You don’t need broth for this lentil soup recipe—it’s rich thanks to the browned bits in the bottom of the pan that meld into the soup, packing it with flavor. Ground coriander, from the seed of the cilantro plant, has a floral, citrusy flavor that dovetails nicely with the lemon.”
1 cup dried brown lentils
8 cups water, divided
¼ cup extra-virgin olive oil
2 medium onions, diced
2 medium carrots, diced
1 teaspoon salt, divided
¼ teaspoon ground pepper
3 cloves garlic, chopped
1 teaspoon ground coriander
6 cups chopped collard greens
¾ cup chopped fresh cilantro
1 pound small yellow potatoes, quartered
Juice of 1 lemon, plus wedges for serving
1Pick through lentils, discarding any stones. Rinse.
2Combine the lentils in a small saucepan with 3 cups water. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until tender, 25 to 30 minutes.
3Meanwhile, heat oil in a large pot over medium heat. Add onions, carrots, ½ teaspoon salt and pepper; cook, stirring occasionally, until golden brown and lightly caramelized, 15 to 20 minutes. Add garlic and coriander; cook, stirring, for 1 minute. Stir in collard greens and cilantro; cook, stirring occasionally, until the greens have wilted, about 1 minute.
4Add 1 cup of water and cook, scraping up any browned bits from the bottom of the pan, for 30 seconds. Add the lentils and their liquid, potatoes, lemon juice and the remaining 4 cups water and ½ teaspoon salt. Bring to a boil over high heat. Reduce heat, cover and simmer until the potatoes are tender, 12 to 14 minutes.
This throw-together slaw is prepped in just 20 minutes and chilled for either 2 hours or an entire day, to allow the lemony-cilantro dressing to work its magic. It’s great whether you have just a couple of hours to prepare your meal or a full day before company comes.”
1 tablespoon lemon juice
1½ teaspoons olive oil
¼ teaspoon granulated sugar (see Tip)
¼ teaspoon Dijon mustard
Pinch of ground pepper
2 cups packaged shredded cabbage with carrot (coleslaw mix)
¼ cup coarsely shredded carrot
1 tablespoon chopped fresh cilantro
1 tablespoon chopped scallion
1Whisk together lemon juice, oil, sugar, mustard, and pepper in a medium bowl. Add coleslaw mix, carrot, cilantro, and scallion; toss gently to coat. Cover and chill for 2 to 24 hours before serving.
Roti is a flattened bread that originated in India. It’s cooked on a griddle or skillet on your stove and can be eaten alongside any meal, or used as a base for vegetables or curries. If you’re grilling a main dish, try cooking the roti bread on the grill!”
1½ cups whole-wheat flour
1 cup all-purpose flour, divided
¼ teaspoon salt
¾ cup water, plus more as needed
1Stir together whole-wheat flour, ½ cup all-purpose flour, and the salt in a large bowl. Gradually stir in the ¾ cup water to make a soft dough, adding additional water, 1 tablespoon at a time, if necessary. Shape the dough into a ball. Sprinkle some of the remaining ½ cup all-purpose flour on a work surface. Knead the dough on the floured surface until smooth, elastic, and slightly sticky. Cover and let stand 10 minutes.
2Divide the dough into 12 portions. Roll each portion between the palms of your hands into a smooth ball. Press the balls to flatten and coat lightly with more of the remaining flour. Using a rolling pin, roll the dough into 6-inch circles, using the remaining flour as necessary.
3Heat a griddle or skillet over medium heat. Add a dough circle; cook about 30 seconds or until lightly browned. Turn and cook about 30 seconds more or until lightly browned and firm. Using a clean, folded kitchen towel, press the roti down in several spots gently yet firmly. Repeat with the remaining dough circles.
4Serve immediately or store in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.
Store-bought salsas are convenient and come in many varieties. However, this avocado and pumpkin salsa—one you won’t find on any grocery shelf—is worth making from scratch. Creamy avocados, fresh tomato, and canned pumpkin are jazzed up with cilantro, lime juice, and a touch of hot pepper sauce, resulting in a salsa that’s seriously delicious. Serve with baked tortilla chips or over grilled chicken breasts.”
1 cup canned pumpkin
1 large tomato, seeded and chopped
1 avocado, halved, seeded, peeled, and chopped
½ small onion, chopped
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 clove garlic, minced
1 (12 fluid ounce) can or bottle Few drops bottled hot pepper sauce
Pinch of salt
Fresh cilantro leaves (optional)
1Combine pumpkin, tomato, avocado, onion, cilantro, lime juice, garlic, hot pepper sauce, and salt. If desired, garnish with cilantro leaves.
To infuse peas with flavor, simmer them with dried spices, which pack a more intense punch than fresh. Smoked paprika delivers the essence of ham hocks or bacon while keeping this classic side dish vegan.”
1 pound dried black-eyed peas, rinsed
4 dried bay leaves
2 tablespoons vegetable oil
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
1 tablespoon kosher salt
1Place peas in a large bowl and add enough cold water to cover by 2 inches. Soak overnight.
2Drain the peas. Add 8 cups water to a large pot, cover and bring to a boil over high heat. Add bay leaves, oil, garlic powder, onion powder, paprika, cayenne and the drained peas. Return to a boil, then reduce heat to maintain a simmer. Cover and cook, stirring occasionally, until the peas are tender, 45 minutes to 1 hour. Add salt. Discard the bay leaves.
These meal-prep vegan burrito bowls are healthier and more flavorful than takeout. Make them early in the week for grab-and-go meals when days are busy. We use frozen cauliflower rice, a low-carb substitute for white or brown rice, to cut down on prep time.”
1 recipe Beefless Ground Beef (see associated recipe)
1 (12 ounce) package frozen riced cauliflower
4 teaspoons olive oil
1 teaspoon no-salt-added taco seasoning
1 cup thinly sliced red cabbage
1 cup diced avocado
½ cup pico de gallo or salsa
¼ cup chopped fresh cilantro
1Prepare Beefless Ground Beef as directed.
2While the Beefless Ground Beef cooks, prepare riced cauliflower according to package directions. Toss with oil and taco seasoning.
3Divide the cauliflower among 4 single-serving containers with lids. Top each with ½ cup Beefless Ground Beef, ¼ cup each cabbage and avocado, 2 tablespoons pico de gallo (or salsa) and 1 tablespoon cilantro. Seal the containers and refrigerate until ready to eat.