My homage to the fabulous potatoes one of my scout leaders cooked on most campouts. We had to beg for leftovers back then, but now I can make these spicy, salty fried potatoes any time I want.
Inspired both by a friend’s recipe and by the Women’s March on Washington, these vegan cookies are the real deal; rich and sweet and toothsome, with a tart, sweet cap of simple citrus glaze.
Earthy, hearty black-eyed peas in a thick, satisfying sauce brightened by tomato and spices, sweetened by coconut, and studded with tender green okra: I can think of no better start to a new year.
Migas are a great way to use up old corn tortillas, or for that matter old corn chips. This version used sauteed cauliflower for a quick, satisfying vegetarian breakfast.
Sweet ginger, salty soy, bright earthy stems, and verdant leaves: whether an easy side for dinner, or a simple lunch with rice or bread, this is one of my favorite preparations for any greens, and it’s especially grand for chard.
Salty, spicy green beans, just a little oily. Pan-fried seitan soaking up the sauce. A bed of rice, and a plateful of heaven.
Soft, pillowy quinoa; sweet-savory charred corn; a dollop of cool yogurt and some chopped tomatoes. If you’re suffering from corn fatigue, this should get you out of your rut.
I went to a mountain cabin in the Pacific Northwest, and I made… beans and cornbread? Yes I did. No regrets. Too good for regrets.
A different sort of pasta salad, with a sweet-salty dressing made from soy sauce and citrus juices. A sure fix to the hot summertime doldrums.
A hodge-podge of some of my very favorite things: sweet, vibrant early-summer strawberries and sugar snap peas; salty marinated tofu; fluffy, chewy quinoa. Definitely more than the sum of its parts.