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.
A fancy baked version of the classic. Including gorgonzola!
A very easy Indian chickpea tomato curry.
Vegan chickpeas with a flavor and texture vaguely reminiscent of pork.
A vegan take on the classic favorite.
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.
Sweet and gingery marinated tofu. Bake it and serve over rice, or saute it as part of a stir fry.