Cookbook

Vegetable Bibimbap

Korean · 40 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 3 cups steamed short-grain rice
• 1 block firm tofu, cubed
• 4 cups spinach
• 1 carrot, julienned
• 1 zucchini, julienned
• 2 cups bean sprouts
• 1 cup shiitake mushrooms, sliced
• 4 tbsp gochujang
• 3 tbsp toasted sesame oil
• 2 tbsp soy sauce

1. Pan-fry the tofu cubes in a little oil 8 minutes until golden on all sides, then toss with soy sauce.
2. Blanch spinach and bean sprouts 1 minute each, squeeze dry, and season with sesame oil and salt.
3. Saute carrot, zucchini, and shiitake separately 3 minutes each.
4. Divide rice among bowls and arrange tofu and vegetables in colorful sections.
5. Add a spoon of gochujang thinned with sesame oil to each bowl.
6. Mix thoroughly at the table before eating.

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Vegetable Biryani

Indian · 55 min · beans · vegetarian, gluten-free

Ingredients & steps ↓

• 2 cups basmati rice
• 3 cups mixed vegetables (carrot, beans, peas)
• 1/2 cup plain yogurt
• 2 large yellow onion
• 2 tbsp biryani masala
• 1 pinch saffron
• 1 tbsp ginger-garlic paste
• 1/2 cup fresh mint
• 3 tbsp ghee
• 3 tbsp whole milk

1. Fry sliced onions in ghee 10 minutes until golden; reserve half.
2. Saute ginger-garlic paste 1 minute, add vegetables and biryani masala, cook 5 minutes, then stir in yogurt and cook 5 more minutes.
3. Parboil soaked basmati in salted water 5 minutes to 70% done and drain; steep saffron in warm milk.
4. Layer vegetable mixture and rice in a heavy pot, top with reserved onions, mint and saffron milk.
5. Cover tightly and steam on lowest heat 20 minutes; rest 5 minutes, then fluff gently.

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Vegetable Fried Rice With Crispy Tofu And Cashews

American · 30 min · tofu · vegetarian, dairy-free, high-protein

Ingredients & steps ↓

• 6 cups cooked and chilled long-grain white rice
• 14 oz extra-firm tofu
• 6 large eggs
• 3/4 cup roasted salted cashews
• 3 tbsp vegetable oil
• 2 tbsp toasted sesame oil
• 1/4 cup soy sauce
• 2 cups frozen peas and carrots
• 1 yellow onion
• 5 scallions
• 4 garlic cloves
• 1 tbsp grated fresh ginger
• 1 tsp black pepper

1. Press the tofu: wrap the block in paper towels, set a heavy pan on top, and leave it 10 minutes. Squeezing the water out is what lets it brown instead of steam. Cut it into three-quarter-inch cubes.
2. Break up the cold rice with your fingers until there are no clumps left. Day-old refrigerated rice is essential here; fresh warm rice turns to paste in the pan.
3. Heat 2 tablespoons of the vegetable oil in a large skillet or wok over high heat until it just begins to smoke. Add the tofu in one layer and leave it alone for 3 minutes, until the bottoms are golden and release from the pan, then turn and brown a second side. Scoop it out.
4. Beat the eggs with a pinch of salt, pour them into the hot pan, and scramble quickly for 45 seconds until barely set. Slide them out onto the tofu plate.
5. Add the last tablespoon of oil with the diced onion and cook 3 minutes over high heat, then add the garlic, ginger, and the frozen peas and carrots straight from the bag. Stir-fry 2 minutes until the vegetables are hot and any ice has cooked off.
6. Add the rice and press it flat against the pan. Let it sit undisturbed for 2 minutes so the grains on the bottom toast and pop, then toss and repeat once more.
7. Pour the soy sauce around the edge of the pan rather than over the middle, so it sizzles and caramelizes on contact. Toss until the rice is evenly light brown.
8. Fold the tofu, eggs, cashews, sesame oil, and most of the sliced scallions back in, toss 30 seconds to heat through, and finish with the rest of the scallions and black pepper.

