Vegan Recipes

The recipes listed here are vegan, or easily made vegan (with a minor tweak or two). I only list them here if I've actually mentioned how to make the recipe vegan in the recipe or in the head notes of the recipe.

Cocagne Bean & Artichoke Salad
Cocagne Bean & Artichoke Salad

The bean & artichoke salad I made to take to Easter this year - pickled celery, chopped kalamata olives and toasted walnuts, along with tender artichokes, and lots of the white cocagne beans I picked up at my neighborhood farmers' market.

A Simple Asparagus Soup
A Simple Asparagus Soup

A simple asparagus soup - fresh asparagus, new potatoes, a bit of green curry paste, and coconut milk are pureed to make this spring favorite.

Green Curry Dumplings
Green Curry Dumplings

Simple green curry dumplings made with caramelized leeks, green curry paste, and cooked mung beans. Everything is thinned with coconut milk and then mashed and smashed a bit.

A Simple Carrot Soup
A Simple Carrot Soup

The simplest of carrot soups. One I love, in part, because it's an example of how a beautiful meal can come together with a bit of care, and an impossibly short list of ingredients. Carrots and onion form the base, which is spiked with dollop of red curry paste, and then pureed into silky oblivion.

Muhammara
Muhammara

Muhammara (or mouhamara) is something I love to turn people on to. It's a traditional red pepper spread originating from Syria made with a fascinating blend of red peppers, walnuts, olive oil, pomegranate molasses, and a handful of other ingredients.





Zucchini Agrodolce
Zucchini Agrodolce

A pretty, summer-centric zucchini agrodolce - shredded zucchini doused with a garlic infused agrodolce splash of vinegar, honey, and olive oil, tossed with a good number of other tastes and textures pulled from my cupboards and pantry. Toasted coconut and walnuts add crunch, red onion for bite and assertiveness, a couple of chopped dates, and tiny greens or herbs threaded about.

Olive Oil Braised Spring Vegetables
Olive Oil Braised Spring Vegetables

Back in the late 90's Vogue Entertaining + Travel was the Australia-based magazine I splurged for any time I came across it on the news stand. Today's recipe for silky, tender olive oil-braised spring vegetables was inspired by paging through one of the cookbooks Vogue published in conjunction with the magazine.

Giant Lemon Fennel Beans
Giant Lemon Fennel Beans

Baby fennel, big white beans, sliced lemon, a honey-kissed in-pan white wine sauce, all finished with a shower of chopped dill.

Sake Mushrooms
Sake Mushrooms

Going through a stack of papers in my kitchen I found a note to myself, a recipe to try. The note simply said: big mushrooms, dunk in sake, dredge in rice flour, sauté, salt, dot with miso butter.

Guacamole
Guacamole

To make great guacamole you have to go off-recipe. It's all about the in-between steps, decisions, and knowing when avocados are at their best.

Immunity Soup
Immunity Soup

A soup built on a monster white pepper broth. White pepper with jolts of ginger, and stabs of garlic - clear and strong topped with tofu, mushrooms, watermelon radish, and lots of green onions.

Detoxifying Mint Tea
Detoxifying Mint Tea

A homemade blend of detoxifying mint tea - green tasting from mint and coriander, and fennel-sweet. It has layered peppery-ness from black peppercorn and freshly muddled ginger. I've been brewing this quite a bit lately, and took it in a thermos on our drive to Big Sur.

Miso Tahini Soup
Miso Tahini Soup

The miso tahini soup we had for lunch as we prepped for the Remodelista Holiday Market last weekend - it was simple, hearty, and restorative with brown rice, winter squash, and a creamy miso-tahini broth. Avocado, lemon zest, toasted nori, and chives kept things lively and beautiful up top.

Tofu Amaranth Salad
Tofu Amaranth Salad

A good number of you were curious about the tofu and amaranth salad pictured next to those chive pancakes I posted a few weeks back. Here's the recipe. Thanks for your patience!

Turmeric Tea
Turmeric Tea

I started making this turmeric tea for its beneficial properties, and now it is one of my favorite daily rituals - made from a honey turmeric paste with lots of lemon juice and freshly ground black pepper.

Avocado Salad
Avocado Salad

A few snapshots from Mexico City & an avocado salad - thinly sliced avocado arranged over simple lentils, drizzled with oregano oil, toasted hazelnuts, and chives.

Summer Vegetable Curry
Summer Vegetable Curry

A summer vegetable curry punctuated with the citrusy pop of fresh coriander seeds.

Saffron Raspberries
Saffron Raspberries

Beautiful raspberries tossed with saffron brown sugar, vanilla paste, olive oil, and toasted almonds.

Salad Booster
Salad Booster

I often carry a small vial of this spiced kale and nori medley in my purse, refilling it every few days. Nutrient-dense and delicious, you use it as a healthful seasoning for salad, vegetables, stir-fries...

Mung Bean Hummus
Mung Bean Hummus

To get the smoothest, creamiest hummus using chickpeas, you have to peel them. For creamy hummus, without the extra effort, I use mung beans instead. They work beautifully. Top the hummus with shallot oil, fresh chives, and za'atar.

Red Fruit Salad
Red Fruit Salad

A seasonal fruit salad made with plump strawberries, sweet cherries, lemon zest, and coriander brown sugar. Plus a few photos from QUITOKEETO.

