Cooking Style: Stovetop
Hot and Sour Soup
PrintHot and Sour SoupYield 4-6 servings On a cold weekend evening, this hot and sour soup is nourishing and jam packed with protein. It takes extra time, but this powerhouse will help fortify your body and immune system. Ingredients4 Tablespoons soy sauce, divided1 teaspoon toasted sesame oil3 Tablespoons + 2 teaspoons corn starch, divided6 to 8 oz. … Continued
Pork Miso Ramen
PrintPork Miso Ramen Imagine coming home to a bowl of this nourishing ramen after a cold winter day! It’s an umami-blast of pork, mushrooms, miso, and bone broth that’s guaranteed to leave you feeling full and satisfied. Ingredients4 Tablespoons of vegetable oil, divided6 oz. boneless pork chop or pork loin, cut intro strips1 bunch green onions, white … Continued
Chicken Curry
PrintChicken Curry Local cookbook author Mish Sen’s classic chicken curry is the comfort food you’ll want to make all season long! Paired with Mish’s Carrot, Pea, Herb Pulao, it’s a complete meal with plenty of protein and veggies. Ingredients2 Tablespoons of neutral cooking oil, such as avocado or peanut oil (do not use coconut oil)1 … Continued
Chana Masala
PrintChana Masala Local cookbook author Mish Sen’s recipe for Chana Masala is the perfect plant-based comfort food for cozy nights in. The blend of warming spices, bright fruity notes, and protein-packed chickpeas are a flavorful and nutritional combo that will keep you warm and satisfied. Be sure to make a batch of Mish’s Carrot, Pea, … Continued
Vegan Carne Asada Tostadas
PrintVegan Carne Asada TostadasYield 8 tostadas These 100% plant-based tostadas pack plenty of flavor and satisfying crunch into each sumptuous bite. The vegan carne asada from Meati is made from nutrient-dense mushroom mycelium and has a satisfying texture and flavor that’s just like the real thing! Ingredients1 lb. sweet potatoes, peeled and chopped in ½-inch cubes2 … Continued
Refried Black Bean Tostadas
PrintRefried Black Bean TostadasYield 8 Tostadas Crunchy, creamy, and oh-so-filling, these vegetarian tostadas are a festive, fun, and colorful idea for dinner. The crunchy base comes curtesy of Nixta heirloom corn tortillas, made by hand in Minneapolis. Ingredients1 Tablespoon olive oil + more for brushing tostadas1 bunch green onions, sliced, separated into green and white … Continued
Kernza Pilaf
PrintKernza PilafYield 4-6 servings This springy dish is bursting with flavor. The Kernza® grains are nutty with a delightfully chewy texture, asparagus brings crunch, and lemon adds brightness. As a bonus, Kernza is an eco-friendly perennial wheatgrass with the power to restore depleted soil and protect threatened waterways. Ingredients3 Tablespoons butter1 large shallot or small … Continued
Lo Mein
PrintVeggie Lo Mein This satisfying and simple vegan lo mein packs plenty of plant-based flavor. Toss in stir-fried tofu for extra protein. IngredientsFor the sauce:5 scallions, thinly sliced1 Tablespoon ginger, grated3 cloves garlic, minced2 Tablespoons red wine vinegar4 Tablespoons tamari soy sauce4 Tablespoons vegetable oil4 Tablespoons water2 teaspoons sesame oil1/8 teaspoon cayenneFor the noodles:2 yellow … Continued
Wheat Berry Apricot Salad with Olives and Mint
PrintWheat Berry Apricot Salad with Olives and Mint IngredientsFor the salad:2 cups cooked wheat berries (see notes for stovetop or Instant Pot recipe)½ cup pistachios, crushed with the flat of a knife blade½ cup dried apricots, chopped½ cup Kalamata olives¼ cup red onion, diced¼ cup parsley, chopped¼ cup mint, chopped¼ cup green onions, choppedFor the dressing:4 … Continued