As the first person out of bed in her house on Saturday mornings, Mary Shore savors the time to ease into the weekend. “We try to keep cooking simple so the relaxed mood lasts through the morning,” she says. These winning pancakes came out of her desire to develop a vegan version of her favorite restaurant pancakes: “My mom taught me to substitute a little vinegar in milk when there was no buttermilk in the house, and the cider vinegar in soymilk here has the same effect of lending a little zing.” more
Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy
Stir-fries are an ideal way to experiment with exotic mushrooms.
Vegetable Rosti with Tomato-Corn Relish
A little flour and egg bind together grated vegetables to make satisfying...
Tofu Dengaku with Celery Root Puree
In Japanese cooking, dengaku refers to anything grilled with a miso glaze. As...
Small wonder frittatas and similar egg dishes are popular in Mediterranean...
Grilled Portobello Mushroom Burgers
These meaty mushrooms are marinated in Syrah, a medium-bodied red wine, for...
Moroccan Lentil Stew with Raisins
This exotically flavored stew can be stretched to feed a crowd when ladled...
Sugar Snap and Snow Pea Stir-Fry
Cashews add crunch and protein to this colorful stir-fry. You also can make...
Soba Noodle Salad with Ginger Peanut Dressing
Gone are the days of remixing separated peanut oil with concrete-like peanut...
Gingery Quinoa Salad with Apples, Peas, and Coconut
Vegetable juice gives this grain salad a gorgeous color, a hint of flavor,...
Spicy Tofu Bento Bowl
This salad from October 2006 gives classic veg ingredients an Asian flair....