Editor's note: The recipe and introductory text below are from Alex Jamieson's book, The Great American Detox Diet.
These keep well when individually wrapped and frozen.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
For the full effect, enjoy over a bed of rice with a pint of cold beer.
This custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.
From author Sonoko Sakai, this Japanese omelet is distinguished by its fluffy layers, with a touch of sweetness from maple syrup.
Any variety of mushroom will love this glossy, tangy sauce.