Here’s my favorite recipe from this book’s predecessor, Vegetarian Express, now out of print. I just had to bring it forward to this book; it’s one of those dishes that saves the day when you’re low on fresh groceries, since it’s made largely of pantry and freezer staples. It’s also a reliable dish for feeding last-minute company. In this slightly updated version, I’ve added homemade vegan sour cream (which is entirely optional, but adds a big “yum” factor to the dish) and a variation of an added vegetable layer.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.