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Vegetable Japchae Glass Noodles

Korean · 40 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 8 oz sweet potato glass noodles (dangmyeon)
• 3 cups spinach
• 1 carrot, julienned
• 1 onion, sliced
• 1.5 cups shiitake mushrooms, sliced
• 1 red bell pepper, sliced
• 4 tbsp soy sauce
• 2 tbsp brown sugar
• 3 tbsp toasted sesame oil
• 1 tbsp toasted sesame seeds

1. Boil the glass noodles 7 minutes until chewy, drain, and toss with a little sesame oil.
2. Blanch spinach 30 seconds, squeeze dry, and season with sesame oil and salt.
3. Stir-fry onion, carrot, mushrooms, and bell pepper separately 3 minutes each.
4. Cut the noodles a few times and combine with all the vegetables in a large bowl.
5. Add soy sauce, sugar, and remaining sesame oil and toss until evenly coated and glossy.
6. Finish with sesame seeds and serve warm or at room temperature.

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Vegetable Masala Stir-Fry with Basmati Rice

Indian · 40 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 1 cup Basmati rice
• 3 cups Mixed vegetables (bell peppers, carrots, green beans)
• 1 medium Onion
• 2 medium Tomato
• 1 inch piece Ginger
• 3 cloves Garlic
• 2 tbsp Vegetable oil
• 1 tsp Garam masala
• 1/2 tsp Turmeric powder
• 1/2 tsp Cumin seeds
• to taste Salt
• 2 tbsp Fresh cilantro

1. Cook the basmati rice according to package instructions and set aside.
2. Dice the onion, tomato, ginger, and garlic. Chop the mixed vegetables into bite-sized pieces.
3. Heat vegetable oil in a large skillet over medium heat. Add cumin seeds and sauté until fragrant.
4. Add diced onion, ginger, and garlic to the skillet. Cook until onions are translucent, about 3 minutes.
5. Stir in turmeric powder, garam masala, and salt. Cook for 1 minute to release spices' aroma.
6. Add the mixed vegetables and cook, stirring occasionally, until tender, about 8-10 minutes.
7. Stir in chopped tomato and cook for another 2-3 minutes until tomatoes soften.
8. Serve the vegetable masala over the cooked basmati rice, garnished with chopped cilantro.

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Vegetable Rava Upma

Indian · 20 min · beans · vegetarian

Ingredients & steps ↓

• 1 cup coarse semolina (rava)
• 1 cup mixed vegetables (carrot, peas, beans)
• 1 small yellow onion
• 1 tsp mustard seeds
• 1 tbsp urad dal
• 1 sprig curry leaves
• 1 green chili
• 2 tbsp ghee

1. Dry-roast semolina in a pan over medium heat 3-4 minutes until fragrant; set aside.
2. Heat ghee, temper mustard seeds and urad dal until golden, add curry leaves, chopped onion and green chili, cook 3 minutes.
3. Add vegetables and cook 3 minutes, then pour in 2.5 cups hot water with salt and bring to a boil.
4. Lower heat and stream in the roasted semolina while stirring to prevent lumps.
5. Cover and cook 3 minutes until the water is absorbed and the upma is fluffy.

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Vegetable Tempura

Japanese · 35 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 1 sweet potato
• 1 japanese eggplant
• 5 oz green beans
• 6 shiitake mushrooms
• 1 cup cake flour
• 1 cup ice-cold sparkling water
• 1 cup kombu dashi (vegan)
• 3 tbsp soy sauce
• 2 tbsp mirin
• 3 cups neutral frying oil

1. Slice sweet potato into thin rounds, cut eggplant into fans, trim beans, and de-stem shiitake.
2. Simmer kombu dashi, soy sauce and mirin 2 minutes to make tentsuyu dipping sauce.
3. Heat oil to 350F. Just before frying, whisk cake flour with ice-cold sparkling water into a lumpy, thin batter.
4. Dip vegetables in batter and fry in batches 2-3 minutes until pale and crisp; keep oil temperature steady.
5. Drain tempura on a rack and serve immediately with warm tentsuyu.

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Vegetable Tteokbokki

Korean · 25 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 1 lb cylinder rice cakes (tteok)
• 3 tbsp gochujang
• 1 tbsp gochugaru chili flakes
• 2 tbsp sugar
• 3 cups kelp stock
• 2 cups green cabbage, chopped
• 3 stalks green onions
• 2 cloves garlic cloves, minced

1. Soak rice cakes in warm water 10 minutes if firm or frozen, then drain.
2. Bring kelp stock to a boil and whisk in gochujang, gochugaru, sugar, and garlic.
3. Add the rice cakes and simmer 8 minutes, stirring so they do not stick.
4. Add cabbage and cook 4 minutes until the sauce thickens and coats the cakes.
5. Stir in green onions and cook 1 minute more.
6. Serve hot in the bright red sauce.

