Macro Bowls
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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Main Course Recipes
Vegan Red Pozole (Pozole Rojo / Mexican Hominy Stew)
This favorite meatless red pozole is grounded with cascabel and chipotle chiles and spiked with citrus olive oil.
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Pasta with Creamy Crushed Walnut Sauce
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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Cauliflower Caponata
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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Three Cheese Pizza Beans
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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Spicy Tempeh Crumble Bowl
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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A Rustic Scallion & Chive Panade
The combination of simmering broth, Gruyere cheese, onions, garlic, chives, and sourdough combine into a decadent pot of winter magic.
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Baked Pasta
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
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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Walnut Miso Noodles
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 with Roasted Vegetables
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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Pan-Fried Beans with Kale
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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Summer Toast
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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Rice Pilaf
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
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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How to Make a Great Vegetarian Poke Bowl
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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Lemon Gigante Beans
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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Roasted Broccoli
The bonus part of this roasted broccoli is the creamy tahini under-dressing along with the scallion-peanut sprinkle. Inspired by a sheet pan recipe in Alison Roman’s Dining In, this broccoli is on repeat.
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Niçoise Salad
Everyone can find ingredients to love In this vegetarian take on Niçoise Salad! Beans and artichokes take the place of tuna (or anchovies) here alongside tender potatoes, hard-boiled eggs, cherry tomatoes, and green beans.
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An Amazing Vegetarian Paella
A much-loved vegetarian paella recipe. And, for this veg-centric, California-inspired take on the Spanish classic, you don’t need a special pan.
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Mushroom Scallops
To make mushroom “scallops” keep your eyes peeled for big mushrooms! So worth it. Slice king oyster mushrooms into scallop-shaped rounds and saute until tender and golden. Toss with a flavor-packed mixture of onions, cherry tomatoes, ginger, garlic, lime and a a special sauce.
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Zucchini Gratin
A decadent, crunchy-topped zucchini gratin made from thinly sliced summer squash, potatoes, oregano pesto, and brown-buttered breadcrumbs. It’s all baked at high-temperature until the squash is tender and the top is crunchy. So good!
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12+ Camping Recipes to Make Camping Meals No Big Deal
If you’re looking for quick, easy and inspired camping recipes to deploy on your next camping trip, you’re in the right place.
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Baked Ziti
This baked ziti uses ricotta, mozzarella, and creme fraîche to make a bubbly, rich pasta with a hearty, spinach-flecked red sauce loaded with flavor. The creme fraîche keeps things silky, adds dimension, and is a game changer. A family favorite that freezes well and happily feeds a crowd.
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Health Nut Vegan Chili
A special, triple-bean, vegan chili inspired by Jess Damuck’s new cookbook. It’s bold, flavor-packed and uses a technique to achieve the best texture of any chili I’ve eaten. It’s time to schedule a big chili night.
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