Crazy for carbonara
Carbonara is a classic Italian pasta sauce, rich and creamy, but definitely a dish for carnivores. Read more
Very Veggie
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
A classic tofu dish
Mapo tofu originated in Chengdu, a city in Sichuan, China, and quickly became a classic. Read more
A colorful salad
No matter how much you may love a good potato salad, you have to admit it doesn’t score many points for good looks or good nutrition. Read more
Crazy for kabocha
A small kabocha, or Japanese pumpkin, is a great vehicle for a dish. In fact, it becomes its own edible dish. Read more
Apple of my eye
This simple dessert contains butter and sugar, but also plenty of fruits, nuts and seeds, so it’s a sweet pleasure with nutritional benefits. Read more
Hello, summery salad
Split peas are usually thought of in connection with soup, but here, they’re used in a salad. Read more
‘Soup-er’ flavorful
It takes a bit of effort to assemble these vegetarian dumplings, but in contrast, the soup is a simple matter. Read more
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A multi-textured dish
Tofu skin is a byproduct of the heating of soy milk to make tofu, but it’s a useful main product as the centerpiece of a multi-textured dish. Read more
A light dessert
Tapioca and purple sweet potato come together in a creamy yet light dessert. Read more
The perfect squash for summer
Those cutting carbs could consider turning a squash into noodles. Read more
A flavorful side
The mix of soft, grilled eggplant with crisp raw zucchini is a prime pairing. Read more
Crunchy, colorful slaw
Wennifer Lin contributes this vibrant salad recipe, which was made by her friend, Lisa Golin, for a vegan potluck at Tzu Chi Hawaii. Read more
Let’s get grillin’
Won bok, sometimes called Napa cabbage or simply Chinese cabbage, is an often overlooked member of the cruciferous family. Read more
A vibrant salad
Thai-style green papaya salad is often made with fish sauce or shrimp paste — or both — but you won’t miss those ingredients in Lenny Yajima’s vibrant vegan version. Read more
A twist on this hawaiian dish
The classic Hawaiian dish of taro leaves cooked in coconut milk has a cousin in this vegan dish that can be made with any sturdy, dark, leafy green. Read more
Staying rooted
Gobo — or burdock root — is a staple of Japanese cooking Read more
Potluck pick
Agnes Borbely took her mother’s lumpia recipe and replaced the meat with a plant-based “burger” to come up with this vegetarian version. Read more
A fun flax snack
In vegan baking, the main hurdle is replacing eggs. One tried-and-true solution is ground flax seeds dissolved in water, which binds and thickens the batter much like an egg would. Read more
A leafy greens side
Collards are deep green and earthy, often paired with a smoky meat such as a ham hock. Read more
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