Steaming Vegetables
Steaming Vegetables

A reminder of just how good simple, steamed vegetables can be.

Cilantro Salad
Cilantro Salad

Perhaps the best salad I've had in the past year. And, unless you absolutely loathe cilantro, you must try it. Simply cilantro leaves and stems tossed with a simple shallot-forward soy sauce dressing, plus peanuts, and asparagus. So good.

Marjoram Sauce with Capers & Green Olives
Marjoram Sauce with Capers & Green Olives

Pungent, herby, and assertive, this is an incredibly versatile sauce. From Deborah Madison's new book, Vegetable Literacy, it's made with pounded capers, walnuts, green olives, and a load of herbs - the perfect slather for everything from sandwiches and pasta to egg salad and vegetables.

Za'atar
Za'atar

Za'atar is an incredibly versatile Middle Eastern spice blend, one of my favorites. Particularly this time of year when it's a welcome addition to all sorts of roasted vegetables, soups and stews, or simply sprinkled over everything from yogurt, to eggs, to savory granola.

A Lesson in Juicing
A Lesson in Juicing

I inherited a professional juicer, juiced everything in sight, and learned a few things in the process.

Moroccan Carrot and Chickpea Salad
Moroccan Carrot and Chickpea Salad

A beauty of a carrot salad - tricked out with chickpeas, chunks of dried pluots, sliced almonds, and a toasted cumin dressing. Thank you Diane Morgan.

Posole in Broth
Posole in Broth

Posole for the new year - it has a vegetable broth base, lots of blossoming corn kernels, avocado and mung beans. Topped with chopped olives and toasted almonds it's A+...

Yuzu Maple Leaf Cocktail
Yuzu Maple Leaf Cocktail

Winter citrus juice + bourbon + a bit of maple syrup, chilled, and served a tiny glass, is good.

Tarragon Oil
Tarragon Oil

Tarragon oil - one of my little secret weapons. Use it as a finishing oil on soups, as a component of anything bread-centric, and as a vinaigrette base. It's vibrant green with grassy anise notes, and just the sort of thing to keep on hand.

Cinnamon Vanilla Sunflower Butter
Cinnamon Vanilla Sunflower Butter

This one is for my sis - homemade Cinnamon Vanilla Sunflower Butter.

Kale Market Salad
Kale Market Salad

There's a pizza restaurant in my neighborhood that makes amazing salads. This one, for example, had farro, kale, avocado, carrots, fennel and a creamy green garlic dressing.

Rhubarb & Rosewater Syrup
Rhubarb & Rosewater Syrup

A beautiful ruby-hued rhubarb rosewater syrup. Perfect on (or in) everything from yogurt, spritzers, waffles, or oatmeal.

Spicy Lemon Coconut Sauce
Spicy Lemon Coconut Sauce

A spicy lemon coconut sauce that is good on just about everything - noodles, frittatas, soups. Keep a jar in the refrigerator, and you can use it to make things a little special throughout the week.

Avocado Asparagus Tartine
Avocado Asparagus Tartine

An excellent impromptu springtime lunch tartine: avocado smeared across toasted day-old slabs of sesame bread, layered with arugula and garlicky caraway asparagus + toasted pepitas.

Sesame Almond Brown Rice Balls
Sesame Almond Brown Rice Balls

Perfectly portable sesame almond brown rice balls. I packed these for a road trip from SF to Portland last week. They're flecked with green onion, and you can tuck edible surprises (i.e. avocado) in the centers if you like.

A Simple Tomato Soup
A Simple Tomato Soup

A simple tomato soup recipe inspired by a Melissa Clark recipe - pureed, warmly spiced, and perfect topped with everything from toasted almonds and herbs, to coconut cream or a poached egg.

Wintery Spring Rolls
Wintery Spring Rolls

The spring rolls I packed for a flight from San Francisco to Paris - ginger-onion paste, brown sugar tofu, mushrooms, and herbs.

Miso Sesame Winter Squash
Miso Sesame Winter Squash

Inspired by a recipe in Bryant Terry's new cookbook, The Inspired Vegan. Roasted winter squash (and tofu) with a miso, maple, sesame, citrus sauce.

Citrus Salt
Citrus Salt

A spectrum of citrus salts made from all sorts of winter citrus zest - clementines, wild lime, Meyer lemon, kalamansi oranges, and mandarinquats. Couldn't be simpler.

Oregano Brussels Sprouts
Oregano Brussels Sprouts

New year, new brussels sprouts recipe. This one pan-fried and then finished with a drizzle or oregano deliciousness, and toasted almond slices.

Roasted Winter Squash Salad
Roasted Winter Squash Salad

A wintertime riff on potato salad. No potatoes though, just winter squash, a beer-based dressing, rosemary, walnuts, currants, and celery.

Ginger Soba Noodles
Ginger Soba Noodles

Soba noodles tossed with a creamy-ginger dressing and topped with crispy tofu, tarragon, and toasted delicata squash seeds.

Roasted Lemon Chutney
Roasted Lemon Chutney

A beautiful roasted lemon chutney from Molly Steven's new book & some Mendocino coast photos.

Golden Potstickers
Golden Potstickers

Potstickers - For my flight to London, I made the filling with lots of caramelized shallots & pureed yellow split peas then pan-fried them until the bottoms were crisp and golden. They freeze like beautifully, perfect for quick dumpling-centric meals later on.

