Recipes for Cooking and Eating Well
Whether you’re a serious cook or a culinary novice, these globally-influenced recipes for plant-based food that’s delicious and nutritious are sure to inspire.
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Recipes
Vegan Sancocho
Try this vegan version of Sancocho, a traditional Latin American soup full of the goodness of root vegetables.
Sautéed Okra with Soba
Discover the transformative alchemy of soy-maple to dish up earthy-nutty okra on a bed of buckwheat noodles
Fugad de Repolho
A one-pot comforting Goan-Portuguese cabbage dish made with a mix of aromatic herbs and tropical coconut. What’s not to love?
Pickled Cherries
Preserve the goodness of cherries by pickling them in vinegar with a hint of aromatic spices
Khamang Kaakdi
A deliciously light, summery cucumber salad from Maharashtra dressed in fresh coconut and aromatic spices
Peach, Arugula & Burrata Salad
A salad for a healthy heart made with fragrant peaches and bright greens with a piquant vinaigrette dressing
Pakhala
Odisha’s summer staple Pakhala is a cooling dish of cooked rice fermented overnight
Vegan Guthuk
Rakesh Raghunathan’s vegan guthuk recreates a Tibetan new year classic.
Venn Pongal
Venn pongal tells the story of the blessed food offered to the devotees of the famed Parthasarathy temple in Tamil Nadu, India.
Vattayappam
Rakesh Raghunathan recreates vattayappam, a popular Easter cake from Kerala
Vegetarian Nombu Kanji
Try Rakesh Raghunathan’s vegetarian take on nombu kanji, a soothing South Indian dish served during Ramadan.
Kanchipuram Idli
Rakesh Raghunathan recreates a heritage recipe, offered as a sacred temple food, that is healing and supports gut health.
Stuffed Mango Kulfi
Try this healthy, frozen yogurt version of the classic stuffed mango dessert from the old city of Delhi, India
Spicy Mango & Bean Sprout Salad
Eeshaan Kashyap’s Thai-inspired spicy mango salad is sprinkled with the goodness of bean sprouts.
Braised Artichokes
Try this antioxidant-rich recipe of braised artichokes in white wine sauce and dressed in olive oil
Scurdijata
Pair regional greens and legumes to make scurdijata, a southern Italian recipe with a ton of flavor and textures
Spicy Whole Okra
Fuss-free one-pot recipe for whole okra simmered in a tangy tomato gravy
Roasted Red Beets with Plum & Yogurt
Try this antioxidant-rich recipe of roast beets dressed in a tangy sour plum and yogurt sauce
Daigaku Imo
Air-frying sweet potatoes gives them the perfect texture with less oil
Hindbeh
A Lebanese side dish that combines dandelion greens with the sweetness of caramelized onions
Pommes Ecrasées
A perfect go-to recipe for creamy, vegan mashed potatoes
Belizean Pickled Onions
This tangy, crunchy, and fiery red onion condiment from Belize brightens up sandwiches or salads
Rouille
Gorgeously charred red bell pepper dip or sandwich spread that is full of vitamin C
Aparajita Nice Cream
With no added sweetener, this naturally blue nice cream is a striking vegan dessert or a mood-lifting breakfast
Multigrain Beet Roti
Make multigrain rotis — with a twist! Eeshaan Kashyap adds beet to the dough to up the fiber and micronutrient content.
Spiced Roasted Papaya
Harness the digestive and other benefits of papaya in a breakfast recipe with a roasted twist
Jackfruit Cake in Teak Leaves
Packed with the benefits of ripe jackfruit, these steamed cakes are a healthy Mangalorean snack.
Steamed Pies in Jackfruit Leaves
Here’s a savory take on Mangalore’s famous Peja Ire Da Gatti or jackfruit leaf-wrapped hand pies
Ghee Rice in Pandan Leaves
Here’s an easy recipe of Nei da nuppu, a Mangalore-style ghee rice cooked in pandan leaf baskets
Pathrode
Cook taro or colocasia leaves into delicious, savory pinwheels, a popular Indian snack called pathrode
Cucumber Cake in Turmeric Leaves
Baked in fresh turmeric leaves, tekkari da adde or cucumber cake is a popular summer treat in Mangalore, India
Rava Dosa
Chef Rakesh Raghunathan shares the art of making a crisp, yogurt-infused rava dosa.
Moringa Adai
Fresh moringa leaves amp up the antioxidant quotient of this lentil-based cousin of the dosa in Rakesh Raghunathan’s recipe.
Upma Pesarattu
South Indian chef Rakesh Raghunathan gives a hearty twist to pesarattu with a upma filling.
Milagapodi
Rakesh Raghunathan’s milagapodi, a nutrient-dense spice blend, is a great condiment for dosas.
Vendhaya Kal Dosa
Rakesh Raghunathan’s tasty dosa recipe boosts gut health with fermented lentils, grains, and fenugreek seeds.
Garlic-Mustard Vinaigrette
This tangy and pungent dressing of mustard and garlic provides a hit of nutrition and a kick of flavor
Cassava Coconut Curry
This rendition of cassava in a nutritious coconut milk curry is a specialty from Kerala
Baingan Bharta Crackers
These multigrain crackers flavored with spiced eggplant mash make for healthy, fibrous nibbles
Miso-Sesame Dressing
This mineral-packed miso-sesame dressing takes only 5 minutes to make and goes with everything.
Callaloo with Duppy Trumpets
A heart-healthy, bone-strengthening dish of fiber-rich greens with black trumpet mushrooms
Eggplant Satay
In Ayurveda, the fiery katu rasa, or pungency, brings focus to digestion. But food doesn’t have to be “Indian” to follow Ayurvedic principles, like this Eggplant Satay recipe from Moina Oberoi.
