A Burger Treated Like a Steak from Tara O'Brady's Seven Spoons: My Favourite Recipes for Any and Every Day
Artichoke Hearts Spaghetti Sauce from The Harrowsmith Cookbook Volume Three
Avocado and Lemon Zest Spaghetti from Anna Jones' Modern Way To Eat
Avocado Tahini and Olive Smash Flatbreads from Anna Jones' Modern Way to Cook
Baked Chickpeas with Pita Chips and Yogurt from Deb Perelman's Smitten Kitchen web site
Baked Phyllo Spring Rolls with Chili-Lime Peanut Dipping Sauce from Shelley Adam's Whitewater Cooks: Pure, Simple and Real
Beet and Feta Samosas from Meera Sodha's Made in India: Recipes from an Indian Family Kitchen
Bee Stung Chicken from Tara O'Brady's Seven Spoons: My Favourite Recipes for Any and Every Day
Big Cluster Maple Granola from Deb Perelman's The Smitten Kitchen Cookbook
Big Comfy Sweet Potato from Sarah Britton's My New Roots blog
Black Bean Chevre Quesadillas from Bonnie Stern's Simply HeartSmart Cooking
Black Lime Salmon by Yotam Ottolenghi and from New York Times Cooking
Black Pepper Tofu from Yotam Ottolenghi's Plenty
Black Sesame Noodle Bowl from Lukas Volger's Bowl: Vegetarian Recipes for Ramen, Pho ... and Other One-Dish Meals
Brussel Sprouts and Tofu from Yotam Ottolenghi's Plenty
Burnt Eggplant Pickle with Garlic Yoghurt from Yotam Ottolenghi's Ottolenghi Test Kitchen: Extra Good Things
Butternut and Cannellini Gratin from Anna Jones' Modern Way to Cook
Chaat Tostadas from Tara O'Brady's Seven Spoons: My Favourite Recipes for Any and Every Day
Chickpea and Preserved Lemon Stew from Anna Jones' Modern Way To Eat
Courgette and Manouri Fritters from Yotam Ottolenghi and Ramael Scully's NOPI: The Cookbook
Creamy Cauliflower and Celery Root Soup with Roasted Shitakes from Amy Chaplin's At Home in the Whole Food Kitchen
Crispy Tofu and Broccoli with Sesame-Peanut Pesto from Deb Perelman's Smitten Kitchen Every Day
Crowd-Pleasing Tex-Mex Casserole from Angela Liddon's Oh She Glows Cookbook
Curried Chickpea Sandwich by Suzanne D'Amato and published on the Food52 website
Curried Sweet Potato Soup with Crispy Black Lentils from Sara Forte's Sprouted Kitchen: Bowl + Spoon
Double Greens and Filo Pie from Anna Jones' Modern Way To Eat
Feel-Better Curried Soup with Crispy Chicken from Tara O'Brady's Seven Spoons: My Favourite Recipes for Any and Every Day
French Lentil Soup with Rosemary Squash and Rainbow Chard from Amy Chaplin's At Home in the Whole Food Kitchen
Fried Halloumi Cheese with Lime and Caper Vinaigrette from Delia Smith's Summer Collection
General Tao Tofu Stir Fry modified from the Ricardo Cuising website
Glory Bowl from Shelley Adam's Whitewater Cooks: Pure, Simple and Real
Goodwill Rainbow Pie from Anna Jones' A Modern Way to Eat
Halloumi Roast with Eggplant Zucchini and Tomatoes from Deb Perelman's Smitten Kitchen Every Day
Harvest Roast Chicken with Olives Grapes and Rosemary from Deb Perelman's The Smitten Kitchen Cookbook
Heidi Swanson's Baked Oatmeal from Heidi Swanson's Super Natural Every Day
Hippie Bowl from Sara Forte's Sprouted Kitchen: Bowl + Spoon
Leek Fritters with Garlic and Lemon from Deb Perelman's The Smitten Kitchen Cookbook
Lemon and Curry Rice from Yotam Ottolenghi's Plenty More
Lentil Meatballs with Indian Fenugreek Sauce from Sylvia Fountaine's featingathome site
Lentil Sloppy Joes from Gena Hamshaw's Food 52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen
Marrakesh Carrots from Sara Forte's Sprouted Kitchen: Bowl + Spoon
Miso Almond and Mushroom Soba Noodle Bowl from Clean Eating magazine—recipe from Julie Morris
Mushroom Chard and Quinoa Enchiladas from Gena Hamshaw's Food 52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen
Mushroom Ragout with Poached Duck Egg from Yotam Ottolenghi's Plenty
My Favourite Lentils with Roast Tomatoes and Horseradish from Anna Jones' Modern Way to Cook
Navy Bean and Escarole Stew with Feta and Olives by Claire Saffitz and published in bon appétit.
