Vegan

Recent Recipes

• 1

  Fried Green Tomatoes and Tangy Basil Mayo by Mehreen Karim

  "Green tomatoes are some of summer’s finest produce—they’re flavorful yet uniquely sturdy, making them a great contender for frying. Resourceful Southerners in the nineteenth century fried underripe green tomatoes when ripe tomatoes were inaccessible. The fried green tomatoes provided a delicious use of the crop before they ripened into red tomatoes. Making a plant-based version of the classic dish substitutes for the usual eggy coating by dipping the slices in a chickpea flour batter. Chickpea flour’s natural binding agents result in a crispy coating all around."—Mehreen Karim

• 2

  Grilled Mushroom Tacos by Andrea Aliseda

  "Similar to the word “barbecue” in the United States, carne asada refers to both the cooked meat dish and the gathering that occurs when you make it. While it’s typically made with thin cuts of steak, this recipe calls for meaty oyster mushrooms. Their tender flesh gets pressed to expel any extra moisture and render a savory sear. If oyster mushrooms aren’t available, use maitakes. To mimic the quintessential smokiness of the grill, the marinade calls for charring the onions and garlic—no grill necessary."—Andrea Aliseda

• 3

  Squash and Green Bean Coconut Stew by Ria Elciario-McKeown

  "The simple combination of tender squash and crunchy green beans in a coconut-based sauce creates a perfect bite, thanks to its balance of contrasting flavors and textures. Top it with Crispy Pan-Fried Tofu (page 46) for extra heft (and crunch) and serve the stew with steamed white rice for a classic Filipino-style meal."—Ria Elciario-McKeownTip from Ria: Instead of using kabocha squash, you can use 2 sweet potatoes, peeled and chopped into cubes. Add any hearty leafy vegetables you like, such as kale and spinach, for extra greens. Serve with steamed rice and a teaspoon of your favorite chili crisp for an extra kick.

• 4

  Lobio (Georgian Bean Stew) with Mchadi Cornbread

  Lobio is a Georgian dish that fits squarely into one of my favorite categories of foods: stewed mushy beans. Up there with greats like ful medames, Yemeni fasoulia, and refried beans, Lobio offers its own twist on the tried and true format. This recipe calls for a flavorful mix of pounded walnuts and whole spices. For added flavor, be sure to toast these nuts and seeds briefly in a dry pan before cooking. As always with dried beans, soaking for at least a few hours will help cut down on cooking time and allow for more even cooking. That said, these beans will end up being partially mashed anyway, so feel free to skip the soak if you’re okay with a longer cook time. This is classically served with a simple pan-fried corn cake called Mchadi, and I've provided that recipe below as well.