This pasta, on the surface, does not feel very fancy or involved to make — In fact, it only takes about as long as bringing water to a boil and cooking pasta once you get the hang of it. But by virtue of vibrant veggies and layered sauces, it punches way above its culinary weight. It’s a bridge between pantry-friendly and produce-forward, uses our pesto recipe aimed at curbing personal food waste, and might even impress a sweetie for an at-home date night.
Composting vibrant, green radish leaves by the bunch doesn’t feel right. So we did some experimenting and it turns out we have a new slogan... When in doubt: Pesto! Lively as the spring itself, this peppery pesto is the perfect complement to any number of springtime dishes. Pasta? Pizza? Tempeh? Toast? Check, check, check, and check! It’s even really good as a dip for regular ol’ radish roots. Thin it into a dressing. Marinade some white beans with it. It is v-e-r-s-i-t-i-l-e!
In the process of developing this recipe, which took a while, I turned our kitchen into a take-out-at-home test kitchen. Many many batches of sauce were made with tiny tweaks here and there. Finding the balance of elusive “Teriyaki Restaurant Dressing” in the dressing took a while! The good news is that meant I got to eat a lot of broiled tofu, which is the best.
There are many teriyaki sauce recipes out there. There are many variations of teriyaki, and every restaurant has its own style. Every home cook has their own way of recreating those flavors in their kitchen… David wanted this to taste like his childhood memory of the sauce at the hole-in-the-wall teriyaki joint he grew up going to. Maybe it has a different vibe than your favorite teriyaki sauce, but this is how his quintessential teriyaki tastes.
Juxtaposed with hot steamed rice and a salty, crisp, chewy protein covered in sweet and aromatic teriyaki sauce: The salad provides a necessary flavor, texture, and temperature contrast. (Iceberg lettuce deserves more credit, pals!) Sadly, because the dressing is based in mayo, we have yet to come by a vegan version of this iconic salad in a restaurant. Don’t fret though! It’s really easy to make at home — Even sharing some ingredients with our recipe for restaurant-style teriyaki sauce! (We love a pantry full of multitasker ingredients.)
Broiling tofu is about as quick-and-easy as it gets... Heck, you could even make this in a toaster oven as long as it has a broiler. It’s somewhere between grilled and fried, crisp and soft, chewy and tender. It can be seasoned for any cuisine or dish. As we hinted at, we tend to use in any recipe one might use grilled meat. Dry-rub it with cajun seasoning and serve it up with braised greens and grits! Add chili powder then dice it up and drizzle with lime juice for tacos! Cut it into wedges and add into a stir-fry! Slice it and drizzle it with teriyaki sauce alongside rice and veggies. Toss into a Caesar salad! Anyone else getting hungry? The point is… The tofu limits don’t exist! You’re free to go forth and conquer any dish with this delectable tofu at your side.
This Chipotle Cashew Queso is so easy and quick. Like really quick. Like, from “Hey, do you want a snack?” to warm cheesy queso dip in just a few minutes quick! It might seem like a lot of spices or ingredients, but trust us, they all lean on each other and build and balance flavors to achieve cheesy magic… We’ve written some detailed tips below to help you make the best of your pantry situation, and even included two versions of the actual recipe for different types of blenders.
To take inspiration from these flavors and turn them into the ultimate vegan aperitivo bite, we had to get creative! We took a look at all the elements that make piccata so wonderful and reverse-engineered an easy, delicious appetizer (erm, antipasto)! It’s made up of pantry staples and hearty produce with long shelf lives, too, so it’s even practical in a quarantine kitchen… Cannellini beans provide a starchy base of protein while olive oil that’s been infused with garlic and pepper flakes becomes a buttery, savory framework to hold every other flavor in balance. Sautéing the capers softens their briny bite and white wine vinegar works as a no-cook solution to provide the flavor and fruity acidity of white wine without getting you tipsy on hors d'oeuvres. (Though we do recommend serving this dish with a glass of your favorite white wine — or, even better, a spritz!)
We want you to consider this recipe more as a guide or inspiration than a lawbook. Yes, if you follow the recipe to a T, you’ll experience the reliable deliciousness of our go-to toppings. But, if you don’t have all the ingredients, just use what you have! It’s truly as simple as throwing it all on a pan and letting the oven do its thing. Your tortillas will be transformed into delicious crispy edible plates. (Fun!) Your vegetables will get roasty and toasty and delicious.
This particular recipe was inspired by classic American steakhouse-style “meat and potatoes” meals, as well as Pacific Northwest bar-and-grill fare. With its balance of protein, fat, starch, and veggies — It’s a vegan meal that, without any imitation-meat in sight, achieves a classic plate that even an omnivore could recognize.
As we find our equilibrium here at Power Plant HQ (read: an apartment in North Seattle currently well-stocked with canned beans and hand soap), we are relying on simple, affordable, and easy comfort foods that maximize pantry staples and hearty produce… This recipe just-so-happens to be one that we’ve relied on for years because it is easy, quick, nourishing, and combines pantry staples and hearty veggies in decadent harmony!
Marissa’s family in Italy has assured us that despite the darkness, spirits are high. Households all across the nation are painting and displaying rainbow signs that say “Andrà Tutto Bene,” meaning “everything will be alright.” This widespread message is not meant to downplay the seriousness of the situation but acknowledge that if we work together, we will get through this. At the end of the day, social distancing and staying home is actually bringing people closer together in spirit and community.
Yes, this patty is “meaty.” The dough is pink and it browns while you cook, giving you a fully satisfying cooking experience. Based on our experience, this patty leaves both meat-lovers and the meat-adverse happy and full… Look at the ingredients list! It’s all recognizable and easy to source food making it easy for any home-cook to whip up.
Fresh veggies that have been simmered in a broth flavored with vibrant herbs, warm spices, savory alliums, and rich tomato. It’s the kind of meal that warms you from the inside out, like any good comfort food should.
This fried rice is a go-to in our home for tired weeknight dinners and easy weekend lunches alike! It’s ideal comfort food, with starchy-salty-sweet vibes meeting fresh and bright flavors.
What makes brunch so glorious? It’s undeniably luxurious. In order for brunch to be brunch, you have to slow down. It’s a break from slapping peanut butter on toast and eating in the car. (Anyone else?) Brunch practically requires you to sleep in and not have plans until late in the day.
This recipe is inspired-by but not based on historic oat sausage recipes. Oats, walnuts, and potatoes combine to provide a meaty texture without any additional binders. Smoked paprika, maple syrup, and liquid smoke mingle to create the smoky-sweet flavor of classic breakfast patties. Cumin and oregano are valuable tools in creating deep and vibrant layers of flavor.
This side salad is delightfully simple and is designed to complement nearly any meal you are making! We are featuring it as part of our Brunch-Week series because we think you’ll love the contrast it provides next to the rich and robust flavors present in classic American brunch foods.
Tofu scramble is one of those staples that you don’t need a recipe for. Everyone has their own twist that they put on it. That is why we are keeping this recipe super simple! We want to give you the basics so that you can find your personal tofu scramble style.
There’s nothing better than a crispy oven-roasted breakfast potato. Wedges of savory spuds with crispy outsides and fluffy-creamy interiors… So grab your choice of morning beverage, turn up the music, and get to work chopping. The day is still young, but potatoes can’t wait any longer.
