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Happy New Year
- Miso Soup
- - A simple, everyday approach to miso soup - this recipe yields me a bowl of soup in five or ten minutes. You can keep it simple if you like, but in this version I add soba noodles and tofu, and a few garnishes.
- Double Broccoli Quinoa
- - I cook up lots of broccoli here, then puree half of it into a pesto. The other half is cut into little florets. Toss the broccoli with some quinoa, sliced avocado and a drizzle of feisty chile pepper oil, and you've got a nice meal on your hands.
- Red Lentil Soup
- - A single-pot lentil soup with brown rice. It is made by browning some onions, adding the rest of the ingredients, and simmering until the whole lot is done.
- Orange Pan-glazed Tempeh
- - The best tempeh recipe I've highlighted to date, it features a simple ginger and garlic-spiked orange glaze that plays off the nutty earthiness of the pan-fried tempeh beautifully.
- Shredded Brussels Sprouts & Apples
- - Shredded brussels sprout ribbons, apples, garlic, pine nuts, and tofu in a skillet with a hint of maple syrup.
- A Tasty Frittata
- - I make frittatas all the time, and this version with potatoes, onions, and eggs, drizzled with a cilantro chile sauce is a favorite.
- Rustic Cabbage Soup
- - Hearty, healthy, and satistfying - this cabbage soup recipe is super simple to make. Slice a cabbage into thin ribbons and cook it down in a simple pot of sauteed potatoes, onions, beans, garlic and flavorful broth. Finish each bowl with a generous drizzle of great olive oil and a dusting of shredded cheese.
- Broccoli Crunch
- - Tiny green broccoli florets, crisp apples, crunchy shallots, candied nuts and slivered red onions are tossed in a barely sweet, creamy almond vinaigrette. Add baked tofu or pan-fried tempeh and you can easily turn this side into a main course.
- Caramelized Tofu
- - One of my favorite tofu recipes, caramelized strips of tofu served over sauteed shredded brussels sprouts. It comes together quickly and uses just one pan.
- Richard Olney's Garlic Soup
- - I can't get enough of this soup. From Richard Olney's The French Menu Cookbook, it is made by simmering a dozen or so cloves of garlic in water with a few herbs, then thickening it with a mixture of egg and a bit of shredded cheese. It's hard to beat a ladleful poured over some crusty day-old chunks of walnut baguette.
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