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Thai Drunken Noodles

Here is a healthier take on Pad Kee Mao, or Thai drunken noodles. Swapped the meat for tofu, added some extra veg, and the sauce is outrageously good. It’s not an authentic recipe, but it’s better than the takeout version.

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Vegan Spicy Rigatoni Vodka

This creamy, spicy pasta dish is a replica of the Spicy Rigatoni Vodka from Carbone in New York, but this one doesn’t cost $32, and it’s vegan. The Calabrian chilis are a game changer and the soubise method of cooking the onions really enhances their natural sweetness. It’s world-famous for a reason, and absolutely irresistible.

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Macadamia Crusted Halibut with Mango Salsa

Tender, flaky halibut is baked in a panko & roasted macadamia nut crust, then topped with a juicy mango salsa. This dish has sweet, spicy, sour, and savory flavors. Pair it with your favorite veggies for the perfect summer meal.

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Vegan Protein Bowl with Spicy Cashew Dressing

You can build this bowl with whatever ingredients you like… the star is the dressing. Inspired by my favorite from Sweetgreen in Los Angeles, it’s creamy and toasty, with the perfect amount of heat. Also vegan. It’s great in a salad, and just as good with roasted vegetables.

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Hawaiian Style Tuna Poké

Poké is everywhere these days, but this combo is how I first tried it in Hawaii, where it’s originally from. There’s nothing better than beautiful, simply sauced and seasoned, fresh fish. You can (of course) add whatever extra toppings you want, but this recipe is perfect as is.

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Roasted Cauliflower Quinoa Bowl

Roasted cauliflower tossed in a creamy spicy sauce with crispy green beans and fluffy quinoa. It’s delicious hot or cold and is a great option for meal prep. Also naturally vegan and gluten free.

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Lobster Capellini with Lobster Cream Sauce (Dairy Free)

Lobster is the star of this dish. The sweet, delicate flavor shines through all components– from the lobster cream sauce (made with cashew cream and a homemade stock, using the reserved lobster shells) to each bite of tender lobster meat. The angel hair noodles further elevate this elegant protein, and the result is… heavenly.

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Asian Rice Cake Stir Fry

Inspired by my favorite dish at Din Tai Fung, these are chewy Asian rice cakes with mixed veggies and sesame-fried tofu in a savory sauce.

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Baked Crab Stuffed Mushrooms

Dairy free crab dip stuffed into mushroom cups and then baked. Perfect bite sized appetizers and as easy as it gets to prepare. The key is to par-roast the mushrooms upside down before stuffing and baking so they release their moisture.

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Lemon Artichoke Orzo

Easy, flavorful, one-pan lemon, basil, and artichoke orzo. It uses mostly pantry ingredients and comes together in about 30 minutes. Serve hot as a main dish or cold as a pasta salad appetizer.

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Vegan “Egg Roll” in a Bowl

Shredded cabbage and carrots are seasoned with rice vinegar, toasted sesame oil, garlic and ginger. Topped with green onions and crispy wonton strips and kissed with sweet chili sauce. Healthy, flavorful, vegan and very straightforward.. this is simply unwrapped filling of an egg roll.

Dairy Free Baked Crab Dip

This one is a little indulgent, but it’s dairy-free and lick the bowl good. Lightly spiced, sweet crab meat folded into a creamy, cheesy mixture and baked to perfection. Enjoy this dip with chips, on toast, or try crudités for a healthier option.

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Saffron Rice with Crab & Asparagus

This flavorful recipe combines saffron and basmati rice with fresh crab and garlic-sautéed asparagus for a savory, Middle Eastern dish. I’ve loved “yellow rice” since I was a kid, but this is leveled up. It’s elegant, extremely easy to make, and on the table in less than 30 minutes.

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Spicy Tuna Crispy Rice

My go-to at any California sushi restaurant, but living in London, you just cannot find this dish anywhere. Decided to try it myself and discovered it’s surprisingly easy to make! The rice takes a bit of work, but it’s worth it for the most delicious, creamy, spicy, crispy, LITERALLY restaurant quality appetizer.

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Wild Garlic Risotto

Blanched and puréed wild garlic leaves give this creamy risotto a vibrant green color and infuse it with the most delicate yet punchy flavor. Finished with vegan Parmesan cheese sauce, it’s my favorite recipe to make with this extra special ingredient. The wild garlic has a short season, so see recipe notes on how to freeze the purée for later use.

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Lentil Shepherd’s Pie

Hearty lentils are slow cooked with tomatoes, mushrooms, and spinach, then topped with fluffy cauliflower mash for this rustic, vegan take on a shepherd’s pie.

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Spring Lentil Salad

This is a family recipe and a serious crowd pleaser. Roasted red peppers with lentils, tomatoes, and zucchini ribbons marinated in a simple dressing over crisp, fresh greens. Topped with avocado and vegan feta. It’s beautiful to look at, it’s fun to make, and it’s delicious. Perfect for Spring.

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Salmon & Brussels Foil Packets

Tender, flaky salmon with brussels sprouts in the most addicting sauce. This whole meal is prepared AND cooked in an aluminum foil packet. The easiest recipe, with no mess and no cleanup. Customize with whatever greens you like.

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Mexican Inspired Quinoa

Loaded into this whole grain, protein packed, one pan dish, Mexican flavors bring the perfect amount of heat. It is healthy and nutritious, naturally vegan and gluten free, and unbelievably easy to make. Enjoy with a refreshing squeeze of lime.

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Mushroom & Crispy Chickpea Lettuce Cups

Roasted wild mushrooms and seasoned, crispy chickpeas are dressed in a slightly spicy, sesame-almond sauce. Layer these up over rice noodles in crisp butter lettuce for a bright & healthy dish.

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Spicy Salmon Cakes

Made from fresh salmon and a mix of Asian seasonings, these cakes are crispy on the outside, but moist and flaky inside. Great for an appetizer, or as a healthy main, they’re cooked without any oil and need finishing only with a drizzle of lemon.

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Vegan Spicy Fusilli

This recipe is adapted from Jon & Vinny’s famous dish in Los Angeles. It’s one of my absolute favorites, and now it’s not only creamy, spicy, and indulgent, but it’s also vegan. You can easily make this gluten free as well.

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White Fish Pot Pie

A hearty helping of leeks, peas, and cod, spiced with turmeric, and baked in a puff pastry crust. Makes for plenty to share or yummy leftovers!

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Creamy Spicy Miso Mushroom Ramen

Inspired by traditional Japanese cuisine, this homemade vegan ramen has crispy, roasted mushrooms, and a creamy, spicy broth. It’s super easy and only takes 30 minutes.

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Jamaican Jerk Shrimp

This Jamaican jerk recipe is traditionally done with grilled chicken, and I’ve adapted it from a favorite childhood family vacation spot. Slightly sweet, bursting with flavor and aromas of cinnamon and nutmeg, they’re great on their own or paired with your favorite veggies.

Vegan Burgers

These totally plant-based burgers will satisfy even the most die-hard carnivore. Texturally, they’re as close as it gets. Juicy, meaty (thanks to a blend of black beans, mushrooms, brown rice & oats), and deeply flavorful. I promise, you won’t miss the beef.