Vegan

This salad goes with almost any dish. Make it when tomatoes are at their peak.

This vitamin-rich salad pairs well with an unfussy egg dish, seafood, or cheesy pasta. It can be a very simple salad, or dress it up with extras and make it into a meal on its own.

This way of cooking eggplant makes the flesh soft and creamy. The miso glaze sweetens it with a Japanese flair.

Roasting intensifies the natural sugars in sweet potatoes. These sweeter sweet potatoes come out of the oven soft in the center and crisp around the edges.

Made ahead and warmed up just before serving, these glazed carrots retain their color and flavor beautifully. A splash of lemon juice cuts the sweetness just a bit.

After you taste these perfectly seasoned potatoes, you’ll never go back to butter-drenched ones.

A side dish so good you’ll make it again and again. When the main dish is creamy and rich, these beans provide lightness and balance.

A light vinegar and dark sesame oil dressing brightens the flavor of broccoli. The sesame dressing is also delicious on other vegetables, such as bok choy, green beans, carrots, and asparagus.

Polenta can be made with any grind of cornmeal. We call for polenta cornmeal because it makes a particularly smooth and creamy polenta that also cooks quickly.

Always a kid-friendly choice.

This sandwich has been a favorite of Moosewood Restaurant’s customers for more than 30 years. (See photo)

This chunky soup is a satisfying supper in one bowl.

This ginger- and licorice-flavored soup chock-full of greens is a gratifying supper any time of year.

A hearty soup inspired by Indonesian gado gado sauce, fragrant and spicy with ginger and cayenne, rich with peanut butter and sweet potatoes.