Crispy zucchini fritters get the gyro treatment with hummus and a lemony yogurt sauce.
Pita halves let you take a tangy, peppery, and sweet salad with you to work or a picnic.
Chickpeas and vegetables get baked into zucchini shells with a crunchy topping.
Chef Julie Bavant of Hobbes plays with contrasting temperatures and textures to turn a simple chickpea pancake from the South of France into a light, healthful meal.
Penne is a good pasta choice with pesto because the sauce gets into the grooves on the medium-size tubes.
Serve the roasted eggplant halves straight from the oven, when they’ll be meltingly tender, or cool to room temperature for
a chewier base for the bean salad. The edible eggplant skins will remain slightly firm, so serve with a knife and fork.
Rather than use meat substitutes, we turned to pecans to give this gumbo its “meaty” heft and a hit of protein. As they cook, the pecans become tender and chewy while lending the sauce a hint of nutty flavor. Feel free to spice things up with extra Cajun seasoning and hot sauce.
Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa.
A creamy-garlicky cashew ricotta complements the sweet flavors of beets and caramelized onions in this colorful dish. The recipe makes 1 cup of cashew ricotta; save the remaining 1/2 cup for another use.
Sesame, shiso, and burdock give these cakes a distinctly Japanese flavor. Sweet rice lends a slightly sticky texture that helps the cakes hold their shape.