Classic Chocolate Chip Cookies
What would the world be without chocolate chip cookies? Pair a couple of these with a glass of milk and you’ll be in heaven. Makes about 50 cookies Prep time: 15 minutes Cooking time: 30 minutes INGREDIENTS 2 ½ cups all-purpose flour 1 tsp baking soda 1 tsp fine sea salt 1 cup unsalted […]
BELL PEPPER, MUSHROOM, AND PINEAPPLE THAI CURRY
Vegetables star in this colorful Thai-inspired stew. If you’re vegetarian or vegan, omit the fish sauce; just substitute an extra two teaspoons of low-sodium soy sauce. To add protein, stir in one package of extra-firm tofu, drained and cut into half-inch cubes. SERVES 4 TO 6 INGREDIENTS 1 can (13.5 oz) of light coconut […]
Bittersweet Chocolate Cookies
These cookies, with their brownie-like texture, are so packed with deep, dark chocolatey goodness, the chocoholics in your life will love you forever if you bake up a batch. Use whatever nuts you like: hazelnuts or almonds are our faves. Makes about 24 cookies PREP TIME: 20 minutes COOKING TIME: 11 to 14 minutes […]
Browned-Butter Triple-Chocolate Chip Cookies
Browned butter—made by cooking butter very slowly until it takes on a lovely dark hue—has a fabulous nutty flavour that takes humble chocolate chip cookies to a whole new level of deliciousness. These cookies are particularly rich, and go best with a tall glass of cold milk. Makes about 36 cookies PREP TIME: 20 minutes […]
MALAI KOFTA (VEGETARIAN INDIAN DUMPLINGS IN SPICED TOMATO SAUCE)
Malai kofta is a traditional North Indian dish, akin to potato dumplings in creamy tomato-based sauce. Coconut milk is not traditional here, but I love the subtle sweetness it imparts. If you’re preparing this rich vegan entrée in advance, complete the recipe through straining the sauce. Then reserve the patties and sauce separately. Simmer the […]
MATTAR PANEER (SPICED PEAS AND TOFU WITH COCONUT MILK)
Tofu stands in for paneer cheese in this Indian-inspired dish. For heat, add some minced chile along with the onion, ginger, and garlic. Prepare some brown rice to serve alongside. SERVES 4 INGREDIENTS 1 tablespoon coconut oil 1/2 cup finely chopped red onion 1 tablespoon minced fresh ginger 1 tablespoon minced garlic 1/2 teaspoon […]
PUMPKIN AND LENTIL STEW WITH COCONUT MILK
Pumpkin puree and light coconut milk add thickness and creaminess to this complex, perfect-for-winter stew. Serve with warm whole-wheat pita or naan bread. SERVES 6 (MAKES 8 CUPS) INGREDIENTS 1 tablespoon safflower oil 1 cup finely chopped red bell pepper 1 cup finely chopped red onion 3/4 cup minced celery or leek 1/2 cup […]
CREAMY FETTUCCINE WITH FIRE-ROASTED TOMATOES AND BASIL
Tomato, basil, and vegan Parmesan meld beautifully in this kid-friendly dish. If serving six people, prepare twelve ounces of dried pasta; if serving eight, make one pound (the sauce recipe can easily accommodate the latter). I use cheese from the brand GO Veggie! SERVES 6 TO 8 INGREDIENTS Kosher salt 12-16 ounces dried whole-wheat […]
VEGAN PROVENÇAL QUICHE WITH HEIRLOOM TOMATOES, OLIVES, AND FRESH BASIL
This vegan quiche is gorgeous and full of summery tomato-basil-olive flavor. Although it takes about four hours to prepare from start to finish (including chilling time), the dish is well worth it for a festive brunch or summer lunch. SERVES 6 INGREDIENTS 1 1/2 cups plus 3 tablespoons white whole-wheat flour, divided Scant teaspoon […]
MAC AND CHEESE WITH TOMATO “BÉCHAMEL” AND GARLICKY BREAD CRUMBS
Fire-roasted tomatoes add richness and complexity to this satisfying dairy-free version of a classic. If feeding a crowd, just double the recipe and use a larger baking dish. If you prefer your mac and cheese without any crunch, skip the topping. Instead, just boil the pasta until tender, about eight minutes. Combine with the “béchamel” […]