A riff on one of my favorite recipes in Andrea Nguyen's Vietnamese Food Any Day - a caramelized tempeh crumble. The sort of thing that immediately becomes the best component in your rice bowl.
A favorite Rancho Gordo heirloom bean casserole recipe. The smell of garlic and herbs baking alongside the beans, simmering tomatoes, and mushrooms will bring neighbors in off the sidewalk.
A very special green rice. A blender of green juice made from kale, spinach, and a creamy stock is cooked with onions, garlic, green pepper, and long-grain rice. It all cooks together into an intensely green and fragrant pot of fluffy grains.
A 100% rye flour version of Benjamina Ebuehi’s Chocolate Fudge & Tahini Cake from The New Way To Cake. It's everything you want in a cake. The chocolate notes are deep, the crumb perfectly moist, and the salted tahini icing? Something I didn't know I needed in my life until now.
If you have both tomatoes and sourdough on hand, consider this. A spicy, saffron-smacked take on pappa al pomodoro, the bread-thickened Tuscan classic. A spicy, saffron-smacked take on pappa al pomodoro, the bread-thickened Tuscan classic.
Great vegan recipes are like gold. Especially when they feature real whole foods, and lots of plants. This type of cooking supports your health and overall well-being in important ways. No meat? No dairy? No eggs? Don't sweat it. There are many other ingredients to get excited about.
If you need to put a 2 pound dent in your zucchini supply right now, give this a go. A bread salad made with torn pieces of toasted multi-grain bread, grilled zucchini, chickpeas, and a simple, garlic-forward ponzu dressing.
A favorite noodle-based stir fry with silky rice noodles, bright and crunchy broccoli, toasted cashews, quick-marinated crumbled tofu, and pan-seared onions tossed in a feisty chile-boosted soy sauce.