Garlic

"Serve with a side of greens” is a serving suggestion we’ve often repeated in Ottolenghi book history, and so this dish is the “side of greens” you can easily add to your weeknight dinners

Go ahead and make an extra batch of the mayo. You're going to want to spread it on everything.

Jicama gives this guacamole a unique and refreshing crunch – everyone will be trying to guess your secret ingredient!

Shiitake mushrooms contain beta-glucans that support immune health and healthy cell development. Roasting them gives the mushrooms a rich, meaty flavor in this hearty skillet bake.

Creamy soups are a great opportunity to sneak some more vegetables and—surprise, surprise—protein into your diet. This heavenly spiced soup is a nutritious companion to any meal.

Açai bowls don’t have to be sweet. In fact, you can upgrade any recipe with this nutrient-dense, dark-blue berry.

An almond flour coating gives these spicy bites a crispy exterior without the need for bread crumbs. Serve it hot right from the oven for best texture.

In this easy meal, a fragrant curry simmers while the rice steam-cooks over top. Garnish with cilantro.

Our veg version of this classic Vietnamese soup is bursting with healthy veggies swimming in a rich, umami mushroom broth.

We’re bringing back the taco bowl with this meatless take on the classic. Tempeh, made from fermented soybeans, has a nutty, mushroom-like taste and is one of our favorite vegetarian substitutes for ground beef. We’ve even cracked the code on a dairy-free chile cheese sauce – who knew hemp, nutritional yeast and chile could taste so good together?

Our healthy vegetarian and gluten-free falafel is snuggled in a bowl of crunchy veggies and drizzled with a creamy tahini sauce.

These cute and tasty little appetizers are made with pre-cooked polenta, which cuts down your prep time but doesn't scrimp on a rich, delicious flavor.

This meatless version of traditional tacos packs a generous dose of protein from the nutritional yeast, tofu, and pinto beans, plus iron from the spinach—nutrients often lacking in vegan diets.

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We’ve re-created the mildly acidic taste and springy texture of paneer by flavoring tofu with a combination of nutritional yeast, miso, and lemon. Spinach is a great addition to a curry and you can pack in loads, as it wilts down so quickly.

This creamy soup is made with farmer's market-fresh spring peas, mint, and ghee for extra flavor and richness.

Everyone’s favorite ancient grain gets a flavor boost from a seasoned cooking liquid before it’s topped with a tempeh stir-fry.

Like Singapore itself, this noodle dish brings together flavors from many traditions.

Rice noodles give a simple stir-fry a homey feel. Because the bunches of long threads can be hard to measure for one person, we’ve called for breaking them into pieces. Some other vegetables to throw into the stir-fry along with or in place of the broccoli: yellow squash, snow peas, sliced mushrooms, and grated carrots.

This velvety smooth soup is especially suited as a light meal with brown rice and vegetables.

These savory muffins add an extra-special element to a holiday breadbasket. You may want to double the recipe—most guests will want seconds!

This spicy pasta dish makes a quick-and-easy weeknight dinner.

A torta is a free-form, double-crusted pie that requires no special pie dish. Serve with steamed carrots or roasted root vegetables. For more robust flavor, you can substitute kale or collard greens for the Swiss chard.

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In tapas bars, champiñones al ajillo (garlicky mushrooms) are usually served in small, shallow bowls along with toothpicks.

Carrots and raisins make this a slightly sweet stew

For a change of pace, try this pasta dish with a Southwestern sensibility. You can also use the cilantro pesto as a condiment for grilled vegetables or thin it with yogurt and serve with baked tortilla crisps.