Ginger Pickle
Beneficial for everything from your gut to your immune system, this ginger condiment combines the Ayurvedic rasas of sour and salty
Tambdi & Methi Bhaji
Tikta or bitter foods — like Moina Oberoi’s version of sauteed leafy greens — are considered powerful detoxifiers in Ayurveda.
Raw Banana & Black Chickpea Stew
Moina Oberoi’s protein-packed vegan stew is made to Ayurveda's principles of the kashaya rasa known to improve mental clarity and mood.
Beet Millet Pulao
Sweet doesn’t always mean dessert! In Ayurveda, the madhura rasa (sweet taste) is associated with energy-giving foods, like this millet pulao recipe from Moina Oberoi.
Ajvar
A Serbian roasted eggplant and red pepper relish, Ajvar doubles up as a great pasta and pizza sauce
Curd Brine Pickle
In this delicious probiotic pickle, carrots and radishes are fermented in a yogurt and mustard brine.
Nimbu Nimki
Nimbu nimki is an intensely lemony pickle that works wonders for nausea and overall digestive health.
Mango Ginger & Date Chhundo
A spin on the traditional Gujarati chhundo, this sweet and spicy condiment made of dates and mango ginger has great digestive benefits
Homestyle Mango Pickle
Bottle the mouth-puckering flavor and myriad health benefits of green, unripe mangoes in this classic Indian summer pickle.
Potato Pickle
Make an instant aloo ka achaar or Indian potato pickle in under 30 minutes.
Red Aval Uppumavu
A popular breakfast dish in South India, red rice aval is made of anthocyanin-rich flattened rice
Melon, Radish & Fig Salad
This savory salad is packed with vitamins, antioxidants, and the probiotic power of yogurt
Talbinah
A barley pudding sweetened with honey, Talbinah is eaten during Ramadan around the world
Lucknowi Chaat Masala
Lucknowi chaat masala is a fragrant, savory spice blend and digestive used to season chaat
Lacto-Fermented Onion Pickle
Regularly make a batch of this onion pickle to add both flavor for greater satiety, and gut-friendly probiotics and spices to your meals.
Fermented Green Chutney
This lacto-fermented Indian chutney is probiotic rich, which can help improve digestion, and fresh leafy greens are good for detoxification of the liver and kidneys.
Cultured Butter & Ghee
Free of preservatives and artificial colors, homemade cultured butter is probiotic and a good source of vitamins. Ghee made from this cultured butter is a lactose-free cooking fat with a high smoke point and plenty of omega-3 fatty acids.
Homemade Dahi & Yogurt
Homemade dahi or yogurt is full of probiotics, which may enhance gut health and immunity
Kathal Bhuna Masala
Unripe jackfruit shines in this Indian-style tomato and onion gravy seasoned with a mix of warm spices
Shorbat Adas
Try Shorbat Adas, a classic Middle Eastern lentil soup around since biblical times
Lazzat-E-Taam Ground Spice Mix
Grind the ingredients of Lazzat-E-Taam potli masala for an aromatic and flavorful spice blend.
Lazzat-E-Taam Potli Masala
Lazzat e taam, also known as potli masala, is the highlight of traditional Awadhi biryani and salan. Here’s a recipe to make it.
Mixed Vegetable Coconut Stew
A specialty of Kerala, coconut stew or “ishtu” makes use of the region’s plentiful coconuts and tropical vegetables
Kundan Kaliya
This recipe for kaliya, a light, golden-hued gravy, is a classic from Rampur in North India
Mushroom Korma
This recipe is a vegetarian version of korma, an aromatic yogurt, and onion gravy, with grilled portobello mushrooms
Braised Fennel
Fennel’s sturdy, fibrous texture makes it ideal for a low, slow braise in wine.
Panjiri
Panjiri is a nutrient-dense winter specialty and popular postpartum food in India
Paruppu Payasam
Cookbook author and physician and nutritionist, Nandita Iyer shows how the goodness of dal can lend itself to a celebratory sweet dish.
Vegetarian Dhansak
Indian physician and cookbook author Nandita Iyer's vegetarian version of dhansak, a lentil stew made as part of mourning rituals by the Parsi community of Western India.
Amritsari Langarwali Dal
Indian cookbook author and physician Nandita Iyer recreates the famous dal dish from the kitchen of gurdwaras, or Sikh temples of worship.
Masala Vadai
Physician and cook author Nandita Iyer makes Masala Vadai, a crunchy South Indian lentil snack with great fats and plant protein that promote satiety.
Kadamba Sambar
Cookbook author and doctor, Nandita Iyer shows how the sambar is a South Indian comfort dish made with lentils, vegetables, and tamarind.
Piña Amla Colada
In a lot of our social circles, the pressure to drink can be very intense, even though alcohol can mess with your mood, nerves, and endocrine system over time. It’s great to have an alternative, non-alcoholic drink in hand.
Cacao Hemp Smoothie Bowl
With its chocolatey flavor and creamy texture, this is a great “breakthrough” recipe for people who are reluctant to try smoothies or raw foods
Avo-Berry Fruit & Greens Smoothie
How do you ensure that you’re not just packing a smoothie with fruit sugar? Choose fruits with high amounts of antioxidants and use the whole fruit. Add in seeds or nuts to boost the fiber, slow down digestion, and avoid spiking sugar levels. And use greens, like lettuce, for their vitamin and mineral content, as well as to add more fiber.
Lauki Tonic
In the practice of Ayurveda, lauki is considered a very beneficial “cooling” and healing ingredient. It’s usually cooked as a sabzi, simmered with mild spices. To extract the maximum benefits from this underrated food, I like to make a lauki smoothie — a method you can try with any mild, watery gourd — in a recipe that will help you get more plant fiber in your diet.
Spiced Sabja Flush
This detoxifying drink has gut-healthy spices and good fats from the seeds to elevate your mood and hydration
Misozuke Limes
This riff on preserved lemons uses the Japanese method of pickling food by burying it in miso. The salt and umami impart a deeply sweet-sour-savory flavor to the citrus, making it a potent addition to a variety of dishes.
