Vegan

This lime-mint-matcha combo is a great morning or afternoon pick-me-up—a splash of rum turns it into an invigorating cocktail.

Lots of seeds keep this bowl of roasted broccolini, shaved Brussels sprouts, and raw kale exciting.

Top this Madras curry–perfumed soup with earthy-sweet spiced coconut chips for a warming vegetarian dinner.

Toss roasted squash and Brussels sprouts with a perfectly salty and spicy miso-harissa dressing for a refreshing change of pace.

How to prevent tofu from being bland? Toss it in a robust, spicy, salty, and deeply seasoned marinade.

Serve this lightly spiced, last-minute bean dip with tortilla chips and watch it disappear before half-time.

Sweet, spicy, and refreshing all in one, this crisp cabbage side dish is a great way to get out of a steamed-broccoli rut.

This is going to be your new favorite way to serve green beans.

Cumin and turmeric give this 30-minute vegetarian stew smoky, warming flavor and vibrant, soul-satisfying color.

Onions, garlic, cabbage, and tomatoes melt into a thick rich blanket of sweet richness for these hearty baked beans.

Rich with nutty tahini, savory miso, and plenty ginger and garlic, this comforting vegetarian soup is just what the doctor ordered for a chilly weeknight.

This recipe is in the Mains chapter of my cookbook, but I have to say, I've eaten it at all times of day. It's made it to my breakfast table, and I've definitely whipped it up for a weekend lunch. After I eat it, I always feel so nourished and happy—and my body seems to love me for that. The spices are definitely what make this dish so special.

Packed with a creamy cashew spread and plenty of hearty mushrooms, this rich, vegan dish will win over even the most passionate meat eaters.

A sage-infused vinaigrette and a dash of warming cinnamon take this citrusy dish one step further than most breakfast and brunch fruit salads.

Loaded potato soup served up with shredded cheese, chives, and bacon is very much a representation of my fused German, Scandinavian, British, and Irish family ancestry. I wanted to make this a new family tradition, with a Japanese spin utilizing purple potatoes, that I could enjoy tummy ache–free. Blending antioxidant-rich purple sweet potatoes with coconut milk makes this soup creamy, rich, and tasty without adding tons of extra fat, sugar, or heavy cream. The roasted salty mushrooms are a perfect replacement for bacon—drizzled with some olive oil, this combination makes for one satisfying soup.

The zest of a lemon or other citrus fruit is the outermost, colored skin that contains flavorful oils. Use a grater to take off just the colored part, not the white pith. Thoroughly washed organic oranges, lemons, or limes should be used for zesting. Dried, grated orange or lemon zest is also available in the spice section of most stores.

Depending on your pho philosophy, you can go super simple or ornate with the tabletop pho garnishes.