Spicy Tempeh Crumble Bowl
A riff on one of my favorite recipes in Andrea Nguyen's Vietnamese Food Any Day - a caramelized tempeh crumble. The sort of thing that immediately becomes the best component in your rice bowl.| 101 Cookbooks
A riff on one of my favorite recipes in Andrea Nguyen's Vietnamese Food Any Day - a caramelized tempeh crumble. The sort of thing that immediately becomes the best component in your rice bowl.| 101 Cookbooks
This incredible citrus rice is flooded with orange juice, flecked with celery and carrots, and boosted with a packet of French onion dip mix.| 101 Cookbooks
A beautiful, vibrant beet caviar. Perfect for slathering - the sweet earthiness of roasted beets accented with toasted walnuts, chives, dates, and a swirl of creme fraiche.| 101 Cookbooks
To get the smoothest, creamiest bean dip you can imagine, use mung beans. They work beautifully accented with shallot oil and chives in this hummus-inspired spread.| 101 Cookbooks
Homemade bouillon powder is a great idea for all sorts of reasons. Let’s talk about how to make a version that is better than store-bought with no artificial flavors or ingredients.| 101 Cookbooks
A small useful collection of meal-in-jar and just-add-water recipes for road trips, camping, available as a PDF.| 101 Cookbooks
If you're on the quest for vegetarian recipes, you're in the right place. All of the recipes on 101 Cookbooks are vegetarian, but(!) this section highlights some favorites, along with many ideas for mains and side dishes to build a meal around. It's a great base for vegetarian cooking inspiration.| 101 Cookbooks
This tofu scramble is fast, flavorful, and a wonderful egg-free savory breakfast. Made with spinach, curry powder, nutritional yeast, garlic, and onions, this is the version we’ve been making for years!| 101 Cookbooks
In the April 1998 issue of Martha Stewart Living magazine there was a recipe for Sesame Asparagus and Tofu. I ripped it out, and cooked it a hundred times in the twenty years since.| 101 Cookbooks
Tofu Recipes to Get You Excited About Cooking with Tofu| 101 Cookbooks
The spring rolls we've been eating all summer. Grilled turmeric tofu, asparagus, herbs, and hot sauce.| 101 Cookbooks
The chickpea salad sandwich filling to make in bulk for easy lunches and snacks all week. A perfect vegetarian or vegan sandwich option.| 101 Cookbooks
One of my favorite tofu recipes, caramelized strips of tofu served over sautéed shredded brussels sprouts. It come together quickly and uses just one pan.| 101 Cookbooks
A range of great vegan recipes including salads, soups, main dishes, drinks and desserts. From vegan fish tacos to vegan ramen.| 101 Cookbooks
A robust frittata sandwich made with a spicy garlic spread, roasted cherry tomatoes, and avocado on slabs of homemade bread.| 101 Cookbooks
Breakfast recipes are one of the keys to having a strong cooking repertoire. And few people enjoy a proper breakfast more than I do. This is a list of many of the best breakfast recipes I’ve discovered over the years.| 101 Cookbooks
A collection of eight bold, flavor-packed, spice blends. The recipes are the ones I use regularly, the ones in my notebooks with lots of stars and hearts next to them.| 101 Cookbooks
Spicy grilled veggie kebabs made with a flavor-packed yogurt marinade and mix of vegetables with paneer cheese. A favorite that you can make ahead, and grill or bake year-round.| 101 Cookbooks
Bruschetta is a simple, classic Italian antipasto. Good tomatoes and bread are the things that matters most.| 101 Cookbooks
Just add water and a splash of coconut milk to make this fragrant curry noodle pot. A dynamic and feisty broth is bolstered with cayenne, ginger, cinnamon, and turmeric enveloping egg noodles and whatever seasonal vegetables you have on hand.| 101 Cookbooks
This is a favorite flavor-packed meal in a jar - an herb-flecked, hearty, Italian Barley Soup with a bit of a hippie twist. Just add water and a can of crushed tomatoes and you’re on your way to a really great pot of soup.| 101 Cookbooks
Seasoned with a good amount of cumin, cayenne and mustard, these are hearty, filling, easy to make, dump-everything-in-the-food processor grillable tofu burgers.| 101 Cookbooks
The tastiest, super adaptable frittata recipe. Made with potatoes, onions, and eggs drizzled with a cilantro chile sauce.| 101 Cookbooks
A primer on how to cook artichokes, particularly the baby ones. A lot of people are intimidated by the process, or they think it's not worth the effort. But with a little patience, salt, and fat - you can absolutely cook some of the best artichokes of your life.| 101 Cookbooks
This simple sheet pan frittata starts with a dusting of lemon zest across a sheet pan, and uses a simple egg, cream, salt and pepper base.| 101 Cookbooks
A scrambled egg recipe taught to me by Lynn Russell from Satsuma Press. Herb-flecked cream cheese is the last-second finish that make these eggs simple but special.| 101 Cookbooks
If you've got hard-boiled eggs and five extra minutes, you can make these beauties! They're the best. Hard-boiled eggs pickled in turmeric, shallot, and apple cider vinegar - beautiful, quick to make, and delicious.| 101 Cookbooks
Eggs cooked crepe-thin and stuffed. A delicious and lighter alternative to heavy, cheese-stuffed omelette recipes - great for lunch and brunch.| 101 Cookbooks
The perfect egg salad sandwich is all about the little tweaks and a smart ratio of eggs to other ingredients. This is my favorite. Served on garlic-rubbed toasted bread with chopped celery, onion, and whole-grain mustard.| 101 Cookbooks
Perfect deviled eggs! This is a beautiful and delicious deviled egg recipe made with an herb-flecked filling and topped with toasted almonds.| 101 Cookbooks
Delicious Sesame Noodles are A Perfect Summertime Dish| 101 Cookbooks
Delicious Salt and Pepper Tofu Recipe for Versatile Meals| 101 Cookbooks
Everyone can find ingredients to love In this take on Niçoise Salad! Beans and artichokes take the place of tuna (or anchovies) here alongside potatoes, eggs, tomatoes, and green beans.| 101 Cookbooks
Za'atar is an incredibly versatile Middle Eastern spice blend. It should be a go-to seasoning. Here's how to make it, and how to use it.| 101 Cookbooks
If you’re looking for quick, easy and inspired camping recipes to deploy on your next camping trip, you’re in the right place.| 101 Cookbooks
A classic pumpkin pie recipe with a couple wildcards to make it extra special. The creamy pumpkin custard is made with with a fragrant five spice blend and baked in a flaky, walnut-lined homemade flaky pie crust.| 101 Cookbooks
Lunch ideas for leveling up meals on the go with a focus on clever use of leftovers and healthful components.| 101 Cookbooks
