Vegan

This soup was inspired by the cauliflower curry we regularly make at Moosewood Restaurant. The chutney makes it perfect. (See photo)

This thick, flavorful Southwestern soup comes together easily using pantry items.

This creamy vegan soup is spicy and a little sweet.

The warmth of this salad brings out the best flavors of the ingredients: mellow lentils, sharp escarole, aromatic fennel, and rich, crunchy walnuts. (See photo)

Make a double batch because you’re sure to want leftovers—this makes a great lunch the next day.

This elegant herbed couscous is a lemon lover’s delight. We like it best made with all of the herbs. The flavor develops beautifully overnight in the refrigerator.

Quinoa is an ancient high-protein grain from Peru that has made its way into North American cooking. Here we combine it with vegetables and herbs for a quick and well-rounded meal. Cooking quinoa in broth makes a big difference in flavor.

This is a sweet fried rice with a pleasing bite of ginger. Before you begin to stir-fry, cook rice if you don’t have any left over, and have everything prepped and close at hand.

Why order takeout when you can create classic Chinese flavors so easily at home?

We think this inventive adaptation of a classic Italian dish is so good that it will soon show up on menus in the old neighborhoods. You never know.

This delightfully tangy tofu pairs especially well with Greek or Italian dishes.

In the Caribbean, red beans and rice are cooked together, but at Moosewood we like to ladle saucy red beans over a bed of fragrant coconut rice and garnish with a little greenery.

You can make the sauce with other fruit spreads, such as peach, apricot, or strawberry. Make extra sauce—it will keep in the refrigerator for several weeks.

We think that this may be the most useful recipe in the book. Baked tofu is a reliable standby and can be dressed up to suit almost any menu. Whip up a marinade, pop the tofu in the oven, start cooking rice or pasta, and decide on a vegetable or salad. Baked tofu is also a nice addition to stews, sautés, sandwiches, and salads.

There must be as many recipes for chili as there are cooks. This one has the surprising addition of lentils and the smoky spiciness of chipotles.

Black beans and rice with an interesting twist: fuchsia-colored pickled red onions. Make extra! They’re a flavorful condiment for sandwiches, soups, and salads, and they keep in the refrigerator for several weeks.

Sesame-crusted tofu is firm and flavorful enough to please even the tofu-phobic. (See photo)

Roasting intensifies the flavors in this fragrant dish, which is easily prepared and requires little attention while it’s in the oven. If you like the flavor of garam masala or commercial curry powder and it’s in your cupboard, use it.

This sauté makes an attractive and satisfying supper; chilled, it makes a delicious side dish or salad. (See photo)

What a versatile dish! You can use almost any kind of cheese (or go vegan—see our suggestions below), and you can add leftover vegetables to the filling. Stuff the tomatoes one day and bake them the next—they’re just as tasty!