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The drop in temperatures and snow blanketing the ground makes comfort food a go-to for dinners in the Miso Vegan kitchen. This coconut curry noodle bowl delivers heat to the palate as well as warmth to the belly.

These delicate and slightly sweet fritters from Devi Garh palace-hotel are deliciously flecked with cilantro leaves and held together simply by the starch in the corn. A dusting of flour just before they're pan-fried gives them a light, crisp crust. For a richer flavor, cook the fritters in unsalted butter instead of vegetable oil.

Vegan Brunch Bread Pudding

Our vegan take on a breakfast casserole is made with asparagus, smoky tempeh and fresh herbs. Almondmilk, silken tofu and flax seeds add both nutrition and richness to this one-dish meal.

A Year in Review + Oh My Veggies Most Popular Recipes of 2014

Cold Peanut Noodles with Tofu and Red Peppers

Cold Peanut Noodles with Tofu and Red Peppers - so bloody good!! increase the peanut butter a tad bit and will be better

Quinoa Curry Bowl: This quick and easy dish uses “stir fry” frozen vegetables, along with fresh ginger and garlic. Frozen veggies have come a long way, and can be a healthy and delicious meal addition. Look for 100% vegetables without any added salt or oil. (Straight Up Food — Healthy and delicious vegan recipes using no salt, sugar or oil.)