An earthy, turmeric and mustard-spiked lentil soup served over brown rice with spinach and thick yogurt.

An off-beat pasta salad made with stuffed pasta, seasonal vegetables, and a spice-forward, golden sesame yogurt sauce.

A thick, cumin and coriander-spiced root vegetable stew. It's a free-wheeling one-pot dinner that attempts to use up whatever winter vegetables I have lingering about.

An amazing New Year Noodle Soup from Greg & Lucy Malouf's beautiful book, Saraban. It's a bean and noodle soup at its core featuring thin egg noodles swimming in a fragrant broth spiced with turmeric, cumin, chiles, and black pepper. You use a medley of lentils, chickpeas, and borlotti beans which makes the soup heart and filling without being heavy. You add spinach, dill, and cilantro. You add lime juice for a bit of sour at the end. And then you've got a number of toppings to add when you serve the soup - chopped walnuts, caramelized onions, and sour cream. Amazing.

A vibrant tempeh curry recipe loosely inspired by a recipe from Lora Zarubin's cookbook, I am Almost Always Hungry.

A favorite recipe from chef Bryant Terry's newest book, Vegan Soul Kitchen. A richly spiced potato, pea, corn, carrot, and cabbage filling is wrapped with a turmeric-hued pastry crust made with coconut oil.

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