Magic Sauce
Magic Sauce

I call this the magic sauce recipe. In part, because it makes everything it touches shimmy with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that has veered off the rails in a big way.

Summer Corn Salad
Summer Corn Salad

A crunchy, sweet no-cook summer corn salad. The salad is a breeze, has a ton of toasted pepitas & sunflower seeds, tossed with a brown sugar lemonade vinaigrette.

Homemade Celery Salt
Homemade Celery Salt

Homemade celery salt couldn't be easier to make. I keep a bottomless jar of it on hand and use it on just about everything - eggs, soups, salads. It's hard to go wrong with it.

Green Pea Soup
Green Pea Soup

A simple Indian-spiced green pea soup. You make a garlic ginger paste, then use it as the base of the soup along with some onion. Some green chile contributes some kick, along with other spices.

Quinoa with Currants, Dill, and Zucchini
Quinoa with Currants, Dill, and Zucchini

Made from a quirky combination of quinoa, dill, shredded zucchini, and currants - a quinoa salad from Maria Speck's book, Ancient Grains for Modern Meals.

Spiced Coconut Spinach
Spiced Coconut Spinach

The perfect simple, spinach side dish - toast a few spices, add a pile of shredded spinach to the skillet, and finish things off with a burst of lemon juice and some shredded coconut.

Cucumber Peanut Salad
Cucumber Peanut Salad

We picked two new cookbooks to focus on in the 101 Cookbooks Library, and this recipe is inspired by a recipe from one of them. A refreshing chopped cucumber salad loaded with peanuts, spices, coconut, and chiles.

Lime, Grapefruit and Ginger Juice
Lime, Grapefruit and Ginger Juice

If you're looking for a jolt something bright, invigorating, spicy and citrusy - this is just the thing. You steep grated ginger in a bit of sugared water, and then strain it into a lime & grapefruit juice blend. It's from the Rose Bakery inspired cookbook, which a number of us are cooking from in the coming weeks.

Super Natural Every Day: Six Recipe Sampler
Super Natural Every Day: Six Recipe Sampler

A six recipe PDF sampler from my new cookbook, Super Natural Every Day. It includes a few of my v. favorite recipes - Millet Muffins, Ravioli Salad, Avocado & Mustard Seeds, Black Sesame Otsu, Tinto de Verano, and a Tutti-Frutti Crumble. Enjoy!

Leek Soup with Dill Oil
Leek Soup with Dill Oil

A rustic leek soup topped with an electric green drizzle of dill oil and crunchy toasted almonds.

Shichimi Mushroom Rice Bowl
Shichimi Mushroom Rice Bowl

I made this mushroom topped brown rice bowl the other night when I returned from Yosemite - chanterelles, garlic, kale, tofu, and lots of Shichimi Togarashi, the Japanese spice blend.

Christmas Lima Bean Stew
Christmas Lima Bean Stew

The soup I've cooked most this year. There is so much going on here despite a modest list of ingredients. Celery, crushed caraway, and garlic are cooked together alongside big hearty beans and chopped tomatoes in what becomes an olive-oil dappled broth. You serve each bowl with chopped oily, black olives and fresh lemon wedges. This is a version made with Christmas Lima beans, but you can substitute cannellini or giant corona beans.

Carrot and Fennel Soup
Carrot and Fennel Soup

A clean, simple carrot and shaved fennel soup. The vegetables are rounded out with wild rice, and the finished soup is dusted generously with Parmesan cheese.

Spicy Cauliflower with Sesame
Spicy Cauliflower with Sesame

Cauliflower tastes great like this. Imagine a skillet of caramelized onions cooked down with fragrant cumin, ginger, garlic, sesame seeds and chiles. Add cauliflower and cook until tender. Vibrant, spicy, sweet earthiness, all on one plate.

Ottolenghi Soba Noodles with Aubergine and Mango
Ottolenghi Soba Noodles with Aubergine and Mango

Spicy brown sugar and lime-sauced soba noodles with tofu, eggplant, mango and lots of herbs. Inspired by a rare mango find, and a recipe in Yotam Ottolenghi's cookbook, Plenty.

Dried Fava Soup with Mint and Guajillo Chiles
Dried Fava Soup with Mint and Guajillo Chiles

Easily one of the best, most interesting soups I've cooked in years. Adapted from a recipe in Rick Bayless's Mexican Kitchen - a dried fava bean and roasted tomato base topped with a fascinating cider-kissed tangy/sweet quick-pickled chile topping.

Quick Pickled Zucchini
Quick Pickled Zucchini

I've been making these coin-shaped zucchini pickles all summer. They're quick to make, great to have on hand, and I don't bother canning them. Delicious on crusty, goat-cheese slathered grilled bread (or just about anything cheesy or crunchy) and simple salads.

Green Curry Broth
Green Curry Broth

A beautiful, thin green curry broth, fragrant with garlic, lemongrass, and ginger. It gets heat from serrano chiles, and zings of tanginess from fresh lime juice. Cumin and coriander seeds keep things grounded, and a flurry of freshly chopped herbs make the sky open up.

