Tofu, also called bean curd, is made by coagulating (or curdling) soy milk before pressing it into semi-firm blocks. The process, similar to that of cheesemaking, results in tofu of various textures, ranging from scoopable to sliceable, all useful in different kitchen applications, both sweet and savory. Tofu is very […]
Makes 12 servings Ingredients 1 cup almonds 1 cup smoked almonds 1/2 cup golden flaxseeds 2 tablespoons coriander seeds 2 tablespoons tamari or soy sauce 1 tablespoon agave nectar 1 1/2 cup water, or as needed, divided use Kosher salt, as needed Micro herbs and edible flowers, as needed for […]
Makes 1 quart The puréed eggplant gives a silky smooth texture to this baba ghanoush. Enjoy it as a dip for vegetables or serve with pita bread. Its versatility makes it a natural candidate to put out on a meze table alongside other dips and spreads. Ingredients 2 large eggplants […]
Makes 4 servings Though there is no replicating the crisp perfection of a fried potato chip, baked sweet potatoes offer indulgence that we can feel good about. These are best right out of the oven and are great on their own or served with a dip or layered as nachos. […]
Makes 4 servings Brussels sprouts, a member of the cabbage family, are usually available fresh from late summer to late winter. Select small, bright-green sprouts with closed leaves. The smaller Brussels sprouts are more tender than the larger ones. If the Brussels sprouts are to be served with a meat […]
Makes about 1 1/2 cups
Makes 4 Servings Ingredients 2 tablespoons almond oil 2 stalks celery, chopped (about 1 cup) 1 leek, white and light green parts, sliced (about 1½ cups) 1 small head cauliflower separated into florets (about 4 cups) 1 quart low-sodium chicken broth 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black […]
A crowd favorite and hero of the plant-forward kitchen, chickpeas, also known as garbanzo beans, are a versatile ingredient in sweet or savory recipes. Widely known for its high protein and fiber content, this pulse is found in many Middle Eastern and Indian recipes, including hummus, falafel, salads, pastas, and […]
Makes 8 servings Ingredients 2 lb asparagus 2 tablespoons white wine or cider vinegar 2 teaspoons Dijon mustard 1 teaspoon chopped flat leaf parsley 1/2 teaspoon chopped tarragon leaves Salt and pepper as needed Dash of onion powder Dash of garlic powder 1/4 cup extra-virgin olive oil Directions Bring a […]
Why cook dried chickpeas? Simple: They’re hands-down better than canned. Here’s how to make perfect chickpeas every time. And remember, beans of all kinds are great to freeze and use later, so make a big batch! Ingredients 1 lb dried chickpeas 1 peeled onion, halved 3 teaspoons kosher salt, divided […]
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 […]
Makes 6 servings Ingredients 2 cups sweet corn kernels (from about 3 ears) 1 cup haricots verts, cut into 1-inch pieces, blanched 1 1/4 cups seeded, diced cucumber 1 cup sliced radishes 1 cup roasted golden beets, diced 2 cups golden cherry tomatoes, halved 1 cup raspberries 1 cup pitted […]