This is a noodle salad you’ll crave every day. A radiant, color-flecked tangle of noodles, cabbage, shredded carrots, pickled sushi ginger, and an abundance of cilantro, basil, and scallions. It has tofu and peanuts, coconut, ginger, avocado, and hemp seeds. The dressing(!) – it’s simple but strong, and steps in with an assertive spicy sriracha-lime punch.
Continue reading Sriracha Rainbow Noodle Salad on 101 Cookbooks
A show-stopper miso soup made with a spicy broth punched up with garlic, ginger and chile paste. To that you add cubed potatoes, chopped cabbage and summer produce like cherry tomatoes, basil, and corn.
Continue reading Spicy Summer Miso Soup on 101 Cookbooks
A list of fun pasta shapes to make from scratch in your own kitchen Including hand-rolled pici, cavatelli, and tagliatelle.
Continue reading Pasta Shapes that are Fun to Make at Home on 101 Cookbooks
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.
Continue reading Asparagus Stir-Fry on 101 Cookbooks
An assertively spiced departure from a favorite Suzanne Goin potato gratin recipe. This is a rustic, deeply flavorful late-summer gratin made with sliced tomatoes, potatoes, caramelized onions, curry powder, and a kick of red chile flakes.
Continue reading Potato Gratin with Tomatoes and Spices on 101 Cookbooks
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!
Continue reading Sprout Salad on 101 Cookbooks
A vibrant tempeh curry recipe loosely inspired by a recipe from Lora Zarubin’s cookbook, I am Almost Always Hungry.
Continue reading Tempeh Curry on 101 Cookbooks
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.
Continue reading Palak Daal on 101 Cookbooks
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.
Continue reading Citron Noodles with Miso Garlic Butter on 101 Cookbooks
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.
Continue reading Garganelli with Kale and Lentils on 101 Cookbooks
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!
Continue reading Really Great Vegan Ramen on 101 Cookbooks
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.
Continue reading Homemade Tagliatelle on 101 Cookbooks
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.
Continue reading Rustic Cabbage Soup on 101 Cookbooks
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.
Continue reading Macro Bowls on 101 Cookbooks
This favorite meatless red pozole is grounded with cascabel and chipotle chiles and spiked with citrus olive oil.
Continue reading Vegan Red Pozole (Pozole Rojo / Mexican Hominy Stew) on 101 Cookbooks
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.
Continue reading Pasta with Creamy Crushed Walnut Sauce on 101 Cookbooks
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.
Continue reading Cauliflower Caponata on 101 Cookbooks
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.
Continue reading Three Cheese Pizza Beans on 101 Cookbooks
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.
Continue reading Spicy Tempeh Crumble Bowl on 101 Cookbooks
The combination of simmering broth, Gruyere cheese, onions, garlic, chives, and sourdough combine into a decadent pot of winter magic.
Continue reading A Rustic Scallion & Chive Panade on 101 Cookbooks
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.
Continue reading Baked Pasta on 101 Cookbooks
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.
Continue reading Wintery Spring Rolls on 101 Cookbooks
A hearty noodle bowl recipe. Whole grain noodles and asparagus are tossed with a creamy, walnut-miso dressing plus a dollop of chile paste.
Continue reading Walnut Miso Noodles on 101 Cookbooks
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!
Continue reading Orzo Pasta with Roasted Vegetables on 101 Cookbooks
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!
Continue reading Pan-Fried Beans with Kale on 101 Cookbooks
