I used to make separate dishes and call it a bowl, but everything tasted disconnected and boring. Then I learned how to season cauliflower, chickpeas, and tofu with the same warm Indian spices so they actually taste like they belong…
I used to make Greek salad with lettuce and store-bought dressing until I learned that’s not how it’s actually done in Greece. A real horiatiki is just chunky tomatoes, cucumbers, onions, olives, and feta with good olive oil and oregano—no…
I make eggplant parmesan when I want something rich and comforting that doesn’t actually need meat to be satisfying. The breaded eggplant gets crispy, then you layer it with marinara and melted cheese until it’s bubbly and delicious. I’ll show…
I make miso mushroom edamame bowls when I want something savory and umami-rich that doesn’t need meat to feel satisfying. The miso adds depth to the mushrooms while they roast, and the edamame gives you protein and a nice pop…
I used to think shawarma flavor only worked with meat until I tried it on roasted chickpeas. The warm spices—cumin, paprika, garlic—stick to the chickpeas and get a little crispy in the oven, giving you all that savory, aromatic flavor…
I make Oaxacan sweet potato black bean bowls when I want something smoky and filling without using meat. The sweet potatoes get roasted with chili powder and cumin until they’re caramelized, and the black beans add protein and earthiness. I’ll…
I make no-yeast pizza dough when I’m craving homemade pizza but don’t want to wait two hours for dough to rise. This version uses baking powder instead, so you can mix it, roll it out, and have pizza in the…
I make jackfruit hearts of palm patties when I want something with a seafood-like texture but no actual fish. The combination sounds weird, but hearts of palm are flaky and mild while jackfruit adds bulk and soaks up whatever seasonings…
I make eggplant bites when I want a snack or appetizer that’s crispy on the outside but creamy inside. Black pepper adds a little heat that keeps them from being bland, and the eggplant soaks up whatever seasonings you throw…
I make briam when I have a bunch of vegetables that need to get used up and I want something more interesting than a plain roasted tray. It’s a Greek baked vegetable dish with layers of zucchini, potatoes, tomatoes, and…