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Vegetarian Gumbo Z'Herbes

Cajun · 60 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 1 bunch collard greens
• 1 bunch mustard greens
• 5 oz fresh spinach
• 0.33 cup all-purpose flour
• 0.33 cup vegetable oil
• 1 yellow onion
• 2 celery stalks
• 6 cups vegetable stock
• 1.5 tbsp cajun seasoning
• 2 cups long-grain white rice

1. Wash and roughly chop all the greens, then simmer in the vegetable stock 15 minutes until wilted.
2. Strain, reserving the cooking liquid, and chop the greens finely.
3. In the same pot, cook oil and flour into a brown roux, about 15 minutes.
4. Add diced onion and celery and cook 6 minutes.
5. Whisk in the reserved greens liquid and cajun seasoning, then add the chopped greens and simmer 15 minutes.
6. Serve over white rice.

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Vegetarian Japanese Bento Bowl

Japanese · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 2 cups Japanese short-grain rice
• 14 oz Tofu (firm)
• 3 tbsp Soy sauce
• 1 tbsp Mirin (sweet rice wine)
• 1 tsp Sesame oil
• 2 medium Carrots
• 1 Cucumber
• 3 stalks Green onions
• to taste Pickled ginger
• 1 tbsp Sesame seeds

1. Cook the rice according to package instructions and keep warm.
2. Cut tofu into 1-inch cubes. Marinate with 1 tbsp soy sauce, mirin, and sesame oil for 10 minutes.
3. Heat a non-stick skillet over medium heat. Fry tofu until golden brown on all sides, about 8-10 minutes.
4. Slice carrots into thin matchsticks, and cucumber into thin rounds.
5. Assemble bowls by dividing rice, tofu, carrots, cucumber, and pickled ginger among four bowls.
6. Garnish with chopped green onions and sprinkle sesame seeds on top.
7. Serve immediately with additional soy sauce if desired.

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Vegetarian Japanese Curry Rice Bowl

Japanese · 35 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 2 cups Japanese short-grain rice
• 2 large Carrots
• 2 medium Potatoes
• 1 large Onion
• 1 cup Green beans
• 1 box (about 8 oz) Vegetable curry roux
• 2 tbsp Vegetable oil
• 4 cups Water
• 1 tbsp Soy sauce

1. Rinse the rice under cold water until the water runs clear. Cook the rice in a rice cooker or pot according to package instructions.
2. While rice cooks, peel and dice the carrots and potatoes into bite-sized pieces. Chop the onion.
3. In a large pot, heat vegetable oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
4. Add the carrots, potatoes, and green beans to the pot. Cook for another 5 minutes, stirring occasionally.
5. Pour in 4 cups of water and bring to a boil. Reduce heat and simmer until vegetables are tender, about 10-15 minutes.
6. Break the curry roux into pieces and stir into the vegetable mixture until fully dissolved. Simmer for another 5-7 minutes, allowing the flavors to meld.
7. Taste and add soy sauce if desired for extra umami. Serve the curry over the cooked rice.
8. Garnish with chopped green onions or sesame seeds if desired.

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Vegetarian Japanese Mushroom & Tofu Rice Bowl

Japanese · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 14 oz Firm tofu
• 2 cups Mixed mushrooms (shiitake, enoki, button)
• 3 tbsp Soy sauce
• 1 tbsp Sesame oil
• 4 cups Cooked jasmine rice
• 2 stalks Green onions
• 2 cloves Garlic
• 1 inch piece Ginger
• 1 tbsp Sesame seeds

1. Press and cut the tofu into cubes. Sauté in a pan with 1 tbsp sesame oil until golden. Remove and set aside.
2. In the same pan, add minced garlic and grated ginger; cook until fragrant.
3. Add sliced mushrooms to the pan and stir-fry until tender.
4. Pour in soy sauce and cook for another 2 minutes, coating the mushrooms and tofu.
5. Warm the cooked rice and divide into four bowls.
6. Top each bowl with the mushroom and tofu mixture.
7. Slice green onions and sprinkle over the bowls along with sesame seeds.
8. Serve immediately for a hearty, vegetarian Japanese rice bowl.

