Recipe: Vegan Sweet Potato Burrito Bowl

Vegan Sweet Potato Burrito Bowl

eatwithclarity.com
5 stars

Another great recipe from eatwithclarity.com!!! Restaurant-worthy and better than some bowls that I've had in restaurants! So flavorful; definitely make sure to add the avocado for creaminess.

Sweet Potato Ingredients: sweet potatoes, olive oil, paprika, garlic powder salt

Dressing Ingredients: tahini, hot sauce, garlic powder, lime or lemon, salt, water

Bowl Ingredients: cilantro lime rice, black beans, red bell peppers, red onion, corn, avocado, olive oil, chili powder

Notes/tips:

• Used regular rice instead of cilantro lime rice
• Added smoked hot paprika to the corn

Recipe: Crispy Gochujang Korean Tofu

Crispy Gochujang Korean Tofu

eatwithclarity.com
4.7 stars

Delicious and super easy to make. I really liked the spiciness of the sauce. The only thing that was a letdown was the tofu which wasn't crispy. We can probably use a different tofu recipe for this easy, healthy dish.

Ingredients: tofu, soy sauce or tamari, cornstarch, breadcrumbs, rice, cucumber, carrot, avocado, sesame seeds

Sauce Ingredients: soy sauce or tamari, gochujang, tomato paste, vegetable broth, honey, toasted sesame oil, rice vinegar, garlic, ginger, cornstarch, water

Tips/Notes:

• Added edamame

Recipe: Pork Meatballs with Carolina Gold Sauce

Pork Meatballs with Carolina Gold Sauce

Food & Wine Magazine, May 2026, p. 48
4.9 stars

This was so easy to make especially since we used Impossible Italian Plant-based Meatballs. Love the sauce (sweet and tangy almost like a BBQ sauce) -- and I ALWAYS love polenta!

Ingredients (modified for our recipe): Impossible Italian Plant-based Meatballs, polenta, light brown sugar, apple cider vinegar, ketchup, hot sauce, mustard, Worcestershire sauce, chili powder, garlic powder, onion powder, vegetable broth, olive oil, black pepper, parsley

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

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: 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: 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: Bean Bourguignon

Bean Bourguignon

America's Test Kitchen
4.8 stars

Wow - you would not miss the meat in this dish. Really great deep flavor from the mushrooms. Had this with toast.

Ingredients: Christmas lima beans, portobello mushrooms, dried porcini mushrooms, carrots, pearl onions, shallot, garlic, flour, thyme, dry red wine, white miso, soy sauce, tomato paste, bay leaves, parsley, extra-virgin olive oil, table salt, pepper

Tips/Notes:

• Used a can of butter beans and a can of cannellini beans since we couldn't find Christmas lima beans (next time, use 3 cans) -- and so skipped the first 2 steps in the recipe 
• Used baby bellas instead of portobellos
• Used chopped white onion instead of pearl onions
• Could add barley to it next time 

Recipe: Ramen Noodle Salad

Ramen Noodle Salad

Food & Wine Magazine, May 2026, p. 44

4.8 stars

Delicious and easy -- just a bit of prep work! The dressing tasted like peanut sauce. Super healthy. Added some plant-based protein -- see tips/notes below.

Salad: instant ramen, baby arugula, napa cabbage, corn, sugar snap peas, cherry tomatoes, cucumber, nori, scallions

Dressing Ingredients: rice vinegar, soy sauce, tahini, toasted sesame oil, sriracha chile sauce, ginger, garlic, granulated sugar

Tips/Notes:

• Didn't use napa cabbage or nori
• Used frozen corn (blanched it)
• Added mixed greens, edamame, and seared tofu with togarashi

Recipe: Tomato and Cannellini Bean Soup

Tomato and Cannellini Bean Soup

Bon Appetit Magazine, Nov 2015, p. 60
4.6 stars

Good, healthy soup. See tips/notes below to make this "tastier!"

Ingredients: cannellini beans, 28 oz can whole peeled tomatoes, fennel bulb, onion, vegetable broth, Swiss chard, garlic, bay leaves, Sherry vinegar, olive oil, red pepper, Kosher salt, roasted almonds

Tips/Notes:

• Used lacinato kale instead of Swiss chard
• Added Monterey Jack cheese on top for serving (it needed something!)
• Had Parmesan bread on the side
• Forgot the roasted almonds for serving!

Recipe: Soy-Dressed Gnocchi and Mushrooms

  

Soy-Dressed Gnocchi and Mushrooms

Bon Appetit Magazine, Nov 2022, p. 18

4.8 stars

I wasn't sure how this one was going to turn out -- Asian gnocchi? It was so good; I think I ate most of the leftovers! Great flavor and so easy.

Ingredients: potato gnocchi, mixed mushrooms, carrots, scallions, onion, garlic, extra-virgin olive oil, soy sauce, mirin, unseasoned rice vinegar, sugar, toasted sesame oil, sesame seeds

Tips/Notes:

• Used mix of baby bellas and shiitake mushrooms
• Next time, use half an onion
• Served with togarashi tofu 

Recipe: Lentil Stew with Potatoes and Chorizo

Lentil Stew with Potatoes and Chorizo

Food & Wine Magazine, Dec 2024/Jan 2025, p. 54
4.9 stars

This was another recipe where I wasn't sure how this was going to turn out. In fact, we were not looking forward to making this recipe. It was GREAT!!!! It's a dish where I looked forward to eating the leftovers. Super simple with lots of flavor.

