This grain bowl is one of those meals I love because it’s colorful, satisfying, endlessly adaptable—and, with a little planning, remarkably easy to put together with some batch cooking and an understanding of Mise en Place.

Here's the rundown, brand by brand, of those meat and seafood analogues that have earned a permanent spot in my kitchen and how I like to cook them.

I started making these, and other meals, for the Veteran's Guest House and the Freedom Pantry because food-insecure veterans deserve real, nourishing meals — not just calories. But testing this batch for myself showed me the same recipe that works for a food pantry works just as well for a busy family's lunch rotation.

This is a very "carrot forward" soup, built on a base of red lentils that cook down into something silky and comforting in almost no time at all. It's the kind of soup that tastes like it took a lot more effort than it did — which, frankly, is my favorite kind of recipe.

I look forward to mid-summer every year, and a garden full of eggplant, so I can make one of my favorite dishes — Sicilian caponata. It's an easy dish to make, taking only about 20 minutes of actual work.

I made some fabulous vegan buttermilk biscuits yesterday, and I've got to share the recipe.

This miso corn pasta salad comes together in less time than it takes to check the weather report.

Fresh corn is something I look forward to every summer. It almost defines summer for me. Here's the complete primer on selecting, storing and cooking fresh corn

This is a quick and easy, customizable lunch or light dinner wrap using whatever fresh 'greens' are available from your garden or farmers' market. I've filled this one with Chef Chew's Kitchen plant-based shredded chicken.

This dish is the antidote to "it's too hot to cook" plus a killer place to riff on what glorious fresh veg you might have from the farmers market

The secret to perfection is time. Give this salad an hour — ideally two or four — and the broad Romano beans absorb the white balsamic vinaigrette, turning each pod into something deeply savory, lightly tangy, and impossible to stop eating. And, this salad would be perfect for a picnic or potluck BBQ.

Whether you're working with a backyard haul, a farmers market score, or a grocery store flat, here's everything you need to make the most of tomato season.

This salad is less a recipe and more a technique — you really just use whatcha got in the pantry and whatever's looking good in the produce bin.

During the summer, I keep a steady rotation of different versions of gazpacho in my fridge. It's easy, it makes use of seasonal produce from the farmers market, and it's so refreshing and cool. It doesn't weigh you down.

This coleslaw started as an Asian-inspired side. It became the thing everyone asks for — whether the menu is Japanese or not.

A big bowl of pasta, fresh vegetables, herbs, and a bright vinaigrette — no heavy dressing required.

This cobbler is my answer to the seasonal magic of fresh berries and corn — a celebration that comes together in one skillet, no fuss, no pretense, and absolutely no regrets.

Most plant-based cottage cheese recipes cut corners. This one doesn't — and the texture shows it.

If you've been craving that cool, creamy, tangy Ranch flavor but want something plant-based, this recipe is about to become a staple in your refrigerator. It comes together in about 5 minutes in a countertop smoothie blender, uses just a few ingredients, and is completely free of dairy, nuts, gluten, and cholesterol.

Roasting shredded blue oyster mushrooms in your air fryer is not only simple but incredibly rewarding. With just a few easy steps, you can prepare a flavorful dish that enhances any meal. The combination of convenience, taste, and health benefits makes this recipe a standout in any kitchen.