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Vegetarian Japanese Rice Bowl with Tofu and Vegetables

Japanese · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 14 oz (400 g) Firm tofu
• 3 tbsp Soy sauce
• 2 tbsp Mirin (sweet rice wine)
• 1 tbsp Sesame oil
• 2 medium Carrots
• 4 cups Spinach
• 3 stalks Green onions
• 4 cups Cooked jasmine rice
• 1 tbsp Sesame seeds

1. Drain and press the tofu to remove excess moisture. Cut into 1-inch cubes.
2. In a bowl, mix soy sauce, mirin, and sesame oil. Marinate tofu in this mixture for 10 minutes.
3. While tofu marinates, dice carrots and wash spinach and green onions.
4. Heat a non-stick skillet over medium heat. Add marinated tofu and cook until golden brown, about 5-7 minutes.
5. Add carrots to the skillet and sauté for another 3-4 minutes until slightly tender.
6. Stir in spinach and cook until wilted, about 2 minutes. Remove from heat.
7. Divide cooked rice into four bowls. Top each with the tofu and vegetable mixture.
8. Sprinkle with chopped green onions and sesame seeds before serving.

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Vegetarian Japanese Tempura Rice Bowl

Japanese · 35 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 2 cups Japanese short-grain rice
• 2 cups Vegetable oil
• 2 cups Mixed vegetables (bell peppers, zucchini, sweet potato)
• 1 cup Tempura batter mix
• 1 cup Water
• 1/4 cup Soy sauce
• 2 tbsp Sesame seeds
• 2 stalks Green onions

1. Cook the rice according to package instructions and set aside.
2. Heat vegetable oil in a deep pan or wok to 350°F (175°C).
3. Prepare the tempura batter by mixing the tempura mix with water until smooth.
4. Dip the mixed vegetables into the batter, then carefully fry in the hot oil until golden and crispy, about 3-4 minutes. Drain on paper towels.
5. In a small bowl, mix soy sauce with a little water and sliced green onions to make a simple sauce.
6. Assemble the bowls by dividing the rice among four bowls, topping with crispy tempura vegetables.
7. Drizzle with soy sauce mixture, sprinkle with sesame seeds, and garnish with additional green onions if desired.
8. Serve immediately.

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Vegetarian Mapo Tofu

Chinese · 30 min · tofu · vegetarian, vegan, gluten-free, dairy-free, low-carb

Ingredients & steps ↓

• 1 lb soft silken tofu
• 5 oz shiitake mushrooms, finely chopped
• 2 tbsp doubanjiang (fermented chili bean paste)
• 1 tbsp fermented black beans, rinsed
• 1 tsp Sichuan peppercorns, ground
• 3 cloves, minced garlic
• 1 inch, minced fresh ginger
• 3, sliced scallions
• 1 cup vegetable stock
• 1 tbsp cornstarch
• 3 tbsp neutral oil

1. Cut tofu into 3/4-inch cubes and warm gently in salted water while you cook the sauce.
2. Stir-fry the mushrooms in oil over medium-high heat for 5 minutes until browned and dry.
3. Add doubanjiang, black beans, garlic, and ginger and fry 2 minutes until the oil turns red.
4. Pour in the stock and bring to a simmer.
5. Slide in the drained tofu and simmer gently 5 minutes, then thicken with a cornstarch slurry.
6. Finish with ground Sichuan peppercorn and scallions.

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Vegetarian Spinach & Lentil Stuffed Bell Peppers

Indian · 40 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 4 large Bell peppers (mixed colors)
• 1 cup Red lentils
• 2 cups Fresh spinach
• 1 medium Onion
• 3 Garlic cloves
• 1/2 cup Tomato puree
• 2 tbsp Olive oil
• 1 tsp Garam masala
• 1/2 tsp Turmeric powder
• to taste Salt
• to taste Black pepper
• 1 tbsp Lemon juice

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds; set aside.
2. Rinse lentils under cold water. In a pot, combine lentils with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 15 minutes until tender. Drain excess water.
3. While lentils cook, finely chop onion and garlic. In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant and translucent, about 3-4 minutes.
4. Add tomato puree, garam masala, turmeric, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
5. Add chopped spinach to the skillet and cook until wilted, about 2 minutes. Stir in cooked lentils and cook for another 2 minutes to combine flavors.
6. Stuff each bell pepper with the lentil-spinach mixture. Place stuffed peppers in a baking dish.
7. Drizzle with a little olive oil and cover with foil. Bake for 25-30 minutes until peppers are tender.
8. Remove from oven, squeeze fresh lemon juice over the peppers, and serve warm.