Grilled Mushrooms in Herb Oil
This recipe works with any sort of button/cremini/portobello mushroom variety, as well as specialty types like oyster and shiitake. If you have long, strong rosemary branches, once you strip the leaves off you can soak them in water for half an hour and then use them as skewers.
Vitamin Water
Using kitchen scraps to infuse your water is a great, environmentally friendly alternative to buying bottled drinks, and the naturally sweet taste means that you’ll find yourself sipping on it all day.
Betel Leaf & Pomelo Salad
This salad combines Indian betel leaves and a Vietnamese-inspired dressing by Nandita Iyer.
Kidney Beans & Red Rice Salad
Kidney beans and red rice with leafy greens make this a hearty salad meal bowl from Nandita Iyer's kitchen.
Sweet Potato & Black Chickpea Salad
This hearty salad is a meal in itself, with fiber-rich sweet potato and kala chana (black chickpeas) that pack a delicious a protein punch.
Indian Fattoush
Here's a healthy Indian twist to a classic Middle Eastern salad with chickpeas, cabbages and ragi roti chips
Fenugreek Salad with Curry Leaf Tempering
Nandita Iyer's Indian seasonal garden-fresh salad combines the goodness of fenugreek leaves and root vegetables with a spicy crunch to make this salad dance on your next party platter.
Roasted Brussels Sprouts & Chestnut
This dish practically screams winter comfort. Crispy-tender sprouts on creamy, sweet chestnuts with miso and roasted garlic to tie them together — it might be your new favorite holiday side dish.
Mashed Sweet Potatoes & Fennel Gravy
Along with their vivid complementary colors, the two main flavors here mesh beautifully. They come at sweetness from opposite directions — earthy and herbal — and meet in the middle to create a sublime accompaniment to all manner of autumn dishes.
Spelt Empanadas
Filled with a mixture of Brussels sprouts and apples, these empanadas are made with spelt, an alternative to wheat that creates a simpler, easier-to-work dough than a more delicate and laborious brisée. These spelt empanadas make a great snack or light meal.
Pineapple Ombol
During pineapple season, this sweet and tangy pineapple ombol chutney is on just about every table in Assam, India.
Beet Pachadi
This pachadi recipe combines the freshness of coconut with the tang of curd and the earthiness of beets
Kumro Saaga
Tender pumpkin leaves make for a simple, tasty and nutritious stir-fry you can enjoy as a side with your lunch or dinner.
Makhana Kheer
As a faraal food, makhana recipes are popular during the Navaratri, Ekadashi, and Mahashivaratri upvas (fasting) in north India. Makhana kheer is perhaps the most famous iteration. It’s easy to make, tasty, and nutritious.
Chai Chocolate Double-Layer Fudge
This vegan chocolate recipe, spiced with chai masala, is a delicious, grown-up dessert.
Shahi Begum Oats Supreme
Try this Indian-inspired take on overnight oats for breakfast or serve as a dessert
Coconut, Lemon & Red Rice Cupcakes
Make a zesty, vegan and gluten-free dessert with cashew, coconut, and red rice flour
Raw Almond Rose Laddus
Try these energy-packed, raw vegan laddoos that require no cooking and are sugar-free.
Jackfruit Halwa
Jackfruit halwa is a vegan, oil-free recipe and relies mostly on the natural sweetness of ripe jackfruit.
Smoked Salsa
This versatile sauce is delicious, nutritious, and it works as well as the base for chili or curry as it does as a salsa.
Sweet Potato “Som Tam”
The popular Northern Thai dish som tam is bright, crunchy, and sweet-sour-spicy. This salad takes advantage of raw sweet potatoes’ texture, similar to green papaya.
Chathu Rai
This popular dish from Odisha in eastern India involves cooking mushrooms in a hot, pungent, and tangy mustard gravy
Garlic Soup
Here’s a warm, soothing, and easy garlic soup recipe to make on weeknights or to fight off cold and flu.
Tapenade
Tapenade combines some of Provence’s most intense flavors in one gorgeous spread: fruity olives, tangy capers, and sharp garlic.
Okra & Kokum Stir-fry
The star of this Goan stir-fry recipe is kokum, a souring agent found in Goan and Maharashtrian kitchens.
Herb-Roasted Carrots with Zhug
Carrot tops tend to get cut off and discarded, which is a shame; these frilly fronds, especially when they are young, are wonderful in this zhug.
Grilled Marinated Tofu
Grilling tofu for this recipe adds a lot of smoky depth to its flavor, but you can also cook it in a pan, in a toaster oven, or under a broiler.
Coconut, Ginger & Turmeric Soup
A soothing coconut soup spiced with zesty ginger and earthy turmeric — perfect to keep the winter blues away.
Methi Ki Ganji (Fenugreek Gruel)
Along coastal India, new moms are given a sweet and soothing fenugreek and coconut milk gruel to help with their post-partum recovery
Slow-Cooked Collards
These collards get their flavor from garlic, ginger, shallots, apple cider vinegar, liquid aminos, and tomato paste. Classic greens, collards showcase the healthy origins of much of the cooking of Black America.
Pan-Fried Eggplant & Tomato
This vegetable dish is delicious on its own but also juicy enough to serve as a sauce on top of pasta or grains. With olive oil, parsley, lemon, and garlic, it makes its own gremolata. It’s also a very flexible recipe.
Fennel & Orange Salad
This salad of fennel highlighted by a juicy orange dressing uses a technique, popular in Japan, of kneading thinly sliced vegetables in a little salt to soften and season them.
Panagyur-Style Eggs with Yogurt
Panagyur eggs, or yaitsa po panagurski, as they’re called in Bulgarian, take their name from the southern town of Panagyurishte. The dish features poached eggs with runny yolks on top of garlicky yogurt and crumbled cheese, garnished with a paprika-infused butter.
