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 Tropical Instant Oatmeal Mix

This oatmeal mix brings the flavors of the tropics to the breakfast staple.

Tofu and Mushroom Larb

A flavorful dish bringing a dash of excitement into your standard dinner routine.

Mushroom-Walnut Bolognese

It’s a delicious dish that will please everyone from vegetarians to carnivores.

Coconut-Creamed Greens

Coconut milk is one of the most luscious ingredients in any plant-based kitchen, and in this rich dish, it creates the delicious base of creamed greens rather than the standard cream-based versions. Kale, chard, and spinach are bathed in a fragrant sauce, which gets flavor from shallot and garlic, as well as a pinch of nutmeg. The result is a decadent, dairy-free alternative to other types of creamed greens, which would taste delicious alongside a Thanksgiving turkey or any holiday roast. Yet, it's at home next to any weeknight main dish. Vegan dinner idea: serve with planks of crispy pan-seared tofu.

Spiced Rice With Crispy Chickpeas

Rating: Unrated
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Go-to pantry staples (hello, pantry cooking!), rice and canned chickpeas find new life in this craveable dish made to be a vegetarian main, yet also at home as a side dish on any occasion. The fragrant basmati is combined with melted shallots, garam masala, and dates, while the chickpeas are transformed into crispy, turmeric-spiced orbs. Pistachios add a pop of nutty flavor while cilantro draws out the earthy undertones. Garam masala—a blend of cinnamon, cumin, coriander, and cardamom and other spices—adds subtle warmth to the rice, while the dates bring jammy sweetness, which contrast the savory shallots and crispy chickpeas. Pro tip: Rinsing the rice before cooking is the key to fluffy, separated grains of rice, as it removes excess starch before cooking, so don't skip this step. (And by the way, jasmati rice is a great swap, if needed.)
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Fish-Free Ceviche

Rating: Unrated
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Hearts of palm stand in for fish in this plant-based take on ceviche, which begs the question: Why should ceviche be limited to seafood? A lime-and-coconut dressing coats each chewy piece with zesty flavor, while a shower of bell pepper, celery, cilantro, and shallot bring pretty color and an explosion of flavor. Serrano adds a lot of kick—if you’re sensitive to heat, deseed the chili before using. It’s a unique appetizer or a fresh way to mix up your afternoon snack. Just spoon onto plantain chips or sturdy crackers.

Summery Corn Soup

A classic, summery corn soup now has a gut-friendly perk thanks to miso. It's deeply savory and has a two-allium base of leeks and scallions, aromatic thyme, and enough white wine to add balancing tang to each bite. The corn does double duty—you’ll use the cobs to infuse the broth with their sweet flavor (maximizing the vegetable), and then add the kernels for juicy, plump body. Pureeing a ladle of the kernels with the miso adds welcome thickness to the soup, a boost of umami, and it so happens that miso aids digestion. To bulk it up, add chopped avocado or pieces of silken tofu.

Root Vegetable Latkes

This year, mix up your traditional potato latkes with a delicious root vegetable rendition, which adds a naturally sweet twist to the cakes. The recipe combines three types—carrots, parsnips, and beet—plus onions and scallions for a double allium flavor boost. The gorgeous, deep orange hue makes these a fun festive twist on a Hanukkah classic. Got leftovers? Reheat the latkes in the oven until warm and top with sour cream and smoked salmon, or serve as a side with chicken or pot roast.Headnote by Lindsay Maitland Hunt