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  • Pesto Stuffed Mushrooms

    Pesto Stuffed Mushrooms

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  • Maple-Roasted Radishes

    Maple-Roasted Radishes

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    Daikon radishes are a staple in Asian cuisine, often pickled or served in a stir-fry, but you can also eat them raw for a crunchy bite. Sliced daikon is a great way to add unique flavor and texture to noodles, salads and veggie-based side dishes. Though they look like carrots, daikon radishes are white in color and have a spicy, sharp flavor instead of being sweet. If you want to expand your vegetable repertoire, look no further than F&W’s guide to daikon.

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  • Vegetarian Jambalaya

    Vegetarian Jambalaya

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    Vegetarian Jambalaya

    • Serves
      4
    Author Notes

    This recipe is not only vegan, but absolutely delicious and very satisfying. Adding the fava beans, even though they are a bit of work, takes it over the top for me. I served this with a green salad and a glass of Spanish Garnacha, this lovely wine is excellent with the spicy Jambalaya. —The Cautious Vegetarian

    Ingredients

    • 2 tablespoons

      olive oil


    • 1

      medium onion, diced


    • 2

      stalks celery, diced


    • 1

      yellow pepper, diced


    • 4

      cloves garlic, minced


    • 2 tablespoons

      Cajun seasoning


    • 2 cups

      long grain rice, washed & drained


    • 1

      28 oz tin diced tomatoes


    • 1 tablespoon

      fresh thyme leaves


    • 1

      bay leaf


    • salt to taste


    • 4 cups

      vegetable broth


    • 2 pounds

      fava beans

    Directions
    1. Heat the oil in a large saucepan over high heat until hot, but not smoking. Add the onion, celery and yellow pepper; reduce the heat to medium and sauté for 3 to 4 minutes, stirring occasionally, until the vegetables are tender but not browned. Add the garlic and sauté one minute longer.
    2. Add the Cajun seasoning and rice (I used basmati rice but you could use any long grain rice you like) and stir until the rice is coated, about 30 seconds or so. Add the tomatoes, thyme, bay leaf and salt to taste. Add the broth. Bring the mixture to a boil, then place on very low heat, cover and cook for 25 to 30 minutes.
    3. While the rice is cooking, prepare the fava beans. Bring some water to a boil over high heat. Peel the beans, discarding the pods. Add the beans to the boiling water; reduce the heat to medium and simmer for 5 to 6 minutes for large beans, 4 to 5 for smaller ones. Drain and when cool enough to handle peel the outer shell and discard. Set aside.
    4. Remove the jambalaya from the heat, fluff with a fork, check for seasoning. Remove and discard the bay leaf. Top with the fava beans, cover and let sit for about 10 minutes. Spoon on to a big platter and serve immediately.

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  • Sweet Potato Chickpea Curry

    Sweet Potato Chickpea Curry

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    Sweet Potato Chickpea Curry

    • Serves
      4
    Author Notes

    This curry tastes cozy. It’s hearty and feels virtuous and also happens to be vegan. Topped with plenty of cilantro, this recipe has made its way into my weekly rotation for those days when I need something filling. I always make extra because it’s one of those dishes that’s better the next day for lunch —reheated or cold. —Amanda Shulman

    Ingredients

    • 2

      sweet potatoes


    • 1

      white onion, sliced thinky


    • 2 tablespoons

      tomato paste


    • 1

      clove of garlic, minced


    • 1/2 teaspoon

      curry powder


    • 1/2 teaspoon

      coriander


    • 1/2 teaspoon

      cumin


    • 2 cups

      water, possibly more (or chicken broth)


    • 16 ounces

      can of chickpeas, drained and washed


    • 3 tablespoons

      coconut milk, the thick creamy kind


    • cilantro


    • olive oil

    Directions
    1. Preheat your oven to 400 degrees. Sliced your sweet potatoes into 1/2 inch thick half moons. Dress them in some olive oil and lay them on a baking sheet, then roast until tender but not mushy, about 15 minutes. Remove from oven.
    2. Meanwhile, heat a good glug of oil in a large skillet. Once hot, add the onions. Cook until translucent then add the tomato paste. Cooking the tomato past helps remove some of its acidity so let this melt and mingle in the pant for about 5 minutes.
    3. Next add the garlic and spices, tossing all together so the onions are thoroughly coated in this spice mish mosh. Add the sweet potatoes, water and chickpeas and stir. Let simmer for about 15 until sweet potatoes are thoroughly cooked through.
    4. Add more water for extra sauce if it doesn’t seem like it’ll be enough. Spoon in the coconut milk and let simmer and thicken for another 5 minutes. Serve topped with cilantro sprinkles.

