Dry-Fried Szechuan Green Beans Recipe. Nutritional information Serves 4 Spicy and satisfying, this Chinese restaurant favorite is easy to re-create at home.
Tofu and Spinach Stuffed Shells Recipe. Nutritional information Serves 6 Olive oil–poached garlic gives tofu a deep, mellow flavor, while miso and vinegar provide a cheese-like tang.
Vegetarian. Vegetarian Times. Maple-Cider Oven Doughnuts Recipe. Greens and Quinoa Pie Recipe. Greens and Quinoa Pie Recipe. Quinoa Asparagus and Feta Salad Recipe. Peanut Noodles with Celery Leaves Recipe. Nutritional information Serves 4 The classic combo of celery and peanut butter gets a tasty update in this noodle salad.
Choose very fresh celery with plenty of dark leaves that are the color of parsley. Pumpkin, Leek, and Mushroom Pitzas Recipe. Nutritional information Makes 4 pizzas 30 minutes or fewer Here’s a great use for any leftover pumpkin or squash purée you might have after the holidays. 1 Tbs. olive oil 4 small or 2 medium leeks, halved or quartered and thinly sliced (4 cups) ¼ tsp. salt ¼ cup white wine ¾ cup pumpkin or butternut squash purée ¼ cup prepared pesto 4 whole-wheat pita rounds 6 button mushrooms, thinly sliced.
Spinach Lasagna Recipe. Nutritional information Serves 8 "Many people don't know that the crock inside a slow cooker is ovenproof and you can transfer a dish like lasagna into the oven (up to 400°F) for 10 minutes to brown the top," says Golino.
Just be sure the pot is hot, to avoid drastic temperature changes that can cause it to crack. Maple Bundt Cake Recipe. Nutritional information Serves 12 In North America, maple remains the ultimate autumn sweetener.
This simple dessert is so rich and sweet, it needs only a dusting of confectioners' sugar for decoration. 3 ½ cups whole-wheat pastry flour 2 tsp. baking powder 2 tsp. baking soda 2 tsp. ground cinnamon ½ tsp. salt 1 ½ cups pure maple syrup ⅔ cup canola oil 2 Tbs. vanilla extract 1 Tbs. apple cider vinegar 2 tsp. maple extract Confectioners’ sugar, for dusting. Vegan Red Devil Beet Bundt Cake. Nutritional information Serves 16 Puréed beets bring color, sweetness, and an irresistibly moist texture to this cake.
To retain the dessert’s red color, use regular unsweetened cocoa powder, not Dutch processed. Chocolate extract (found in the baking aisle with other extracts) delivers extra chocolate intensity, but omitting it won’t ruin the recipe. Potato Knishes Recipe. Nutritional information Makes 8 knishes Chopped spinach adds a boost of nutrients and flavor to these cozy dumplings.
Feel free to substitute your favorite fillings. Sushi Rice Bowls with Tofu Teriyaki Recipe. Nutritional information Serves 6 30 minutes or fewer Crisp tofu bites are perched atop nori-flecked sushi rice for a comforting meal in a bowl.
Vegan Moussaka Recipe. Nutritional information Serves 12 Mashed potatoes replace cream sauce and ground lentils replace lamb in a casserole that serves a crowd.
If you don't have a deep (3 inches) baking dish, make this in two separate dishes. 5 large russet potatoes, peeled and cut into chunks (3 ½ lb.) 4 cloves garlic, peeled ¼ cup plus 2 Tbs. olive oil, divided 1 large onion, chopped (1 ½ cups) 3 Tbs. dried oregano 2 15-oz. cans chopped tomatoes ⅔ cup green lentils 1 bay leaf 1 cinnamon stick 2 medium eggplants, sliced 2 small zucchini, sliced 3 tomatoes, thinly sliced. Eggplant Parmesan with Creamed Spinach Recipe. Chocolate-Maple Bread Recipe. Nutritional information Serves 12 A hint of cinnamon helps marry the flavors of maple and chocolate. ½ cup butter, softened 1 cup low-fat sour cream, at room temperature 2 large eggs 1¼ cups maple syrup 1¾ cups all-purpose flour ½ cup cocoa powder ½ tsp. baking powder ½ tsp. baking soda ½ tsp. salt 1 tsp. ground cinnamon 1.
Preheat oven to 350°F, and coat 9- x 5-inch loaf pan with cooking spray. Vegetables Korma Recipe. Nutritional information Serves 2 30 minutes or fewer The only nontraditional thing about this Indian dish is the frozen vegetables. Gaeng Khae (Spicy Thai Vegetable Soup) Recipe. Nutritional information Serves 4 This medicinal soup from the north of Thailand is believed to prevent and reduce colds and fever. The flavorful base is a hand-ground paste of chiles, garlic, lemongrass, and shallots. If you don’t have a mortar and pestle, blend all the ingredients in a food processor.
Serve with brown or red rice. Chile Paste 15 dried chiles de arbol or Japones chiles 8 cloves garlic, peeled ½ tsp. salt 2 stalks lemongrass, minced 2 shallots, minced (½ cup) 1 tsp. red miso Soup 4 cups low-sodium vegetable broth 2 Tbs. low-sodium soy sauce 1 ½ cups sliced beet greens, Swiss chard, escarole, turnip greens, or kale 1 cup turnip or fennel chunks ½ cup sliced mushrooms 1 cup firm tofu chunks 1 cup coarsely chopped arugula ½ cup fresh mint leaves ¼ cup coarsely chopped parsley To make Chile Paste:
Vegan Hemp Hummus Pita Pockets. Kale and Cauliflower Alfredo Recipe. Vegan Miso Stir-fry with Tempeh and Carrots. Nutritional information Serves 4 30 minutes or fewer The sauce here is the sort of fusion you might expect if a Southeast Asian peanut sauce met a Middle Eastern tahini in Japan. Tuscan Kale and White Bean Stew with Breadcrumb Topping Recipe.