No-Pasta Mediterranean Zucchini Salad from Clean Eating magazine—recipe by Ali Maffucci
Pan-Dressed Noodles with Crunchy Cabbage and Crispy Tofu from Anna Jones' Modern Way To Eat
Paneer Butter Masala from Meera Sodha's Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day
Perfect Pizza Dough from Gozney
Portobello Steaks and Butter Bean Mash from Yotam Ottolenghi and Ixta Belfrage's Flavor
Potato Leek and Chard Gratin with Taleggio from Travis Lett's Gjelina: Cooking from Venice, California
Red Curry and Coconut Tofu with Cherry Tomatoes and Green Beans from Melissa Clark's Dinner: Changing the Game
Restorative Coconut Broth from Anna Jones' Modern Way To Eat
Ricotta and Herb Stuffed Chicken Breasts Wrapped in Proscuitto from Shelley Adam's Whitewater Cooks: More Beautiful Food
Roasted Butternut Squash with Grilled Halloumi and Dukkah on Messaged Kale from Sarah Britton's My New Roots cookbook
Roasted Cauliflower Carrot and Lentil Salad with Crispy Shallots from Shelley Adam's Whitewater Cooks: More Beautiful Food
Roasted Cauliflower with Cumin, Turmeric, and Lemon from Meera Sodha's Made in India: Recipes from an Indian Family Kitchen
Roasted Leek and White Bean Galettes from Deb Perelman's The Smitten Kitchen Cookbook
Roasted Yams and Chickpeas with Yogurt from Deb Perelman's Smitten Kitchen web site
Seedy Olive Oil Granola from Sara Forte's Sprouted Kitchen: Bowl + Spoon
Shawarma Cauliflower with Green Tahini from Yotam Ottolenghi's Ottolenghi Test Kitchen: Extra Good Things
Skillet Phyllo Pie with Butternut Squash, Kale, and Goat Cheese by Anna Jones and published by bon appétit
Slow-Cooked Red Pepper and Paneer Curry from Meera Sodha's Made in India: Recipes from an Indian Family Kitchen
Soba Noodles with Eggplant and Mango from Yotam Ottolenghi's Plenty
Spicy Carrot Dumplings from Lukas Volger's Bowl: Vegetarian Recipes for Ramen, Pho ... and Other One-Dish Meals
Spicy Carrot Soup with Kaffir Lime Leaves and Coconut from Amy Chaplin's At Home in the Whole Food Kitchen
Swedish Chocolate Cake from Eva Strömstom
Tajik Green Lentil and Rice Soup from Caroline Eden and Eleanor Ford's Samarkand: Recipes & Stories from Central Asia & the Caucasus
Teriyaki Soba with Japanese Eggplant Oyster Mushrooms and Nori Threads from Audrey Alsterberg and Wanda Urbanowicz's Rebar Modern Food Cookbook
Thai Red Lentil Soup with Aromatic Chile Oil from Yotam Ottolenghi's Plenty More
Toasted Ricotta Gnocchi with Pistachio Pesto from Deb Perelman's Smitten Kitchen Keepers: New Classics for your Forever Files,
Whitewater Veggie Burgers from Shelley Adam's Whitewater Cooks: Pure, Simple and Real
Ymir Curry Bowl from Shelley Adam's Whitewater Cooks: Pure, Simple and Real
Zucchini-Stuffed Zucchini with Sorta Salsa Verde from Deb Perelman's Smitten Kitchen Every Day