Golden Tomato Sauce
Golden Tomato Sauce

I spent Saturday brewing beer with my brother-in-law. For dinner, later on, I brought a simple lasagna, using this golden tomato sauce as the base - garlic, red pepper flakes, and olive oil. That's it. It's good on pasta, pizza, and only takes a few minutes to pull together.

Sautéed Zucchini
Sautéed Zucchini

Coins of zucchini are browned in a pan, but the thing that makes it special is the toasted gold slivers of garlic combined with lots of fresh dill, plus a sprinkling of almonds for a bit of crunch.

Grilled Salt & Vinegar Potatoes
Grilled Salt & Vinegar Potatoes

Salt & vinegar chip enthusiasts, these are for you. You take slabs of sliced potatoes, boil them in vinegar, then grill them to a crisp. Not for the faint of heart, or anyone with particularly sensitive taste buds ;)...

Chile Blackberry Syrup
Chile Blackberry Syrup

Inspired by a recipe in the September 2007 issue of Gourmet Magazine - a slow-burning, sweet and spicy, chile-infused blackberry syrup. It's great in spritzers, cocktails, on toast, in oatmeal, and on and on.

Grilled Tofu & Soba Noodles
Grilled Tofu & Soba Noodles

Soba noodles and grilled tofu tossed with a garlic-cilantro dressing. I prepped all the components for this ahead of a camping trip, but you could take the same approach for a quick, mid-week lunch if camping isn't your thing.

Carrot Almond Salad
Carrot Almond Salad

This particular salad came together on a whim - slender, barely-cooked asparagus and carrots alongside lots of deeply toasted almond slices, tossed with a jalapeno-cilantro drizzle.

Miso Vegetables & Tofu
Miso Vegetables & Tofu

A one-dish meal, inspired by a recipe in Harumi Kurihara's Everyday Harumi - asparagus, broccoli, and tofu tossed with a salty-sweet miso dressing.

Hummus with Green Goo
Hummus with Green Goo

A light, almost billowy, hummus topped with "green goo" a flavor-packed, bright green emulsion made from olive oil, garlic, jalapeño, and parsley.

Coconut Red Lentil Soup
Coconut Red Lentil Soup

Inspired by an Ayurvedic dal recipe in the Esalen Cookbook, this is a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas. The back notes of ginger, slivered green onions sauteed in butter, and curry-plumped raisins make this a new favorite of mine.

Roasted Delicata Squash Salad
Roasted Delicata Squash Salad

I used my friend Molly Watson's recipe as a jumping off point here, and ended up with a roasted squash salad of sorts. It uses the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds - and a bold miso harissa dressing.

Kabocha French Lentil Soup
Kabocha French Lentil Soup

An anise and ginger-spiked French lentil soup, from a charming little cookbook I stumbled on titled SoupLove. The broth is thickened by lots of roasted winter squash, and it's great with lots of garlicky croutons.

Palak Daal
Palak Daal

A palak daal recipe from Kasa's Anamika Khanna - a hearty pot of spinach, lentils, and spices. Kasa is a favorite Indian restaurant of mine here in San Francisco.

Homemade Bouillon
Homemade Bouillon

Inspired by a recipe in the River Cottage Preserves Handbook I made my own bouillon. I've been using it in soups and stews all week, and it's so much better than any canned broth I've tasted.

Ribollita
Ribollita

Ribollita, a thick Tuscan stew made with dark greens, lots of beans, vegetables, olive oil, and thickened with day-old bread. One of my favorites.

Sparkling Cranberries
Sparkling Cranberries

Around the holidays these pretty, sparkling sugared cranberries are perfect. Tart and sweet, they glint and wink in the surrounding holiday lights, and lend a striking dash of red to the table.

Seeded Flatbread
Seeded Flatbread

This olive oil flatbread is made from white whole wheat flour along with pepitas, sunflower, poppy, and mustard seeds. You can pull the dough out paper thin or leave it a bit thicker, serve it straight or bake it with toppings. Whatever you like, really.

Autumn Potato Salad
Autumn Potato Salad

A simple roasted potato salad incorporating a couple other seasonal root vegetables like parsnips and carrots. I served it on a bed of wild rice with a simple mustard vinaigrette.

Broccoli Cheddar Soup
Broccoli Cheddar Soup

A simple, everyday broccoli soup made special with crusty, mustardy croutons. Perfect for those days when I need some extra nutritional punch.

Red Lentil Soup
Red Lentil Soup

A single-pot lentil soup with brown rice. Made by browning some onions, adding the rest of the ingredients, and simmering until the whole lot until its done.

Green Soup with Ginger
Green Soup with Ginger

From the new Anna Thomas cookbook, Love Soup - a soup cramming more spinach, leeks, sweet potatoes and chard into each bowl than I ever thought possible.

Pineapple Rice
Pineapple Rice

A nice platter of greens and brown rice doused in a spicy-salty-sweet pineapple dressing flecked with seitan. It's good hot or at room temperature.

Peanut Butter Krispy Treats
Peanut Butter Krispy Treats

A twist on the classic, I use crisp brown rice cereal slathered in a decadent peanut butter maple syrup sludge. This version of treats has bits of chopped, toasted pistachios throughout - also vegan (no marshmallows) and gluten-free.

