A quick vegan protein with a sweet, smoky sauce.
Maple Baked Lentils
A weird tangy-sweet casserole. Very controversial – I like it, but I’m not sure why.
Thai Peanut Curry Paste
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.
Like tuna salad, but chickpeas instead. Delicious in a sandwich!
Thai Yellow Curry Paste
This recipe makes enough paste for four batches of yellow curry. Can be frozen and used later.
A very easy Indian chickpea tomato curry.
Vegan chickpeas with a flavor and texture vaguely reminiscent of pork.
Split Pea Soup
A vegan take on the classic favorite.
Fresh oranges and shallots in a light vinaigrette.
Marinated Italian Tofu
Bite-size chunks of tofu in a spicy, garlicky vinaigrette.