called Boundless Bakery. Customers are already enjoying a selection of vegan muffins, cookies, and fruit bars, but the biggest draw is its vegan whoopie pies, which come in a range of flavors.

“All the local people that have been driving by a lot and have seen the ‘Coming Soon’ sign have all been really eager to come inside,” Glatfelter told MetroWest Daily News. “We’ve had a lot of repeat customers and a lot of people coming in buying stuff and not necessarily realizing it was vegan and finding that out.”

Create Wellness

Vegan creatine gummy company raises $20 million

Create Wellness, one of the leading creatine gummy brands, has raised $20 million in growth capital. The brand, which makes its vegan gummies with pectin instead of gelatin, will use the funding for everything from increased retail distribution to product innovation.

“This investment is a validation of where creatine is headed, and of Create’s position as the category leader,” said Sienna McCormick, co-CEO of Create Wellness, in a statement. “We’ve built the most trusted creatine brand in the market. With ACG, Impact Capital, and Unilever Ventures behind us, we’re well-positioned to take this brand to every consumer who should be taking creatine, which in our view is essentially everyone.”

Intrigued about creatine? Find out whether you should jump on the bandwagon here.

Pexels

Scottish scientists have made an oozy new vegan cheese with home-grown vegetable oils

Vegan cheese innovation is having a moment right now. In March, we reported that scientists from the University of Arkansas were using rice proteins to create meltable, protein-rich cheese with a superior mouthfeel compared to other products on the market.

They’re not alone in working to improve vegan cheese. In Scotland, scientists at Heriot-Watt University say they have developed a new “oozier” vegan cheese by using sustainable, homegrown vegetable oils instead of palm oil. The result is a product that is lower in saturated fat, highly meltable, and better for the planet.

“Meltability is one of the biggest complaints about vegan cheese—it’s not very oozy—so improving that feature is an unintended bonus,” Stephen Euston, PhD, who led the research, told the Independent. “We’ve proved that our recipe, which reduces the saturated fat content of the cheese to as low as 3 percent, works theoretically and in our lab.”

He added that the researchers hope to present the cheese to a tasting panel within 10 months.

Making a career as a vegan creator has always been an uphill battle. From the early days of bloggers pioneering the vast expanse of the Worldwide Web, to the current era of TikTok influencers, claiming such a title is likely to elicit curiosity at best and outright scorn at worst. Despite the passion, hours of education, and dedication to the craft of developing and testing recipes, photographing and editing food, and learning design and coding, being referred to as a “blogger” still feels like a barely veiled insult.  

Having ridden the social media wave for over 20 years now, I still find myself at odds with the industry, mercurial and undefinable as it is. 

Steliana Ardelean | Canva Studio

Creator opportunities aren’t as lavish as they may seem

It’s easy to understand the appeal of such an unconventional path. Opportunities abound if you hit it big, including the promise of free products, lavish comped meals, all-expenses-paid travel, and a paycheck on top of that. Some of the very lucky few have managed to create entire media empires from their platforms, earning upwards of six figures and employing scores of additional hands as support staff. Unfortunately, few ever see such returns on their honest efforts. 

Brands are less likely to invest big dollars in just one voice, when they’ve found they can round up many all at once, for an absolute pittance. Third-party platforms are both a help and a hindrance here by connecting “micro-influencers,” newbies, or those with a smaller following, with bigger brands. By facilitating these connections, third-party platforms help creators get paid, but the caveat is brands expect professional work at hobbyist pay. There’s a good reason why most people in the field aren’t full-time creators, and it’s not just about the lack of insurance coverage, overtime benefits, and retirement plans that come with a conventional nine-to-five job.

What hurts even more than being snubbed by the companies we genuinely want to support and share, however, is the public backlash that seems to arise out of nowhere. Where there are content creators, there are trolls not too far behind. No matter how thick your skin, an endless barrage of negative comments starts to weigh heavily on one’s mental health. 

Nothing is safe from a virtual sniper attack either. Meat eaters might take offense to the fact that you chose not to include any animals in your work, kicking off a barrage of the same ignorant quips that have been in circulation since the 80’s: “Mmm, bacon,” “I could never go without cheese,”  “I’ll have two steaks for every block of tofu you eat,” and “Where’s the protein though?” 

You could share a perfectly innocuous recipe video, prepared in an immaculate kitchen, ending with a beautiful finished dish, and some anonymous commenter will make a snide remark about your weight, or your skin color, or your age, or your religion, or truly anything. 

