The 10 Most Popular Healthyish Recipes of 2020
The year 2020 will go down as one that we cooked more than ever before. All this time at home gave us ample opportunity to try new recipes and replay our favorites, from brothy soups to creamy vegetarian pastas. Oh, and we fell for a few vegetable-heavy hits too. Check out the recipes that Healthyish readers loved the most this year. And get ready for a brand new Feel Good Food Plan starting January 4!
Photo by Emma Fishman, Bowl by Meilen Ceramics1/1010. Black Pepper Tofu and Asparagus
In this 30-minute dish, which is inspired by Yotam Ottolenghi's recipe in his 2011 book Plenty, black pepper is the star, not the sidekick: When bloomed in oil, the coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce, no red pepper flakes, dried chiles, or hot sauce needed. Take care not to burn the peppercorns as you toast them or the flavor could swing from spicy to bitter.
Photo by Emma Fishman, Food Styling by Pearl Jones2/109. Broccoli Spoon Salad With Warm Vinaigrette
This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright citrusy dressing, which soaks into the broccoli as it sits. Don’t have ras-el-hanout? Garam masala, baharat, or curry powder will also work. And if you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time.
Photo by Emma Fishman, Bowl by Melien Ceramics3/108. Vegetarian Carbonara
Swapping traditional ingredients like guanciale and pancetta for vegetable-based umami bombs (hello, garlic and smoked paprika) isn’t the only thing to consider when making a vegetarian carbonara. Many hard cheeses (including Parmigiano-Reggiano) use animal rennet, so if you want to seek an alternative, ask your cheesemonger.
Photo by Laura Murray, Food Styling by Kat Boytsova8/103. Pantry Pasta With Vegan Cream Sauce
Many vegan cream sauces rely on blended nuts or steamed cauliflower, but this sauce is made of beans and pasta water alone—no soaking or blending necessary. It’s important that the beans are adequately hydrated: Once you start mashing, make sure there’s plenty of pasta cooking liquid in the pot and don’t let it evaporate.
