Endive is a great spring vegetable. I love the bitterness of the endive, which is not too powerful. I simmer the endive in broth and balsamic vinegar until it gets soft and the liquid makes a thick syrup that I drizzle on top. The sweet balsamic glaze pairs very well with the slightly bitter endive.
Cauliflower rice is all the rage and I had been trying my hardest to get on the bandwagon, but hadn’t yet fallen in love with the taste, until… I stumbled upon this cooking method. This recipe was inspired by a vegan meal in a box that my sister sent me through Green Chef, a local box of the week company. This recipe mixes cauliflower rice and short grain rice, to make an earthy, cauliflower flavored risotto. It is topped with some BBQ tempeh and a delicious scallion, peanut and ginger relish. The combination is a flavor burst!
This bowl is a bit of an adventure, inspired by a vegetarian cookbook gifted to me (thank you Elke!). It starts with a base of quinoa, and is topped with flavorful and spicy black beans, earthy sautéed mushrooms and leeks, creamy avocado and lime and fried plantains! Be sure to buy ripe sweet plantains that are yellow and brown, not the green ones that are very starchy. Make sure to serve with lots of lime wedges, and some salt to sprinkle on top. The lime brings it all together!
This is one of my favorite middle eastern street foods. There is nothing like a warm pita, stuffed with crispy falafel balls, crunchy fresh Israeli salad and tahini. You can, of course, add a myriad other toppings, like spicy sauce (harif), pickled turnips and fried eggplant, but this recipes goes for that bite of simple and delicious authentic falafel. (Adapted from Joan Nathan)
If you are a fan of sushi, this is a great way to experience all of your favorite sushi ingredients, without all of the tricky rolling. The rice forms the base of this bowl and then you add all of those great sushi toppings, like avocado, nori and edamame. I like to use marinated tofu as the protein for this bowl, but you can also use some salmon broiled with teriyaki sauce. Top the bowl with some panko crunch, spicy mayo and some extra soy sauce or teriyaki sauce. This recipe is more of a formula than an exact recipe, so use your favorite veggies and toppings.
This bowl brings together some southern BBQ favorites: Coleslaw, sautéed greens, BBQ- with a twist… its vegan! Instead of BBQ beef, this recipe features BBQ tofu cubes. The base of the bowl is nutty and chewy farro, and you top it with a mix of colorful BBQ classics.
I love a tangy slaw with lots of lemon and crunch from the cabbage. This one hits the spot, especially eaten along with BBQ beef sandwiches. I like to use less mayo for a lighter version, and this one uses considerably less mayo than many others. If you like your slaw less crunchy let it sit for a few hours before serving.
This is a mix between a soup and a stew. My favorite part about this Ribollita is the crusty garlic bread that sits on the bottom of the bowl and absorbs all of the amazing flavors of the sage, beans, vegetables and broth. This is a filling and healthy vegan meal that you can pull together in no time. (Adapted from Shira Bocar, Healthy Appetite)
This sweet potato soup is super easy to make and is a great addition to your winter comfort recipes. Who can resist sweet potatoes in general? And with a base of carmelized onions and garlic, along with the rosemary that imparts its flavor while cooking, this soup has a complex flavor that works so well with the sweet potatoes. This soup freezes very well, so make a big batch and save some for later.