    The kitchen is my haven and feeding people is my activity of choice. Butter is as crucial to my life as air, and if you put avocado or bacon on anything and put it in my vicinity, consider it gone. Check out my recipes and food adventures on stayhungree.com.

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  • Sweetcorn Soup with Kale & Ginger

    Sweetcorn Soup with Kale & Ginger

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    Sweetcorn Soup with Kale & Ginger

    • Serves
      4
    Author Notes

    This vegan soup gets its hearty flavour from a quick, homemade corn stock combined with soy sauce, sesame oil and ginger. It’s the perfect cure for a cold or the winter blues! —boymeetsgirlmeetsfood

    Ingredients

    • 6 cups

      good quality vegetable stock


    • 3

      ears of corn


    • 3-4

      small potatoes (I used nicola), diced quite small


    • 3

      cloves garlic, finely diced


    • 1

      white onion, finely chopped


    • 1/2 bunch

      cilantro, including stalks


    • small bunches

      tuscan kale, about ten leaves, stalks removed


    • 1

      knob of fresh ginger


    • 4 tablespoons

      soy sauce, plus extra to taste


    • 2 tablespoons

      cayenne pepper, plus extra to taste


    • salt & pepper, to taste


    • sesame oil

    Directions
    1. To begin, remove the kernels from the corn cobs, and reserve kernels in a bowl.
    2. Place cobs and stock in a large saucepan, along with cilantro stalks, a .5 x .5 inch chunk of ginger (cut into four pieces), 3 tsp soy sauce, 1 tsp sesame oil, plenty of black pepper and a large pinch of cayenne. Put this on a low-medium simmer for thirty minutes, while the rest of the soup gets prepped. Taste intermittently and feel free to add more soy, sesame oil and cayenne as desired.
    3. Next, dice up the potatoes, about the same size as the corn kernels. Chop up the onion and garlic as well. Cut stalks off of kale, and chop thinly.
    4. After thirty minutes, remove corn cobs, cilantro stalks and ginger pieces from the stock, using a sieve. You will be left with a rich, caramel coloured stock- taste once more and add more soy or sesame oil if needed, although I didn’t find it necessary at this step. Keep stock on a low simmer.
    5. Saute potatoes in EVOO for about five minutes, and then add the onion and garlic. Saute until onion is translucent and then add the kale to the potato mix, and saute for another minute or two, until potato is cooked through.
    6. Add potato and kale mixture to the stock, along with the reserved corn kernels. Simmer this for three minutes, and grate about two tbsps of ginger into soup. I added one more tsp of sesame oil, 1 tbsp of soy sauce and another generous pinch of cayenne at this point. Also throw in a large bunch of chopped cilantro and stir.
    7. Ladle soup into bowls, and serve immediately. The rich broth is balanced perfectly by the fresh pops of corn, and the barely cooked kale adds a nice texture, while the potato bulks the soup up. If you like a creamier soup, blend half the soup until smooth and then add back to the pot and stir before serving; however I really enjoyed the thin broth coupled with the firm veggies. This simple soup is quite cheap to make, and packed with flavour- enjoy!

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  • Sunset Curry

    Sunset Curry

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    Sunset Curry

    Photo by Chloe Graffeo
    • Serves
      4 people
    Author Notes

    A trio of vegan curries served over a bed of warm rice. Perfectly spiced, creamy and warming for the coming Autumn months. —Chloe Graffeo

    Ingredients

    • 2 cups

      Fresh Pineapple, chopped


    • 2 cups

      Red Beets


    • 2 cups

      Raw Cashews (soaked overnight)


    • 1.5 cups

      canned coconut milk


    • 3 teaspoons

      curry powder


    • 1.5 teaspoons

      chili powder


    • 3/4 teaspoon

      turmeric powder


    • 3 teaspoons

      salt


    • 1 piece

      cinnamon bark


    • 1.5 cups

      Basmati rice


    • 3/4

      white onion


    • 1/2

      green bell pepper

    Directions
    1. Add pineapple, beets and drained cashews to three separate saucepans along with 1/2 cup of the coconut milk in each pan. Turn the heat to medium.
    2. once the curries start to simmer, distribute the onion and pepper evenly amongst the three curries and stir.
    3. then add 1 teaspoon curry powder, 1/2 teaspoon chili powder 1/4 teaspoon turmeric 1 teaspoon salt and a sliver of cinnamon bark to each pan, then stir.
    4. Turn the heat down to medium low and let the curries simmer for 10-15 minutes–until they thicken up a bit. Check on them and add water 1/4 cup at a time if the coconut milk has absorbed too quickly.
    5. In the meantime prepare the rice by pouring it into a pan and covering it with water until there is about a half inch water above the rice. Cover and bring to a boil. Once the rice is boiling turn down to low and let simmer until all the water is absorbed.
    6. Once the curries have thickened up to a thick soupy texture, you can add more salt, curry powder for a stronger taste, or chili powder if you like it spicy, you decide!
    7. To serve, spoon a heft helping of rice in the center of a plate. Ladel the three curries around the rice. Add a dollop of store bought mango chutney and enjoy!

