Vegetable Lo Mein
Chewy lo mein noodles stir-fried with mushrooms, cabbage, carrots, red bell pepper and snow peas in a glossy, savory-sweet sauce. The takeout favorite made at home in 30 minutes, and easy to make vegan.
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Spritz Butter Cookies
Crisp, buttery Christmas spritz cookies pressed into little wreaths, trees and flowers, with a hint of almond and a sprinkle of colored sugar. A classic cookie-press recipe that makes a big batch for cookie trays and gift tins.
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Fluffy Pumpkin Pancakes
Tall, tender pancakes made with real pumpkin purée, buttermilk and warm pumpkin pie spice, served with maple syrup and toasted pecans. A cozy fall breakfast that tastes like pumpkin pie.
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Creamy Mushroom Stroganoff
Deeply browned cremini and shiitake mushrooms in a silky sour cream and thyme sauce, spooned over buttery egg noodles. A cozy 40-minute vegetarian take on beef stroganoff, made without wine.
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Smoky Vegetarian Split Pea Soup
A thick, hearty split pea soup with carrots, celery and potato, simmered with thyme and smoked paprika for all the smoky depth of the classic, with no ham needed. A budget-friendly, freezer-friendly vegan soup for chilly days.
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Coffee-Free Tiramisu with Postum
Crisp ladyfingers soaked in sweetened Postum and layered with a light, no-cook vanilla mascarpone cream, then finished with cocoa. All the creamy, roasty flavor of classic tiramisu with no coffee, no caffeine, no alcohol and no raw eggs.
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Postum, Pero and Chicory: A Short History of Coffee Substitutes
From chicory in old New Orleans to the jar of Postum in Grandma’s cupboard, here’s the story of caffeine-free coffee substitutes, plus the grain and herbal brews you can still buy today and how to make a cozy cup.
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Tempeh Teriyaki Stir-Fry
Golden pan-seared tempeh and crisp-tender broccoli, red pepper, carrots and snap peas tossed in a glossy homemade ginger-garlic teriyaki sauce. A fast, high-protein weeknight dinner served over steamed rice.
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Spinach and Mushroom Quiche
A flaky, golden pie crust filled with a silky egg custard, sautéed mushrooms, shallots, tender spinach and nutty Swiss cheese. An elegant make-ahead brunch dish that is just as good warm, at room temperature or the next day.
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Moroccan Chickpea and Butternut Squash Tagine
Tender butternut squash, carrots and chickpeas simmered in a warmly spiced tomato broth with cumin, cinnamon and ginger, sweetened with dried apricots and finished with lemon, cilantro and toasted almonds. A cozy one-pot vegan stew served over fluffy couscous.
