Confetti Lentils

Ingredients

  • 2 tablespoons olive oil
  • 2 medium carrots, peeled, shredded on a box grater
  • 1 medium celery root, peeled, shredded on a box grater
  • 1 medium onion, shredded on a box grater
  • 2 teaspoons kosher salt, plus more
  • 1¼ cups French green lentils

Directions

  1. Heat oil in a large heavy pot over medium. Add carrots, celery root, onion, and 2 tsp. salt.
  2. Cook, stirring occasionally, until vegetables have softened, about 5 minutes.
  3. Stir in lentils. Pour in 3¾ cups boiling water and bring to a boil once more. Reduce heat to low and simmer, stirring occasionally, until lentils are tender but retain their shape, 20-30 minutes.
  4. Season with more salt, if desired. (Do not drain excess liquid; lentils remain tender better if stored in their cooking liquid.) To serve, use a slotted spoon or mesh strainer.

Roasted Brussels Sprouts

Ingredients

  • 3 pounds brussels sprouts, trimmed, halved, quartered if large
  • 5 tablespoons olive oil
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper

Directions

  1. Preheat oven to 450°.
  2. Toss brussels sprouts, oil, salt, and pepper on a rimmed baking sheet.
  3. Roast, tossing occasionally, until tender and browned, 35–45 minutes.

Marinated Beets with Pistachios and Tarragon

Ingredients

  • 1 pound baby yellow or red beets, trimmed, scrubbed
  • ½ cup Sherry or red wine vinegar, divided
  • 2 tablespoons plus ¼ cup olive oil
  • Kosher salt
  • 1 medium shallot, finely chopped
  • 1 teaspoon chopped fresh thyme
  • ¼ cup raw pistachios, chopped
  • 2 tablespoons coarsely chopped fresh tarragon

Directions

  1. Preheat oven to 425°. Combine beets, ¼ cup vinegar, 2 Tbsp. oil, and ¼ cup water in a baking dish; season with salt.
  2. Cover with foil and steam until beets are tender, 40–50 minutes. Let cool slightly. Rub off skins with paper towels; cut beets into quarters (or ½” wedges if larger).
  3. Toss beets with shallot, thyme, remaining ¼ cup vinegar, and remaining ¼ cup oil in a large bowl; season with salt. Let sit at least 2 hours.
  4. Toss with pistachios and tarragon just before serving.

Grilled Eggplant Baba Ghanoush

Ingredients

  • Olive oil (for grill and drizzling)
  • 2 pounds Italian eggplants (4 medium)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon tahini
  • ½ garlic clove, finely grated
  • Kosher salt and freshly ground black pepper
  • Sumac, za’atar, crushed red pepper flakes, or Aleppo pepper; grilled flatbreads or pita bread (for serving)

Roasted Veg with Nutritional Yeast

Ingredients

  • 2 small heads of broccoli, cut into florets with some stalk attached, or 1 medium acorn squash, seeds removed, cut into ½-inch slices
  • 2 tablespoons virgin coconut oil, warmed to liquefy if needed
  • Kosher salt, freshly ground pepper
  • 2 tablespoons nutritional yeast

Directions

  1. Preheat oven to 425°.
  2. Toss vegetables with oil on a rimmed baking sheet to coat; season with salt and pepper. Roast until deep golden brown and tender, 20–25 minutes.
  3. Let cool slightly, then toss with nutritional yeast.

Breaded, Fried, Softly Spiced Tofu

Ingredients

  • 1 (16 ounce) package extra-firm tofu, drained and pressed
  • 2 cups vegetable broth
  • 3 tablespoons vegetable oil
  • 1/2 cup all-purpose flour
  • 3 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon sage
  • 1/2 teaspoon cayenne pepper

Vegetarian Linguine

Ingredients

  • 6 ounces uncooked linguine
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 medium zucchini, thinly sliced
  • 1/2 pound fresh mushrooms, sliced
  • 1 large tomato, chopped
  • 2 green onions, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded provolone cheese
  • 3 tablespoons shredded Parmesan cheese
  • 2 teaspoons minced fresh basil