Spicy Almonds
These spicy almonds make a great addition to a cheese board or salad. Increase the paprika in the recipe if you want them spicier.
Garlic Confit
Make this recipe for deeply flavorful, meltingly tender garlic.
Luffa with Soy Milk
Luffa recipe: Here's a soupy, fruity and light soup in soymilk and a spoonful of goji berries.
Kokum Sharbat
Kokum sharbat is a popular summer drink in coastal India. The drink has cooling and digestive benefits.
Vegetable Broth
Use this vegetable broth for all of your soups and stews. Make a batch and keep it in the freezer for whenever you need it.
Mahua Walnut Muffins
Dried mahua flowers are great natural sweeteners and make for a lovely addition to muffins and cakes.
Zucchini Soup with Oregano
Inspired by the Sicilian combination of zucchini, oregano, and chile, Akhtar Nawab's soup has big, complex flavor.
Tomato Soup with Spanish Lentils
Akhtar Nawab's tomato soup recipe is brightened with vinegar, shallots, and extra-virgin olive oil.
Vegan Soubise
This vegan version of the classic soubise is a staple in Akhtar Nawab's kitchen.
Moroccan Carrot Soup
This vegan Moroccan carrot soup from Akhtar Nawab will surprise you with its body and texture from Arborio rice and a cashew purée.
Kalyana Manga
Whip up a bowl of an instant mango pickle that is the highlight of South Indian wedding feasts.
Ful
Fava bean stew, ful (also known as ful medames) is popular as both a breakfast staple and a dinner entrée in the Middle East. Hole-in-the-wall restaurants serve the best kinds, as they slow-cook the stew the traditional way over embers all night (and day).
Vegan Creamy Broccoli & Coconut Soup
This broccoli soup gets its creaminess from coconut milk and a vegan version of a soubise sauce, made with softened onions. It’s full-flavored, with dried herbs, seeds, and spices.
Cashew Purée
This cashew purée recipe from Akhtar Nawab can be made in advance; it adds richness to soups, stews, rice dishes, and more.
Anasazi Beans & Wheat Berries
Turn cooked beans and grains into a dinner worthy of a party.
Salad in a Jar
As JL Fields explains in this recipe, for a great salad in a jar it’s all about how you layer the ingredients. No soggy salads!
White Bean & Sun-Dried Tomato Dip
This simple, Mediterranean-inspired dip is the perfect addition to wraps, sandwiches, or a crudités platter and some crusty bread.
Umami “Cheese” Sauce
This vegan cheese sauce has a sweet potato base — great for any cooked vegetables, such as veggies you’ve prepped for the week.
Cinnamon & Spice Overnight Oats
This quick, easy make-ahead breakfast packs lots of nutrition and flavor.
Citrus Salad with XO Sauce
This vibrant citrus salad from chef Justin Lee of vegan Chinese restaurant Fat Choy in New York brings the color, cheer, and vitamin C. An easy-to-make vegan XO sauce dresses the juicy citrus and Castelvetrano olives — the combination makes for a savory salad to serve as a mood-boosting snack, appetizer, or alongside other vegetable dishes for a complete meal.
Kalamata-Feta Spread
This spread — made with kalamata olives, feta, capers, and yogurt — is wonderful in wraps and sandwiches, as a dip, or even diluted with a little vinegar, whey, or water to make a creamy salad dressing.
Comfort Botanical Tea Blend
This herbal blend is great for fall and winter, or whenever you need to be comforted. The combination of ingredients reminds me of people who have comforted me, like my grandmother. Even though she’s no longer earthside, drinking this tea feels like my grandmama’s hug in a cup.
Hibiscus Lemongrass Switchel
A traditional switchel recipe of apple cider vinegar and molasses but with additional ingredients such as clove, cinnamon, hibiscus, lemongrass, and ginger.
Potlikker Fire Cider
Fire cider is often called “the people’s medicine” and for good reason! It’s a spicy vinegar made with ingredients you can find in your garden and kitchen. (Potlikker is the liquid that develops after cooking down a pot of greens. It’s full of flavor and nutrients.)
Roasted Sweet Potato Shrub & Toddy
A shrub is traditionally a drinking vinegar infused with fruit and herbs. But shrubs don’t have to be just berries and vinegar. You can use a combination of so many savory or sweet ingredients. Even the natural sweetness and earthiness of sweet potatoes.
Candy Cap Chai Syrup
Take the earthy sweetness of candy cap mushrooms and combine them with the spices and aromatics of chai.
Sattu Sharbat
Chana dal sattu is roasted split chickpea flour. It's a favorite in the Indian state of Bihar to make the summer drink sattu sharbat.
Kenchin Jiru
Kenchin-jiru is vegetable miso soup, originally a dish in Buddhist temple cuisine — made with vegetables, mushrooms, and dashi (seaweed stock). You can add any vegetables you like.
Tamago-Toji Udon
This comforting, easy-to-make dish of noodles in a dashi broth also features shiitake mushrooms and wakame, a type of kelp native to the cold waters of the northwest Pacific. The mushrooms and wakame boost the nutrition, and make for an extra savory broth.
Corn & Hijiki Rice
Cooked in a traditional donabe (clay pot), this dish combines Japanese rice with fresh corn and the sea vegetable hijiki. Mineral-rich hijiki is reminiscent of carrot and burdock, and they’re often all simmered together in Japanese cooking. Juicy, sweet corn and the earth-meets-ocean flavor of hijiki are good together, especially with fluffy, warm, slightly sticky short-grain rice.
Kombu & Shiitake Mushroom Dashi
Use this kombu (seaweed) and shiitake mushroom dashi (or stock) in soups, stews, and hot pots — and for cooking rice, too. After the overnight infusion, the kombu and shiitake can be added to the water for a hot pot. When heated together with the other ingredients in the hot pot, the kombu and shiitake make for an even richer dashi. The shiitake also can be sliced (discard the stem) and cooked in a vegetable soup.
