6,207 la king recipes

Vegan lentil camp chili made entirely from dry, shelf-stable ingredients. Just add water and simmer for a hearty, spiced trail meal. Lightweight, packable, and no cooler needed.

Vegetarian gravy made with nutritional yeast, mushrooms, and vegetable bouillon. Rich, savory, and ready in 30 minutes with zero chicken required.

Microwave tuna casserole with rice, cream of cheddar soup, and a buttery corn flake crumb topping. Pantry-friendly comfort food ready in under 40 minutes.

Instant thermos vegetable soup with dried veggie flakes, bulgur, pasta, and herbs. Just add boiling broth and wait. The ultimate portable lunch hack, ready in 10 minutes flat.

Szechuan pork stir-fry with thin-sliced pork loin, zucchini, radishes, and onion in a glossy teriyaki-vinegar sauce with red pepper flakes. A lightning-fast weeknight wok dinner that serves four.

Brown rice almond pilaf with raisins, chicken bouillon, and toasted slivered almonds. A nutty, one-pot side dish with stovetop and microwave instructions included.

Chewy oatmeal raisin cookies sweetened with honey and a hint of orange zest. A soft, golden drop cookie made with oats, raisins, and a double sweetener base.

Savory pumpkin spread mixes canned pumpkin puree with nutritional yeast, marjoram, dry mustard, and garlic salt. Vegan, no-cook, and ready in minutes. Thin with water for a dipping sauce.

Old-fashioned steamed fruit pudding with raisins, suet, molasses, and warm spices. A Pennsylvania-style dessert steamed for 3 hours and served with brown sugar sauce.

Kobi-Batata Shaak is a Gujarati dry curry of potatoes and cabbage with cumin seeds, coriander, turmeric, and red pepper flakes. Vegan, one-skillet, and finished with fresh cilantro and lemon.

Simple homemade kimchi with napa cabbage, garlic, ginger, scallions, and red pepper flakes. Salt-brined overnight and packed into jars for quick fermentation.

Egyptian-style falafel (ta'ameya) with dried fava beans, parsley, garlic, cumin, and coriander, ground twice for the right crispy-yet-tender texture. The original falafel before chickpeas took over.

Oatmeal cookies rolled in chopped nuts with a chocolate star pressed into each warm center. The classic peanut blossom cookie technique applied to oats.

Holiday spice cookies roll out paper-thin from a molasses-and-spice dough with cinnamon, cloves, ginger, nutmeg and allspice. Crisp cookie-cutter cookies for the December tins.

Vegan tofu cottage cheese mashes firm tofu with oil, vinegar, dill, soy sauce, and nutritional yeast for a dairy-free cottage cheese substitute. Five minutes to make, perfect for salads, toast, or veggie sandwiches.

Moroccan-spiced lentil soup combines brown lentils with caramelized onions, cumin, cinnamon, allspice, and red pepper flakes. A warming vegetarian-friendly soup with deep aromatic spice and almost no fat.