Eat, Darling, Eat 

(by Natasha Sajé) 25 – 32 oz. high-quality finely shredded jarred sauerkraut (not chunky cut) 1 lb. yellow onions, finely chopped 4 T....

(by Dana Aber-Torres) (adapted from Laurel’s Kitchen, with Gwen Aber’s notes) 4 c. very juicy seasoned beans such as pinto or kidney...

(by Sarah Shepherd) (adapted from One Green Planet) 1 T. vegan butter 2 T. olive oil 1/2 medium onion, chopped 2 c. sliced mushrooms 2 c....

(by Bex O'Brian) 1 c. mushrooms, the more flavorful, the better (cremini, chanterelles, black trumpet, etc.) 6 T. butter, or as needed...

(by Marilyn Joshua Williams) Edible story ingredients: 1 orange bell pepper 7 strawberries 1 banana 2 golden berries 3 – 4 Persian...

(by Sutapa Biswas) 1 medium onion, chopped 1 bell pepper, seeded and chopped large handful of fresh coriander, chopped chilies, to taste...

(by Goldie Krauss) 6 slices bread, grated 1 egg 1 clove garlic, minced 2 oz. can anchovies 1/2 t. salt 2 T. vegetable oil 4 bell peppers,...

(by Miyoko Sakatani) 1 - 2 gobo (burdock root) 2 t. vegetable oil 1 t. sesame oil 1 T. sake 1 T. mirin 1/2 T. sugar 1 T. soy sauce 1 t....

(by Yolanda Allen) 12 oz. Brussels sprouts, fresh or thawed if frozen 4 T. butter, melted 1 t. salt 1 T. lemon pepper seasoning 1/2 t....

(by Bex O'Brian) (Save all your stems and stalks; my favorite are kale stems, broccoli stalks, but spinach, collard, and kohlrabi work...

(by Angela Fradella) 3 packages frozen chopped broccoli 1 c. part-skim ricotta cheese 1 c. shredded mozzarella cheese 2 frozen pie shells...

(by Aimee Lee Ball) 1/2 lb. green beans (thin haricots verts are best) 2 t. toasted sesame oil salt and pepper to taste 2 t. toasted...

(by Linda JohnPierre) 2 T. + 1 t. olive oil 16 oz. cremini ("Baby Bella") mushrooms, sliced or shitake mushrooms after being soaked...

(by Angela Lambru) 1 lb. dried beans (red kidney, pinto, etc) salt to taste Wash and soak the beans in a large pot of water overnight....

(by Bex O'Brian) 4 c. chicken broth (preferably homemade, but if store-bought, bone broth adds complexity) I c. red lentils 1/4 c....

(by Toby Poser) Dough: 1 1/2 c. flour 1/2 t. salt 1/2 c. cold unsalted butter, cut into 1/2-inch size cubes 5 - 6 T. ice-cold water...

(by Aimee Lee Ball) 1 lb. firm green tomatoes, sliced 1/2 inch thick salt 1/2 c. flour 1/2 c. cornmeal 2 eggs, beaten 1/2 c. vegetable...

(by Cheryl BryantBruce, MD) 1 blade of lemongrass, cut into 1/2-in. strips 1 - 5 cloves garlic, minced (to taste) 3 oz. Lasco Wild-caught...

(by Jess Maiuro) 2 c. brown rice 1 onion, chopped 1/2 t. minced garlic 1 T. butter 1 c. shredded cheddar cheese 1 c. vegetable broth 2 c....

(by Dawna Lee Heising) 1 T. turmeric 1 t. cumin 1/4 t. paprika 1/4 t. chili powder 1/2 t. salt 1 t. nutritional yeast 1 t. olive oil 1 c....