Sesame seeds

This veggie-packed stir-fry is served over a bed of baby spinach and dressed with a creamy ginger-avocado sauce.

The filling here can be replaced with your favorite veggies and cheese, and you can increase the amount of quiche batter for larger pies using this simple equation: count ½ cup milk for every egg used. The recipe will also work in a prepared piecrust.

Maitake mushrooms, also known as hen-of-the-woods, ram's head, or sheep's head mushrooms, have a woodsy, smoky flavor that pairs well with roasted vegetables.

Mung beans and julienned carrot and cucumber blend easily with egg noodles coated in a creamy, nutty sauce.

Preparing Dolsot Bibimbap Rice in the oven frees up your stove top for the steamed tofu and egg toppings.

Literally translated, the name for this salad in Chinese is “cold mix.”

Pear is an unexpected addition to this subtly sweet and spicy dish.

All the strict raw food orthodoxy? Forget it. Chef and YouTube personality Jason Wrobel has set up camp at the corner where raw food meets fun.

Japanese eggplants are quick-roasted in the oven, then brushed with a sweet miso sauce for an extremely tender and satisfying entrée.

This sauce has just the right balance of spicy, salty, sour, and sweet. Use it as a dip for dumplings, or add it to any stir-fry. It also works great as a marinade for tofu.

You can adapt this light, satisfying soup to your schedule.

A combination of ginger, sesame, and tamari add Asian flavors to a simple broccoli soup.