Once the rice is cooked, the rest of this meal is as easy as stirring in some cooked beans, wilting in spinach with an extra... Read More
Main Dishes
I created the salad with tender spring mix from Earthbound Farm. I love Earthbound greens: they’re always fresh, flavorful, and organically grown. You could use... Read More
These nourish bowls are a combination of all three approaches. They feature two vegetables—sweet potatoes and cauliflower—that you may have roasted up for a holiday... Read More
This tofu red lentil shakshuka is my latest favorite savory breakfast or brunch. It’s a very simple and plainly non-traditional spin on shakshuka, a popular... Read More
Does this really qualify as chowder? Maybe not. It isn’t thickened with roux or crackers, and there’s no seafood, so I really don’t know. But... Read More
The inspiration for this recipe started with my friend Alison Cayne’s cookbook, The Haven’s Kitchen Cooking School, which is full of intuitive, user-friendly guidance for... Read More
Richa’s new book, Vegan Richa’s Everyday Kitchen, channels some of the same techniques as her first. Once again, recipes are centered around spice blends and... Read More
Soy curls have been a particular favorite lately, thanks to Ethan and Michael’s NYC Vegan. They have a bunch of excellent soy curl recipes, including a very... Read More
These wraps feature my quick pickled onions (a simple recipe, which you can find here, but you could use very thinly sliced, raw red onion,... Read More
Another one of my favorite qualities of Celine’s food is that it’s bold, diverse, and globally inspired. The Great Vegan Grains book introduced me to... Read More