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  • DIY Instant Noodles With Vegetables and Miso-Sesame Broth Recipe

    DIY Instant Noodles With Vegetables and Miso-Sesame Broth Recipe

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    Updated February 26, 2019

    Why It Works

    • All the convenience of a package of instant noodles, but with better ingredients and better flavor.
    • By keeping the final flavorings separate from the rest of the ingredients, you can stir them into the hot soup for bright, fresh, layered flavor.

    This vegan pot of instant noodles, flavored with miso and sesame and loaded with fresh vegetables, can be made ahead and taken to work. Just add boiling water, seal it up for three minutes, add the fresh scallions and pickled ginger from the separate flavor packet, and you’ve got a hot lunch ready.

    DIY instant noodles made with fresh ingredients. Just add boiling water, and you’ve got lunch. .
    Photograph: J. Kenji López-Alt. Video: Natalie Holt

    DIY Instant Noodles With Vegetables and Miso-Sesame Broth Recipe


    Cook Mode
    (Keep screen awake)

    • 2 teaspoons grated fresh ginger

    • 8 teaspoons miso paste

    • 8 teaspoons (40ml) high-quality vegetable base, such as Better Than Bouillon

    • 4 tablespoons (60ml) tahini

    • 4 teaspoons (20ml) soy sauce

    • 1 cup shredded carrots

    • 1 cup thinly sliced shiitake mushroom caps

    • 2 cups roughly torn fresh spinach leaves

    • 4 teaspoons toasted sesame seeds

    • 4 small nests rice noodles or pre-cooked ramen or Italian pasta (see note)

    • 1 cup minced fresh scallions

    • 1/2 cup pickled ginger

    1. Divide ginger, miso, vegetable base, tahini, sesame seeds, soy sauce, carrots, mushrooms, spinach, and noodles evenly between 4 resealable glass jars. Season lightly with salt and pepper. Divide scallions and ginger between 4 small zipper-lock bags and seal bags, squeezing out all of the air. Tuck bags into jars and seal. Refrigerate for up to 4 days.

    2. When ready to serve, remove scallion/ginger packet and add boiling water to the top of the jar. Seal jar and let sit 2 minutes. Open jar, stir in scallions and ginger, and serve.

    Notes

    Dry Thai or Vietnamese rice noodles can be used with no prep. Alternatively, use precooked and chilled ramen-style noodles or fresh Italian pasta. Cook the fresh noodles in boiling water for 1 minute, shock in cold water, drain well, toss with 2 teaspoons (10ml) oil until coated, then proceed with step 1.

    Special Equipment

    4 resealable 1-pint glass jars

    This Recipe Appears In

    • The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous)
    Nutrition Facts (per serving)
    276 Calories
    11g Fat
    37g Carbs
    12g Protein

    ×

    Nutrition Facts
    Servings: 4
    Amount per serving
    Calories 276
    % Daily Value*
    11g 14%
    Saturated Fat 2g 8%
    0mg 0%
    2291mg 100%
    37g 14%
    Dietary Fiber 7g 24%
    Total Sugars 10g
    12g
    Vitamin C 19mg 96%
    Calcium 216mg 17%
    Iron 6mg 31%
    Potassium 854mg 18%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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  • Roasted, Curried Sweet Potato Soup

    Roasted, Curried Sweet Potato Soup

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    Roasted, Curried Sweet Potato Soup

    • Serves
      4
    Author Notes

    Turning simple roasted sweet potatoes into a deeply flavorful, creamy-but-vegan soup is a breeze when you blend them with slowly cooked onions and prepared vegetable stock. —Weird & Ravenous

    Ingredients

    • 1

      large sweet potato, peeled and diced (about 2 cups)


    • 3 tablespoons

      melted coconut oil, divided


    • 1/2 teaspoon

      ground cinnamon


    • 1

      large yellow onion, peeled and finely diced


    • 2

      garlic cloves, minced


    • 2 tablespoons

      ground curry powder


    • 1 pint

      good quality vegetable stock


    • Coarse sea salt


    • Cilantro and toasted pumpkin seeds for serving

    Directions
    1. Preheat the oven to 425ºF.
    2. Toss the sweet potatoes, 2 tablespoons of the coconut oil and cinnamon together on a parchment-lined baking sheet with a pinch of salt. Bake until the sweet potatoes are softened and a little bit browned, about 20 minutes.
    3. Meanwhile, heat the remaining tablespoon of coconut oil in a skillet over medium heat. Add the onions, garlic and curry powder and cook, stirring occassionally, until softened and browned, a solid 10 minutes.
    4. Combine the sweet potatoes and the onions in a blender along with the chicken stock and, working very carefully, puree until smooth.
    5. Season the soup to taste with salt and serve hot with a scattering of cilantro and toasted pumpkin seeds.