Passion Fruit Vinaigrette
Tangy, bright, tropical passion fruit is delicious in a salad dressing, Its tart flavor — it tastes like a cross between peach, mango, and pineapple — stands up to savory ingredients too, even garlic. Use it on any green salad.
Mugwort Dumplings
These beautiful, supple rice dumplings stuffed with sweet red bean paste are a traditional temple food, offered to the gods as a token of gratitude.
Vegan XO Sauce
Add the hijiki, mushrooms, tamari, chile de árbol, ground spices, and reserved shiitake soaking liquid. Bring to a simmer and reduce by half, about 20 minutes. Use immediately, or cool and store in the refrigerator for up to 5 days.
Everyday Marinade
This marinade is extremely versatile and works well on hearty vegetables, tofu, and tempeh. It has a little bit of everything — garlic (well, a lot), citrus, greens. I like how herbaceous it is, and the honey, tamari, and ginger help any ingredient caramelize beautifully. Use this marinade before roasting vegetables (Brussels sprouts are especially delicious).
White Lentil Hummus
Lentils are packed with protein and are so good for you. Use ivory lentils (urad) for this hummus, but feel free to substitute any lentils you have on hand.
Seed Crackers
I’m always seeking a crunch, and sometimes I need a break from carrot sticks. These seeded crackers are perfect. Not only do the seeds add flavor and texture, but the chia seeds act as a binder to help hold the crackers together. They’re perfect with soup and, of course, hummus. I like the uneven look of these crackers; that way people know they are homemade, with rustic, broken edges. I find a lot of beauty in that rusticity. What other pantry items that you buy all the time could you make, like crackers? Even if it’s just one time, you’ll realize how it’s not as complex as you thought it would be. The ease of adding new flavors and textures into your repertoire, that’s another benefit of making these crackers.
Nut & Fig Granola
This granola with toasted nuts and seeds, coconut, and fig purée is gluten-free and energy-boosting. It might be your new go-to recipe. You can make it in advance and store it in an airtight jar for a couple of weeks, if it lasts that long. Snack on it straight from the jar or add it to yogurt for breakfast. I make a fig puree for sweetness, but you can substitute unsweetened applesauce if you don't want to prepare the purée.
Thai Borscht
Beets’ earthy sweetness pair with the flavors of a Thai curry. The soup's bright fuchsia color is sure to delight even the most beet-skeptical.
Turbocharged Golden Milk
A turbocharged version of golden milk — or turmeric latte — with additional spices for flavor and health-enhancing qualities.
Spiced Chia Pudding
This spiced chia pudding is everyone’s favorite, packed with plant-based protein, fiber, and healthy fats. Top it with whatever you like.
Saag Paneer Minus the Paneer
In this vegan version of saag paneer, you won’t miss the dairy. And you'll get a dish packed with nutrition, including magnesium, folate, fiber, and anti-inflammatory spices.
Creamy Coconut Red Lentil Soup
Bitter greens like dandelion are bursting with so many reported benefits, thanks to antioxidant and anti-inflammatory compounds. They're also said to balance blood sugar-balancing, nurture our microbiome, and support liver health. But they can be difficult to love given the intense bitterness. Try these greens swirled into a spiced, creamy red lentil soup. You also can substitute any leafy greens.
Cilantro Butter Bean Veggie Stew
This butter bean stew, packed with vegetables, is Inspired by a Peruvian seafood dish cooked in a cilantro broth — a zingy way to add health-boosting beans to your day.
Braised Endive with Leeks
The sweet-savory magic of leeks helps to temper endive’s slight bitterness, and miso adds body and depth to this rich and satisfying cool-weather braise.
Salted Honey & Almond Panna Cotta
What I love in a panna cotta is that the cream and sugar are held together with just enough gelling to no longer be a liquid. This recipe uses just a tiny bit of agar-agar.
Thai Peanut Butter Sandwich
This Thai riff on a tea sandwich takes humble peanut butter to a splendidly savory and aromatic place. You may have found your new favorite (and very portable) lunch.
Chunky Cashew No-Bake Cookies
Some foods are better than others, and some are better in moderation. These no-bake vegan cookies satisfy your craving for something sweet.
Turmeric Tempeh Stir-Fry
This quick stir-fry (without using oil) features tempeh, a traditional Indonesian food made from fermented soybeans and often other beans and grains. Packed with nutrition, tempeh is high in protein and fiber, and a great source of vitamins and minerals.
The Hippie Bowl Formula
The hippie bowl is more about methodology than measurements. The core of each hippie bowl is protein, grains, and vegetables. We call it a “hippie bowl.”
Avocado Kale Salad & Peanut Dressing
Don’t think about restriction when turning vegan, but abundance. For instance, being vegan doesn’t mean you stop eating fats. Fats that are vegan — avocados, nuts, and seeds — have a ton of flavor.
Cream of Miso Mushroom Stew
The umami in miso and mushrooms is the secret to making this cream of miso mushroom stew full of flavor. The miso cream sauce, made with cashews, gives you all the richness without dairy.
Erbazzone
Erbazzone, also known as scarpazzone, is a vegetable pie from the Apennine regions of Emilia-Romagna and Liguria commonly made with chard leaves and stalks. This recipe makes a delicious Italian vegetable pie with a flaky crust.
Sorrel & Cabbage Salad
This salad recipe features the superb combination of tart, juicy sorrel and sweet, crunchy cabbage. A creamy pistachio dressing gets the balance of sweet and sour right, with the brightness of lemon and apple cider vinegar.
Sugar Kelp Pickles
This recipe by fermentation expert Rich Shih uses fresh sugar kelp to make delicious, satisfying overnight pickles.