As someone who never actually wanted to be in the public eye, and only desired to share my work, having to endure these anonymous trolls is the most demoralizing experience after already pushing myself outside of my comfort zone.

illustration by Richard Bowie, made without the use of AI

AI and the creator economy

As much as I would like to ignore it, it’s impossible to avoid the conversation about AI. As if it wasn’t already hard enough to get a tiny sliver of the advertising budget pie, free AI services are making those servings even slimmer. 

What I find infuriating is how objectively terrible those AI efforts are. Is it not obvious that the photos don’t depict anything that could come from the accompanying recipe? Does anyone care that the recipes are untested? AI does not know how to cook. It can only copy in a Frankenstein patchwork of mismatched ingredients and instructions, plagiarized from the very creators it’s attempting to emulate. 

As an ethical vegan, the implications are beyond alarming, especially when you factor in the environmental destruction folded into every wanton request. Relinquishing 34 to 68 billion gallons of water per year by the year 2028 feels like an irresponsibly steep price to pay for content of questionable quality. 

Getty

Why I continue creating

So, in the face of diminishing returns and seemingly insurmountable obstacles, why continue? Personally, I can’t imagine doing anything else. In a practical sense, I don’t have the temperament or skills to hold down an office job, but more importantly, I still love what I do with every fiber of my being. I would keep working even if I won the lottery. I need to create like I need air to breathe. Perhaps it’s foolish, committing to go down with the ship when it’s already halfway submerged, but it’s never been a choice for me. To those with a better sense of self-preservation, by all means, get into a lifeboat and save yourself.

The creator economy will never be what it once was, but nothing ever stays the same. We can be nostalgic for “the good old days,” fully aware that we’re coloring outside the lines in rosier tints than we ever saw with our own eyes. Adapting, acclimating to the current maddening pace of technology, has always been part of the game.

Andrei Stoica | Canva Studio

Everyone plays a role in the creator economy

Now more than ever though, I believe that if there is a solution, it’s in people, not machines. If the vegan community wants accessible plant-based recipes that can actually be replicated, diverse representation, or simply entertainment that resonates, everyone is on the hook here. Readers and followers play the biggest role in any creator’s success or failure. 

You know the drill: follow, like, comment, repost, and share. It costs nothing and means everything. These interactions prove a creator’s worth, giving them greater visibility, which ultimately provides the ladder to climb out of this downward spiral.  

On the flip side, stop giving oxygen to AI-generated content. Attention is a commodity and it too is limited. Use yours wisely. Seek out trusted creators instead of having to wonder at every post, “is this real?” or even worse, “do I care?” 

At the end of the day, this has never really been about chasing algorithms, brand deals, or even making a living. Making connections is paramount to all the other noise.

Being a creator has allowed me to make a positive impact through the ripple effect of one person cooking a meal they never thought possible, choosing compassion when it wasn’t convenient, or seeing themselves reflected in a space that once felt closed off. Those moments don’t trend or go viral. They’re real, and they’re lasting in a way no metric can measure.

Maybe the industry will keep shrinking. Maybe the platforms will keep shifting under our feet and crumble away altogether. I can’t say what the future holds, but as long as there are still people looking for something better—be it better food, better art, better human connection, better ways of living—there will be a reason to keep showing up. For now, that has to be enough.

When most 90-year-olds exercise, they opt for light walks, gardening, or maybe a little swimming. But Ann Esselstyn isn’t most 90-year-olds.

In February 2026, the nonagenarian set out to break the world record for the oldest person to hold a dead hang, a move that involves supporting your body weight while hanging from a bar.

It might sound simple, but it is not easy. The average person struggles to hold a dead hang for even 30 seconds. Esselstyn, however, managed an astonishing two minutes and 52 seconds, earning herself a new Guinness World Record in the process.

The previous record was held by 81-year-old Annie Judis, who lasted an impressive two minutes and one second.

Plant-Based with Jane Esselstyn and Ann Esselstyn

Esselstyn comes from an exceptionally athletic family. Her son, Rip Esselstyn, is a former triathlete, and her daughter, Jane Esselstyn, is a former competitive swimmer and rower.

The family isn’t just passionate about fitness; they’re also strong advocates for healthy, plant-based living. In fact, Esselstyn hosts a plant-based cooking YouTube channel with Jane (which recently earned them the title of Favorite YouTuber in our Veggie Awards). 

