Homemade onion powder is a fantastic way to minimize waste and put the tops of spring onions, leeks, and scallions to good use. You can use it as a simple seasoning or to transform everything from ranch dressing to compound butters. It’s the perfect finishing touch for salads, grain bowls, and so many pastas.
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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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The defining detail of this spicy chili crisp is the use of chopped dates and fresh orange zest alongside chili flakes, chili powder, garlic, fried shallots and a dynamic list of spices. Use it to top everything from noodles to a morning scramble and you’ve got something wildly delicious and special on your hands.
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These homemade power bars are based on the recipe I published years ago in Super Natural Cooking. The main difference here is I made these savory with toasted walnuts, crumbled kale chips, and oil-cured olives.
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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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If you tend to keep a lot of citrus around the kitchen, this citrus furikake is a great way to use grapefruit, orange, yuzu or lemon peels. It is a homemade seasoning that works on everything from eggs to rice bowls, noodles to salads.
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Citrus peel is a superhero ingredient. It is one of the strongest, most fragrant things you can use to build flavor in your cooking. This post shows you how to dry citrus peel. If you tend to have fresh grapefruit, oranges, or lemons around for juicing, don’t waste the peel.
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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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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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Game-changer: I stumbled on new-to-me THIN rice cakes the other day, and have been using them as the perfect, crunchy snack vehicle in the days since. Pictured are a handful of topping ideas.
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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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This sake mushroom recipe was inspired by a stack of papers in my kitchen. There was a note that simply said: big mushrooms, dunk in sake, dredge in rice flour, sauté, salt, dot with miso butter.
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A wonderful farro and roasted butternut squash recipe. Balsamic roasted butternut squash, deeply toasted walnuts, and nutty farro come together in this delicious recipe.
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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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A spicy lemon coconut sauce that is good on just about everything – noodles, frittatas, soups. Keep a jar in the refrigerator, and you can use it to make things special throughout the week.
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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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The tomato soup to make if you have a good blender and a haul of tomatoes. Tomatoes, onions, garlic, and a red pepper are roasted, then seasoned with a touch of smoky paprika. Couldn’t be more simple or flavorful.
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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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Leveling up lunch ideas with lots of color, clever use of leftovers, and feel-good ingredients. These are two lunchboxes I packed recently.
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A simple and delicious zucchini soup made with potatoes, sautéed onions, and bolstered with spinach. Add a bit of chopped chile for heat if you like. It’s light and healthful, and at the same time creamy textured and plenty tasty.
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If you’ve never cooked with giant beans, now is the time. In this dish baby fennel, plump Greek gigante beans, and sliced lemon tangle with a honey-kissed white wine sauce, all finished with a shower of chopped dill. A perfect side.
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A special ingredient in the coating of this salt and pepper tofu is what makes it extra good. You’re going to want to have it over cold noodles, salads, or as a straight-up snack.
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