Table of Contents
Introduction 1
Noteworthy Ingredients 7
Using This Book 12
Macronutrient Building Blocks 18
Breakfast 21
Shortcut Steel-Cut Oats 23
Gentle Morning Kitchari 24
Every Day Breakfast Tostadas 27
Apple Ginger Muesli 28
Hash with Root Vegetables and Tempeh 31
Cauliflower Scramble 32
Creamy Breakfast Polenta with Stewed Fruit and Hemp Seeds 34
Hearty Pancakes with Buckwheat and Blueberries 37
Tofu Migas 38
Savory Oats, Two Ways 41
Avocado and Tofu Toasts 42
Whole Grain Waffles 45
Skillet-Baked Oatmeal with Summer Stone Fruit 46
Spelt Biscuits with White Bean Gravy 49
Wholemeal Muffins 50
Chai-Spiced Millet Porridge with Carrots and Apples 53
Congee 54
French Toast 57
Breakfast Sweet Potatoes, Two Ways 58
Maple Cinnamon Granola 61
Salads 63
Wild Rice Salad with Cherry Tomatoes, Corn, Green Beans, and Tofu 65
Roasted Cauliflower Salad with Lentils 66
Sweet Potato Salad with Tempeh and Maple Mustard Dressing 69
Charred Broccoli Salad with Freekeh and Spring Herbs 70
Guacamole Quinoa Salad with Black Beans 73
Masala Lentil Salad with Cumin-Roasted Carrots 74
Spring Panzanella with Artichokes, Asparagus, Peas, and Lemon Dill Vinaigrette 77
Roasted Kabocha Salad with Barley and Lemon Miso Vinaigrette 78
Warm Tofu Chop Salad with Peanut Dressing 81
Zucchini Pesto Pasta Salad 82
Winter Salad with Bulgur, Radicchio, and Toasted Almonds 85
Sesame Citrus Soba Salad 86
Tuscan Kale Salad with White Beans 89
Butternut Squash Salad with Red Quinoa and Pumpkin Seeds 90
Vietnamese Rice Noodle Salad with Seared Tofu 93
Protein-Packed Caesar 94
Beluga Lentils and Tomatoes with Tempeh Bacon and Turmeric Mustard Vinaigrette 97
Brown Rice Tabbouleh Salad 98
Soups 101
Smoky-Red Lentil Stew with Chard 103
Cheesy Cream of Broccoli with Smoky Roasted Chickpeas 104
Curried Tomato Stew with Chickpea Dumplings 107
Spicy Cabbage Soup with Rice and Chickpeas 108
Moroccan Tagine with Tempeh and Chickpeas 111
White Bean Soup with Leeks and Roasted Cauliflower 112
West African Peanut Stew with Sweet Potatoes and Chickpeas 115
White Bean Ribollita 116
Curried Jamaican Stew with Kidney Beans 119
Yellow, Split Pea Chowder with Sweet Corn 120
Mushroom Miso Barley Soup 123
Tortilla Soup with Roasted Corn and Black Bean Salsa 124
Mulligatawny 127
Lemony Lentil Soup with Mushrooms and Kale 128
White Chili with Butternut Squash 131
Bowls 133
Quinoa Bowls with Braised Red Cabbage, Tofu, and Brussels Sprouts 135
Harvest Bowls with Spelt Berries, Cider-Glazed Tempeh, and Roasted Root Vegetables 136
Umami Bowls with Roasted Portobellos, Tofu, and Spicy Miso Dressing 139
Golden Rice Bowls with Tofu Paneer and Vegetables 140
Sweet Potato Bowls with Cilantro Lime Rice and Black Beans 145
Sushi Bowls 146
Mediterranean Quinoa Bowls with Roasted Fennel and Black-Eyed Peas 149
The Peanut Noodle Bowls with Spicy Lime Tofu and Crisp Vegetables 150
Millet Pilaf Bowls with Barbecue Tofu and Braised Collard Greens 153
Korean Tempeh Bowls with Broccoli and Brown Rice 154
Macro Bowls with Adzuki Beans and Miso-Glazed Kabocha Squash 157
Green Goddess Bowls 158
Sweet Potato Falafel Bowls with Freekeh Pilaf and Roasted Cauliflower 161
Provençal Bowls with Lentil Salad and Herbed Cashew Cheese 162
Greek Bowls with Lentil Keftedes and Cashew Tzatziki 165
Coconut Kale and Lentil Bowls with Roasted Delicata Squash and Jasmine Rice 166
Deli Bowls with Smashed Chickpea Salad 169
Marrakech Bowls with Harissa-Roasted Vegetables and Bulgur Pilaf 170
Skillets and Stovetop 173
Golden Beet Risotto 175
Roasted Zucchini Tacos with Corn and Tofu 176
Rice, Beans, Tofu, and Greens 181
Creamy Brown Rice with Shiitakes and Peas 182
Spanish Quinoa with Tempeh Chorizo 185
Balsamic-Glazed Tempeh and Vegetables over Soft Polenta 186
Pudha with Spicy Sautéed Spinach 189
Herbed Cauliflower Steaks with Lemon Caper Lentils 190
Pasta and Broccoli Rabe with Creamy Roasted Red Pepper Sauce 193
Creamy Curried Lentils and Quinoa 194
Stuffed Collard Leaves with Pomegranate Dipping Sauce 197
Kimchi Fried Rice 198
Spinach and Gnocchi with White Beans 201
Skillet Chili Mac 202
Barley Risotto with Butternut Squash and Sage 205
Aloo Gobi with Green Beans 206
Coconut and Scallion Rice with Glazed Tofu and Bok Choy 209
Dinner Toast with Savory Mushrooms, Chickpeas, and Greens 210
Spicy Chickpea Quesadillas with Caramelized Onions 213
Bakes 215
Black Bean Enchiladas with Roasted Butternut Squash 217
Home-Style Stuffed Shells 218
Baked Milled Polenta with Spicy Red Lentil Marinara 221
Stuffed Peppers with Farro, Herbs, and Tempeh Sausage 222
Sweet Potato Nacho Fries 225
Moroccan Sweet Potatoes 226
Creamy Penne Primavera Bake 229
Vegetable Harvest Pie with Tempeh 230
Baked Potatoes with Lemon Garlic Broccolini and White Beans 233
Spiced Lentil Tamale Pie 234
Meal Plans 237
About the Author 240
Acknowledgments 241
Index 242