Spiced chickpeas roast in the oven until warmed and just a little crisp on the outside.
One of our favorite ways to eat cucumbers—other than raw, sliced, and quick-pickled—is warmed in a pan and coated in a sesame-tamari sauce.
That thick brown crust on falafels usually comes from deep frying, meaning the patties absorb a lot of oil along the way.
We used a toothsome whole wheat linguini to catch a luscious, creamy peanut sauce.
This brilliant green soup is packed with antioxidants from spinach, cilantro and broccoli and has a smooth, silky texture from coconut milk.
We’ve been slightly obsessed with these kimchi pancakes over the past few week.