Justin Brooks
Let the tempeh marinate all morning, then put the dish together for lunch. This recipe is part of our lunch for a week series. Check out the rest for the remaining days.
With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
These crispy cutlets feature a coconut-breadcrumb coating and sriracha mayo. Pair with a bright cuke salad to turn into a meal.
The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.
As energizing as an energy bar, with a much simpler ingredient list.