We prefer the flavor and texture of Tofutti Better Than Sour Cream. Other dairy-free sour creams will add their distinctive flavor and you may need to adjust the consistency with water. We strongly prefer our favorite vegan mayonnaise, Just Mayo. [Ed. note: see related article, "America's Test Kitchen finds a vegan mayonnaise game-changer."] This cilantro sauce is a perfect complement for our recipe for Baja-Style Cauliflower Tacos.
A true Baja California experience requires sunny, breezy patios and a plate of tacos. We aimed to re-create the feel of a Baja-style fish taco in our home kitchen, instead bringing veggies to the forefront.
These roasted blooms just might be the prettiest dish in this book. Inspired by a recipe from chef Laurent Tourondel, they are also one of the simplest and most delicious.
My ultimate childhood comfort food - I absolutely love this sauce! And here's a way to fast-forward a few steps to reach the desired result faster.
This is a subtle, comforting dish, best served still slightly warm. If you are having this as a main course, add some cooked mung beans or other protein of your choice and perhaps a few halved cherry tomatoes for color. If you cannot find black rice noodles (which provide a great color contrast), regular soba or rice noodles will do just fine.
This jade-green gazpacho is beautifully surprising and satisfying. Garnish it with a swirl of plain yogurt and add a great crunch with fried nuts.
This refreshing salad is a wonderful way to spruce up the humble carrot and was inspired by an afternoon I spent with Leila Rohbani, a yoga teacher from Tehran. I had a delightful time with her; drinking green tea from small stoneware cups and talking about our favorite recipes in the bright, airy rooms of her home, which doubles as her yoga studio—an oasis of calm in the hectic city, overlooking a garden filled with fig and Pomegranate trees. This makes a lovely addition to a mezze spread, or you could serve it with feta and bread for a more substantial meal.
This recipe is an ancient Persian take on the spinach salad from masterful writer Joan Nathan. Spinach is quickly blanched in boiling water, then pulsed in a food processor with cilantro, walnuts and garlic until roughly chopped. Toss with vinegar, salt and pepper and serve at room temperature alongside a chunk of whole grain bread and good butter and you have a delicious spring dinner.
This main looks deceptively meaty on the plate, and it satisfies on the same level. Tandoori spice mixture has an intense spicy flavor that meets its match with rich, unctuous portobello mushrooms. The cool cilantro sauce offers a creamy counterpoint and is entirely sunflower-seed based.