Chef's Notes Plus

10 Plant-Forward Lunch Recipes

If you’re still a member of the work-from-home club, we suspect you’re running out of practical lunch ideas. And, if you’re anything like us, that might mean your take-out burrito average may be higher than usual. We’ve been looking to our favorite plant-forward lunch recipes these days, especially ones that […]

Chef's Notes Plus

15 Plant-Forward Fall Recipes

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, […]

Chef's Notes Plus

All About Tofu

Tofu, also called bean curd, is made by coagulating (or curdling) soy milk before pressing it into semi-firm blocks. The process, similar to that of cheesemaking, results in tofu of various textures, ranging from scoopable to sliceable, all useful in different kitchen applications, both sweet and savory. Tofu is very […]

Soups and Stews

Asparagus-Edamame Bisque

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, […]

Appetizers, Hors D’oeuvre, and Snacks, Side Dishes

Baba Ganoush

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 […]

Main Dishes

Baked Sweet Potatoes with Caramelized Onions and Mushrooms

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 […]

Main Dishes

Black Bean and Quinoa-Stuffed Zucchini

Makes 4 servings Quinoa is a great base for a stuffing, which you can use in zucchini, like we do here, or other veggies like portobello mushrooms, acorn squash, or bell peppers. Substitute any bean for black beans, or even shredded cooked chicken. plant-forward // plant forward // vegetarian // […]

Salads, Side Dishes

Brussels Sprout Salad with Dried Cranberries

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.