Vegan

If you don’t have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.

Get all the flavors of falafel with crispy roasted chickpeas, crunchy crouton-like pita chips, crisp cucumber, and a lemon-tahini dressing.

Apples, blueberries, and almonds make this a filling, satisfying, healthy breakfast.

This curry is redolent with big spices like star anise and garam masala—you’ll be thrilled by how well they play against the sweet meatiness of the carrots.

Starting the shallots in cold oil guarantees that every ring will be perfectly crisp and golden brown, with nothing burnt or oil-drowned.

The noodles are just a vessel for this savory, gingery, simple weeknight sauce.

Feel free to swap out the vermicelli for a different noodle—this recipe is designed to be customizable.

Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering.

The vinegary brine will soften and sweeten the chiles, and in return, the chiles will infuse the vinegar, creating a balanced, spicy, and acidic ingredient for your next vinaigrette.

Gomasio is the nutty, toasty Japanese wonder condiment we’re sprinkling on everything: salads, of course, but also roasted vegetables, seared fish, and even buttered toast.

This dish is so tasty and satisfying that you’ll be happy to eat it for days (and so healthful and nutritious that you should eat it for days).

Composed of four elements—vegetables, a grain, a protein, and a sauce—grain bowls like this one are simple, nutrient-dense, and very pretty to serve.

Gloss the tops of these egg- and dairy-free almond cookies with an earthy-sweet green tea frosting.

This hearty vegetarian stew comes together in under 30 minutes.

If you can find it, try making this green sauce with hoja santa, a robust aromatic Mexican herb—if not, any hardy green will work (we call for kale).

Pickle brine lends a distinctive tang to the rice, giving the whole dish a nice, lively jolt. This recipe can work with any kind of pickling liquid, even the ordinary stuff from a jar of pickles or cornichons (we tested it with a few kinds). If brown rice isn’t your thing, use another grain: Try barley, farro, or freekeh.