This is seriously the best recipe for vegan ricotta cheese, and it’s so easy! It’s made with almond and tofu for the perfect texture and flavor. There are so many uses for it – stuffed shells, lasagna, pizza and you can even make it sweet for things like cannoli or breakfast toast. Makes about 3 cups.
This brightly flavorful, easy Greek lentil and spinach soup from an almost three-decade-old cookbook is so good that one fan has eaten it for lunch almost every workday for more than 15 years. In addition to all its other virtues, it’s vegan, gluten-free and low-fat. Don’t skip the clean zing of lemon, which makes it sing.
Slow-cooked fava beans, known as ful medames, is a popular breakfast in Egypt and cooked for long periods of time in big round brass pots. The slow cooker’s long cooking times allow the flavors of the ingredients to meld into a deep complexity that is often unparalleled in other cooking methods.
This picturesque pumpkin tart is worthy of a holiday-dinner finale. A touch of maple syrup in the tart and in the whipped topping yields a sweet autumn flavor, which the crunchy, mildly nutty homemade oat crust complements.
A bowlful of brown rice, tempeh, kale, and other veggies has “health food” written all over it, but we think of this as satisfying. Brimming with the perfect balance of flavors and textures, it satiates the senses and even has my barbecue- and burger-loving guy requesting it for dinner.
Celebrating summer with a strawberry rhubarb pie is a treat that I'll never tire of. A few years ago I tried it with lime instead of lemon juice and loved it heaps. Strawberries and lime make a lovely duo. Recipe slightly modified from original
This Instant Pot Cauliflower Soup is thickened naturally with white beans and cashews, so it's luscious and creamy but dairy-free. It's a quick and easy dump-and-go Instant Pot recipe that's made with just 10ish ingredients, so it's perfect for busy weeknight dinners.
This overnight quinoa bowl with nuts, seeds, and fruits is an absolute winner. It energizes us so we can bring out the full potential of our brains, satiates us so we don’t crash in the middle of the day, and protects and nourishes our brains and bodies while we deal with life. It’s packed with good proteins from quinoa, soy milk, and, Omega-3 fatty acids in flax, chia, and hemp seeds, anti-inflammatories in berries, and so much more. It’s always wonderful waking up in the morning with your breakfast ready to eat.
This sweet, sticky and slightly spicy dish uses crispy tofu made in the air fryer. Start by using half the sauce. Any extra can be used to dress rice or noodles or as a glaze for tempeh. Even without sauce, this is a solid recipe for air fryer tofu that you can enjoy in a variety of dishes.
This cool, bracing slaw is made from shredded jicama and green apple, which might not immediately trigger thoughts of Thai cuisine, but together mimic the taste and texture of green papaya, traditionally used in salads. Finished with a crunch of roasted peanuts and a shower of fresh cilantro.
Green Superhero Dressing is a creamy, dreamy, and simple way to introduce greens to your meals. Complete with wholesome everyday superfood ingredients like avocado and spinach that deliver a range of nutrients to help elevate your health to the next level, this luscious and savory dressing is a wonderful addition to any revolutionary plant-based meal.
I created this recipe when we were growing our own zucchini at home. Now, those zucchini can’t grow fast enough to keep up with how much we love the recipe! No need to peel the zucchini for this recipe. These make a light meal or a lovely side dish. Serve with a vegan sour cream (or a nut cheese thinned with a little water), or even simply with ketchup or a balsamic reduction.
A delicious brain-healthy curry recipe packed with lentils, an amazing plant-based source of proteins, complex carbs, iron, folic acid, B-vitamins, and many other micronutrients that can do wonders for cognitive health. A cup of cooked lentils provides 18 grams of protein! This delicious curry is quick and easy to prepare in a single pan. Serve it with brown rice and/or whole wheat flatbread — a real health treat.
There’s no need to order takeout when these Thai No-Fry Spring Rolls are simple and delicious! They’re full of fresh veggies and pair perfectly with a savory peanut dipping sauce.
This is a basic bean mixture that I use rolled up in a corn tortilla, as a topping for a salad, as a spicy stew base, to top a baked sweet potato, added to Bean Enchiladas, or even as a topping for pizza
By far one of the best salads I’ve ever made! The almond dressing, wow. And it’s an incredibly brain-healthy recipe! This dish calls for some pickling which, for best results, should be done 24 hours in advance of the rest of the recipe.
A fan favorite at Trader Joe’s is their green goddess salad dressing. It’s simple and fresh with bright lemon flavor and creaminess thanks to avocado. It’s no wonder they can't keep it in stock. Everything blends together quickly and you’ll have a dressing that’s just as good on asparagus or other veggies.
Corinne Trang, author of “Twist on Tofu,” says “let the weather inspire what you put in the pot” with this simple miso soup. Here, the miso broth contains bites of silken tofu, peas, seaweed and scallions, which is how the soup is “served in typical Japanese sushi restaurants,” but she suggests adding noodles, spinach and other types of vegetables to make it heartier.
This quick one-pot recipe combines leftover or store-bought hummus with pasta, tomatoes, olives and basil to create a creamy vegan dish with flavorful sparks. This is as good cold or at room temperature as it is warm.
Smoky, roasted broccoli makes a wonderful sandwich topping, bringing texture and deep, vegetal flavors. The whipped white beans, with a hint of heat from sriracha, serve as a creamy and velvety base for the broccoli. Be sure to keep the bean soaking liquid (aquafaba) from the can of beans, as this is the magic ingredient that helps the beans become voluminous and airy.
This refreshing sorbet takes minutes to throw together and will work with many kinds of summer fruit, including berries, stone fruit. The corn syrup provides a smoother, more luscious scoop. These sorbets are best with peak-of-season fruit.
These corn & sweet potato burritos are simple to make and are full of delicious, healthy ingredients. Sweet potatoes are the dietary staple of Okinawans, the longest-lived people on Earth, who are known for maintaining mental clarity into old age.
Tomato paste delivers enviably rich and complex flavors in this quick one-pot pasta. While tomato paste is already a concentrate, we further distill its flavors by cooking it over gentle heat, coaxing out any remaining water. This is an intensely tomato-ey dish that, reinforced by the addition of fresh tomatoes, spinach and basil, still feels light and summery.
Hummus is an ideal dip for picnics, parties and everyday snacking. Serve it with pita, chips, crackers or cut vegetables. In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon. But this dip is also flexible: cumin and pimentón are optional, as are herbs or blends like za’atar.
This simple take on the summertime classic uses silken tofu instead of fresh mozzarella to provide that creamy, neutral, rich counterbalance to the fresh tomatoes. As with any Caprese salad, peak-season tomatoes are a must here. Two other key strategies: Look for extra-firm silken tofu (i.e. MoriNu), which is sturdier than soft silken tofu; and season the tomatoes and tofu generously.
Berries and cream is a classic summer flavor combo, and this dairy-free version makes it the perfect dessert for plant-based eaters. Juicy strawberries are paired with a tofu-based cream that’s enhanced with the bright flavors of lemon zest and cardamom. Perfect for satisfying your sweet tooth without having to turn on the oven, this quick no-cook treat tastes indulgent without any unhealthy ingredients.