Tofu Summer Rolls
Alex Lau
Imminently adaptable and riffable: Use any leftover protein or shred a rotisserie chicken in place of the tofu, and use whatever crunchy vegetables you’ve got in the produce drawer.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
Stable enough to last days in the fridge (and hearty enough to sate a breastfeeding mom).
This riff on the Laotian classic comes together in 20 minutes.
A homemade black bean sauce is better than anything you can find in the grocery store. Plus, the 15-minute dinner you can make with it.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
This rich lentil soup is loaded with flavor and texture: coconut milk for creaminess and curry paste for punch, plus tons of spinach and a bit of tiny pasta.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.