Vegan

Roasted squash and mushrooms are the perfect building blocks for a week's worth of lunches. Here they're used as a taco filling for whole wheat tortillas.

A Korean classic of bouncy noodles, julienned vegetables, and a sweet-and-salty sauce—and this version only takes about 20 minutes.

Making this roasted tomato and pumpkin seed dip doesn’t require fancy techniques—just fresh ingredients and a little time.

Adobo is commonly made with chicken, pork, or squid, but this one relies on mushrooms for a boost of umami flavor and meaty texture.

Don't throw away your watermelon rinds. Turn them into these sweetly sour preserves, which are a perfect accompaniment to roasted meats, cheese plates, and more.

This bread is ideal for deep summer when you’re awash in fresh, local tomatoes.

This vegan chili has a bold flavor that's so satisfying. Quinoa, which is rich in protein, adds texture. 

Chewy, flaky, rich paratha is always a crowd-pleaser.

Fish fragrant sauce doesn’t actually have any fish in it, but the sweet, sour, and spicy elements in the sauce are traditionally used to cook Sichuan fish dishes, and it gives this dish its name.

The defining characteristic of this chile sauce is the crispness, and in my version I’ve included old-fashioned rolled oats and coconut flakes for extra crunch. You will find me adding it to pasta, eggs, jook, pizza and, of course, roasted vegetables. 

For this grilled tofu recipe, allspice, thyme, garlic, brown sugar, and Scotch bonnet peppers join together in an aromatic marinade that’s spicy and warm.

These cookies resemble a chewier, soft cookie version of a Nutter Butter, made a little more glam with a peanut butter coconut cream filling.

Masa is the essence of Mexico. It is the foundation of Mexican cooking. In Oaxaca, a lot of families still make their own nixtamal at home to supply their daily masa consumption. Nixtamal is the process of treating dried corn with an alkaline solution to make it more nutritious. Slaking lime—also known as pickling lime, a naturally occurring mineral compound—has been used for thousands of years for this process. After a night of soaking, the nixtamalized corn is ground and transformed into masa. This technique has been passed from generation to generation, especially in Oaxaca. Every night before my mom goes to bed, she nixtamalizes a batch of corn so she can make fresh masa the next morning. It’s part of her nightly routine.    The trickiest part of making masa might be grinding it, and for that I recommend a tabletop wet stone mill or a hand-cranked wet grinder. I like Premier’s Small Wonder 1.5-liter tabletop wet grinder.    Believe me, there is nothing more fulfilling than making your own masa at home.

This peanut sauce recipe is based on my mom's version, which accompanies Gado Gado. Raw peanuts are roasted on the stovetop or in the oven, and then ground. You'll also have to hunt down tamarind pulp and lime leaves, but it's worth the trouble—the addition of freshly roasted peanuts and fragrant herbs makes for unsurpassed flavor.

Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.