    Cleo Brock-Abraham and Julia Turshen are the two best friends behind Weird & Ravenous, a production company that makes fresh content about food and the relationships it inspires. With a careful understanding of the many factors that go into preparing a meaningful meal, Weird & Ravenous is stirring the pot.

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  • Creamy Red Lentil and Kale Soup

    Creamy Red Lentil and Kale Soup

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    Creamy Red Lentil and Kale Soup

    • Serves
      4
    Author Notes

    Creamy Red Lentil and Kale Soup…red lentils, tomatoes, onions, chopped fresh kale and creamy coconut milk makes this a perfect cozy weather meal. It’s vegan, gluten-free, dairy-free, budget friendly and ready in about 30 minutes or so! —Karielyn

    Ingredients

    • 1 1/2 cups

      organic red lentils (uncooked)


    • 2 3/4 cups

      organic vegetable broth


    • 1

      organic full-fat coconut milk (13.5 oz can)


    • 3

      organic roma tomatoes (small/diced)


    • 1/2

      organic onions (large/diced)


    • 1 cup

      organic kale (chopped)


    • 2 tablespoons

      organic tomato sauce


    • 1 1/2 teaspoons

      organic ground cumin powder


    • 1 teaspoon

      pink himalayan salt


    • 1 – 2 pinches

      organic ground cayenne pepper

    Directions
    1. Prepare veggies: dice onions and tomatoes and chop kale into small pieces.
    2. Put all ingredients (EXCEPT: chopped kale and coconut milk) into a medium-sized pot, stir well and bring to a boil.
    3. Reduce heat to simmer (low/medium) and cover and cook for 30 – 40 minutes (or until the lentils are soft), stirring occasionally.
    4. Remove from heat, add the chopped kale and coconut milk, stir well.
    5. Add additional vegetable broth/pink himalayan salt/seasonings, if needed.

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  • Garbanzo Beans with Padron Peppers and Heirloom Tomatoes

    Garbanzo Beans with Padron Peppers and Heirloom Tomatoes

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    Garbanzo Beans with Padron Peppers and Heirloom Tomatoes

    • Makes
      6-8 servings
    Author Notes

    This easy to prepare dish is completely vegan and out of this world. What really elevates this version are the garbanzo beans that I picked up from the sprout man at my local farmers’ market, but you can certainly substitute dried beans that have been pre-soaked and cooked, according to package directions, or even canned garbanzos, and get delicious results. —Mandy Bora

    Ingredients

    • 10-15

      Fresh Padron peppers


    • 2 tablespoons

      plus 1 teaspoon Extra virgin olive oil


    • 3

      Heirloom tomatoes


    • 1

      White onion


    • 1 teaspoon

      Tomato paste


    • 2 cups

      Fresh or canned Garbanzo beans


    • 2

      Garlic cloves, sliced thin


    • 1 teaspoon

      Freshly ground Cumin seeds


    • 1 pinch

      Red pepper


    • Sea salt and ground black pepper to taste

    Directions
    1. Remove only the hard stems from 10-15 Padron peppers, leaving the pods intact, drizzle them with just a bit of olive oil (about a teaspoon) and a pinch of sea salt, and toss them around. Place them in a hot frying pan and let them sizzle until they are blistered and just tender (about 5 minutes). (Now I recommend popping one in your mouth — because they are so good! — and reserving the rest for the dish.)
    2. Next, I peel and slice three beautiful heirloom tomatoes into 8 -10 wedges per tomato. Likewise, peel a slice one white onion into thin vertical slices. Salt the tomatoes after slicing with a pinch of sea salt to enhance their flavor.
    3. Heat up about 2 tablespoons of olive oil in a Dutch oven. Saute the sliced onions in the olive oil for a few minutes until they are a bit tender, and then I add the tomatoes and let them cook together over a medium heat for a few minutes, stirring frequently. Then add the blistered Padron peppers (whole), and just a tiny amount of tomato paste.
    4. Finally, add the Garbanzo beans, 2 cloves of fresh garlic sliced very thin (or a few dashes of garlic powder), 1 teaspoon of freshly ground cumin seeds (it’s fine to substitute cumin powder), a bit of spicy red pepper to taste, and salt and black pepper to taste.
    5. Cover the mixture with enough water to just cover the beans, bring everything to a boil, and simmer for at least an hour so that the beans are tender and the water reduces. Then taste and adjust the spices as needed and let everything continue to cook, if necessary, until the desired tenderness is reached. Serve over rice or in a bowl with crunchy bread.

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