Characteristic: vegan

These are delicious as part of a one-bowl meal, added to a salad or enjoyed as a snack. My teenage son eats the whole batch in one sitting!  ... Read more »

This is a fun combination of fall vegetables and apples simply baked into a colorful, sweet and savory vegan side dish, perfect for the Thanksgiving table. If you're using delicata squash or butternut squash you do not need to peel it.... Read more »

I happened to have a purple cauliflower when I developed this so it's particularly dramatic looking. The flavor doesn't change though so any cauliflower you have will be lovely.... Read more »

When I make this salad my teenage son puts the whole salad bowl at his place and eats straight out of the bowl because he just can't get enough of it. This is quite lemony so start with a little less lemon juice and add to taste if you're uncertain.... Read more »

Black bean soup is a simple but so satisfying dish. You can make it with canned beans but it's particularly good with home-cooked beans as the cooking liquid is a flavorful and rich broth for the dish.   Traditionally you might serve this with slices of avocado, crema or sour cream, cilantro and a little lime juice. In the above version I served it with pico de gallo which is a delicious alternative. You can simply top with a few quick-pickled onions--nothing more than thinly sliced onions in vinegar--but you want something bright to complement the richness of the soup.... Read more »

This sauce is creamy, herby and addictive! It's delicious with collard wraps, tacos, burritos, nachos, grain bowls, dolloped on eggs, etc. Get creative with how you use it. It also stores well and surprisingly doesn't discolor too quickly.   -inspired by Pinch of Yum  ... Read more »

This simple sauce is lovely with eggplant. You can saute, broil or grill the eggplant. Sauteing is the quickest method. The sauce will make a little more than you need for this recipe but it keeps well and is good on noodles, rice, meats, etc.  ... Read more »

Because I'm usually rushing I tend to pan fry quickly marinated, firm tofu. Whether you pan fry or bake, here are lots of recipes using tofu. Baking tofu is a great way to prep it ahead of time. It can be stored in the fridge and added to salads, wraps, stir-fries, noodle dishes or wherever you can think to use it.  ... Read more »

Blanched collard green leaves, like chard, make excellent wraps. Collards are sturdier than chard and are well suited to fill and roll around most any savory filling. Make a couple for lunch as they're easy to make ahead and pack or serve them as appetizers, cut in half or several each for dinner. And they're more flexible than burritos since they're delicious cold. By all means blanch more leaves at once and store them, covered, in the fridge for up to 5 days. [caption id="attachment_19726" align="aligncenter" width="620"] This version is filled with marinated, sauteed tofu, roasted cauliflower, broccoli and peanut sauce.[/caption]... Read more »

This has become my method for making tomato sauce to freeze and I do it once a week or so while tomatoes are plentiful. It's very low effort and can accommodate any kind of tomato and actually works well with a combination of sauce types and slicers and even cherry tomatoes. You can do small or large batches, just save the large batches for cooler days since your oven will be one for quite a while. There's no peeling or seeding or milling involved!   If you love tomato sauce you might buy a hotel pan (see above) to do this in. They are very affordable. I typically use a 4" one but a 6" will hold even more. I freeze the sauce in zip loc bags to maximize space in my freezer but you can use pint or quart plastic or glass containers if you prefer.... Read more »

It's hard to beet fresh corn, especially dressed with lime juice to balance the corn's sweetness and tossed with cucumbers, cilantro and maybe a little tomato.... Read more »

Kale chips are a fun and easy snack to make. This recipe uses a lower baking temperature to make sure the kale chips get crispy but don’t burn. I used dinosaur or lacinato kale in the photos above, but use any variety you like. ... Read more »

This is a version of Tamatar Biryani, tomato rice made in many parts of India but particularly famous in South India. I use more tomatoes and therefor less water than is typical to make it really tomato-y.  And I go heavy on the ginger and garlic but by all means reduce those for a milder dish.... Read more »

Roasting the tomatoes intensifies and concentrates the delicious flavor of peak season tomatoes. If you don’t feel like turning on your oven, you can most definitely sauté everything directly in the pot before blending, but the flavor won’t be the same.   Makes 4 servings  ... Read more »

This is lighter version of a classic corn chowder and uses tomatoes for a portion of the broth and is delicious. If you substitute smoked paprika for the bacon it's vegan. Be sure to cook the potatoes until almost tender before adding the tomatoes since the acidity in the tomatoes will prevent them from cooking properly.... Read more »

This marinated and baked tofu is a great way to prep tofu ahead of time. It can be stored in the fridge and added to salads, wraps, stir-fries, noodle dishes or wherever you can think to use it.   Serves 3-4  ... Read more »

This is a simplified version of this and can be adapted to suit your needs. I often make more peanut/tahini sauce than I need for a specific dish and then use leftover sauce on these quickly sautéed vegetables. This recipe makes a lot of sauce so feel free to halve it if you want. It stores well for 5 days, covered, in the fridge. ... Read more »

This bowl uses bean thread noodles aka mung bean, cellophane, glass or vermicelli noodles made with mung bean starch, as its foundation. The sauce is a light one that you'll also use to marinate the tofu.... Read more »

Orach is a beautiful green that can be used much like spinach. In this quick dish it steams on top of rice and turns it a gorgeous pink.  ... Read more »

Spigarello is native to southern Italy and while in the broccoli family tastes and behaves a little more like Tuscan kale. It's delicious in any case and you can use most of the tender stems.... Read more »