Cookthink

I made this soup last night, and I thought it was tasty and satisfying, but those who aren’t used to kale, quinoa and tahini might need to be coaxed. Read more about this recipe at VeganYumYum.

Tomato Slaw

This spicy tomato slaw is great with grilled meats or piled onto sandwiches. Make a lot of it and use it in dishes like this conchiglie with mussels and black bean sauce. This recipe is part of Andrew Schloss's Sunday Dinners.

Tilapia Tacos With Watermelon Salsa

These tacos are best assembled the same day they will be served, but the red chili salt, watermelon salsa, chipotle crema and slaw can be prepared hours ahead. Use leftover chili salt on French fries, pork roast or grilled chicken. Read more about this recipe at the Washington Post.

Vegetarian Bean Burgers

With no measuring spoons in her Baghdad kitchen, war correspondent Jackie Spinner had to approximate the amount of the ingredients. Leftover patties can be frozen. Read more about this recipe at the Washington Post.

Conchiglie With Mussels And Black Bean Sauce

Start the pasta water before you start working on anything else, and you'll have dinner in less than 30 minutes. You could also make this with leftover mussels and broth. Just skip steps 2. and 3. and reheat the broth before step 4. This recipe is part of Andrew Schloss's Sunday Dinners.

Deep, Dark Pork Chili

Jan and Michael Stern's Chili Nation cookbook inspired me to create this really delicious and unusual chili made with pork loin, kidney beans and a heady mix of spices. Read more about this recipe at Coconut & Lime.

Sweet Smoked Paprika And Cumin Aioli

If you have the time, you can make your own mayonnaise. In a pinch, store-bought mayo will do. Serve this with crudités or steamed vegetables. Read more about this recipe at Steamy Kitchen.

Thai Green Curry Paste

Add a half dozen chopped wild lime leaves for an extra burst of flavor and perfume. If you want a hotter or milder paste, increase or decrease the amount of chiles. Read more about this recipe in Nancie McDermott's The Curry Book.

Chickpea, Potato And Spinach Stew

This aromatic, hearty North African-inspired vegetable stew is delicious as a side to grilled or roasted meat -- or as a complete and nutritious one-pot meal on its own. See step-by-step instructions and photos at the Cookthink blog.

Thai Mussamun Curry Paste

This sweetly spiced, moderately hot Mussamun curry is often served as part of a feast hosted by families celebrating a wedding, a move to a new home, or the birth of a baby. Read more about this recipe in Nancie McDermott's The Curry Book.

Yucatan Seitan

Recado is a red spice mixture containing annatto seeds. Annatto is tangy and is mixed with oregano, cumin, clove, cinnamon, pepper, allspice and garlic to spice chicken in Belize and other parts of the Yucatan -- and seitan in this recipe. Read more about this recipe at VeganYumYum.

Seitan Ancho Mole

I made a simpler version of Rick Bayless' red mole with a perfect balance of chocolate, nuts, chiles and spices. And once you actually make the sauce, the dinner part is simple. Read more about this recipe at VeganYumYum.