Lentil Croquettes with Watercress and Kefir
One of many cool things about (super-nutritious) sprouted lentils: They don't need to be cooked first.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
For the full effect, enjoy over a bed of rice with a pint of cold beer.
These flaky, crispy pastries with a curry flavored filling are a popular snack sold in street food stalls and eateries all across Thailand.
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
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!