A quick vegan protein with a sweet, smoky sauce.
A weird tangy-sweet casserole. Very controversial – I like it, but I’m not sure why.
This recipe makes enough paste for about four batches of peanut curry. Use it immediately, or make it ahead of time and freeze it for later.
This recipe makes enough paste for four batches of yellow curry. Can be frozen and used later.
A fancy baked version of the classic. Including gorgonzola!
A vegan take on the classic favorite.
Fresh oranges and shallots in a light vinaigrette.
Bite-size chunks of tofu in a spicy, garlicky vinaigrette.
A Middle Eastern dish of rice, lentils, and fried onions with a warm spice palate.
Instructions and proportions for making endless variations of delicious homemade granola.