This recipe is fast, easy, and super-adaptable. Press tofu to remove excess moisture before cooking, but if it sticks to the pan, just scrape off the sticky parts and the crispy tofu crumbles add texture to the final dish.
Read more about this recipe at VeganYumYum.
Watercress, Snow Pea And Shiitake Mushroom Stir-Fry
Watercress, Snow Pea And Shiitake Mushroom Stir-Fry
This Asian-inspired stir-fry is perfect for the spring farmer's market vegetables. The sweet crunch of the snow peas complements watercresses' peppery bitterness. Serve with rice noodles or steamed brown rice.
Read more about this recipe at the Washington Post.
Serve as is, or toss in cubes of fish, chicken, pork (or whole shrimp or scallops) 5 to 10 minutes before serving. Cook basmati or jasmine rice directly in the soup to make it substantial enough for a light meal.
Read more about this recipe at the Washington Post.
Braised Chicken With Black Beans And Sweet Potato
Braised Chicken With Black Beans And Sweet Potato
This healthy, satisfying one-pot dish is made with chicken thighs and flavored with jalapeño, cumin, coriander, lime juice and zest and cilantro. Serve on its own or with a side of brown rice. We'd recommend washing this dish down with an ice cold beer.
Miso-Braised Shiitakes With Bok Choy
Miso-Braised Shiitakes With Bok Choy
Mushrooms, bok choy, and miso paste all complement one another beautifully in this simple fresh side dish.
I’m all for making things from scratch, but I haven’t yet got up the gumption to make my own curry paste. Instead, I use a jarred commercial paste that I can keep in the fridge for up to six months.
Read more about this recipe at VeganYumYum.
