NYT Cooking: The vegan chef Lindsay S. Nixon is giving Well readers a sneak peek at her new cookbook, “Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." Dijon mustard and broccoli
This Sesame Noodles Takeout-Style is whole-wheat pasta bolsters fiber and nutrients in this popular Asian noodle salad. How the flavors are put together in a way that the salt and vinegar balance out the sweet.
Miso Roasted Pumpkin and Grilled Tofu Over Udon Noodles [Vegan]
Miso Roasted Pumpkin and Grilled Tofu Over Udon Noodles: This vegan recipe was inspired by my idea for miso-roasted pumpkin as a side dish, but ended up as a light and lovely Japanese-inspired meal in a bowl.
NYT Cooking: Summer pasta A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.
Ziti with Portobello Mushrooms, Caramelized Onions, and Goat Cheese - Quick Pasta on Food & Wine - Meaty mushrooms are enhanced by sweet caramelized onions and just enough tangy melted goat cheese in this delicious year-round pasta.
Spaghetti With Cauliflower, Almonds, Tomatoes and Chickpeas