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Vegetarian Spinach & Lentil Stuffed Peppers

Indian · 40 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 4 large Bell peppers (any color)
• 1 cup Red lentils
• 2 cups Fresh spinach
• 1 medium Onion
• 3 Garlic cloves
• 2 tbsp Tomato paste
• 2 tbsp Olive oil
• 1 tsp Cumin powder
• 1/2 tsp Turmeric powder
• to taste Salt
• to taste Black pepper

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. Set aside.
2. Cook lentils in boiling water for about 15 minutes until tender. Drain and set aside.
3. In a pan, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until translucent.
4. Add tomato paste, cumin, turmeric, salt, and pepper to the pan. Cook for 2 minutes to combine flavors.
5. Stir in cooked lentils and chopped spinach; cook until spinach wilts and mixture is heated through, about 3-4 minutes.
6. Stuff each bell pepper with the lentil-spinach mixture. Place peppers upright in a baking dish.
7. Bake uncovered for 25 minutes until peppers are tender. Serve hot.

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Vegetarian Spinach & Mushroom Curry

Indian · 40 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 4 cups Fresh spinach
• 2 cups Button mushrooms
• 1 large Onion
• 2 medium Tomatoes
• 3 Garlic cloves
• 1 inch piece Ginger
• 2 tbsp Vegetable oil
• 1 tsp Cumin seeds
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• 1/2 tsp Garam masala
• to taste Salt
• 1 cup Water or vegetable broth

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
2. Add chopped onions, minced garlic, and grated ginger. Sauté until onions are translucent, about 3-4 minutes.
3. Add chopped tomatoes, turmeric, coriander powder, and salt. Cook until tomatoes soften and oil begins to separate, about 5-7 minutes.
4. Add sliced mushrooms and cook for another 5 minutes until they release moisture.
5. Stir in the spinach and cook until wilted, about 3 minutes.
6. Pour in water or broth, sprinkle garam masala, and simmer for 10 minutes to let flavors meld.
7. Taste and adjust salt as needed. Serve hot with rice or flatbread.

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Vegetarian Spinach & Paneer Stir-Fry

Indian · 40 min · vegetarian, low-carb

Ingredients & steps ↓

• 200g Paneer (Indian cottage cheese)
• 4 cups Fresh spinach
• 1 medium Onion
• 1 large Tomato
• 3 Garlic cloves
• 1 inch piece Ginger
• 1 Green chili (optional)
• 2 tbsp Oil (vegetable or mustard)
• 1 tsp Cumin seeds
• 1/2 tsp Turmeric powder
• to taste Salt
• 1/2 tsp Ground coriander

1. Dice the paneer into small cubes. Finely chop the onion, tomato, garlic, ginger, and green chili (if using).
2. Heat oil in a large skillet over medium heat. Add cumin seeds and let them crackle.
3. Add chopped onion, garlic, and ginger; sauté until translucent. Add turmeric, ground coriander, and salt; cook for 1 minute.
4. Stir in chopped tomato and cook until soft and oil begins to separate.
5. Add spinach in batches, stirring until wilted. Cook for 2-3 minutes until fully wilted and flavors meld.
6. Gently add paneer cubes to the skillet and stir to coat with spices and vegetables. Cook for another 3-4 minutes.
7. Taste and adjust salt or spices as needed. Serve hot with rice or naan.

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Vegetarian Spinach & Potato Wraps

Indian · 40 min · vegetarian, vegan

Ingredients & steps ↓

• 4 medium Large potatoes
• 4 cups Fresh spinach
• 1 large Onion
• 3 Garlic cloves
• 4 Whole wheat tortillas
• 1 tsp Cumin powder
• 1/2 tsp Garam masala
• 1/2 tsp Turmeric powder
• 2 tbsp Olive oil
• to taste Salt
• to taste Black pepper

1. Peel and dice the potatoes into small cubes. Boil or steam until tender, about 10 minutes. Drain and set aside.
2. While potatoes are cooking, finely chop the onion and garlic. In a large skillet, heat 1 tbsp olive oil over medium heat. Add onion and garlic; sauté until translucent, about 3 minutes.
3. Add cumin, turmeric, and garam masala to the skillet; cook for 1 minute until fragrant.
4. Stir in the cooked potatoes and cook for another 5 minutes, allowing flavors to meld. Season with salt and pepper to taste.
5. Add the fresh spinach to the skillet; cook until wilted, about 2 minutes. Mix well and remove from heat.
6. Warm the whole wheat tortillas in a dry skillet or microwave for 15 seconds. Divide the spinach-potato mixture evenly among the tortillas.
7. Roll up each tortilla to form a wrap. Serve warm or at room temperature.
8. Optional: Serve with a side of yogurt or chutney.

