Vegetable

Leeks. Shrooms. Almonds. Vegetable stock. This pasta is an umami masterpiece.

A heavy dose of spices and a splash of cream and yogurt turn potatoes into a samosa-like tart.

Feel free to sub store-bought tortilla chips for the tostadas.

This will take you back to the flavor of all those canned cream-of-mushroom-soup-based casseroles, but without all the weird ingredients!

Look for basmati rice with a slightly golden hue—that indicates that the rice has been properly aged.

The almond oil in this recipe is so easy to make and also perfect for salad dressings.

You could also serve this on a fried-corn tortilla and all you'd need is a margarita to complete the meal.

If you're not feeling sandwich-y, try with toasted or fried tortillas.

Okay, maybe we'd forget a few.

This savory gluten-free vegetarian pancake recipe can be made in the same pan as the wilted greens, maximizing efficiency for a healthy weeknight meal.

Not only will this recipe make you actually want tofu for dinner, but we’ve got a few different ways to customize each ingredient.

Whole grains, like farro, freekeh, or brown rice, can be substituted for the quinoa.

Adding water is key to a smooth and spoonable consistency.

The frittata is just a blank canvas—whoa, poetic.

This herby veggie frittata works for breakfast, brunch, lunch, and dinner.

Eating clean doesn’t mean missing out on flavor.

The components in this recipe sound a little out there, but trust us.

Think of this as a spicy Green Goddess dressing.

Oprah has truffle zest in her purse at all times, and asks hotels to stock it in her room. When did this obsession begin?

These are the recipes our food director makes at home: That means they're foolproof.

It’s important to let the nori fry until all the bubbling subsides so you end up with crunchy chips rather than chewy pieces of seaweed.

Dinner game-changer: start cooking your greens in coconut milk.

Adding turmeric to the poaching liquid in this breakfast bowl recipe imparts a deep golden hue to the egg.