Her husband is 92-year-old Caldwell Esselstyn, an American physician and former rowing champion who is a leading advocate for plant-based nutrition in healthcare, particularly for reversing and slowing heart disease.

Breaking the dead hang world record

According to Esselstyn, it was Rip who encouraged her to attempt the record.

“I never ever in 90 years imagined that I would be fortunate enough to have the focused training, support, and desire to actually get a Guinness World Records title – [especially] at the age of 90!” she told the Guinness World Records.

Rip Esselstyn / Instagram

In fact, she notes that she can dead hang even longer than Rip.

Still, despite her training, which involved dead hanging every morning for months, the final challenge was tough. “My hands were just beginning to slip,” she recalled of passing the two-minute, 30-second mark. “I threw my head back, looked at the ceiling, and squeezed. I could feel my face flushing. Slowly, my hands slipped off the bar, and my feet were on the floor.”

“My back and arms hurt, but the hurrahs that I had broken the time of my first attempt and came close to three minutes left me in a state of amazement – and the pain in my back melted away with the joyful excitement around the room,” she added. “Maybe if I had known I was so close, I might have held on just a little longer. Another day!”

Up until the early 2000s, if you saw kale on a plate, it was in the form of garnish. Technically edible but almost always left untouched, kale was viewed as many view parsley—pretty to look at but not something to eat. In its raw state, it can be a mouthful—crunchy, rough, and even a bit woody if you tackle the stem. 

Jump to the recipes

But at the start of the new millennium, things began to change. According to Google Trends, kale steadily amassed more searches from about 2007, followed by a steep climb in 2010 that peaked in 2014. Kale chips were no longer a snack for crunchy granola-type individuals, and massaged kale salads found their way onto chef-driven café menus. Kale even became a key ingredient in smoothies, giving spinach a run for its money. 

Like tofu or Brussels sprouts, it’s all about the preparation when it comes to kale. Once you know, you can transform this highly cruciferous, dark leafy green into something palatable, craveable even. 

If you still haven’t found your go-to kale recipe or are looking to shake things up, try one of these vegan kale recipes to take advantage of this very special vegetable.

Kale benefits

As a category, dark leafy greens are blessed with high-nutrient value. Plants such as collards, spinach, bok choy, and kale are high in fiber, low in fat and calories, and provide an abundance of vitamins and minerals. 

Canva

According to the Mayo Clinic, one cup of chopped, raw kale contains 33 calories, three grams of protein, three grams of fiber, and notable amounts of calcium, potassium, vitamin B6, and iron. These nutrients not only provide your body what it needs to function, but the fiber and protein also provide satiety, meaning you’ll stay fuller for longer. 

Nutrition aside, another benefit of kale is that it can stand up to heat. Unlike spinach that wilts and significantly shrinks in volume when sautéed, kale doesn’t shrink as much. When steamed, baked, sautéed, or fried, kale retains some of its structural integrity, providing a pleasant chew and just enough texture to keep a meal interesting. 

Types of kale

Most grocery stores carry two types of kale—curly and lacinato (the latter is also referred to as dinosaur or Tuscan kale). Curly kale tends to be the most popular. It’s defined by its large, wide leaves with tight ridges that tend to curl in on one another. It’s extremely crunchy on its own and best served softened by massaging, marinating, blending, or applying heat. 

Marisa Morton/Unsplash

Lacinato kale is long and thin, and the leaves are flat and narrow. While still rough in its raw state, lacinato kale is more delicate than curly kale and doesn’t come with as tough of a bite. Lacinato kale also wilts a bit more readily than curly kale, so keep that in mind when determining how much you’ll need for a soup or stir fry—err on the side of buying more. 

13 vegan kale recipes

From crispy kale chips to tangy kale slaw, here is just a taste of what’s possible with kale as a star ingredient. 

Charles Deluvio

1 Cheezie, Crunchy Kale Chips

In 2011, Gwyneth Paltrow published a book called Notes from My Kitchen Table that included a recipe for kale chips. Later that year, she made the recipe on multiple daytime television shows including Ellen. Paltrow certainly did not invent the concept of the kale chip, but we have to credit her for giving them a slight boost in popularity. 

