Photo by Con Poulos
These turmeric-spiced pumpkin falafels come together in a food processor, then roast in the oven to golden-brown perfection. A punchy carrot slaw keeps things bright.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.