Cherry Tomato Couscous
Cherry Tomato Couscous

I spent the weekend at my friend Lori's Northern California cabin and she made this tasty cherry tomato couscous for us - cherry tomatoes, cucumber, chopped basil, and chickpeas tossed with couscous, olive oil and freshly squeezed lemon and lime juice. Finished with a bit of feta.

Carrot, Dill & White Bean Salad
Carrot, Dill & White Bean Salad

Warm, coin-shaped slices of pan-fried carrots, white alubia beans, and chopped dill tossed with a tangy-sweet lemon shallot dressing. It tastes good the day you make it, even better the day after.

Almond Soba Noodles
Almond Soba Noodles

A bit of a twist on the peanut noodle salad - this version features soba noodles with a spicy Thai-curry and almond butter sauce, topped with some sauteed tofu and pea shoots.

Lemon Cucumber Tofu Salad
Lemon Cucumber Tofu Salad

A simple tofu salad recipe made by marinating cucumbers and chopped dill in lemon juice and olive oil, then tossing with tofu, pine nuts, and avocado.

Orzo Super Salad
Orzo Super Salad

And orzo salad packed with nutritious ingredients - asparagus, almonds, feta, sprouts, broccoli, cucumber, and a zesty lemon dressing.

Simple Cauliflower
Simple Cauliflower

A favorite week-night cauliflower recipe. Tiny florets of pan-fried cauliflower are tossed with garlic, chives, lemon, Parmesan, and flaky sea salt.

Asparagus Salad
Asparagus Salad

Inspired by the new farmers market up the street from my house, I made this sauteed asparagus and broccolini salad. Finished with slivered radishes, a chunky lemon-pinenut dressing, and a bit of shaved Parmesan it works alongside pasta, topped with poached eggs, or, on its own.

Baked Sweet Potato Falafel
Baked Sweet Potato Falafel

Baked Sweet Potato Falafel recipe from the Leon cookbook -made from mashed sweet potatoes, chickpea flour, spices, a nice amount of garlic and plenty of chopped cilantro.

Fresh Pea Salad
Fresh Pea Salad

A pea salad jazzed up with spicy mint-date dressing and tossed with shredded romaine and toasted pumpkin seeds for crunch and texture. A tasty, off-beat, almost burner-free recipe.

Ginger-Poached Noodles
Ginger-Poached Noodles

Poached spinach noodles, tofu, and baby broccoli in ginger broth. Finished with a splash of soy sauce, mint, basil, lime juice and red pepper flakes. Quick, simple, and invigorating.

Asparagus Stir-Fry
Asparagus Stir-Fry

A favorite stir-fry recipe. Asparagus and tofu form the base, but it has quite a lot going on beyond that. You get a bite of tang from the lime, heat from the red chiles and fresh ginger, mint and basil cool things down, and a touch hoisin sauce gives you just enough sweetness to balance it all out.

Carrot Soup
Carrot Soup

A simple, weeknight carrot soup recipe finished with a thread of toasted sesame oil. You can leave it slightly chunky, or puree it until smooth - whatever your preference.

Tokyo Five Grain
Tokyo Five Grain

A colorful grain blend inspired by a recent trip to Japan. It features equal parts brown rice, red rice, and millet, plus some quinoa and amaranth.

Carrot Oatmeal Cookies
Carrot Oatmeal Cookies

One of my favorite cookies - a carrot oatmeal cookie sweetened with maple syrup. They are made with fragrant coconut oil, plenty of chopped walnuts, rolled oats, and a bit of fresh ginger. They also happen to be egg-free and vegan.

Jamaican Veggie Patties
Jamaican Veggie Patties

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.

Adzuki Butternut Squash Soup
Adzuki Butternut Squash Soup

A hearty adzuki and butternut squash soup recipe adapted from Jae Steele's Get It Ripe cookbook. The soup has a bit of chipotle flavor and is made even better with a drizzle of cilantro olive oil prior to serving.

Cashew Curry
Cashew Curry

A simple, last-minute curry recipe - curry powder in coconut milk, deeply toasted cashew nuts, a handful of green beans, two handfuls of tiny cauliflower florets, and a bit of tofu for good measure.

Miso Soup
Miso Soup

A simple, everyday approach to miso soup - it yields me a bowl of soup in five or ten minutes. You can keep it simple if you like, but in this version I add soba noodles and tofu, and a few garnishes.

Orange Pan-glazed Tempeh
Orange Pan-glazed Tempeh

The best tempeh recipe I've highlighted to date - it features a simple ginger and garlic-spiked orange glaze that plays of the nutty earthiness of the pan-fried tempeh beautifully.

Porcini Mushroom Soup
Porcini Mushroom Soup

A porcini mushroom soup recipe made from seven ingredients including potatoes and porcini mushrooms in an intensely flavorful broth peppered with rosemary and tiny pools of golden olive oil. Great with a big chunk of garlic bread.

Bulgur, Celery and Pomegranate Salad
Bulgur, Celery and Pomegranate Salad

This lovely, jeweled pomegranate salad recipe is from Samuel and Samantha Clark's book Moro East - toasted walnuts, celery, mint, parsley, and garlic. An easy, delicious, and a pretty addition to any table.

Garlicky Greens
Garlicky Greens

If you love sauteed greens, give this recipe a go. I avoid overcooking, and throw plenty of garlic into the pan. You can use kale, chard, or spinach.