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Vegetarian Spinach & Tomato Stuffed Parathas

Indian · 40 min · vegetarian, vegan

Ingredients & steps ↓

• 2 cups whole wheat flour
• 2 cups, chopped fresh spinach
• 1 cup, finely chopped ripe tomatoes
• 1-2, finely chopped green chilies
• 1 tsp, grated ginger
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• to taste salt
• 2 tbsp oil (vegetable or mustard)

1. In a large bowl, combine the whole wheat flour with 1/2 tsp salt and enough water to knead into a soft dough. Cover and set aside.
2. Heat 1 tbsp oil in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add grated ginger, chopped green chilies, and chopped tomatoes. Cook until tomatoes soften, about 3-4 minutes.
4. Add chopped spinach, turmeric powder, garam masala, and salt. Cook until spinach wilts and mixture reduces, about 5 minutes. Remove from heat and let cool slightly.
5. Divide the dough into 4 equal balls. Roll each into a small circle. Spoon some spinach-tomato filling onto the center, then fold and seal to form a stuffed ball.
6. Gently roll out each stuffed ball into a flat circle, about 6-8 inches in diameter.
7. Heat a tava or skillet over medium-high heat. Cook each paratha for 2-3 minutes per side until golden spots appear, brushing with a little oil as needed.
8. Serve hot with yogurt or chutney.

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Venezuelan Arepa Reina Pepiada

Latin · 35 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 2 cups masarepa (precooked white cornmeal)
• 2.5 cups warm water
• 2 cups shredded cooked chicken breast
• 1 ripe avocado
• 1/3 cup mayonnaise
• 2 tbsp fresh cilantro
• 1 lime
• 1 tsp kosher salt

1. Mix masarepa, salt, and warm water into a soft dough; rest 5 minutes.
2. Form 4 thick discs and cook on a lightly oiled griddle 6 minutes per side until crusty; finish in a 350F oven 8 minutes.
3. Mash avocado with mayonnaise, lime juice, cilantro, and salt.
4. Fold shredded chicken into the avocado mixture.
5. Split the warm arepas and stuff generously with the chicken-avocado salad.

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West African Black-Eyed Pea Salad (Ndambe Style)

African · 35 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 2 cans canned black-eyed peas
• 1/2 red onion
• 2 roma tomato
• 1 red bell pepper
• 1/2 bunch fresh parsley
• 1 lime
• 1 tsp ground cumin
• 3 tbsp olive oil

1. Rinse and drain the black-eyed peas, then warm them gently in a pan with the cumin 5 minutes to bloom the spice.
2. Finely dice the onion, tomatoes, and bell pepper.
3. Whisk lime juice, olive oil, and salt into a simple dressing.
4. Toss the warm peas with the vegetables and dressing.
5. Fold in chopped parsley and let sit 10 minutes for the flavors to meld.
6. Serve at room temperature or chilled.

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West African Chicken Peanut Stew (Maafe)

African · 55 min · chicken · gluten-free, high-protein

Ingredients & steps ↓

• 1.5 lb boneless chicken thighs
• 3/4 cup natural peanut butter
• 1 large yellow onion
• 3 tbsp tomato paste
• 1 large sweet potato
• 1 inch piece fresh ginger
• 1 Scotch bonnet pepper
• 3 cups chicken stock
• 2 tbsp vegetable oil

1. Brown chunked chicken thighs in oil over medium-high 6 minutes, then remove to a plate.
2. Soften diced onion and grated ginger 5 minutes, add tomato paste, and cook 2 minutes until darkened.
3. Whisk peanut butter into the stock, then pour into the pot and bring to a gentle simmer.
4. Return chicken, add diced sweet potato and a whole pierced Scotch bonnet, and simmer uncovered 25 minutes.
5. Remove the pepper before it bursts, season with salt, and reduce until the oil beads on the surface.
6. Serve over rice or with fufu.

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Western Egg Scramble With Ham, Cheddar And Sour Cream

American · 25 min · pork · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 1 lb, diced thick-cut deli ham
• 16 eggs
• 6 oz, shredded sharp cheddar
• 1/2 cup sour cream
• 6 tbsp unsalted butter
• 2, diced bell peppers
• 1, diced yellow onion
• 3, sliced scallions
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper

1. Melt 2 tablespoons of the butter in a large skillet over medium-high and cook the diced ham for 5 minutes, until the edges have caught and browned.
2. Add the peppers and onion and cook 5 minutes more, until the onion turns translucent and the peppers slump but still hold their shape.
3. Whisk the eggs with the salt and pepper until fully blended. Lower the heat to medium-low, add the remaining 4 tablespoons of butter, and pour in the eggs.
4. Let them sit 30 seconds, then fold them over themselves with a spatula for 4 to 5 minutes, until they form large soft curds and are just short of fully set.
5. Fold in the cheddar off the heat, top with the sour cream and scallions, and serve immediately.

