Recipe: Spanish Squash Soup

Spanish Squash Soup

America's Test Kitchen 
4.9 stars

We saw this made on American's Test Kitchen (the show on TV) and wrote down the recipe. I honestly wasn't sure how this was going to turn out, but it was absolutely delicious -- so flavorful!

Ingredients: kabocha squash, fennel, leeks, cannellini beans, Italian sausage, vegetable stock, garlic, parsley, red pepper, pepper, salt 

Tips/Notes:

• Used plant-based Beyond Sausage

Flourless Brownies

eatwithclarity.com
5 stars

Wow - these brownies were so good that I'm sad that we finished them and I'm debating whether to make them again right away or try a different recipe! It's my FAVORITE brownie recipe -- and so EASY!

Ingredients: semi-sweet chocolate chips, eggs, refined coconut oil, granulated sugar, vanilla extract, tapioca starch, cocoa powder, salt

Tips/Notes:

• Used avocado oil instead of refined coconut oil (I knew this was a good substitute from research and other recipes)
• Used cornstarch instead of tapioca starch per the recipe's notes

Recipe: Gluten Free Ramen

Gluten Free Ramen

eatwithclarity.com
5 stars

This was so delicious -- great flavor. I dare say it beats Marcus Samuelsson's Vegetable Ramen Recipe. 

Ingredients: gluten free ramen noodles, eggs, shiitake mushrooms, bok choy, edamame, vegetable broth, green onions, ginger, garlic, sesame oil, tamari, rice wine vinegar, white miso paste, sesame seeds and sriracha

Tips/Notes:

• Doubled the recipe
• Used broccoli instead of bok choy
• Added +1/2 tsp of tamari
• Didn't double the vegetable broth but instead add 1 cup of water
• Added tofu

Recipe: Chorizo, Potato, and Bean Breakfast Burritos

Chorizo, Potato, and Bean Breakfast Burritos

Food & Wine Magazine, Feb 2026, p. 43
4.7 stars

Good -- basically what we make for breakfast on ski trips.

Note that we used plant-based chorizo.

Ingredients: flour tortillas, frozen potato tots, Mexican chorizo, red bell pepper, red onion, black beans, eggs, extra sharp cheddar cheese, cooking oil, whole milk, Kosher salt, black pepper

Serve with: sour cream, salsa, hot sauce, shredded lettuce

Tips/Notes:

• Used plant-based chorizo instead of chorizo
• Diced up a potato instead of using frozen potato tots
• Added cilantro and radishes since we had them on hand

Recipe: Tofu Larb Bowl

Tofu (Chicken) Larb Bowl

Food & Wine Magazine, Apr 2026, p. 32

4.9 stars

Tasty! Great textures all around! We made this plant-based.

Ingredients: white rice, ground chicken, scallions, red cabbage, cucumber, mint, cilantro, baking soda, sesame oil, sweet chile sauce, fish sauce, lime juice, cornstarch, garlic, canola oil

Tips/Notes:

• Used plant-based chicken
• Used 3 Tbsp of lime juice instead of a 1/4 cup
• Used avocado oil instead of canola oil
• Used broccoli slaw instead of red cabbage

Recipe: Tortilla Soup

Tortilla Soup

Food & Wine Magazine, Feb 2026, p. 66
4.8 stars

We modified this recipe to make it VEGETARIAN -- it was delicious. My only complaint is I felt like there were too many onions like French onion soup. The tofu was a great substitution; make sure to sautee it in advance. Avocado and queso fresco are a must.

Ingredients: chicken stock, rotisserie chicken, white onions, cilantro, can of crushed tomatoes, chipotle in adobo, garlic, bay leaves, cumin seeds, olive oil, kosher salt; avocados, lime wedges, pickled onions, queso fresco, tortilla chips

Tips/Notes:

• Used vegetable stock instead of chicken stock
• Sauteed 2 blocks of tofu and used instead of the rotisserie chicken
• Added cilantro as a garnish
• Added sliced radishes as a garnish
• Did not add pickled onions

Recipe: Creamy Tomato Pasta

Creamy Tomato Pasta

Food & Wine Magazine, Aug 2025, p. 87

4.8 stars

This was delicious -- almost restaurant worthy! Great flavor; burrata is a must for the creaminess.

