Healthyish

Green curry paste adds heat and lots of complex flavor to this 30-minute lentil soup.

Grate your tofu on a box-grater (it works!) and the rest of this satisfying lunch bowl is only minutes away.

A tamal filled with carrots, habaneros, and garlic is chef Maricela Vega’s celebration of how the harvest from summer and fall floats into wintertime.

When scratchy throats, phlegm, and other mid-winter side effects set in, get relief with a savory-sweet cough syrup.

Add these beets to grain bowls for flavor and texture and use the leftover pickling liquid to dress sautéed vegetables for a colorful side dish.

Garlic, leeks, and chives are all you need to make this savory infused oil, great on its own or as a base for just about any sauce.

This dish is perfect for long winter days when you want to flood the house with toasty, irresistible aromas.

This salad uses ancient grains to create a dish that reflects Mexico and the American South. For chef Maricela Vega it meshes both of their histories while making the most of the foods she is surrounded by.

Use this dairy-free condiment on its own as a savory dressing or blend it with Dijon mustard for a vegan aioli.

Eat these pecans by the fistful or sprinkle them liberally on salads or grilled veggies for deep flavor and crunch.

This cream of broccoli soup (without the cream) gives the classic a run for its money.

This spicy, velvety hot sauce works on everything from tamales to scrambled eggs, or you can add oil and vinegar to turn it into a vinaigrette.

Might you mistake this vegan cream for actual alfredo sauce? Maybe. Maybe not. It’s delicious either way.

The soul of this recipe comes from the ginger and tamari marinade that gives crispy tofu a sweet and savory winter coat. 

The award for best supporting actor goes to this bright, tart root vegetable salad. Slice the daikon and carrots as thinly as possible so there’s tons of surface area to absorb the coconut garlic glaze. 

Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup.

To make this dish vegetarian, skip the shrimp and use cubed pumpkin or squash instead.

With plenty of protein, a double punch of acid from citrus and vinegar, and a garlicky chili oil, this salad is made for dinner.

To get the best texture, evenly distribute the rice in your pan and gently press down to flatten it. Don’t touch until you hear it crackle!

Tamarind concentrate gives this chicken its sticky, glossy quality, not to mention its sweet-and-sour flavor.