This gravy was inspired by my family’s visit to Taste of Life, a wonderful vegan eatery in Tel Aviv. The café is run by the community of Black Hebrews, who also produce most of the tofu and seitan distributed in Israel at their village in the southern part of the country. They serve their own wonderful products at Taste of Life (which is connected to the small chain of Soul Vegetarian Cafés in the United States). When we ate there, their tender seitan was topped with a tasty gravy. The server shared the recipe with me, which I’ve interpreted below. There’s not much to it, honestly, but it’s quick and tasty. Serve it over grains, mashed potatoes, seitan, and tempeh. See a good use for it in Tofu and Seitan Mixed Grill (page 44).
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.