Tempeh, a cake of fermented soybeans, is much tastier than it sounds. This is my favorite way to eat it.
Lentilles du Puy are small and dark green, with an earthy flavor. Unlike other kinds of lentils, French green lentils hold their shape – though not their color – when cooked.
Although scrambled tofu doesn’t taste quite the same as scrambled eggs, it’s easy to make and can take any of the additions and toppings on my omelette ideas page.
A Greek variation on garlic mashed potatoes served as a side dish or dip.
Store-bought tahini is expensive, especially considering that it’s nothing more than puréed sesame seeds. If you have a high-speed blender, you can make your own tahini in minutes.
Sun-dried tomatoes, olives, walnuts, and herbs combine in this Mediterranean-inspired bread.
I consider spinach a vegetarian staple. In addition to being a good source of vitamins A and C, calcium, phosphorus, and protein, spinach is versatile and equally delicious raw and cooked.
Cashew cream makes a rich and delicious vegan alfredo sauce.
Home fries take a bit of time, but they make a great addition to breakfast or brunch.
Savory tofu and sweet corn rolled up in a tortilla and smothered in a spicy sauce – ¡olé!