Chunky Celery Soup
Chunky Celery Soup

A chunky celery soup perfect for a winter day - celery, carrots, a potato, an onion, a bit of garlic, and some leftover wild rice.

Fantasy-ish Fudge
Fantasy-ish Fudge

My take on the classic fantasy fudge recipe - made with Scharffen Berger chocolate, butter (not margarine) , and organic cane sugar.

Ginger Jeweled Salad
Ginger Jeweled Salad

A jewel-inspired holiday salad recipe - mixed leafy salad greens, wild rice, toasted hazelnuts, dried figs and pluots, tossed with a simple ginger juice vinaigrette that I spiked with just a hint of jalapeno.

Nikki's Sweet Potatoes
Nikki's Sweet Potatoes

Decadent, delicious baked sweet potato recipe made from seven ingredients - sweet potatoes, ginger, coconut milk, shredded coconut, maple syrup, macadamia nuts and a bit of butter or olive oil. Shared with my by my friend Nikki.

Vibrant Tasty Green Beans
Vibrant Tasty Green Beans

A favorite green bean recipe - dill, green beans, leeks, salt and olive oil. That's it - five ingredients, one skillet - tasty green beans.

Vegan Thanksgiving Recipes
Vegan Thanksgiving Recipes

A collection of past vegan Thanksgiving recipes - plenty of pumpkin and winter squash recipes, main dishes, salads and sides.

Baby Lima Soup with Chipotle Broth
Baby Lima Soup with Chipotle Broth

Made from just five ingredients, this is a vibrant, chipotle-spiked, brothy soup that requires minimal babysitting. The dainty baby lima beans soften up in about an hour without any pre-soaking or fuss.

Matchstick Pasta
Matchstick Pasta

A great pasta dish using just six ingredients. Whole grain linguine matchsticks and barely cooked red kale are tossed with golden pistachio dressing. Pomegranate seeds provide ruby-colored accents and little pops of sweetness.

Cornmeal Crunch
Cornmeal Crunch

This is what happens when you cook a pot of cornmeal until it is thick and creamy. Add a bit off cheese, some deeply caramelized onions, spread it in a pan, drizzle generously with olive oil and bake until the bottom and sides are deeply golden and crunchy.

Shredded Brussels Sprouts & Apples
Shredded Brussels Sprouts & Apples

Shredded brussels sprout ribbons, apples, garlic, pine nuts, and tofu in a skillet with a hint of maple syrup.

Ten Minute Couscous Soup
Ten Minute Couscous Soup

a pot of quick-cooking, beautiful, brothy couscous soup topped with a bit of melted goat cheese and bright broccoli and cauliflower florets. It is all punctuated with a spoonful of finely chopped sun-dried tomatoes.

Hummus en Fuego
Hummus en Fuego

A beautiful, spicy hummus recipe made from pureed garbanzo beans, toasted walnuts, and spicy crushed red pepper oil finished with a few chopped olives and a bit of cilantro.

Heather's Quinoa
Heather's Quinoa

A one-skillet quinoa recipe - quinoa, corn, chopped kale and pan-toasted tofu tossed with a big dollop of pesto and finished off with a few roasted cherry tomatoes.

Roasted Tomato Soup
Roasted Tomato Soup

A roasted tomato soup recipe I featured in my last cookbook. Roast tomatoes, onions, garlic, and a red pepper then puree and season with a touch of smoky paprika. Couldn't be simpler or more flavorful.

TLT Sandwich
TLT Sandwich

A vegetarian TLT sandwich inspired by the classic BLT sandwich. This version includes chipotle-marinated tempeh alongside oven-roasted cherry tomatoes, a bit of shredded lettuce, and a generous avocado slather on a thin slice (or two) of great bread.

Nikki's Healthy Cookies
Nikki's Healthy Cookies

A remarkable healthy cookie recipe - banana-batter, shredded coconut, dark chocolate chunks, and oats. Butter-less, flour-less, egg-less, and potentially sugar-less cookies make great after school or after work treats.

Chopped Miso Salad
Chopped Miso Salad

A favorite chopped salad recipe - fresh and crunchy with toasted, plenty of pan-fried shallots, chives, cabbage, red onions, and tossed with a simple miso dressing.

Lemony Chickpea Stir-fry
Lemony Chickpea Stir-fry

A tasty, quick, and easy stir-fry recipe featuring golden crusted, pan-fried chickpeas, chopped kale, summer squash, tofu, and a bit of lemon zest.

Cilantro Noodle Bowl
Cilantro Noodle Bowl

This zesty, cilantro-centric soba noodle bowl features a hefty dose of the green stuff, pan-toasted tofu, and plenty of vegetables.

Curried Bean Salad
Curried Bean Salad

This bean salad recipe salad features pretty heirloom beans along with a few black lentils, splashed with a brightly-flavored ginger-curry vinaigrette.

Grandma's Grain
Grandma's Grain

A simple, single pot mixed grain recipe inspired by a reader email from a grandmother of four - rice, oats, barley, and millet.

Lemon Achiote Grilled Tofu
Lemon Achiote Grilled Tofu

Simple to make, this lemon achiote grilled tofu recipe gets a nice tangy backbone from and achiote and cayenne-spiked marinade made with freshly squeezed lemon juice and a bit of brown sugar.

