Here’s a decadent, comforting vegetarian or vegan centerpiece dish for holiday festivities—sweet chestnuts, earthy mushrooms, and risotto’s creamy comfort.

Here’s a simple side dish for holiday plates: a full-flavored spin on mashed potatoes that welcomes all the various holiday pairings, but is delicious enough to enjoy entirely on its own.

This is a decadently rich mushroom pâté that I always believed required heavy cream—but it turns out a vegan version is just as good.

For the big-bean lovers—this salad combines them with late-summer gems and gets smoky notes from charred zucchini.

A fun and easy idea for using sweet summer corn to make a soft and silky tofu, inspired by Naoko Takei Moore of TORIO.

This meal-in-a-bowl combines beans and a few choice vegetable scraps to create something hearty, nourishing, and incredibly delicious—served over a pillow of soft polenta.

An easy, creamy sauce for pasta, grain bowls, or dipping, that’s made primarily from vegetables (broccoli!). Here I offer two options, one enriched with a bit of cream cheese and parmesan, and another equally rich vegan version.

A comforting, pantry-friendly, and quick tofu dish features tomatoes fortified by soy sauce. You can use canned or fresh tomatoes; both are good and special in their own ways.

Few things hit the spot like a creamy bowl of mushroom soup in January—this vegan soup take is just as comforting, achieving its richness and body by using toasted hazelnuts, which are blended into the soup.

As soon as it got cold this year, I started craving broth—something rich and warming, but also nutritious and fortifying. Here’s my working recipe.