A one-skillet quinoa recipe - quinoa, corn, chopped kale and pan-toasted tofu tossed with a big dollop of pesto and finished off with a few roasted cherry tomatoes.
In my opinion, salad is delicious in all it's forms (ok, except for those crazy grated carrot/raisin salads...not so much a fan of that salad variety, sorry to say). But sometimes it's a challenge to find a salad that is
This is another favorite - I cook up lots of broccoli, then puree half of it into a pesto. The other half is cut into little florets. Toss the broccoli with some quinoa, sliced avocado and a drizzle of feisty chile pepper oil, and you've got a nice meal on your hands.
A riff on Laurence Jossel's fantastic NOPA beans - plump, creamy beans baked in a bright, chunky chipotle tomato sauce, topped with crunchy breadcrumbs, plenty of oozy queso fresco, and an emerald drizzle of cilantro pesto.
This hearty meatless chili is packed with chickpeas, canned tomatoes, carrot, celery and onion and flavored with spices that are prevalent in Moroccan dishes: cumin, ginger, turmeric, cinnamon and red pepper. This recipe proves that you don't need meat for a satisfying and filling chili.