Harissa Spaghettini
Harissa Spaghettini

A unique and flavor-packed pasta recipe. Whole wheat pasta noodles, olives, kale, pine nuts tossed in a pan for a tangle with a garlic-charged harissa and olive oil sauce.

Herb Salad
Herb Salad

A lovely herb salad recipe made from lots of summertime herbs, green beans, and corn.

Peanut Butter Cookies
Peanut Butter Cookies

Not your typical peanut butter cookie recipe - but just as good. Tastes pretty darn close to the classic bu without all that butter, and with maple syrup in place of the white sugar. Vegan, egg-free, and easily made wheat-free if you like.

Maple Grilled Tempeh
Maple Grilled Tempeh

A fantastic salty-sweet grilled tempeh recipe. The marinade is made from a simple (but effective) combination of maple syrup, soy sauce, garlic and ground chipotle pepper.

Lime & Peanut Coleslaw
Lime & Peanut Coleslaw

This feather-light, mayo-free, coleslaw recipe uses toasted peanuts, cherry tomatoes, and lime vinaigrette and is perfect alongside fajitas, or whatever you have coming off the grill. Keep in mind - great coleslaw is rooted in great knife skills.

Spring Panzanella
Spring Panzanella

A spring twist on a panzanella recipe. This panzanella features asparagus, spinach, and peas with hearty, garlic and time toasted bread cubes.

In a Hurry Green Curry
In a Hurry Green Curry

A quick and delicious green curry recipe - peas, asparagus, and tofu swimming in a fragrant, not-overly-rich Thai green chile broth.

Ottolenghi Red Rice and Quinoa
Ottolenghi Red Rice and Quinoa

Ottolenghi's beautiful red rice and quinoa recipe - a substantial, color-flecked platter showcasing citrus-dressed grains punctuated by pistachios, dried apricots, and arugula.

Lazy Day Peanut Noodle Salad
Lazy Day Peanut Noodle Salad

A peanut noodle salad recipe featuring soba noodles punctuated with spring onions, tofu, peanuts, and asparagus. Serve it up family-style on a platter at a potluck, party, or buffet - it holds up perfectly at room temp.

Chickpea Hot Pot
Chickpea Hot Pot

Not a traditional hotpot recipe, instead...a fast-cooking bulgur cooks in a light orange-juice accented broth. Plenty of chickpeas, tiny cauliflower pieces, onions, and greens add texture and substance to the hearty pot.

Garam Masala Tofu Scramble
Garam Masala Tofu Scramble

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.

Vegetarian Split Pea Soup
Vegetarian Split Pea Soup

A delicious, healthy, textured split pea soup recipe made from an impossibly short list of ingredients. Vegetarian, no ham hocks in this version.

Video: Big Sur Power Bars
Video: Big Sur Power Bars

A homemade powerbar recipe packed with lots of toasted nuts and coconut, crisped rice and ground espresso beans. Video how-to as well as written instructions.

A Twist on Guacamole
A Twist on Guacamole

A favorite guacamole recipe. Served with toasted naan bread (or chips!), I've added a couple pinches of cumin and curry powder for to incorporate a slightly unexpected flavor profile.

Caramelized Tofu
Caramelized Tofu

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.

Olive Oil Crackers
Olive Oil Crackers

This cracker recipe makes thin, snappy, rustic crackers - sturdy enough to stand up to a hearty dip. The technique is simple and straightforward (utilizing just a few ingredients) and the dough is a welcoming canvas to all manner of seeds, salts, cheeses, spices, or flavored oils that you might want to use as accents.

Rustic Cabbage Soup
Rustic Cabbage Soup

Hearty, healthy, and satistfying - this cabbage soup recipe is super simple to make. Slice a cabbage into thin ribbons and cook it down in a simple pot of sauteed potatoes, onions, beans, garlic and flavorful broth. Finished each bowl with a generous drizzle of great olive oil and a dusting of shredded cheese.

Vegan Caesar Salad
Vegan Caesar Salad

Vegan Caesar salad recipe from best-selling authors Isa Chandra Moskowitz and Terry Hope Romero - no eggs, no dairy. Delicious, creamy lemon-caper dressing and garlic croutons.

Lively Up Yourself Lentil Soup
Lively Up Yourself Lentil Soup

Healthy, quick, and satisfying this lentil soup recipe delivers layer after layer of flavor. The tang of the tomatoes plays off the earthiness of the lentils, and the fragrant bolt of saffron yogurt brightens each bowl.

Lori's Skillet Smashed Potatoes
Lori's Skillet Smashed Potatoes

This skillet smashed potato recipe make delicious, golden-crusted potatoes. With a bit of prep you can boil them off (pre-cook) the night before. They come together in just a few minutes just as you are ready to serve the rest of your breakfast or brunch.

Mark Bittman's Autumn Millet Bake
Mark Bittman's Autumn Millet Bake

This millet bake recipe is a largely hands-off, winter squash-based casserole that uses golden millet, baked squash, pumpkin seeds and jewel-toned cranberries. A perfect Thanksgiving recipe for those of you collecting ideas.

Farro and Roasted Butternut Squash
Farro and Roasted Butternut Squash

A wonderful farro and roasted butternut squash recipe. Balsamic roasted butternut squash, deeply toasted walnuts, and nutty farro come together in this delicious recipe.