This version of the kale chip was not dreamed up by Paltrow, but it’s equally snackable in its own right. Seasoned with a thick paste of tahini, nutritional yeast, chipotle powder, and cayenne, these delicate, crispy bits of kale would definitely be GOOP-approved. Pro tip: make sure your kale is completely dry before seasoning. Damp kale will always result in limp chips. 
GET THE RECIPE

Jannet Gronnow

2 Angel Hair Pasta With Lemon, Kale, and Feta

This pasta dish is laced with fresh vegetables and plenty of flavor. Thinly sliced kale adds a pop of green amongst bright cherry tomatoes, creamy cannellini beans, briny vegan feta, and light angel hair pasta tossed in a lemony butter sauce. 
GET THE RECIPE

Claire Power

3 French Lentil and Kale Stew

Created for the colder months, this hearty stew of protein-packed lentils and sturdy kale is satiating enough for a meal on its own. Serve with a thick slice of buttered crusty bread for a nourishing and soothing meal. 
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Danielle Keith

4 Two-Step Oil-Free Kale Pesto

Pesto is not confined to basil and pine nuts—you can make pesto out of almost any leafy green and nut. This version combines equal parts kale and basil with almonds and nutritional yeast for an earthy, slightly cheesy, and deliciously complex pesto that’s great on everything from pasta to pizza.
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Matt James

5 Chocolate Smoothie With Kale and Blueberries

There’s a lot to this smoothie—açaí, almond milk, almond butter, cacao nibs, and blueberries—so you won’t taste the kale. It leans toward fruity with just a hint of chocolate flavor. Pile in as much kale as you can handle to sip up those essential nutrients. 
GET THE RECIPE

Shanika Graham White

6Buffalo Roasted Chickpea Salad

One way to soften crunchy kale is to toss it with a creamy dressing and let it sit in the fridge for an hour or two. Unlike other lettuces, kale doesn’t get soggy, it tenderizes. Coated in creamy vegan ranch or maple tahini, a bed of kale is the perfect vessel for crunchy, spicy roasted chickpeas. 
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Shanika Graham White

7Cajun Coconut Sweet Potato Rigatoni With Kale

Two full cups of roughly chopped kale are folded into this decadently thick and luxuriously creamy coconut and sweet potato sauce. The wide tubes of thick rigatoni pasta cling to this incredible, slightly spicy sauce, leaving little behind. This would be fantastic served with cascatelli pasta, as well. 
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Stephanie Romine

8 Cheezy Oatmeal With Kale and Pumpkin Seeds

Savory oats should be more of a thing. While oats are most commonly served in sweet applications, the fact is that oats are grains, and we typically enjoy savory grains. Flavored with nutritional yeast and paprika, this bowl of oats pairs well with slivered kale, chunks of avocado, and crunchy pepitas. There is no faux pas for enjoying oatmeal for breakfast, lunch, and dinner. 
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Caryn Jeanne Carruthers

9 Apple Chickpea Kale Salad With Dill-Mustard Dressing

Vibrant, juicy, and herbaceous, this salad is ideal for office lunches and picnics alike in that it will brighten your day and satisfy your hunger pangs. Here’s to no more sad salads and actually enjoying a healthy lunch. 
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Rachel Morris

10 Warm Kale Salad With Roasted Sweet Potato

We’re not ashamed, we love a hot salad. There’s a time and a place for crisp, cold romaine, but when the weather is less than ideal, a warm, nourishing, and filling kale salad with tons of roasted and caramelized sweet potato bits is exactly what we crave. Tossed in a pan for two minutes, the warmed kale immediately softens and absorbs the thick, luscious maple tahini dressing. This is one of those salads we never tire of. 
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Hollan Hawaii

11 Curry-Spiced Tofu Scramble

We love a savory brunch that can double as dinner. We love it even more that this is a two-step, one-pan meal. Chopped kale complements crumbled, curry-seasoned tofu and zesty diced red peppers for a protein-packed main dish that’s excellent with a side of herbed roasted potatoes or buttered toast with jam. 
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Ashley Madden

12Tahini Caesar Salad With Smoked Chickpeas

Caesar salad is timeless, but one made with kale in lieu of romaine makes this classic dish trendy. Tossed with a nutty tahini-infused vegan Caesar dressing, sweet-and-spicy chickpeas, and umami-forward vegan bacon bits, this salad reminds us why the Caesar salad has prevailed. 
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Natalia KW

13 Kale Slaw With Barbecue Walnut Crumble

Both cabbage and kale are cruciferous vegetables; it shouldn’t be a surprise that kale can stand in to craft a cool and crunchy coleslaw. Loaded with smoky walnut crumble and coated in a tangy, not-too-sweet seasoned mayo dressing, this is one side everyone will love. 
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