Makes 4 to 6 servings This salad is simple as summer, with the season’s biggest flavor powerhouse ingredients. Serve it as a side dish or as a main course topped with grilled shrimp or stewed beans. We love it for lunch with a slice of crusty bread to soak up […]
Maduros (Fried Ripe Plantains)
Makes 4 to 6 servings Ripe plantains will be deep yellow in color with brown and black spots. They will be sweet on their own, but you can add a tablespoon or two of brown sugar, if you like. Ingredients 1/2 cup vegetable oil, plus more as needed for frying […]
Plant-Forward Main Courses for Holiday Entertaining
Thanksgiving is just the start of a very food-focused holiday season. And with the star of the show generally being a turkey, followed by seasonal roasts in every shape and size, if you are not a meat eater, you may feel like these dinners just aren’t for you. But we […]
Roasted Carrots & Parsnips With Herbs
Makes 6 servings Ingredients 4 parsnips 5 carrots, peeled, cut diagonally into 3/4-inch thick slices 3 tablespoons olive oil 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper, or to taste 2 teaspoons rosemary, chopped Directions Preheat the oven to 350°F. Peel the parsnips and halve each […]
Sesame Tempeh Sticks with Apricot Dipping Sauce
Makes 10 servings These crispy plant-forward party snacks just happen to be vegetarian and vegan, so they’re the perfect recipe for every crowd! For some heat, add a light smear of Korean gochujang before rolling.
Tahini Kiss Cookies
Makes about 32 cookies These tahini cookies are inspired by the classic peanut butter kiss cookie, with the slightly more savory (and nut-free!) flavor of tahini. We used semi-sweet chocolate to offset the sweetness in the cookies, but you can use whatever chocolate you like best. Ingredients 1 cup tahini […]
Unwind this Labor Day with a Cucumber Spa Spritz
As we near the end of what has been simultaneously the longest and shortest summer on record (2020 is one for the books, folks!), Labor Day is going to have to pull double- or maybe even triple-duty. Most of us need more than a day off and a hot grill. […]
Vegetable Purées for Plant-Forward Cooking
Plants are quadruple-threat ingredients, adding flavor, texture, color, and nutrients to any dish. They’re versatile, and we eat them raw or roasted, whole or bite-sized, simple or seasoned, and every possible way in between. In the plant-forward kitchen, vegetables are even more useful, because they can be used not just […]
What I’m Cooking (and Freezing!): Roasted Salsa Verde
I live in a city, in a pretty small house with an especially small kitchen. When I fantasize about the next house I’ll live in, a big kitchen is key, of course, but the thing I romanticize the most (well, other than a pool) is the space for a big […]