Photo by Alex Lau
Make this once; sprinkle on salads all week long.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Follow the instructions for cooking the pancakes carefully; the unique method of layering the batter is crucial in achieving that cloudlike texture.
This side dish is flavorful enough to also serve as a main course.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.