836 kay kay recipes

Vegetarian tofu chili: a hearty meatless chili with browned tofu chunks, kidney beans, and a from-scratch spice blend of pure ground chiles, cumin, and oregano.

Coriander pork chops crusted with toasted ground coriander seed and cracked black pepper, braised with white wine, rosemary, and aromatic vegetables. The fragrant Mediterranean-style chop with a velvety pan sauce.

Microwave brown rice stew with knackwurst sausage, tomatoes, carrots, celery, and Italian herbs. A one-pot weeknight dinner that cooks entirely in the microwave in about an hour.

Cornish hens Provencal style braised with tomatoes, saffron, olives, leeks, white wine, and fresh herbs. A one-skillet French country dinner with golden-skinned game hens in 50 minutes.

Louisiana red beans and rice with kidney beans, andouille sausage, tasso ham, and pickled pork, thickened with file powder. A chef-level Creole classic with layered smoke and spice.

Grilled swordfish plates over herbed couscous ringed with a quick vegetable minestrone broth of garlic, basil, and fresh herbs. Light Mediterranean dinner with three textures.

A savory and delicious dish made with eggplant, pine nuts and tasty kalamata olives.

Seitan posole stew is a vegan take on the Mexican hominy classic: dried posole simmered for hours with chipotle and bay, then joined by seared seitan cubes in a smoky cumin-oregano broth. Topped with avocado, tomato, and cilantro.

Hearty cabbage soup with homemade tofu and whole-wheat dumplings, seasoned with soy sauce and bay leaf. A cozy, plant-based bowl ready in one hour.

Hearty red kidney beans and pintos slow-simmered with tomatoes, green chiles, and bell pepper in a thick, savory gravy. A budget-friendly Southern classic spooned over fluffy rice.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

Vegan cabbage soup with tender tofu and whole-wheat dumplings in a soy-seasoned broth. Filling, nourishing, and completely plant-based.

Spiced Lentils with Apple Crisps and Curried Yogurt recipe

A spiced oil made with carrots, sweet bell peppers and red pepper flakes that can really spice up pasta or steamed vegetables.

A simple seasoning that can be used for any kind of dish you prepare for breakfast, lunch or dinner.

Bafla are Rajasthani wheat dough balls boiled in spiced moong dal, then baked until cracked and golden. Break them open, drizzle with ghee, and pour the aromatic dal right over top for a soul-warming vegetarian meal.