My yoga instructor Adriene’s favorite phrase is, “Find what feels good.” As in, when you’re settling into a posture—be it pigeon or crow or cat-cow—adjust your neck and back and arms and legs until everything, well, feels good. I think about this a lot when I’m cooking.
Feel-good food is just as personal to your body and whatever kind of week you’re having. For me, most often, this means focusing on vegetables, legumes, whole grains, and vegetarian proteins (like tofu, tempeh, and eggs), with limited meat, seafood, and dairy.
Such is the inspiration behind these 21 recipes on my wishlist for January and beyond. Which dishes from the site would you add? Let me know in the comments below!
The secret to chicken-rich pho broth without any chicken? Cookbook author Andrea Nguyen has the answer: nutritional yeast, a shelf-stable, vegan ingredient chock-full of umami.
Carbonara is mostly eggs and bacon fat, but this recipe has neither. Instead: cauliflower, which, thanks to olive oil, turns into a silky, creamy doppelganger.
Cheesy, lemony, garlicky, this may be the most famous broccoli on the internet—so you won’t be surprised when I tell you that it comes by way of Ina Garten. Add a bowl of polenta or brown rice and call it dinner.
Here’s a trick for the next time you fry a couple eggs: Instead of transferring them to a plate or English muffin, tuck them into a bed of lemony yogurt, then sprinkle with fresh herbs.
For meatier tofu texture, freeze it. This reworks the protein structure and creates a wonderful chewiness—perfect for sandwiches, like these, with spicy mayo and peppery greens.
Your favorite open-faced sandwich, but make it salad. This one has a lemony yogurt dressing, lots of seeds, and crunchy vegetables galore.
The next time you’re feeling under the weather (or like you’re close to it), make a bowl of this. Thanks to canned beans—and, if you’re me, washed and prepped kale—it comes together like that.
My idea of a perfect lunch: lots of raw vegetables, seedy crackers, a couple hard-boiled eggs, and this dip. It’s like a roasted pepper hummus, but, instead of chickpeas: cauliflower.
This seitan thinks it’s chorizo and who am I to tell it otherwise? Don’t let the lengthy ingredient list deter you—most of it is probably in your kitchen right now.
Mustard greens are a swipe-right match for sweet-natured winter squash. Here, they come together thanks to farro, walnuts, and feta.
This couldn’t-be-cozier soup hinges on pantry staples: canned chickpeas, canned pumpkin puree, dried pasta, and boxed broth (or bouillon if that’s your thing—it’s my thing).
Two bunches of greens (plus scallions! plus herbs!) go into this revitalizing soup. A potato adds creaminess, while a splash of Marsala or sherry keep things, you know, fun.
Deliciously Ella author Ella Mills (Woodward) says this is her favorite recipe in her cookbook. It’s full of winter salad superstars, like sweet potatoes, radicchio, and dried dates.
An overachieving chickpea salad—full of good stuff, like tahini, capers, pickles, and scallions—to rival tunas everywhere.
Consider this a template to futz with as you want. The beans could be pinto, or chickpea, or even another legume like lentils. The greens could be kale, or spinach, or chard, or cabbage. Just don’t skip the grilled bread.
No more overcooked frittatas in 2020. This slow-cooking method from chef Andrew Feinberg changes everything.
“Vegan sandwiches don't get any better than this,” writes Gena Hamshaw. I agree! (For a twist, swap out the hummus and swap in that roasted pepper–cauliflower dip from above.)
If the thought of slicing and dicing a squash gives you agita, let your slow-cooker do all the hard work. While that cooks, you can cook some grains, toast some nuts, watch some Netflix, etc.
This brand-new Big Little Recipe features a two-ingredient sauce that's mostly broccoli with just enough cheese to give it a fondue-esque creaminess. I love it on whole-wheat pasta.
Instead of whipped cream or meringue, this chocolate mousse hinges on tangy Greek yogurt. Serve with jam or fresh fruit.
Sure, these sautéed dates, when piled onto ricotta, could be called an appetizer. But the same dish could be called a dessert. Try it with Greek yogurt, too.
Avocado gives these dark chocolate truffles a silky-buttery consistency. After you fall in love, try this Genius chocolate cake with avocado next.
Sweet potatoes don’t have to be a side dish. Here, they take a sweeter route, with a big pour of maple syrup and swoosh of yogurt.