Soba with Green Chile Pesto
Source: bonappetit.com, August 2016Ingredients4 ounces soba (Japanese-style noodles)Kosher salt2 tablespoons white miso1 tablespoon fresh lime juice¾ teaspoon toasted sesame oil3 serrano or jalapeño chiles, 2 [...]
Summer Squash Slaw with Toasted Almonds & Feta
Source: Andrea Bemis, dishingupthedirt.comIngredients1/4 cup almonds, roughly chopped1 1/2 lb. yellow summer squash, julienned (this can be done with a julienne peeler or mandoline. A [...]
Spiralized Daikon “Rice Noodle” Bowl
Source: Love and LemonsIngredients8 ounces extra-firm tofu, cut into cubes1 daikon, at least 2” diameter and about 5” long1 medium cucumber2 carrots, peeled into ribbons2 [...]
Avocado Cup Salad, 2 Ways
Source: Smitten Kitchen, April 23, 2014Avocado Cup Salads with Black Bean ConfettiIngredients1 cup black beans, cooked, drained (about 2/3 of a 15-ounce can)1 large bell [...]
Summer Borscht
Source: Food NetworkIngredients5 medium fresh beets (about 2 pounds without tops)Kosher salt2 cups chicken stock, preferably homemade16 ounces sour cream, plus extra for serving1/2 cup [...]
Poblano Cornbread Stuffing
Source: Love and LemonsIngredientsfor the stuffing:1 batch of cornbread, coarsely crumbled2 tablespoons olive oil1 medium yellow onion, chopped½ cup chopped carrots½ cup chopped celery¼ -1/3 [...]
Spiralized Daikon “Rice Noodle” Bowl
Source: Love and LemonsIngredients8 ounces extra-firm tofu, cut into cubes1 daikon, at least 2” diameter and about 5” long1 medium cucumber2 carrots, peeled into ribbons2 [...]
Freekeh Salad with Fennel and Mint
Source: Food52, June 26, 2013Ingredients1 cup freekeh, cooked according to package directions and drained well1/2 cup finely chopped parsley1/2 cup finely chopped mint1 small bulb fennel, minced (about [...]
Baked Tofu and Vegetable Egg Rolls
Source: Food52, November 3, 2013Ingredients1 ounce dried shiitake mushroomsBoiling water for soaking the mushrooms1 (6-oz) package baked (pressed) tofu, shredded or julienned4 celery stalks, shredded or finely diced1 medium [...]
Veggie Okonomiyaki
Source: Love and Lemons (adapted from Food 52 and 101 Cookbooks)INGREDIENTS:3 cups cabbage, finely shredded on a mandoline1 bunch scallions, white and green parts, chopped (a little more [...]