Springtime Rolls & Miso Kale Pesto
If spring had a flavor, it would be these brightly herbaceous “spring” rolls. The asparagus, snow peas, lettuce and abundant herbs provide a fresh, crisp mouthful, perfect for a gathering or a fun roll-it-yourself midweek dinner for the family. — Hetty McKinnon
Maple-Almond Cake
Do not be fooled by its simple appearance; this maple almond cake is a dream. Here's the recipe.
Gnocchi with Fall Pesto
Homemade potato gnocchi starts, not surprisingly, with the potato. But not just any potato.
Use a russet or similarly starchy potato. Waxy potatoes won’t work. This fall pesto doesn’t have any strict rules about what herbs to use. Get herbs from your garden, the farmers market, or the grocery store. Pesto gives you the freedom to use more than just basil.
Pappardelle with Wild Mushroom
Using some whole-grain flour for this pasta adds a lot of flavor, texture, and nutrition to homemade pasta. “White whole wheat” or “half-white” flour is ground with the germ intact, so it tastes like whole wheat but performs like white. The nutty flavor and bouncy texture are a perfect match for the earthiness of wild mushrooms.
Spinach Fettuccine
Adding spinach purée to pasta dough gives it a vivid green color that complements the rusty red of this roasted sauce.
Ricotta Ravioli with Roasted Garlic
In this recipe we’re taking our standard 1 egg per 100g of flour ratio and swapping in a little buckwheat flour for added flavor, nutrition, and a nice, speckled appearance. The sauce is barely a sauce, but the whole is more than the sum of its parts; the combination of sweet garlic, earthy sage, bright orange peel, and rich, crunchy nuts adds up to a powerful result.
Orecchiette with Roasted Radicchio
Orecchiette are a shape most often seen in Apulia, the heel of Italy’s boot. The high percentage of gluten in semolina flour — made from durum wheat — makes it ideal for eggless pasta. Most of the dried pasta you find at the store is made this way, with just semolina and water. Once you’ve gotten the hang of this 50/50 semolina and all-purpose flour mixture, try doing it with all semolina.
Tuscan White Bean Purée
This creamy white bean spread is a culinary multitool: a bed for braised or roasted things, a spread on toast, and a hearty soup if you thin with more stock.
Lemon & Napa Cabbage Fermented Salad
Inspired by the traditional Korean kimchi flavors of garlic, ginger, and radish, this ferment is crisp, lemony, and energizing.
Creamy Vegan Salad Dressing
Try this creamy vegan salad dressing from chef Amanda Cohen with romaine, which stands up to this full-bodied, Caesar-adjacent treatment.
Tortilla Avocado Salad
This spicy salad packs a one-two punch of flavor and nutrition, making it a terrific lunch by itself or a happy participant in a larger meal. It’s also a great way to use up leftover tortilla chips.
Endive & Cucumber Salad
This version of a wedge salad uses strong flavors to play off the gentle bitterness of the chicory. By leaving the endive cores intact, you can spread dressing between the leaves without breaking them apart.
Sesame Lime One-Bowl Salad Dressing
This is a great salad dressing method when you want something fast and easy (and don’t want to dirty another dish).
Basic Vinaigrette
Once you get this one under your belt, you don’t have to worry about what it goes with. Just make it whenever the urge strikes and make any adjustments you like based on what you’re using it on. To start, try it on tender butter lettuce to see how it lets the subtle character of the tender leaves shine through.
Sweet Potato Niçoise
This sweet potato salad eats like a meal, with a variety of textures and a hearty, complex dressing thickened with beans and tahini.
Salt-Roasted Beet Salad with Greens
In this recipe from chef Amanda Cohen, salt-roasting cooks beets in the most perfect way.
Red Leaf Salad with Grapefruit
This salad from chef Amanda Cohen, with its variety of flavors and textures, is much more than the sum of its parts.
Mushroom Confit
Delicious and versatile in its uses, Andrew Janjigian's mushroom confit is an excellent means of preserving mushrooms.
Kombu Dashi
Dashi, traditionally made with smoked cured bonito (skipjack) and sun-dried giant kelp, provides the foundation for flavor in much of Japanese cooking. A vegetarian version (it’s also vegan) is prepared with only kelp, or kombu.
Tamago Donburi
This is a meatless version of the Japanese comfort dish oyakodon, or “parent-child rice bowl.”
Tomatoes, Strawberries & Corn
When strawberries, tomatoes, and corn find their seasonal groove, bring them together for a salad that's a height-of-summer plateful of joy.
Shoyu Tamago
Soft-boiled eggs steeped in a soy sauce-based marinade, shoyu tamago are delicious and handy, protein-packed and umami-laden.
Spicy Edamame Dip
Unlike guacamole, this green, spicy edamame dip won’t turn brown 30 seconds after you make it.
Bok Choy Kimchi Pancake
Matt Gunther, chef of Bidwell in Buffalo, New York, makes this kimchi pancake with his own Bok Choy Kimchi. “Kimchi pancake is one of my favorite ways to eat the spicy stuff,” says Gunther. It’s hot, spicy, tangy, crispy-edged, and comforting.
Bok Choy Kimchi
Make kimchi with bok choy. This recipe is not traditional, but it's fast, easy, and makes a flavorful addition to any meal or snack.
Sautéed White Beans & Arugula
Packed with nutrition, white beans and arugula are the heart of this fast and easy side dish with capers and pine nuts.
Rooibos Masala Chai
Made with decaf rooibos, this easy masala chai recipe will replace your favorite boxed concentrate
Pickled Red Onions with Dill
Pickled onions are always handy: put their tart-crunchy spark in green salads, tacos, sandwiches, soups and stews, and dips.
Goan Mango Curry
If you were to drop in for lunch at a Goan household, chances are high you would find this tangy coconut curry simmering on the stove — a saffron-hued sauce with mango peeking through. Served with steaming hot rice.
