125 recipes. Have a look.

Cornstarch-coated tofu fried until crisp, then tossed with broccoli in a garlic, ginger and soy glaze. Press the tofu while you cut the vegetables.

Red onions softened in a hot brine of red wine vinegar, sugar and salt. They need a 30-minute stand, so make them before you start the tacos or salad.

Cold spaghetti, edamame and raw vegetables packed over a peanut-lime sauce, so nothing goes soggy. Shake the jar hard before you eat it.

Chickpeas simmered with rosemary, garlic and tomato paste, then short pasta cooked in the pot until the broth turns creamy. Mash some chickpeas for body.

Flour, salt, a pinch of yeast and water, left to rise overnight and baked in a hot lidded pot for a crackling crust. Start it the evening before.

Carrots, parsnips, beets and rutabaga roasted hot with thyme, then glazed with maple syrup at the end. Serve with roast chicken or pork.

A ginger syrup simmered with sliced root, then stirred into lemon juice and cold water in a pitcher. Start about an hour ahead so the syrup can cool.

Butternut squash simmered with ginger root, blended smooth and finished with coconut milk and lime. Make a batch and freeze bowls for quick lunches.

Quinoa and black beans with roasted red bell peppers, toasted pumpkin seeds, and a cumin-lime dressing. Cool the quinoa fully so the herbs stay bright.

Smashed cucumbers dressed in tamari, rice vinegar, sesame oil, garlic and chili flakes. Toss them just before serving so they stay crisp.

Shaved fennel, orange segments, black olives and mint, tossed with the collected orange juice, lemon juice and olive oil. Serve it with grilled fish.

Chickpea flour batter with red onions, tomatoes, green chili and coriander leaf, fried thin until the edges crisp. Serve hot with chutney or pickles.

Rolled oats simmered in oat milk with grated apple, cinnamon and maple syrup, topped with pumpkin seeds. Stir often so the oats do not stick.

Avocado mashed with lemon juice and olive oil, spread on crisp rye toast with chili flakes on top. Toast the bread last so it is warm when you top it.

Whole cauliflower rubbed with cumin and smoked paprika, roasted until browned and tender, topped with tahini sauce and pomegranate. Serve with flatbread.

Chickpeas in a spiced onion and tomato sauce, simmered until it clings and finished with lemon. Start the rice first so both finish together.

Broiled red bell peppers blended with soaked chili flakes, toasted caraway and garlic into a paste. Spoon it over grains, braises or grilled vegetables.

Chia seeds set in unsweetened soy milk and maple syrup, topped with blueberries and raspberries. Chill for at least 6 hours, so start the night before.

Granny Smith apple, spinach, cucumber and ginger root blended with lime juice and cold water. Drink it right away, as it separates if it stands.

Brown lentils and chickpeas simmered in tomato broth with ginger, cinnamon, and cumin. Stir in the coriander leaf and lemon juice off the heat.

Parboiled russet potatoes shaken rough, then roasted in olive oil and rosemary until the edges crisp. The garlic goes in last so it does not burn.

Green beans boiled for 3 minutes and tossed hot in sesame oil, tamari, ginger, and garlic. Make the dressing first, so the drained beans go straight in.

Couscous soaked in boiling salted water, then tossed with parsley, mint, lemon, and olive oil. Serve it warm or cold.

Carrots tossed with cumin powder, roasted cut-side down on a hot sheet until charred, then glazed with maple syrup. Serve with roast chicken or grains.

Roma tomatoes and basil tossed in olive oil and spooned over warm garlic-rubbed toast. Let the tomatoes sit for 10 minutes while the bread toasts.

Pastry cones filled with spiced potatoes and peas, baked instead of fried. Serve them hot with chutney; leftovers crisp up again in a dry skillet.

Parsley, oregano, garlic and chili flakes stirred into red wine vinegar and olive oil. Spoon it over grilled steak, chicken or vegetables.

Cannellini beans and kale simmered in vegetable stock with onion, carrot, celery and rosemary. A squeeze of lemon at the end brightens the broth.

Rice vermicelli and bok choy in a vegetable broth with ginger, shiitake mushrooms and white miso. Stir in the miso off the heat so it keeps its flavor.

Red lentils simmered with curry spices, ginger and apple, then loosened with coconut milk. Stir in the lemon juice off the heat, just before serving.

Herb-packed chickpea patties baked until crisp, tucked into pita with pickles and tahini sauce. Soak the chickpeas for 8 hours, so start the night before.

Chickpeas blended smooth with tahini, lemon, and garlic, served with raw vegetable batons. Blend the tahini and lemon first for a lighter hummus.

Canned chickpeas roasted dry, then tossed in olive oil, cumin, paprika and garlic and roasted again. They turn crunchy as they cool.

Roughly mashed avocado folded with lime juice, white onion, jalapeño and coriander leaf. Make it just before serving; the avocado browns as it stands.

Whole soybean pods steamed for 5 minutes and tossed with flaky salt while warm so it sticks. Squeeze the beans out with your teeth and leave the pods.

A wet olive oil dough, dimpled in the pan and topped with fresh rosemary and salt. Start about 2 hours before you want to slice it.

Steamed glutinous rice folded through sweet salted coconut milk, served with ripe mango and toasted sesame seeds. Soak the rice for 4 hours first.

Matcha whisked with warm water and maple syrup, poured over ice and unsweetened almond milk. Sift the powder first so the tea comes out smooth.

Rice soaked with cinnamon, blended, strained and sweetened with sugar and vanilla. The rice soaks for 4 hours, so start in the morning.