Miso is a nutritious, high-protein product fermented from soybeans and salt (or a combination of soybeans, grains, and salt). Available at all natural food stores and Asian groceries (as is the sea vegetable kombu), pungent-tasting miso is most commonly used to make simple broths. Here is a basic recipe, which really should be considered a soup in itself rather than as a stock for making other soups. Note that once the miso is stirred into water, it should not be boiled. Otherwise, its beneficial enzymes will be destroyed.
Tender and just slightly sweet, these are good teamed with spicy or chunky soups and stews.
When you envision a recipe for angel hair pasta, you likely picture a plate of piping hot pasta with shrimp and perhaps a cream-based sauce. But what if you went in a different direction? In this recipe for Cold Angel Hair Pasta with Fresh Corn and Tomatoes, you can make a delicious and hearty dish that's also refreshing. This recipe can be made in advance, too, so consider making this pasta dish the night before if dinnertime is always hectic for you in the summer. You'll love taking this dish with you on a picnic, or pack it up for a light lunch at work!
A terrific way to enjoy low-fat fries, this is a great accompaniment for veggie burgers and soy hot dogs.
Inspired by a favorite vegetarian Chinese restaurant dish, this stew is enhanced with protein packed seitan. Made from cooked wheat glute...
Everything about this soup says fall harvest—from its warm golden color to its slightly sweet, fresh flavor. Once the squash is baked, th...
Here’s an essential potato salad recipe that’s a great addition to many types of meals—including picnics. The basic recipe will appeal to...
This noodle dish is served Japanese-style in a small portion of broth. Different varieties of soba noodles are available in natural foods...
Using a prepared whole-grain crust makes it easy to enjoy this comforting classic. A one-wedge serving of this wonderful pie may not sati...
Here’s a nice way to introduce kids to a gently embellished vegetable dish. My sons enjoy cauliflower and broccoli any way they’re served...
Simple mashed sweet potatoes are a nourishing side dish in their own right and a nice alternative to mashed white potatoes. For older kid...
This strong broth is a great flavor booster for Asian-style vegetable soups, and is also pleasing eaten on its own. Vary it by using any ...
This is a basic stock that may be used in place of water in most any vegetable soup to give added depth of flavor. It’s also a good way t...
Both nourishing and sublimely satisfying, this thick soup incorporates fall’s first sweet potatoes with seasonal greens. Red lentils, whi...
If it’s possible for squash to be considered a “fun” food, spaghetti squash certainly fits that description. Its noodle like strands cont...
The American classic—robust and brimming with complex flavors. Perfect for rainy days spent indoors. Served with a muffin and simple sala...
Here’s a blended drink for fall or winter. It’s a delightful change-of-pace fruit beverage to make when summer fruit is out of season.
This simple, soothing soup recalls a comfort soup from my childhood. It proves that winter soups need not always be thick to provide a se...
The presentation of this easy, offbeat soup is fun and dramatic.
For some years, my family has belonged to a community-supported farm. In late spring, there is a plethora of greens of all kinds—Asian gr...
A one-dish meal, spiced with chili peppers and served over noodles.
Think of this no-cook soup as a Thai-flavored gazpacho. It’s best with really lush summer tomatoes. Serve with a cold noodle dish for a q...
Tiny bits of fresh vegetables give these muffins a fascinating flavor and texture. These are particularly good with pureed soups, as well...
Moist and flavorful, these muffins pair nicely with bean soups. Try them with Long-Simmering Black Bean Soup
If you’d like an accompaniment to summer fruit soups but don’t want to turn on the oven, these slightly sweet scones are just the thing t...
These simple, traditional Indian flatbreads are wonderful served with any of the curried soup and stew recipes in these pages.
This is inspired by mujaddarah, a traditional Middle Eastern dish that is sometimes made with rice, and sometimes with cracked wheat. The...
There’s something appropriate about pairing feta cheese and lentils—perhaps it’s the mingling of the salty and peppery flavors.
Pasta isn’t customarily seasoned with curry, but I’ve long enjoyed this combination.
Simple yet gently assertive, serve this with bean dishes and vegetable curries.
Lima beans are an essential ingredient in succotash, a Native American dish that has several interesting regional variations. Green baby ...
This is as luscious-tasting as it is nourishing.
This recipe gives potatoes a Greek-flavored spin. It’s delicious with Warm or Cold Tomato and White Bean Soup.
An appetizing preparation, this will invigorate the winter-worn palate.
When I first came up with this soup, I was looking to make something speedy to serve with a main dish salad. And speedy it is, taking onl...
Caravan of Dreams is one of the restaurants where my family likes to eat when we’re in New York City. It’s a funky, comfortable place in ...
If you’re looking for an undemanding tempeh dish that makes a large quantity, here’s a good choice.
What’s not to love about quinoa? It’s a powerhouse of nutrients, it cooks in fifteen minutes, and its pleasantly offbeat flavor is most a...
This soothing soup is made easy by microwaving the potatoes ahead of time.
Big quesadillas make a filling one-dish meal that is easily completed with a salad on the side.
Easy to make and deliciously different, this lively salsa can be served with tortillas as an accompaniment or appetizer for a Southwester...
I’ll always have a pleasant association with this classic Indonesian salad platter, as it was the first meal I had on my first trip to Pa...
This luscious mixture is as welcome on raw salads as it is over cooked noodle, grain, or vegetable dishes.
The word daikon actually comes from two Japanese words, dai (large) and kon (root). And that’s just what it is. Daikon radish, a large wh...
This recipe is one of those that has been passed around from person to person, its origin unknown. I’ve tinkered with it, replacing marga...
This recipe is wonderful as is, or it can be used as a starting point for variations. Buttermilk is the traditional base for pancakes, bu...
These nifty combinations of finely diced fruit and all-fruit preserves create nearly instant sauces. Each combination makes enough for fo...
To my mind, store-bought granola is a pale imitation of the homemade version. This and the following granola recipes take minutes to mix,...
Fresh herbal overtones lift the flavor of this instant soup. White beans make a creamy base for soups, dips, and sauces.
