Vegan

These turmeric-spiced pumpkin falafels come together in a food processor, then roast in the oven to golden-brown perfection. A punchy carrot slaw keeps things bright.

Brush butternut squash with maple-chile oil before roasting, then top with a lemon-tahini dressing and herby quinoa.

It takes the better part of an hour to coax an onion's sugars from blonde to nutty brown. Make a big batch of caramelized onions once and save them to pull out when you want all that complex flavor without having spent all that time.

In this ramen recipe, I use miso paste in two different ways, slathering it on the squash before it roasts and mixing it into the broth, where it amplifies both the sweet and savory character of the squash. The real game changer is blending some of the roasted squash into the broth, delivering velvety, rich body. You can use other types of squash or pumpkins for this dish, but because of its robust flesh, nutty flavor, and meaty mouthfeel, Japanese kabocha is my preferred choice; butternut squash is a worthy substitute.

This coconutty soup from Ramin Ganeshram is ideal for fall, when squash and pumpkin are readily available. Serve it with crusty bread or a hearty green salad for the perfect autumn lunch.

When grilled (or broiled) whole, eggplants get silky and smoky inside and charred on the exterior—perfect for mashing and mixing with sautéed onion, garlic, and fresh tomato.

Hot pepper is notably absent from this mixture—unlike curry powder from Madras. Trinidadians like to add fresh hot pepper to dishes, according to taste.

Green seasoning is one of those herb mixtures that is unique to the Caribbean and differs slightly from island to island.

This vibrantly colored mango curry is authentically Keralan, and one we’d typically pair with a fish curry and accompany with rice.

I love the flavor of orange zest and spices in a café de olla, so I created a concentrated syrup that is ready on demand to flavor any cold brew. Coconuts are grown all along the Pacific coast of Mexico; use coconut milk to add richness and even more tropical flavor.

If you’ve only ever had dry supermarket pita, this is a different animal entirely: puffed up like a pillow, savory on its own, and ready to scoop up anything you like.

Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.

This coconut rice recipe appears in Leela Punyaratabandhu's cookbook, Bangkok, as part of a meal that includes green papaya salad, sweet shredded beef, and chicken red curry.

When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.

Use refined coconut oil for a vegan pie crust that's flaky without a noticeable coconut flavor.

While it is not uncommon to find ginger blended into limeades, lemonades, and fresh sugarcane juice in India, it also pairs nicely with tamarind. Serve cold and give it a good stir before drinking.    This recipe is made with tamarind pulp, which contains large seeds that you will need to remove. Avoid the temptation to use concentrates. They’re more convenient because they don’t have seeds, but they don’t taste nearly as fresh.

Bisibelabath is kitcheree’s spicier cousin. The name means “hot lentil rice,” so consider yourself warned—this is a spicy dish of vegetables, rice, and lentils straight out of South India. I like to serve it with raita to cool things off.

Fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.

This salad is inspired by Chinese dish lao hu cai, otherwise known as tiger salad. Unripe plums, nectarines, or peaches marinate in a spicy dressing and get tossed with crisp celery and herbs.