Pasta recipes

Vegan broccoli sprout and tofu spread with miso, tahini, and lemon on whole wheat toast. A nutrient-packed open-face sandwich ready in 10 minutes.

Don't know where I heard about this sauce, but it's a great drizzle for vegetables.

A warm, porridge-style breakfast cereal made from amaranth flour, millet flour, cornstarch, and tahini. Naturally vegan, gluten-friendly, and high in plant protein.

Vegan brown rice salad with steamed broccoli, cauliflower, and corn tossed in a tofu-tahini-umeboshi dressing. A plant-based, macrobiotic-style grain salad served cold.

Par-cooked balti meat is a Birmingham-curry-house technique: meat simmered with masala paste then frozen for fast curry assembly. A make-ahead British-Indian meal prep base.

Traditional Egyptian green soup made with milookhiyya leaves (or spinach), garlic, and coriander in rich stock. This silky, earthy bowl is comfort food at its finest, served with rice and chicken.

Garlic-anchovy rub with olive oil, anchovy paste, crushed garlic, and black pepper. A savory, umami-rich paste for lamb, chicken, or fish. Four ingredients, intensely flavorful.

Tahini dressing for falafel with sesame paste, fresh lemon juice, garlic, and water. Four ingredients, creamy and nutty, ready in 5 minutes. The classic Middle Eastern drizzle sauce.

A quick, spicy hot sauce for falafel: tomato paste simmered with vegetable stock, chili paste, cumin, lemon and fresh herbs into a bright, fiery sauce in about five minutes. Drizzle it over falafel, shawarma or grilled veg.

Gingered beet salad with a warm miso, sesame seed, and fresh ginger dressing tossed over boiled beets. An earthy, umami-rich side dish with Japanese-inspired flavors.

This is a classic Japanese dish, first made famous by the chef Nobu Matsuhisa and served in all his Nobu restaurants. Serve with steamed spinach and brown /black rice or quinoa for a simple, but delicious dinner.

Gluten-free almond cookies made from just three ingredients: almond paste, sugar and egg whites. Naturally flourless, chewy and intensely almond, shaped into balls or crescents and rolled in pine nuts. Classic Italian pignoli-style cookies.

Nero Wolfe's bread triangles spread with anchovy paste and pan-fried in butter until golden and crispy. A salty, savory literary appetizer inspired by Rex Stout's famous fictional detective.

Traditional Japanese red miso soup with dashi broth and miso paste rubbed through a sieve: simple, warming, ready for your choice of garnishes like tofu, wakame, or scallions.

Classic Italian amaretti cookies made with almond paste and egg whites, piped and baked until golden with a crackly crust. Just three core ingredients for crisp, chewy almond flavor.

An easy homemade pizza sauce from a can of whole tomatoes, garlic, and basil, with optional tomato paste for body. Simmer 15 minutes for bright and fresh or up to an hour for thick and deep. No jarred sauce needed.