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Western Omelet Plates With Ham And Home Fries

American · 35 min · pork · high-protein

Ingredients & steps ↓

• 12 eggs
• 1/2 cup whole milk
• 6 oz cooked ham, diced
• 1 green bell pepper, diced
• 1 yellow onion, diced
• 5 oz sharp cheddar, shredded
• 3 tbsp butter
• 1 1/4 lb russet potatoes, diced
• 2 tbsp vegetable oil
• 4 thick slices sourdough bread
• 1 tsp paprika
• 1 1/2 tsp each kosher salt and black pepper

1. Parboil the diced potatoes 5 minutes, drain, then fry in the oil over medium-high, turning only every few minutes, until browned and crusty on most sides, 12 minutes. Season with paprika and salt and keep warm.
2. Cook the ham, pepper and onion in a nonstick skillet with 1 tablespoon butter until the ham edges brown and the onion softens, 5 minutes; scrape into a bowl.
3. Beat the eggs with the milk, salt and pepper until completely uniform with no streaks of white.
4. Melt a knob of the remaining butter in the nonstick skillet over medium-low and pour in a quarter of the eggs. Push the set edges toward the center, tilting so raw egg runs underneath, until the top is just barely wet.
5. Scatter a quarter of the ham mixture and cheddar over one half, fold the omelet over, and slide it out once the cheese has melted, about 1 minute. Repeat three times.
6. Toast and butter the sourdough and serve each omelet with home fries and a slice of toast.

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White Bean Lemon Soup

Mediterranean · 30 min · beans · gluten-free

Ingredients & steps ↓

• 3 tbsp olive oil
• 1 yellow onion, diced
• 2 carrot, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, drained
• 4 cups chicken or vegetable broth
• 4 oz baby kale or spinach
• 2 lemon, juiced + zested
• 1 piece parmesan rind (optional)
• 1/4 cup fresh dill or parsley
• to taste kosher salt

1. Heat oil in a Dutch oven over medium. Cook onion, carrot, celery 8 min until soft. Add garlic; stir 30 sec.
2. Add beans, broth, parmesan rind, half the lemon zest. Simmer 15 min. Mash some beans against the side of the pot to thicken.
3. Add greens; cook 2 min until wilted. Off heat, stir in lemon juice + remaining zest. Discard rind.
4. Top bowls with fresh dill, a drizzle of olive oil, more parmesan if you want it.

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Yaki Udon with Pork and Cabbage

Japanese · 25 min · pork · dairy-free

Ingredients & steps ↓

• 1 1/4 lb cooked udon noodles
• 10 oz pork belly slices
• 0.25 head green cabbage
• 1 carrot
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp mirin
• 1 tbsp neutral oil
• 3 scallions

1. Cut pork belly into bite-size pieces. Shred cabbage and julienne carrot. Mix soy sauce, oyster sauce and mirin.
2. Heat oil in a wok over high and stir-fry pork 4-5 minutes until browned and cooked through.
3. Add carrot and cabbage; stir-fry 3 minutes until just wilted.
4. Add udon noodles and the sauce, tossing 2-3 minutes until noodles are coated and heated through.
5. Fold in sliced scallions and serve hot.

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Yangzhou Fried Rice

Chinese · 22 min · shrimp · dairy-free

Ingredients & steps ↓

• 4 cups day-old cooked rice
• 5 oz peeled shrimp
• 4 oz char siu or diced ham
• 3 eggs
• 1 cup frozen peas and carrots
• 3, sliced scallions
• 2 tbsp light soy sauce
• 3 tbsp neutral oil
• 1/2 tsp white pepper

1. Break up the cold rice with your hands so no clumps remain.
2. Heat 1 tbsp oil in a wok over high heat and scramble the beaten eggs until just set, then remove.
3. Add remaining oil and stir-fry the shrimp 1 minute, then add char siu and peas and carrots for 1 minute.
4. Add the rice and toss vigorously over high heat for 3 minutes until each grain is separate and hot.
5. Return the eggs, drizzle in soy sauce along the wok edge, and season with white pepper.
6. Toss in scallions and stir-fry 30 seconds more before serving.

