A classic tofu dish
Mapo tofu originated in Chengdu, a city in Sichuan, China, and quickly became a classic. Read more
Very Veggie
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
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
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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
Oodles of noodles
Sometimes called Singapore noodles, chow mei fun is a homestyle dish made with thin rice noodles, also called rice vermicelli. Read more
That’s a wrap
If you’re a dim sum lover, you’ve probably seen tofu skin wraps like these, stuffed with various meats, shrimp or vegetables. Read more
A simple guac
Breadfruit — or ulu in Hawaiian — is often compared to a potato, and is used in similar ways. Read more
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