Sautéed Caraili
Sauteed caraili, or bitter melon, is a common side dish in Trinidad. This fruit that originated in South Asia is one of many examples of the heavy East Indian influence on the food and culture of the island. The shallot, ginger, Scotch bonnet pepper, and lemon all help to balance the bitterness, but make no mistake, the fruit lives up to its name regardless. It is assertively bitter. It’s also a nutrient-dense food, particularly high in vitamins A and C, and is thought to help reduce blood sugar levels.
Red Rice with Lemon & Ginger
Red rice, nutty and subtly sweet, is packed with nutrition. This dish of red rice with ginger and lemon is a staple in Kerala (where it’s also recommended for women post-pregnancy). Eat this with cooked vegetables for a complete meal.
Bibim Guksu
A mountain of cold, spicy noodles mixed with crunchy vegetables and pears. This easy Korean dish takes a bit of prep but comes together quickly once the toppings are all julienned.
White Bean & Caramelized Onion Soup
Slices of caramelized onion add richness to this lemony white bean soup, and coriander and marjoram contribute aromatic complexity.
Tomato-y Spiced Cranberry Beans
These cranberry beans are a riff on chef Ana Sortun’s version of the mezze plaki with stewed tomatoes and cinnamon, from her book Spice: Flavors of the Eastern Mediterranean.
Sorrel-Basil Pesto
This springtime pesto mixes sorrel and pumpkin seeds with basil and pine nuts for a version of the traditional Ligurian green sauce that’s bright and just a little tart, thanks to the lemony sorrel.
Raisin Chutney
Have a surplus of golden raisins? This chutney recipe combines them with coriander and Hungarian wax peppers for an irresistible condiment.
Nut & Seed Granola
This granola is saltier than most, with just a touch of honey to sweeten it, and the recipe is very versatile; you can swap out different nuts and seeds or play around with spices.
Napa Slaw
Amanda Cohen's napa slaw has a tofu-sesame dressing that keeps it light and allows the cabbage’s texture and subtle flavor to shine.
Aloo Posto
Creamy potatoes with a distinctive nutty taste thanks to poppy and nigella seeds. Mustard oil adds a smoky aroma, and green chiles add a slow heat. Bengali comfort food.
Carrot Salad with Chile Vinaigrette
This carrot salad recipe has golden raisins, chickpeas, walnuts, scallions, fresh herbs, sumac, and a chile-bolstered honey-mustard vinaigrette.
Black Lentil Soup with Turmeric
Black lentils hold their shape, while turmeric, ginger, and coconut yogurt add complex aromas and flavors to this vegan soup recipe.
Chopped Salad
Amanda Cohen's chopped salad recipe mixes textures and flavors for delicious combinations in every bite.
Tomato-Strawberry Granita
Icy-cold granita is easy to make and a great way to use up all those summer tomatoes. Adding just enough strawberries and a little bit of maple syrup pushes it in the direction of dessert, but also could be a refreshing appetizer or intermezzo.
Carrot Marmalade
Carrot marmalade is a very old-fashioned preserve dating back to the Ottoman Empire.
Liangban Huanggua
A delicate lace of finely ground white pepper and a few drops of sesame oil balance these quick pickled cucumbers with an earthy edge and a touch of richness.
Mushroom Pot Pie
This mushroom pot pie is exactly what I crave for dinner on a chilly night. The flavors in the pie crust and filling are intense and aromatic.
Harissa
Harissa is the definitive North African hot sauce, a fiery red paste that enlivens everything it touches. This version is a riff on a riff.
Saffron & Vanilla Pickled Radishes
Vanilla and saffron both boost other flavors, even in small amounts. A case in point is this recipe for pickled radishes.
Simple Sauerkraut
This two-ingredient method is the perfect introduction to lactic acid fermentation. Once you master it, the world is your pickle.
Roasted Sweet Potatoes with Peanuts
This combination of sweet potatoes, peanuts, and garlic (and some spice) is inspired by soups and stews from West Africa.
Fennel Tsukemono
This Japanese quick-pickling method leverages the power of salt to quickly change the flavor and texture of vegetables like fennel.
Brine-Pickled Carrots
A hot vinegar brine is a powerful tool for transforming raw vegetables like carrots into bright, sharp, tangy pickles in a matter of minutes.
Pickled Blueberries
The pickling brine for these blueberries, perfect for snacking or adding to salads or cheese plates, is infused with fennel and lemon verbena.
Lacto Leeks
This simple pickle was the happy result of a bumper crop of leeks in the garden a few years ago. Their natural sharpness and umami are enhanced by fermentation.
Kimchi
Kimchi, one of Korea's greatest gifts to the world, gets my vote for the world’s greatest pickle.
Muttar Mushroom Masala
Meta-analysis of several studies showed those who ate 18g of mushrooms daily (under a 1/4 cup!) had a 45% reduced relative risk of cancer than non-mushroom eaters.
Date-Olive Tapenade
This tapenade variant takes black olives’ fruitiness and runs with it, making a paste that’s salty, sour, sweet, and addictive.
Chickpea Flour Frittata
Take your plant-based breakfast to new heights of deliciousness (and nutrient density) with Kanchan Koya's recipe for a Chickpea Flour Frittata.
Baingan ka Bharta
Baingan ka Bharta is literally translated as “eggplant mishmash.” This Indian classic is a crowd-pleaser across all ages.
Dal Tadka
"Every Indian restaurant has dal tadka on their menu for good reason," says Kanchan Koya. "Delicious comfort in a bowl, dal tadka to me is like coming home."
Tahini-Miso Sauce
Tahini-Miso Sauce, a health food restaurant mainstay, has a remarkable ability to transform the simplest plate of steamed vegetables into a nutritious feast.
Eat the Rainbow Curry
This is the perfect curry to throw whatever you like into. Great for a fridge clean-out or to maximize your intake of plants.