Ingredients: spaghetti, cherry tomatoes, shallot, garlic, extra-virgin olive oil, butter, red pepper, kosher salt, Parmigiano-Reggiano cheese, burrata cheese, fresh oregano

Tips/Notes:

• Used gluten-free pasta
• Served with plant-based sausage
• Didn't garnish with fresh oregano

Recipe: Gigante Beans with Sausage

Gigante Beans with Sausage

Food & Wine Magazine, Sep 2025, p. 105

4.9 stars

I was SHOCKED how good this soup tasted and how well it turned out. Such a surprise from reading the recipe and seeing how "watery" this was as we didn't necessarily expect it to be like a soup. It was delicious! We made this plant-based using the modifications below. The Parmesan rind is key for adding the umami flavor.

Ingredients: gigante benas or large lima beans, soppressata log, crushed tomatoes, dry white wine, chicken broth, Parmesan cheese rind, Parmesan cheese, garlic, dried Italian seasoning, extra-virgin olive oil, red pepper, Kosher salt, parsley, toasted bread for serving

Tips/Notes:

• Do not add any water
• Used 2 cans of cannellini beans -- next time, use 4 cans
• Used plant-based sausage instead of the soppressata log
• Used vegetable broth instead of chicken broth
• Added cooked quinoa to our bowls 
• Had red wine in the fridge so used it instead of white wine

Recipe: Cuban-Style Black Beans

Cuban-Style Black Beans
Food & Wine Magazine, Sep 2025, p. 48
5 stars

Tasty!!! Best black beans we've made and will probably make from now on.

Ingredients: black beans, white onion, green bell pepper, tomato paste, bay leaves, garlic, extra-virgin olive oil, dry white wine, ground cumin, dried oregano, Kosher salt, black pepper, water

Tips/Notes:

• Used 2 cans of black beans beans instead of dry
• Did not add 5 cups of water -- instead, use liquid in cans of beans and don't add more than 1/4 c of water
• Used 1 white onion instead of 2
• Used 1 large green bell pepper instead of 2
• Used 1 bay leaf instead of 4
• Used 3 garlic cloves instead of 4
• Used 1 tsp of Kosher salt altogether (don't add the salt at the end in step 4 (the 2 tsp) -- it had plenty of salt!)
• Added red pepper for heat

Recipe: Crispy Tofu Tacos

Crispy Tofu Tacos

NYTimes
5 stars

This definitely beats the Vegan Tofu Taco Crumbles recipe we tried a few weeks ago. So delicious -- and it's the red tomato paste at the end that takes this to the next level. I actually prefer this to regular taco meat!

Ingredients: firm tofu, tomato paste, soy sauce, ground cumin, smoked paprika, garlic powder, onion powder, cayenne, olive oil, black pepper; avocados, mayo, lime zest and juice, tortillas, onion, radishes, cilantro

Tips/Notes

• After adding the tomato paste, it says to continue baking 10 to 15 minutes; it needs an additional 5-10 minutes on top of that
• Used crunchy taco shells
• Didn't make the avocado cream
• Used white onion instead of red onion
• Added lettuce and tomatoes

Recipe: Bucatini with Shiitake Cream Sauce

Bucatini with Shiitake Cream Sauce

Food & Wine Magazine, Oct 2025, p. 50

4.9 stars

Super delicious and flavorful -- restaurant worthy! It's very mushroom-y because of the mushrooms in the sauce AND chopped up. We made it plant-based by using plant-based sausage. The leftovers have been so good.

Shiitake Cream Sauce: oyster mushrooms, shiitake mushrooms, garlic, shallot, dry white wine, heavy cream, olive oil, red pepper

Pasta: bucatini, spicy Italian sausage, oyster mushrooms, shiitake mushrooms, garlic, shallot, dry white wine, chicken stock, olive oil, Kosher salt, black pepper, lemon zest and juice

Tips/Notes:

• Use plant-based sausage
• Used vegetable stock instead of chicken stock
• Next time add 50% more mushrooms to the pasta

Recipe: Vegan Tofu Taco Crumbles

Vegan Tofu Taco Crumbles
Sam Tumball (ItDoesntTasteLikeChicken.com)
4.5 stars

This was fine, not amazing. I have another NYTimes recipe for something similar so will compare. For this one, the tofu was still really wet even though we baked it longer; didn't use all the salsa as that would've caused it to be even more wet!

Ingredients: tofu, chili powder, smoked paprika, cumin, onion powder, garlic powder, cayenne, soy sauce, oil, salsa

Had this in hard shell tacos with cheddar cheese, lettuce, tomato, cilantro, avocado