A favorite stir-fry recipe. Asparagus and tofu form the base, but it has quite a lot going on beyond that. You get a bite of tang from the lime, heat from the red chiles and fresh ginger, mint and basil cool things down. A touch of hoisin sauce gives you just enough sweetness to balance it all out.
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For anyone wanting to work more sprouts into their meals, this is one of the best salads I’ve made in a long time. It includes mung bean sprouts, avocado, arugula, yogurt, and toasted almonds. So many good ingredients and incredibly tasty!
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A vibrant tempeh curry recipe loosely inspired by a recipe from Lora Zarubin’s cookbook, I am Almost Always Hungry.
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A palak daal recipe from Kasa’s Anamika Khanna – a hearty pot of spinach, lentils, and spices. Kasa is a favorite Indian restaurant in San Francisco.
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Coated in a silky, garlic-spiked, miso butter, these citron noodles are a celebration of spring produce. Fava beans and citron zest mingle with the pasta, crunchy furikake joins the party, then everything gets a feisty chili crisp finish.
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This one-pot, garganelli pasta is an easy weeknight win. It’s pasta and lentils simmered in crushed tomatoes and finished with lots of chopped kale, saffron, swirls of tahini and chopped almonds.
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Vegetarian or vegan ramen can absolutely be as good as its meat-based counterparts. Here, you introduce your favorite noodles to a rich, miso-scallion nut-milk broth. Add a blitz of seasonal toppings, and spicy turmeric oil to finish. So good!
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Homemade tagliatelle pasta is long, slender, flat, and a much-loved pasta shape. For good reason! It works with a range of sauces and if you have flour, eggs, olive oil, and salt you can make it immediately.
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Hearty, healthy, and satisfying – this cabbage soup recipe is super simple to make. Slice a cabbage into thin ribbons and cook it down in a simple pot of sautéed potatoes, onions, beans, garlic and flavorful broth. Finish each bowl with a generous drizzle of great olive oil, a couple dollops of sour cream and a jolt of something spicy.
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The macro bowls featured in Joe Yonan’s Mastering the Art of Plant-Based Cooking – nutty brown rice, a rainbow of vegetables, and a miso-tahini dressing you’ll want to put on everything.
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This favorite meatless red pozole is grounded with cascabel and chipotle chiles and spiked with citrus olive oil.
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Toasted walnuts pounded with garlic into a creamy sauce make this pasta easy and exceptional. If you have dried pasta, a few cloves of garlic, walnuts, and black pepper you can make this. The other ingredients – lemon zest, a bit of grated cheese, a finishing cascade of breadcrumbs and herbs are encouraged, but not essential.
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This deeply flavorful caponata recipe cleverly trades out traditional eggplant for roasted cauliflower and uses an oven in place of deep-frying. The idea comes from Easy Wins by Anna Jones and has become an absolute favorite.
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Inspired by the internet-famous Smitten Kitchen Pizza Beans highlighted in Rancho Gordo’s new book, this wintery version has all the much-loved components – tomato, melty cheeses, and giant beans – along with pumpkin, feta, black olives and kale. A favorite one-pan make and bake meal.
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A riff on one of my favorite recipes in Andrea Nguyen’s Vietnamese Food Any Day – a caramelized tempeh crumble. The sort of thing that immediately becomes the best component in your rice bowl.
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The combination of simmering broth, Gruyere cheese, onions, garlic, chives, and sourdough combine into a decadent pot of winter magic.
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This baked pasta is a cold-weather crowd-pleaser made of alternating layers of broken farro pasta, sliced potatoes, two cheeses, and mustardy shredded cabbage. It’s the sort of thing you can prep a day or two ahead of time, and bake when convenient.
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Wintery spring rolls were the perfect lunch on a recent flight. Self-contained and slathered with a bold ginger-onion paste, filled with brown sugar tofu, mushrooms, lettuce, and herbs. The best kind of BYO plane food.
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A hearty noodle bowl recipe. Whole grain noodles and asparagus are tossed with a creamy, walnut-miso dressing plus a dollop of chile paste.
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Orzo pasta provides the foundation here for an easy weeknight meal. Roasted delicata squash and kale are tossed with the pasta & salted yogurt. Super easy, so tasty. Also great with other pasta shapes!
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Golden crusted pan-fried beans are made extra special by loading them up with kale, Parmesan, lemon, walnuts, and nutmeg. So many great variations in the comments as well!
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Good bread slathered with a veggie-packed garlic yogurt and finished with a few high impact toppings. If you keep the yogurt on hand, it’s an excellent five minute lunch.
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An all-star, homemade rice pilaf focused on building flavor throughout the cooking process. This one is made with butter, basmati, toasted nuts, caramelized onions and fragrant spices. One pot, so good.
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Iced sesame noodles have become a thing in our house in recent years. Cold noodles plus a creamy sesame sauce and a line up of great toppings equals custom bowls everyone loves!
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Let’s make a vegetarian poke bowl! They’re fantastic this time of year because they’re light, clean, filling but not heavy. Made with watermelon poke.
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