This substantial lunch salad brings together peak summer tomatoes and pluots with protein-rich mung beans and a simple vinaigrette. Fried shallots and pistachios bring the crunch, while rings of banana pepper add a bit of kick and a pop of color!
Continue reading High Summer Lunch Salad on 101 Cookbooks
These Pan-Fried Tempeh Ponzu Balls are a high-protein, veg-friendly addition to all sorts of meals. They’re golden-crusted, bite-sized, and an easy way to work more tempeh into your cooking. Give them a try!
Continue reading Pan-Fried Tempeh Ponzu Balls on 101 Cookbooks
A hearty tomato-based soup made with beans, lentils, kale, and a deep mushroom broth. More importantly, it freezes well so you always have a good meal at the ready.
Continue reading Bean and Lentil Soup with Kale on 101 Cookbooks
This green bean salad with peaches can anchor many summer meals. It features caramelized onions, toasted nuts, dates, a jolt of serrano pepper and a unifying oregano-garlic drizzle.
Continue reading Green Bean Salad with Peaches on 101 Cookbooks
Fava bean fans, this one’s for you. Flash-cooked favas are tossed with olive oil, plenty of mint, Parmesan, lemon zest, pistachios and dried rose petals for a bright little spring side dish that’s equally good piled onto pasta (or salad greens).
Continue reading Fava Beans with Mint, Lemon & Pistachios on 101 Cookbooks
Skillet jams are inherently laid-back, made to enjoy right away. Without the need for preserving, you can scale back the sugar and let the fruit’s natural flavor really pop. This is a version from a special new cookbook, Eating at Home by Trinity Mouzon Wofford.
Continue reading Skillet Jam on 101 Cookbooks
The chocolate chia pudding of your dreams. Silky, deeply chocolatey, crunchy on top — dessert vibes with breakfast credentials.
Continue reading Chocolate Chia Pudding on 101 Cookbooks
Shaving asparagus into ribbons turns it into something completely different — delicate, tender, and perfect for a big spring salad.
Continue reading Asparagus Ribbon Salad with Crispy Chickpeas and Hot Honey on 101 Cookbooks
This is a spinach recipe you should try. A wildly adaptable dish that downshifts seamlessly from main attraction to supporting role depending on the quantity of leftovers at hand. The jist: a hot pan filled with all manner of things that work well with spinach – toasted walnuts, shredded mint, lemon, a host of spices, and a good amount of leeks that are cooked until silky tender.
Continue reading A Good Spinach Recipe on 101 Cookbooks
Good apple butter is something you make when you’re not in a rush. My preferred method rewards patience. It starts on the stovetop then transfers to the oven allowing flavors to concentrate, bringing forward deep apple and toasted caramel notes. I add a finishing dollop of miso for added complexity and magic.
Continue reading Apple Butter (and 5 Variations) on 101 Cookbooks
An invigorating homemade nut butter made from a mix of ground ginger, cinnamon, and cayenne pepper blended with walnuts and vanilla extract.
Continue reading Make a Special Homemade Nut Butter With These Spicy Ingredients on 101 Cookbooks
A chunky, satisfying, winter-time riff on potato chowder – winking at the Japanese pantry with a finishing swirl of miso, and a touch of sake in the base.
Continue reading Potato Chowder with Miso Broth on 101 Cookbooks
Muhammara (or mouhamara) is something I love to turn people on to. It’s a traditional red pepper spread originating from Syria made with a fascinating blend of red peppers, walnuts, olive oil, pomegranate molasses, and a handful of other ingredients.
Continue reading Muhammara on 101 Cookbooks
Zucchini butter is a great way to use up two pounds of zucchini or other summer squash. It’s creamy and spreadable and having it on hand makes for quick meals. It’s great mixed into pasta, baked onto pizza, and smeared across crackers and flatbread.
Continue reading Zucchini Butter on 101 Cookbooks
Feathery green and red cabbages along with carrots, apples, and scallions tossed with a spicy, creamy sesame dressing.
Continue reading Spicy Sesame Coleslaw on 101 Cookbooks
The chickpea salad sandwich filling to make in bulk for easy lunches and snacks all week. A perfect vegetarian or vegan sandwich option.
Continue reading Chickpea Salad Sandwich on 101 Cookbooks
The green smoothie recipe from Tara O’Brady’s cookbook, Seven Spoons. An invigorating, bottom’s up, morning kickstarter made from kale, almond butter, almond milk, banana, and pineapple.
Continue reading Green Smoothie 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 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
This homemade sunflower seed butter is accented with a blizzard of cinnamon and a slather of vanilla bean paste. It’s a dream on your favorite toasted bread.
Continue reading Cinnamon Vanilla Sunflower Seed Butter on 101 Cookbooks
If you love the vibe and flavor of classic cream of mushroom soup, but want to skip the overabundance of heavy cream used in many recipes, you’re in the right spot. This version brings all the nostalgia you love, but uses nuts to deliver the rich, creamy texture. It works beautifully, and the soup is such an all-star. Give it a try!
Continue reading Cream of Mushroom Soup on 101 Cookbooks
Cauliflower dialed all the way up on the spice front like this tastes great. Inspired by a recipe in Reza Mahammad’s cookbook, caramelized onions, cumin, ginger, garlic, sesame seeds and chiles are all in play. They create fragrant magic, turning this cauliflower recipe into an all-star – just read the comments!
Continue reading Spicy Cauliflower with Sesame on 101 Cookbooks
This blended vegetable soup is a delicious delivery vehicle for a range of hearty vegetables. If you have onions, potatoes, carrots, and broccoli to use up, this is a great option. A soup that is a unfussy as it gets, easily adaptable as well.
Continue reading A Good Blended Vegetable Soup 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
