Introduction | p. ix |
Chapter 1 Bits, Bites, and Snacks | p. 1 |
BBT Bites | p. 3 |
Chili Nachos | p. 5 |
Any-Way-You-Like Veggie Turnovers | p. 8 |
Cheesy Stuffed Potato Skins | p. 11 |
Roasted Pepper, Olive, and Feta Burekas | p. 13 |
Charred Tomatillo Salsa | p. 16 |
Babaghanouj | p. 18 |
Caramelized Onion Dip | p. 20 |
Oven-Roasted Okra Chips with Dill Pickle Dip | p. 22 |
Sesame-Miso Kale Chips | p. 23 |
Super Seedy Power Bars | p. 25 |
Chapter 2 Soups and Salads | p. 27 |
Roasted Tomato Gazpacho with Toasty Croutons | p. 28 |
Cucumber Soup with Roasted Beets and Potatoes | p. 31 |
Chilled Avocado and Roasted Garlic Soup | p. 33 |
Marlon's Chickpea and Winter Squash Stew with Crispy Tofu | p. 35 |
Barbecued Tempeh and Roasted Potato Salad | p. 38 |
Spiced Carrot Salad with Creamy Basil Dressing | p. 40 |
Spinach, Roasted Root "Petals," Pistachios, and Honey Vinaigrette | p. 43 |
Sweet Potato, Blue Cheese, and Pecan Salad | p. 45 |
Moroccan Couscous Salad with Olives, Chickpeas, and Roasted Tomatoes | p. 47 |
Roasted Plum Salad with Fresh Grapefruit and Cardamom Syrup | p. 51 |
A Good Cheese Salad with Roasted Pears and Candied Walnuts | p. 53 |
Chapter 3 Veggies with a Side of Vegetables | p. 55 |
Blissed-Out Crispy Cheesy Broccoli Gratin | p. 57 |
Hoisin Eggplant, Spicy Brussels Sprouts, and Tofu | p. 59 |
Carrots with Garam Masala, Cauliflower "Couscous," and Peanut Vinaigrette | p. 63 |
Indian Creamed Spinach over Potatoes with Tofu | p. 65 |
"Braised" Cabbage with Sherry Vinaigrette | p. 67 |
Spicy Thai Green Curry Potpie | p. 69 |
Spice-Roasted Cauliflower and Cashew-Miso Banh Mi | p. 72 |
Three-Cheese Crispy Mushroom-Parm Sandwich | p. 75 |
Roasted Potato and Poblano Tacos | p. 77 |
Tortilla Rojo Bake | p. 79 |
Tofu Puttanesca with Garlic Bread | p. 81 |
Summer Tomato Slab Pie with Flaky Sage Crust | p. 83 |
Zucchini Ribbons Aglio e Olio | p. 86 |
Chapter 4 Grain Bowls and Beyond | p. 87 |
My Go-To Rice and Beans with Pico de Gallo | p. 88 |
Quinoa and Sweet Potato Bowl with Tahini-Miso Dressing and Sunflower Seeds | p. 91 |
Quinoa and Tofu Bowl with Arugula and Creamy Cilantro Dressing | p. 93 |
Forbidden Rice Bowl with Beets and Goat Cheese-Dill Vinaigrette | p. 95 |
Brown Rice Bowl with Maple-Roasted Parsnips, Fennel, Dates, and Spicy Pumpkin Seeds | p. 99 |
I Can't Believe It's Mushroom Risottol | p. 101 |
Bulgur Bowl with Napa Cabbage, Melted Red Onions, and Almonds | p. 104 |
Herby Singed-Tomato Tabouli | p. 107 |
Creamy Carrot Polenta with Winter Squash Ragu | p. 110 |
Green Rice with Charred Broccoli | p. 113 |
Chapter 5 Beans and Legumes | p. 115 |
Lentil- and Spinach-Stuffed Squash Halves | p. 116 |
Sheet Pan Chili | p. 120 |
Black Bean and Quinoa Veggie Burgers | p. 123 |
White Bean Ratatouille over Roasted Eggplant | p. 125 |
Eggplant and White Bean Meatballs | p. 128 |
Meatball, Pepper, and Onion Grinders | p. 131 |
Crispy Roasted Shallot and Lentil Mujadara | p. 133 |
Indian Lentils (Daal) | p. 135 |
Barbecue Baked Beans with Mushroom "Lardons" | p. 136 |
Hoisin Glazed Beet Loaf | p. 139 |
Chapter 6 Pasta, Bread, and Pizza | p. 141 |
Large Pearl Couscous with Fresh Corn, Zucchini, and Basil | p. 142 |
No-Boil Mac and Cheese | p. 144 |
Orzo with Pan-Roasted Tomatoes, Lemon, and Mozzarella | p. 147 |
Bok Choy and Portobellos over Rice Vermicelli | p. 150 |
Tuscan Kale and White Bean Ribollita | p. 153 |
Roasted Vegetable Lasagna | p. 156 |
Fresh Corn Cornbread | p. 159 |
Smoky Eggplant and Provolone Pizza | p. 161 |
Broccoli Vodka Pizza | p. 163 |
Shaved Zucchini and Minty Pesto Pizza | p. 165 |
Bean, Cheese, and Pickled Jalapeño Burritza | p. 167 |
Cheesy Pizza Twists with Roasted Pepper Marmara | p. 169 |
Potato, Rosemary, and Roasted Garlic Focaccia | p. 171 |
Chapter 7 Breakfasts and Brunches | p. 173 |
A Perfect Avocado Toast | p. 174 |
Gingered Apple and Almond Butter Toast | p. 175 |
Roasted Strawberry Danish | p. 176 |
Roasted Fruit, Pumpkin Seed, and Yogurt Bowls | p. 178 |
Loaded Chilaquiles with Baked Eggs | p. 180 |
Eggs in Guajillo Chile Sauce | p. 183 |
Slab Frittata with Leeks, Mushrooms, and Ricotta Cheese | p. 185 |
Slab Quiche with Spinach, Goat Cheese, and Caramelized Onions | p. 186 |
Breakfast Rice Bowl with Raisins and Almonds | p. 189 |
Baked Oatmeal with Dates, Bananas, and Tahini Syrup | p. 191 |
Zucchini Breakfast Cake with Pecan-Coconut Streusel | p. 193 |
Granola Banana Bread | p. 195 |
Pumpkin Seed-Apple Granola | p. 197 |
Thai Peanut Granola | p. 199 |
Chocolate Brownie Scones | p. 201 |
Vegan (Say What?) Biscuits | p. 203 |
Vegan Poutine | p. 205 |
Chapter 8 Desserts | p. 207 |
Chocolate Chip Cookie Cake with Quickest Chocolate Buttercream Frosting | p. 209 |
Honey-Glazed Spice Cake | p. 212 |
Plum Cake with Walnut Streusel | p. 214 |
Rustic Pear Galette | p. 217 |
Cinnamon-Sugar Palmiers | p. 219 |
Citrus-Almond Shortbars | p. 220 |
Kitchen Sink Cookies | p. 222 |
Chocolate-Chocolate Sparklers | p. 224 |
Cherry Bomb Bars | p. 226 |
Dulce de Leche Pumpkin Pie Squares | p. 228 |
Chocolate Cream Pie Squares | p. 230 |
No-Bake Choco-Fudge Bars | p. 232 |
Roasted Fall Fruit over Mascarpone Cream | p. 233 |
Vegan Sticky Toffee Pudding | p. 235 |
Conversion Tables | p. 237 |
Index | p. 238 |
About The Author | p. 250 |