Peak season for green beans is right around the corner and already they're popping up at grocery stores for majorly discounted prices. This weekend, I went a little fresh fruit- and veggie-crazy at the supermarket after realizing how cheap fresh produce is right now (talk about budget-friendly foods!), but then I realized that I'm not quite sure how to prepare all the green beans in my fridge without repeating the same recipes over and over.

Grilled Green Beans in Mustard Vinaigrette

Sure, you can use them in a bean salad, steamed and served on their own, or in a creamy casserole, but is there any other way to enjoy green beans? Yes: grilled.

After a little bit of research, I found that you can grill green beans the same way you would grill any other vegetable. All it takes is a light coating of oil or a marinade and a few minutes over medium heat. That's it! Once you remove them from the heat, try tossing the beans in your favorite sauce or vinaigrette for a little extra flavor.

Enjoy!

Do you live by the motto that anything worth eating can be made in a microwave? If so, the PETA Vegan College Cookbook is for you. The brand-new cookbook comes complete with 275 easy recipes that don't even require a stove, and today I'm giving away three free copies!

Don't worry—if you do actually know how to operate an oven or haven't been in college since before microwaves were invented, you can still enter. Just leave a short comment below and tell me about your favorite dorm-friendly recipe. It doesn't have to be made in a microwave, but it can be. Three winners will be chosen at random.

The contest ends on May 26, and we'll contact the winners by June 2. Be sure to read our privacy policy and terms and conditions, as you're agreeing to both by commenting. Good luck!

Cucumber sandwiches don't have to be dainty tea-time snacks made with pieces of nearly flavorless white bread. They can be a little more "rough and tough" by loading them with filling spreads and savory surprises and grilling them to crispy perfection too.

Crispy Cucumber Sandwiches

My version of the not-so-dainty cucumber sandwich is made with two pieces of rustic whole wheat sourdough bread, two heaping tablespoonfuls of hummus, and as many slices of olives and cucumbers as my bread can hold. To add interesting texture, I like to grill the sandwiches in a panini pan so that I end up with three different layers of crunch.

With the abundance of fresh cucumbers available now, this is definitely a budget-friendly sandwich too. Enjoy!

To keep with the theme of easy recipes that can be made in minutes, today I'm featuring sandwiches. Many people have "go-to" sandwiches that they make over and over again (myself included), but isn't it fun to mix it up once in a while?

Faux Turkey Melts

Below is an easy recipe for faux turkey melts. All you need for this jazzed-up version of your plain ol' faux turkey sandwich is bread, avocado, vegan turkey slices, vegan cheese, and a heaping spoonful of vegan mayo. After layering the ingredients, place the open-face sandwich under a broiler until the cheese begins to melt and the bread becomes lightly toasted. Simple, yet delish.

Here are a few more interesting vegan sandwich ideas you can try if faux turkey isn't your favorite:

•Smoky Miso Tofu Sandwich

•Vegan Corned Beef Sandwich

•Split-Pea Spread Sandwich

Enjoy!

BabyCakes has become NYC's most talked-about vegan bakery. Sure, owner Erin McKenna's appearances on the Food Network and Martha Stewart Television as well as in The New York Times, Food & Wine magazine, InStyle, VegNews, and Modern Bride have helped, but what's really created all the buzz is BabyCakes delicious vegan desserts.

BabyCakes is famous for its vegan, gluten-free, and (mostly) sugar-free recipes for cupcakes, brownies, cookies, muffins, and more. Now it's your chance to bring this little piece of dessert heaven into your own home.

We're giving away one free copy of the brand-new BabyCakes cookbook, and it's signed by author Erin McKenna herself!

Enter to win by leaving a short comment below that describes your favorite vegan dessert. The contest ends on June 5, and one winner will be selected at random and notified by June 12.

Be sure to read our privacy policy and terms and conditions, as you're agreeing to both by commenting. Good luck!

Just when I thought warm weather was here to stay, Mother Nature has thrown us a curve ball. To warm up on this unusually chilly day, I decided to indulge in a warm apple turnover made with puff pastry.

Easy Apple Turnovers

Vegan puff pastry is available in many chain grocery stores, which makes easy homemade pastries a possibility for just about anyone. I went with a classic apple pie-like filling, but just about anything goes! I'd love to hear about any interesting puff pastry fillings that you may have tried. Just leave a short comment below.

Enjoy!

With peas in season, I decided that it's the perfect time to try a simple soup that appeared in a recent issue ofGourmet. The soup—which was easily veganized by using vegetable broth—is made from an interesting combination of both peas and pesto.

Sweet Pea-Pesto Soup

Pairing basil with peas has never occurred to me, but the pleasing combination will surprise even the most die-hard pea-haters. Enjoy!

Get ready for Memorial Day weekend by dusting off your grill and planning a menu for your very own backyard barbecue! Not sure where to start? Here is a short overview of VegCooking's guide to vegetarian grilling that will get you started:

•Tips and Tricks: Should you use a spice rub or marinade? And can you even put faux meats on a grill? Check out the VegCooking guide to grilling for a quick overview on vegetarian grilling tips and tricks.

•Product Suggestions: Which veggie burgers and tofu dogs are best when cooked over an open flame? Browse through our suggestions of favorite products to grill and find out.

•Mouthwatering Recipes: Use your grill for BBQ basics like veggie ribs or introduce a little international flavor with dishes like tandori "chicken" kebabs.

•And More!: Yep, there's even more in our guide to grilling. Be sure to check it out for desserts, sides, and marinades too!

On holidays like Memorial Day and the Fourth of July, I'm partial to sticking with classic veggie burgers and slaw. What will you be making?

Raspberry-Jalapeño, Pecan-Apple Danish, and Chocolate Martini Sorbet are just a few of the eye-catching flavor combinations in the brand-new recipe book The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream That Tastes Better Than the "Real" Thing from the founder of Wheeler's Frozen Dessert Company.

But the recipes are not all that surprising if you're familiar with Wheeler's. The 100 percent vegan ice cream company offers the widest variety of ice cream flavors I've ever seen, and they even offer several "adult" flavors like Bourbon-Chocolate Walnut, Rum-Pecan Caramel, and Banana Daiquiri. Yum!

Now is your chance to bring Wheeler's unique flavors into your own home. We're giving away 10 copies of the company's brand-new ice cream recipe book The Vegan Scoop.

And as an added bonus, Wheeler's has been kind enough to offer a "sneak peek" inside the book—the creator has provided five recipes free of charge. You can get those in PDF form here.

To enter to win, leave a short comment below telling me about your favorite vegan ice cream flavors or toppings. The only rule is that the comment must be about cruelty-free (i.e., vegan) treats. The contest ends on June 16, and 10 winners will be chosen at random by June 23.

Be sure to read our privacy policy and terms and conditions, as you're agreeing to both by commenting. Good luck!

Most of the Chinese meals that I make at home consist of pairing pan-fried tofu with veggies and soy sauce. They're definitely not what I'd call adventurous. But I decided to go out on a limb last night by making one of the many sauces I'm fond of eating in Chinese restaurants: kung pao.

Kung Pao Tofu

Kung pao is a soy- and sesame-based sauce that is thickened with cornstarch. The sauce is made sweet with a touch of brown sugar and spicy with a hint of chili paste and is delicious served over perfect tofu. You can add any combination of veggies that you'd like to the mix, but I decided to keep it simple with just red bell pepper that was only slightly sautéed.

Enjoy!