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Greens and Tofu Bowl With Quinoa
By Robin AsbellThis greens-forward grain bowl combines Broccolini, honey-tamari roasted tofu, and water chestnuts with a creamy vegan cashew sauce.
Recipes
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Quinoa, Sweet Potato, and Chicken Bowl
By Robin AsbellThis hearty bowl is topped with crumbled goat cheese, fresh cilantro, and a spicy red-pepper sauce.
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Black Rice, Bean, and Beet Bowl
By Robin AsbellThis grain bowl is topped with a spicy red-pepper drizzle and cooling avocado and Greek yogurt.
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Black Rice, Tofu, and Cashew Bowl
By Robin AsbellThis Asian-inspired grain bowl pairs forbidden rice and honey-tamari roasted tofu with a creamy vegan sauce made from cashews.
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Cauliflower Bowl With Sweet Potatoes and White Beans
By Robin AsbellRiced cauliflower is the base for this “grain” bowl, which is dressed with a tomato-rosemary vinaigrette.
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Spiced Nog
By Betsy NelsonWe use nondairy milk — try hempseed, almond, or cashew milk — in our spicy nog mocktail.
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Mulled Cider With Hibiscus
By Betsy NelsonIf you want to spike this winter mocktail, substitute red wine for half of the apple cider or pour a little brandy into individual servings.
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Dirty Chai With Maca
By Betsy NelsonTry energy-boosting maca in your dirty chai instead of espresso.
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Winter “Sangria”
By Betsy NelsonPrepare this wine-free recipe the night before serving so the fruit flavors can meld.
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Cozy Tea-Toddy Mocktail
By Betsy NelsonWe use a spice-infused tea — not whiskey — as the base for this winter mocktail.
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Maca Mint Cocoa
By Betsy NelsonUse regular or dairy-free milk in this minty cup of cocoa.
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Roasted Butternut Squash Soup
By Rebecca KatzHave this creamy, vegan soup right away, or freeze it for up to three months.
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Roasted Squash Bowls With Quinoa Pilaf, Greens, and Pistachios
By Rebecca KatzUse an acorn or baby dumpling squash as your “bowl” for this meal.
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Roasted Cubed Squash
By Rebecca KatzTry adding a teaspoon of your favorite spice — cinnamon, cumin, coriander, ginger — before roasting.
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Moroccan-Spiced Chicken Thighs With Kabocha Squash
By Rebecca KatzFinish this hearty dish by scattering pomegranate seeds, chopped fresh cilantro and mint over the top.
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Middle-Eastern Chickpea Burgers
By Rebecca KatzThese chickpea patties make a healthy — and zesty — alternative to hamburgers.
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Basic Beans: Stovetop and Slow-Cooker Method
By Rebecca KatzA small strip of kombu can make your beans easier to digest.
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Beans With Fennel and Almonds
By Rebecca KatzToasted almonds and beans add protein to this fresh fennel-and-onion slaw.
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Beans and Greens
By Rebecca KatzTomato paste, lemon juice, and some freshly grated Parm liven up these dark leafy greens and beans.
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Costa Rican Black-Bean Soup With Sweet Potatoes
By Rebecca KatzA comforting black-bean soup gets a kick from jalapeño, garlic, oregano, cumin, and cinnamon.
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Herb-Infused Olive Oil
By Rebecca KatzTry thyme, oregano, or rosemary for this infused oil.