As the fall rolls in, you can put on some sweatpants and curl up with a cozy blanket. But you also need to nourish your belly with the flavors of the season. We’ve made a list of some of our best fall recipes which just happen to be plant-forward. Kale, […]
No matter the time, the reason, or the season, the best kind of snack to fill you up (and keep you that way) is one that is filled with protein. Nuts are especially handy as a snack food, because they are protein-rich, portable, and give us a daily dose of […]
Makes 12 servings
Makes about 2 quarts This creamy soup is silky-smooth, with light, delicate flavors just perfect for those early spring days. Since frozen beans are often more available than fresh, it’s perfectly fine to use them in this soup. Ingredients 2 tablespoons olive oil 2 cups thinly sliced leeks 2 shallots, […]
Makes 1 quart The puréed eggplant gives a silky smooth texture to this baba ghanoush. Enjoy it as a dip for vegetables or serve with pita bread. Its versatility makes it a natural candidate to put out on a meze table alongside other dips and spreads. Ingredients 2 large eggplants […]
Makes 4 servings Though there is no replicating the crisp perfection of a fried potato chip, baked sweet potatoes offer indulgence that we can feel good about. These are best right out of the oven and are great on their own or served with a dip or layered as nachos. […]
Makes 4 servings Ingredients 4 small sweet potatoes, scrubbed 3 tablespoons extra-virgin olive oil, divided use Kosher salt, to taste 2 tablespoons unsalted butter 3 medium yellow onions, thinly sliced Freshly ground black pepper, to taste 1 lb 8 oz mixed mushrooms, like oyster, shiitake, or cremini, cut into bite-sized […]
Makes 4 servings Plant-forward recipes aren’t always vegetarian, but they may use flavorful meats in a supporting role, just like the chorizo in these black bean cakes. For a full vegetarian version, leave out the chorizo and add 1/2 teaspoon (or more, to taste) of chile powder for a little […]
Makes 8 to 10 servings This simple salad is full of quintessential fall flavors and is a fresh and bright addition to your Thanksgiving spread. Prepare the dressing and Brussels sprouts a day ahead, if you like, but wait to toss the salad until an hour or so before serving.
Makes about 1 1/2 cups
Makes 12 servings This is a perfect fall dish, with salty pancetta, sweet grapes, and savory browned Brussels sprouts, and this recipe feeds a crowd, making it perfect for your Thanksgiving table. Each component of this dish can be made a few days ahead of time and then reheated just […]
Makes 6 Servings Ingredients 1/2 cup small-dice onions 2 cups medium-dice English cucumber 2 cups medium-dice seeded plum tomatoes 2 cups medium-dice cooked chicken breast 1/4 cup rough chop cilantro leaves and stems 3 tablespoons olive oil Juice of 2 lemons 1/4 teaspoon salt, plus more to taste if needed […]