Spinach and Zucchini Soup
Spinach and Zucchini Soup

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

Rosewater Plum Compote
Rosewater Plum Compote

A stunning jewel-colored rosewater plum compote. It can make ordinary french toast, waffles, pancakes, and crepes, and vanilla ice cream extra special.

Fourth of July Roasted Tomato Salsa
Fourth of July Roasted Tomato Salsa

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.

My Favorite Grilled Kabob
My Favorite Grilled Kabob

A kabob recipe featuring grilled mushrooms, lemons, tofu red onions and a delicious red pepper walnut slather.

Ten Minute Tasty Asparagus and Brown Rice
Ten Minute Tasty Asparagus and Brown Rice

A big bowl of asparagus, sauteed garbanzos, chopped onions, toasted almonds, tossed with brown rice and drizzled with a bit of garlic-tahini dressing.

Maranui Surf Club Salad
Maranui Surf Club Salad

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.

Delicious Big Bowl - Quinoa
Delicious Big Bowl - Quinoa

This quinoa recipe shows you how I might clean out my fridge - white quinoa, potatoes, onions, toasted nuts, and asparagus.

Roasted Cauliflower Popcorn
Roasted Cauliflower Popcorn

Oven-roasted cauliflower florets with breadcrumbs, garlic, red chile pepper, salt and olive oil.

Baked Carrot Oven Fries
Baked Carrot Oven Fries

Made from carrots, this is a healthy, simple and delicious alternative to deep-fried potatoes. These baked oven fries (made from carrots) are simply roasted with olive oil and a sprinkling of sea salt.

White Whole Wheat Pizza Dough
White Whole Wheat Pizza Dough

Fantastic Peter Reinhart inspired rustic, thin-ish crust pizza dough recipe - made from white whole wheat flour, yeast, olive oil, salt, and ice water.

Lemon-scented Quinoa Salad
Lemon-scented Quinoa Salad

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

Golden, Crispy Gnocchi
Golden, Crispy Gnocchi

My favorite new way to make gnocchi in a flash - no boil. Cook them in a skillet until they are golden and crusted, and in this case serve with summer shell beans and shredded cheese.

Dukkah
Dukkah

Great for dipping with olive oil, this dukkah recipe is a crumbly nut and spice blend typically associated with Egypt - hazelnuts, cariander seeds, sesame seeds, cumin seeds, black peppercorns, fennel seeds, dried mint leaves, and salt.

A Good Soup for the Sick
A Good Soup for the Sick

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.

Whipped Chickpea Hummus
Whipped Chickpea Hummus

Actually two different takes on hummus. One with an Italian twist, and one a lovely shade of green from the incorporation of a bit of sauteed spinach.

Reese's Cup Remix with Brazil Nut Butter
Reese's Cup Remix with Brazil Nut Butter

A twist on the traditional peanut butter cup. It uses all-natural ingredients and instead of peanut butterthe chocolate shell envelopes Brazil nut butter.

Edamame Salad with Shiso + Meyer Lemon Vinaigrette
Edamame Salad with Shiso + Meyer Lemon Vinaigrette

Makes a fantastic lunch, and it comes together quick and easy. For those of you unfamiliar with shiso, it is a fierce looking herb with spiky leaves, and wonderful edgy green nose.

Sweet Pistachio Butter
Sweet Pistachio Butter

My fingers are a little raw from shelling pistachios for what felt like two hours at the crack of dawn this morning. Note to self, recipes that require shelling, blanching, and skinning usually take a long time...

Spring Roll Salad
Spring Roll Salad

Imagine a spring roll without the wrapper and you've got this Myra Kornfeld salad. A familiar chorus of flavors - sweet, sour, tangy, hot, and nutty all projected onto a mound of serpentine rice noodles and crispy mushrooms.

Salsa of the Year
Salsa of the Year

Smoky and creamy, this salsa recipe is best drizzled over eggs, quesadilla, and crepes.

Amaretto-spiked Chocolate Mousse
Amaretto-spiked Chocolate Mousse

Simple-yet-decadent this dairy-free chocolate mousse recipe wins over non-vegans and vegans alike.

Crema de Guacamole
Crema de Guacamole

This crema de guacamole recipe makes the ultimate chilled summertime soup.

Butterscotch Calypso Bean Soup
Butterscotch Calypso Bean Soup

A soup inspired by a visit to Delfina restaurant.

Best School Lunch: Sicilian Broccoli and Cauliflower Pasta
Best School Lunch: Sicilian Broccoli and Cauliflower Pasta

This healthy, colorful Sicilian broccoli and cauliflower pasta recipe comes from chef Tracy Bates at The Oxbow School in Napa - the students there love it.

Herb Jam with Olives and Lemon
Herb Jam with Olives and Lemon

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.

Roasted Beet and Blood Orange Salad with Spicy Greens
Roasted Beet and Blood Orange Salad with Spicy Greens

A beautiful beet salad, it can be done without the greens, or with just a bit of greens as a side dish. The vinaigrette is delicious, and the salad looks stunning as part of a larger spread. It would make a great addition to any winter buffet.

Otsu
Otsu

Soba noodles are tossed with a fiery ginger-sesame dressing and a generous dose of cucumbers, scallions, and pan-seared tofu - it's the sort of recipe you could serve anytime...