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Thumb_11624_Tofu Kale Stir-Fry

Thumb_11624_Tofu Kale Stir-Fry

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.

Thumb_12843_Watercress, Snow Pea And Shiitake Mushroom Stir-Fry

Thumb_12843_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.

Thumb_17449_Thai Hot And Spicy Broth

Thumb_17449_Thai Hot And Spicy Broth

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.

Thumb_5479_Braised Chicken With Black Beans And Sweet Potato

Thumb_5479_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.

Thumb_8185_Miso-Braised Shiitakes With Bok Choy

Thumb_8185_Miso-Braised Shiitakes With Bok Choy

Mushrooms, bok choy, and miso paste all complement one another beautifully in this simple fresh side dish. 

Thumb_8953_Potato Pea Curry

Thumb_8953_Potato Pea Curry

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.