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Yellow Dal (Tadka)

Indian · 30 min · beans · vegetarian, gluten-free

Ingredients & steps ↓

• 1 cup red lentils (masoor dal — they cook soft in 20 min; yellow split peas need an hour, skip them)
• 4 cups water
• 1/2 tsp turmeric
• 3 tbsp ghee or vegetable oil
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 yellow onion, diced
• 1 tomato, diced
• 1 green chili, slit
• 1/3 cup cilantro
• 1/2 lemon, juiced
• 1 tsp kosher salt
• 3 cups basmati rice, cooked

1. Rinse lentils. Simmer with water + turmeric + salt + 1 tbsp ghee 20 min until soft. Whisk briefly to thicken.
2. In a small skillet, heat remaining ghee over medium-high. Add cumin + mustard seeds; let them pop (30 sec).
3. Add garlic, ginger, onion; cook 4 min until soft. Add tomato + chili; cook 2 min.
4. Pour the tadka over the dal; stir to combine. Off heat, add lemon juice + cilantro. Serve over rice.

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Yu Xiang Fish-Fragrant Eggplant

Chinese · 30 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 1 lb Chinese eggplant
• 2 tbsp doubanjiang (fermented chili bean paste)
• 4 cloves, minced garlic
• 1 inch, minced fresh ginger
• 3, sliced scallions
• 2 tbsp black rice vinegar
• 1.5 tbsp sugar
• 1 tbsp light soy sauce
• 1 tsp cornstarch
• 4 tbsp neutral oil

1. Cut the eggplant into thick batons and soak in salted water 5 minutes, then pat dry.
2. Shallow-fry the eggplant in 3 tbsp oil over medium-high heat for 6 minutes until soft and browned; set aside.
3. Whisk vinegar, sugar, soy sauce, cornstarch, and 3 tbsp water into a sauce.
4. Add remaining oil and fry the doubanjiang, garlic, and ginger for 1 minute until the oil reddens.
5. Return the eggplant and pour in the sauce, tossing 2 minutes until thick and glossy.
6. Finish with scallions off the heat.

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Yum Woon Sen Talay (Seafood Glass Noodle Salad)

Thai · 30 min · beans · pescatarian, dairy-free

Ingredients & steps ↓

• 4 oz glass noodles (mung bean)
• 8 oz raw shrimp, peeled
• 6 oz squid, cleaned and sliced
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 2 Thai bird chilies, minced
• 2 stalks celery, sliced
• 2 shallots, sliced
• 1/4 cup cilantro, chopped

1. Soak the glass noodles in warm water 10 minutes, then boil 2 minutes until translucent, drain, and rinse cold.
2. Poach the shrimp and squid in simmering water for 2 minutes until just opaque, then drain.
3. Whisk lime juice, fish sauce, palm sugar, and chilies into a dressing until the sugar dissolves.
4. In a large bowl, combine the noodles, seafood, celery, and shallots.
5. Pour the dressing over, toss well, and finish with cilantro; serve at room temperature.

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Zucchini And Mushroom Lasagna With Garlic Bread

American · 70 min · vegetarian, high-protein

Ingredients & steps ↓

• 12 oz lasagna noodles
• 1 lb whole-milk ricotta
• 4 cups shredded mozzarella
• 1 cup grated Parmesan
• 3 1/2 cups marinara sauce
• 2 medium zucchini
• 14 oz cremini mushrooms
• 1 large egg
• 2 tbsp olive oil
• 1/2 loaf Italian bread
• 5 tbsp butter
• 5 cloves garlic
• to taste oregano, salt, pepper

1. Heat the oven to 375°F and boil the noodles two minutes shy of tender, then lay them flat on a towel so they do not stick.
2. Slice the zucchini into coins and the mushrooms thickly, then cook them in the olive oil over high heat until their water evaporates and the edges brown, 10 minutes; wet vegetables make a runny lasagna.
3. Stir the ricotta with the egg, half the Parmesan, oregano, salt and pepper until smooth.
4. Spread a thin layer of marinara in a 9x13 dish, then build noodles, ricotta, vegetables, sauce and mozzarella, repeating for three layers.
5. Finish with noodles, the last of the sauce, the remaining mozzarella and Parmesan.
6. Cover with foil and bake 30 minutes, then uncover and bake 15 minutes until the top is browned and the center bubbles slowly.
7. Mash the butter with the minced garlic, spread it on the split bread, and toast on a sheet pan for the last 8 minutes until the edges crackle.
8. Rest the lasagna 15 minutes before cutting so the slices hold their shape.

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