A favorite carrot salad recipe - carrot ribbons sauteed in a bit of salt and olive oil and finished off with lemon zest, finely chopped serrano chiles, a quick squeeze of lemon juice, and lots of cilantro.

A favorite (and quick) tofu scramble recipe using shaved fennel, caramelized onions spices and dried fruit, and then counter-balancing those flavors with cilantro and chopped nuts.

One of my favorite tofu recipes, caramelized strips of tofu served over sauteed shredded brussels sprouts. It come together quickly and uses just one pan.

The prettiest, tastiest, frittata recipe. Made with potatoes, onions, and eggs drizzled with a cilantro chile sauce.

Simple and delicious, vibrant green spinach and zucchini soup recipe. Light-and-healthy, but still creamy textured and plenty tasty.

A great way to use nutritious quinoa. This quinoa and grilled zucchini recipe is tossed with a pretty, pale green cilantro-flecked avocado dressing.

A deliciously vibrant, earthy, and slightly smoky-tasting salsa recipe. Different from salsa fresca, the deep, caramelized flavors of the roasted tomatoes and onions alongside the smokiness of the chipotles make for a richly beautiful and balanced salsa.

Carrots tossed in a honey-kissed orange dressing, punctuated by toasted pine nuts, black olives and a hint of cumin.

One of my favorite recipes from Super Natural Cooking - this hearty veggie burger recipe is made with garbanzo beans, cilantro, onions, lemon zest, eggs, bread crumbs, and sprouts.

Inspired by a visit to the Maranui Surf Club in Wellington, New Zealand. This chickpea salad recipe combines a big bowl of roasted winter squash, garbanzo beans, cilantro, and red onions with a quick coconut curry dressing.

A great way to use up leftover noodles. These savory noodle cakes make a great lunch and are easily adaptable a hundred different ways.

An impromptu quinoa salad recipe made by tossing a quick tahini dressing with chickpeas, red onion, and cilantro.

The tanginess of the goat cheese works nicely with the bite of jalapeno, and strength of cilantro. A great party recipe, you can make it well ahead of time and bake it off at the last minute.

Rajasthani buttermilk curry recipe from the award-winning cookbook Mangoes & Curry Leaves, by Jeffrey Alford and Naomi Duguid.

Turn to this miraculously delicious soup when you are feeling sick - beans, water, garlic, shallots, chiles. Total active prep time was under five minutes, the rest is just waiting and anticipating.

Colorful cabbage salad with peanut sesame dressing, ginger tofu, toasted sesame seeds, green onions, and carrots.

A Paula Wolfert recipe - this is a fantastic Moroccan spread made of a thick mash of herbs and greens, accented with smokey spices, chopped olives, and lemon.