This vibrant soup is flavored with ponzu, a citrus-based Japanese sauce that adds a salty tang. Many ponzu sauces are made with bonito (fish) flakes, so read the label carefully before choosing.
Spice up a weeknight dinner with a quick curried noodle dish.
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Winter squash, cauliflower, mushrooms, and Brussels sprouts make a colorful roasted vegetable assortment that’s enhanced with a little sweetness and spice.
This sushi bowl recipe comes from Isadora Lassance of shelikesfood.com
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Spiral slicers turn butternut squash into super-quick cooking “noodles”: two to three minutes in a pan, and the orange curls are ready to star in a delicious lentil dinner.
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Steamed tempeh stands in as a protein-rich rice alternative in these small sushi rolls. Serve with soy sauce, wasabi, and pickled ginger.
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Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa.
Tossing cooked pasta with puréed toasted pine nuts and pasta water creates a delicious cheese-like coating for the noodles.
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This lovely salad is so easy to make
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A feast of flavors, textures, and colors
Mung beans and julienned carrot and cucumber blend easily with noodles coated in a creamy, nutty sauce.
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This red quinoa veggie burger is bursting with flavor. Make a batch ahead of time, freeze them, and have a quick dinner on hand.
Japanese eggplants are quick-roasted in the oven, then brushed with a sweet miso sauce for an extremely tender and satisfying entrée.
To amp up the heat, sprinkle with red pepper flakes and drizzle with extra sriracha.
Since Norman’s Coach and Horses switched from traditional fish and chips to Tofush and Chips, the demand for the pub favorite has doubled. “People come in specifically for it,” says owner Alastair Choat proudly. In addition to chips (French fries), Norman’s Coach and Horses serves Tofush with minted green peas.
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Salsa roja is a cooked salsa made with skillet- or grill-blackened onions, tomatoes, and garlic. Serve in warmed corn tortillas.
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