Flavorful frittata
Frittata, with endless possible add-ins, can be served at breakfast, lunch or dinner, and holds up well as a leftover. Read more
Very Veggie
A dish with umami flavor
The king trumpet oyster mushroom is the largest fungi of its variety. Read more
A tale of two tisanes
These two tisanes — or herbal teas — in their festive tones would offer the teetotalers at your New Year’s Eve party a refreshing way to ring in the new year. Read more
A citrusy side
Pomelo, known as jabong in Hawaii, is the largest of the citrus fruits, and an original species, meaning it is not a hybrid like most fruits. Read more
Colorful kabocha
Kabocha, available year-round in Hawaii, is a key ingredient in this recipe. Some of the chunks will break down, giving this curry a lovely orange-red color. Read more
A stir-fry side
As great as eggplant is in a stir-fry, results can vary. Read more
Pickled picks
This quick and easy recipe is great for the holidays. Read more
A fall favorite
Think of this dish as a veggie-forward fried rice, but instead of typical ingredients such as peas, carrots and kim chi, it’s packed with spinach and bears the fragrance of jasmine rice, garlic and cilantro. Read more
Brighten up the table
Quinoa, first grown in the Lake Titicaca region of Peru and Bolivia, has an impressive nutritional profile. Read more
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A colorful concoction
The vegetables in this dish — bell peppers, jicama and corn — share an origin in Central and South Americas, making them New World sources of nutrition. Read more
A hearty ‘poke’ dish
Breadfruit originated in the Indo-Malayan region and New Guinea, then spread throughout the Pacific, carried by voyagers in canoes. Read more
Sweet and spicy
Make a batch of this and keep it on hand to quickly add spice to meals. This chunky sauce is loaded with dried chile peppers, sweet with cranberries and also packed with nuts. Read more
A cabbage side dish
Baby bok choy is one of the easiest dark greens to turn into a side dish. Read more
A slaw tailored to you
A mayo-free coleslaw with a citrusy dressing makes for a fresh and crunchy side dish that can showcase a range of vegetables. Read more
Super-bean salad
It’s the dressing that requires the most effort in this super-bean salad. In fact, aside from the garbanzo beans, you could personalize the bulk of the salad with potatoes, cucumbers or just about any veggies you’d like, without changing its personality. Read more
Pizza with a twist
Think of this as a pizza that’s neat to eat. Instead of toppings being piled over a crust, they’re sandwiched between spring-roll wrappers to make a single-serve quasi-pizza, or perhaps think of it as a quesadilla pizza. Read more
A silky, rich soup
A “cream” made of ground cashews turns this silky, rich soup into something vegans can enjoy. Read more
Tantalizing tapioca
Known as the drink that brought the culture of Taiwan to the world stage, bubble tea has become a drink sought after by millions. Read more
Crazy for carbonara
Carbonara is a classic Italian pasta sauce, rich and creamy, but definitely a dish for carnivores. Read more
A colorful pizza
Vegans need not feel short-changed with this pizza, topped with roasted veggies and with a cashew cream standing in for cheese. Read more
A savory pancake
This savory Japanese pancake uses shredded cabbage as its base, with other veggies providing color and flavor. Read more
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