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Whether you are a strict vegan or an omnivore looking to add more vegetarian meals to your dinner routines, a Vegan Pad Thai will satisfy your checklist for an easy, satisfying, and delicious weeknight dinner.
Early on in my journey as a vegetarian, I was unaware that Pad Thai—one of my favorite dishes—is traditionally made with fish sauce.
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I’m sure you don’t need me to tell you that kale and other greens are among Mother Earth’s superfoods—and today’s recipe for Kale and Beets with Spiced Pecans will help you take advantage of your favorite greens deliciously!
Did you know that there are at least 10 different types of kale?
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In the spirit of my periodic tribute to the 2000 movie Chocolat, today I offer readers this divine recipe for Roasted Root Vegetables with Chocolate Glaze. It’s just one in a series of dishes I’ve been developing over the years to imitate the chocolate-themed meal in one of movie history’s great food scenes!
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Today’s multi-use recipe for a Broccoli, Carrot, and Fennel Casserole got oohs and aahs at our table recently, so I promise you won’t want to miss this one! If casseroles aren’t your thing, you can serve it as a veggie side dish or make it a one-dish meal and serve the vegetables with rice or quinoa.
Loyal readers, have you noticed that I enjoy creating dishes that lend themselves to slightly different approaches? You could even turn this into a soup by adding some delicious homemade stock. All these options give you greater flexibility if you’re comfortable enough in cooking to adapt the directions ever-so-slightly to suit your preferences.
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For vegetarians and vegans, Thanksgiving is all about the traditional mouth-watering side dishes, and of course, I’m all about making them as healthy as they are delicious!
Today I’ll point to all of my favorite holiday sides and introduce you to a new recipe: Reimagined Green Bean Casserole.
When I was young, in the ’50s and ’60s, cooking for convenience was all the rage, and there was no cornucopia of fresh vegetables readily available in grocery stores. I can’t fault my mother for her frozen spinach with canned mushroom soup—though just the thought of it now makes me cringe! Even then, I had no taste for such food. I learned to love vegetables only when I began cooking with my college roommate, Ellen Brock, who grew up picking fresh veggies out of her mother’s garden.
But there was nothing wrong with the idea behind my in-laws’ green bean casserole with canned mushroom soup and canned onion rings. The potential is there for a great dish. I invite you to expand your culinary imagination with this recipe.
This Reimagined Green Bean Casserole is a vegan and gluten-free dish made with fresh ingredients: green beans, caramelized onions, fresh almond milk (if available), fresh ginger, and shiitake mushrooms
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Are you someone who has struggled keeping annual resolutions regarding healthy eating or weight loss? If so, I’d like to offer you some hope and encouragement as you contemplate your resolutions for 2021. And if you want some personalized support, I have an announcement to make at the end!
When embarking on a healthy lifestyle for the first time, consider these small, easy steps that you can take to ease toward vibrant health.
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Whether you’re vegan, vegetarian, or an omnivore, it’s always essential to have a few quick-and-easy veggie side dishes in your repertoire — like these yummy Sautéed Carrots and Parsnips. Your busy holiday cooking can be more easeful with quick sides at the ready.
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This gluten-free Tofu Salad with Summer Vegetables is a perfectly satisfying and delicious dish that can travel with you to any event this holiday weekend. Serve it chilled at a Memorial Day picnic or serve it as a warm side dish on your family patio.
This Tofu Salad with Summer Vegetables is ideal to pack in a cooler to travel to the beach, to the lake, or to the mountains, and be glad you didn’t have to stop for fast food along the way! Going to a potluck this weekend? Then take this dish to avoid going hungry when you’re surrounded by tables full of meat, dairy, breads, and cakes.
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When my husband and I recently hosted Vaidya Smita Naram in our home, she taught me to make a classic yet simple and intensely delicious Ayurvedic dish: chickpea pancakes with curry leaf chutney.
Dr. Naram is a world-renowned pulse master and Ayurvedic physician, a pharmaceutical herbalist and nutritionist — and she also happens to be a marvelous cook. She has a successful restaurant in her panchakarma clinic in Malad, India (outside Mumbai), so I couldn’t have been more excited about spending some time in the kitchen with her. And we did have fun! Not a meal went by that one or the other of us wasn’t saying “wow!” I was thrilled that she loved my American approach to Ayurvedic cooking, and I loved learning to make this traditional dish that I’m sharing with you today.
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Whether you are vegetarian, vegan, or a flexitarian who wants to eat less meat to do your part for the environment, tofu can be surprisingly delicious—as you will learn when you make this recipe for Savory Scrambled Tofu. It’s a perfect dish for any late-morning brunch, lunch, or dinner.
Because tofu is especially easy to work with, I will often add it as the protein alongside a simple vegetable soup, such as my now-famous Asparagus Soup or Carrot Soup with Coconut Milk (Sacred & Delicious page 99). But’s this scrambled tofu is also a lovely brunch centerpiece with a little avocado toast on the side.
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