Garam Masala
Every Indian family makes their own garam masala, an intensely aromatic blend of spices with sweet, peppery, citrusy, earthy, and spicy notes.
Armenian Cucumber & Melon Salad
Armenian cucumbers are wondrous fruit. They look and taste a lot like cucumbers, but are part of the muskmelon family. In this salad, they join their cousin melons.
Liangban Qiezi
This chilled eggplant salad is a Taiwanese summer classic, marinated with aromatic Chinese black vinegar, soy sauce, and sesame oil.
Beet Salad
This simple salad is almost a quick pickle, using a bright vinaigrette to balance the beets’ earthy sweetness. A bowl of these enhances just about any meal.
Pa amb Tomàquet
The summer flavors of Catalonia shine in Pa amb Tomàquet, where the simplicity of pulpy grated tomatoes and garlic-rubbed toast make it sublime.
Peach Salsa
This salsa/chutney recipe makes quick work of a glut of fresh peaches, turning them into a bright delight that complements all kinds of dishes.
Cicoria Ripassata
This Roman classic transforms bitter field greens into a sublime tangle of verdant bliss.
Pao Cai
When we visited my grandparents’ apartment in Monterey Park in the ’90s, a jar of homemade pao cai often accompanied each meal.
Kale & Snap Peas Salad
Sometimes I’m desperate to creatively incorporate more kale into my life. So I add a small bunch into a salad with lots of freshness, flavors, and textures.
Miso “Bagna Càuda”
Bagna càuda means “hot bath” in the Piedmontese dialect, and this garlicky potion is the perfect showcase for whatever vegetables are in season.
Vegan Choron Sauce
Here’s a modernized, vegan version of sauce choron, essentially a tomato-flavored Hollandaise or Béarnaise. It goes well with pan-roasted squash or green beans.
Cauliflower with Penne
The cauliflower comes first in this recipe for a reason: It’s the star of the show, acting as both sauce and featured ingredient.
Citrus Beet Salad
Sunny oranges, fresh beets, and a Meyer lemon vinaigrette come together in a salad that doubles up on vivid color and vitamin C (and folates, too).
Collard Greens
This is a traditional collard greens recipe, passed down through three generations. We’ve each added our own little twist to it.
Fermented Italian Peppers
Pickled hot peppers are a must-have accessory. This recipe scales easily depending on your pepper supply, and the method will work with any hot peppers.
Roasted Romanesco Soup
You can use regular cauliflower, but Romanesco, with its fractal shapes and chartreuse color, is entrancing. Buttermilk gives this soup a refreshing tang.
Skillet Maple Cornbread
Chef Shenarri Freeman takes one of her Aunt Tina's most famous recipes, Maple Buttermilk Cornbread, and makes a vegan version of it.
Mixed Berry Cobbler
This recipe for a vegan Mixed Berry Cobbler, topped with a pomegranate syrup, is a great way to use any fruit on hand, fresh or frozen.
Tamarind BBQ Oyster Mushrooms
Chef Shenarri Freeman's Tamarind BBQ Oyster Mushrooms are a showstopper for a vegan dinner party.
Wedge Salad with Mushroom Bacon
For chef Shenarri Freeman's wedge salad, the standouts are the vegan ranch dressing and the vegan shiitake “bacon,” which you can prepare ahead of time.
Ricotta-Stuffed Peppers
Roasted sweet summer peppers are lightly charred until softened, tossed with olive oil and red wine vinegar, then stuffed with lemon-y ricotta.
Preserved Lemons
A mainstay of North African and Asian cooking, preserved lemons add a sublime depth of flavor to stews, roasts, and even salads.
Pickled Watermelon Rind
These watermelon rinds are simmered for just a few minutes, steeped with relatively low sugar, and infused with ginger, makrut lime leaf, and chile.
Penne all’Arrabbiata
This is the dish that taught me to cook. I had it in Rome, and immediately set to reverse-engineer it in my home kitchen. I haven’t looked back since.
Melon Basil Granita
For this granita, pick the ripest melons — the juicier, the better. Add basil for its herbal-sweet aroma and a little maple syrup to make it dessert-worthy.
Leeks in Vinaigrette
Of all the alliums, leeks might be best suited to eating straight like a vegetable. This dish makes great use of their wonderful savory flavor.
Haricots Verts Gomae
Gomae combines the word goma and a form of the verb aeru — to dress vegetables, salads, and other dishes. Spinach or green bean gomae are popular versions.
Little Gems & Cucumber Salad
Crisp, bright, and tangy, this salad piles green on green on green. The dressing is a riff on a green goddess dressing, a California classic.
Pasta alla "Puttanesca Bianca"
This dish arose when I was craving penne alla puttanesca but had no tomatoes. I took the remaining ingredients and made a simple pasta salad, served hot.
Roasted Cauliflower
This whole roasted cauliflower recipe is a crowd-pleaser and an elegant alternative to pouring melted cheese all over a steamed head.
One Jar of Apricot Easy Jam
If you have a handful of apricots, a little sugar, and a lemon, you’ve got the makings of casual jam.
Tomates Provençales
This Southern French side dish is perfect for late summer, when you’re swimming in fresh, sun-warmed tomatoes, but the nights have a cool edge.
Tiger Nut Coconut Crumb Muffins
Sun dried and ground into flour, tiger nuts are gluten-free nutritional powerhouses. They have a sweet, earthy, butterscotch-like flavor.
Summer Fruit Salad
Watermelon, cherries, and Sungold tomatoes are some of summer's first signs. Combine them in a salad for a spectrum of bright-sweet-tart fruit flavor.
Roasted Asparagus & Cracked Eggs
This recipe could be an easy breakfast for two, or a 10-minute lunch or dinner. Make it in the springtime when the asparagus spears are fat.
Ragi & Banana Breakfast Drink
Ragi, or finger millet, is gluten-free and known for its dietary benefits. Served warm, this drink makes for a nourishing winter breakfast.