Ingredients: Spanish chorizo, Yukon potato, carrots, yellow onion, dried brown lentils, sweet mild pimenton, chicken broth, garlic, olive oil, Kosher salt

Tips/Notes:

• Used 2 tsp of a mix of sweet and hot paprika vs. just sweet; use more if you use more veggies
• Used vegetable broth instead of chicken broth
• Used plant-based Spanish chorizo

Recipe: Tofu Cashew Nut

Tofu Cashew Nut

Better Homes & Gardens Aug 2021, p. 92

4.9 stars

The title of this recipe is actually Chicken Cashew Nut -- it's a recipe from Pepper Teigen and Garrett Snyder, authors of The Pepper Thai Cookbook.

I wasn't sure how this was going to turn out because I knew we were going to make some substitutions, but it turned out GREAT. Love all the flavors and textures and especially the flavor of white pepper and sesame oil that came through. It's just like cashew chicken but with tofu!

Ingredients: jasmine rice, chicken, cashews, red bell pepper, green bell pepper, yellow onion, scallions, soy sauce, oyster sauce, sweet chile jam, garlic, dried red chiles like chile de arbol, light brown sugar, sesame oil, dry sherry, cornstarch, white pepper, red pepper

Tips/Notes:

• Used TWO blocks of tofu instead of chicken
• Used sweet chile sauce instead of jam
• Take out the chiles before serving
• Made rice and also quinoa
• Add sriracha at the table
• Next time, make 2x the sauce as there is more tofu than chicken called for

Recipe: Spicy Braised Tofu

Spicy Braised Tofu

Bon Appetit Magazine, Sept 2020, p. 79

4.8 stars

Delicious! One of my favorite preparations of tofu. YUMMY sauce. We had never used gochugaru (coarse Korean red pepper powder) before, and it was good.

Ingredients: extra-firm tofu, scallion, gochugaru, soy sauce, mirin, toasted sesame oil, garlic, ginger,  grapeseed or vegetable oil, Kosher salt; sesame seeds and rice for serving

Tips/Notes:

• This is so good -- make double the amount!
• Served with QUINOA and steamed broccoli

Recipe: Glazed Sweet Potatoes with Lentils

Glazed Sweet Potatoes with Lentils

Bon Appetit Magazine, Oct 2020, p. 14

4.7 stars

This tasted a lot better than it looks!

LOVED the glaze -- and all the components together ~ scallions, pistachios, etc. was better than expected!

Ingredients: sweet potatoes, lentils, scallions, pistachios, maple syrup, soy sauce, white miso, sesame oil, unseasoned rice vinegar, extra-virgin olive oil, red pepper flakes, Kosher salt

Tips/Notes

• To cut on time, cut the potatoes before roasting them
• It was a bit too many scallions for me -- reduce and also cut them to smaller than matchsticks

Recipe: Buddha Bowls with Crispy Sesame Tofu

Buddha Bowls with Crispy Sesame Tofu

"I Love You" by Pamela Anderson, p. 114
4.8 stars

Another great Buddha Bowl recipe! I LOVE LOVE LOVE the sesame-crusted tofu, and for some reason, the roasted sweet potato and broccoli tasted really good even though it's how we always roast our vegetables.

New recipe for us to rotate in!

Ingredients: brown rice, sweet potatoes, broccoli, tofu, red cabbage, avocado, cilantro, cornstarch, maple syrup, tamari, black sesame seeds, white sesame seeds, extra-virgin olive oil, sea salt, pepper

Sauce Ingredients: creamy almond butter, maple syrup, tamari, rice vinegar, black vinegar, ginger, sriracha

Tips/Notes:

• Used quinoa instead of brown rice
• Used balsamic vinegar instead of black vinegar
• Used soy sauce instead of tamari
• Used an organic broccoli slaw instead of cabbage
• The sauce is thick
• Didn't blend the sauce in the blender -- didn't think it was necessary
• Add a squeeze of lime for acidity and add more sriracha at the table

Recipe: Bob's Steak & Chop House Glazed Carrot

Bob's Steak & Chop House Glazed Carrot
Texas Monthly, month/year?, p.92

4.8 stars

I found this recipe in my stack (I pull out recipes from magazines) but don't know which month/year of Texas Monthly it was published. However, I did find the recipe on another site if you Google it (it's on DirectAccessRecipes.com which looks like a semi-legit site).

Ingredients: carrots, fresh orange juice, light brown sugar, ground cinnamon, corn starch, water

Tips:

• Roast the carrots
• Make 1/3 of the glaze next time -- it was a lot even for 8 carrots!

Recipe: Cheesy Black Bean and Butternut Squash-Stuffed Poblanos

Cheesy Black Bean and Butternut Squash-Stuffed Poblanos

The Brain Health Kitchen, Annie Fenn, MD, p.237
4.5 stars

When eating this, I thought it was delicious, but as I've been eating the leftovers, it's been meh. Maybe if the cheese topping was a melty cheese like Monterey Jack or Mozzarella, it'd taste better. Cotija smells funky when heated up.

Overall, this was an easy base dish to make -- in the future, I can see us taking this and adding to it ~ like adding chipotle in adobo or fire-roasted tomatoes.

Ingredients: poblano peppers, butternut squash, corn, black beans, green enchilada sauce, goat cheese/feta or queso blanco, cilantro, pumpkin seeds, chili powder, Kosher salt

Tips/Notes:

• Used cotija -- next time, use a melty cheese
• Used frozen butternut squash and corn -- worked out just fine
• Used 5 poblanos but 4 would've worked as noted in the recipe
• Didn't make the quick-pickled Pomegranate red onions