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My yoga instructor Adriene<\/a>\u2019s favorite phrase is, \u201cFind what feels good.\u201d As in, when you\u2019re settling into a posture\u2014be it pigeon or crow or cat-cow\u2014adjust your neck and back and arms and legs until everything, well, feels good. I think about this a lot when I\u2019m cooking.<\/p>\n Feel-good food is just as personal to your body and whatever kind of week you\u2019re 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.<\/p>\n Such is the inspiration behind these 24 recipes on my wishlist for winter. Which dishes from the site would you add? Let me know in the comments below!<\/p>\n 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.<\/p>\n 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.<\/p>\n Cheesy, lemony, garlicky, this may be the most famous broccoli on the internet\u2014so you won\u2019t 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.<\/p>\n Here\u2019s 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.<\/p>\n For meatier tofu texture, freeze it. This reworks the protein structure and creates a wonderful chewiness\u2014perfect for sandwiches, like these, with spicy mayo and peppery greens.<\/p>\n Your favorite open-faced sandwich, but make it salad. This one has a lemony yogurt dressing, lots of seeds, and crunchy vegetables galore.<\/p>\n The next time you\u2019re feeling under the weather (or like you\u2019re close to it), make a bowl of this. Thanks to canned beans\u2014and, if you\u2019re me, washed and prepped kale\u2014it comes together like that<\/em>.<\/p>\n My idea of a perfect lunch: lots of raw vegetables, seedy crackers, a couple hard-boiled eggs, and this dip. It\u2019s like a roasted pepper hummus, but, instead of chickpeas: cauliflower.<\/p>\n This seitan thinks it\u2019s chorizo and who am I to tell it otherwise? Don\u2019t let the lengthy ingredient list deter you\u2014most of it is probably in your kitchen right now.<\/p>\n Mustard greens are a swipe-right match for sweet-natured winter squash. Here, they come together thanks to farro, walnuts, and feta.<\/p>\n This couldn\u2019t-be-cozier soup hinges on pantry staples: canned chickpeas, canned pumpkin puree, dried pasta, and boxed broth (or bouillon if that\u2019s your thing<\/a>\u2014it\u2019s my thing).<\/p>\n 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<\/em>.<\/p>\n Deliciously Ella<\/em> author Ella Mills (Woodward) says this is her favorite recipe in her cookbook. It\u2019s full of winter salad superstars, like sweet potatoes, radicchio, and dried dates.<\/p>\n An overachieving chickpea salad\u2014full of good stuff, like tahini, capers, pickles, and scallions\u2014to rival tunas everywhere.<\/p>\n 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\u2019t skip the grilled bread.<\/p>\n No more overcooked frittatas in 2024. This slow-cooking method from chef Andrew Feinberg changes everything.<\/p>\n \u201cVegan sandwiches don’t get any better than this,\u201d writes Gena Hamshaw. I agree! (For a twist, swap out the hummus and swap in that roasted pepper\u2013cauliflower dip from above.)<\/p>\n 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.<\/p>\n This brand-new Big Little Recipe<\/a> features a two-ingredient sauce that’s mostly broccoli with just<\/em> enough cheese to give it a fondue-esque creaminess. I love it on whole-wheat pasta.<\/p>\n Instead of a lamb-based broth with grains, which is traditional to Moroccan harira soup, this vegan, gluten-free version is loaded with legumes and vegetables, and packs some heat.<\/p>\n Instead of whipped cream or meringue, this chocolate mousse hinges on tangy Greek yogurt. Serve with jam or fresh fruit.<\/p>\n Sure, these saut\u00e9ed 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.<\/p>\n Avocado gives these dark chocolate truffles a silky-buttery consistency. After you fall in love, try this Genius chocolate cake with avocado<\/a> next.<\/p>\n Sweet potatoes don\u2019t have<\/em> to be a side dish. Here, they take a sweeter route, with a big pour of maple syrup and swoosh of yogurt.<\/p>\n
\n1. Vegan Chicken Pho<\/a>
\n<\/h3>\n2. Creamy Cauliflower Pasta Carbonara<\/a>
\n<\/h3>\n3. Parmesan-Roasted Broccoli<\/a>
\n<\/h3>\n4. Olive Oil\u2013Fried Eggs With Yogurt & Lemon<\/a>
\n<\/h3>\n5. Marinated Tofu Steak Sandwiches<\/a>
\n<\/h3>\n6. Avocado Toast Salad<\/a>
\n<\/h3>\n7. Kale & Bean Soup With Poached Eggs<\/a>
\n<\/h3>\n8. Roasted Red Pepper & Cauliflower Dip<\/a>
\n<\/h3>\n9. Chorizo-Style Seitan Tacos<\/a>
\n<\/h3>\n10. Farro & Mustard Green Salad With Maple-Roasted Acorn Squash<\/a>
\n<\/h3>\n11. Chickpea, Pumpkin & Sage Soup<\/a>
\n<\/h3>\n12. Green Soup<\/a>
\n<\/h3>\n13. Spiced Peanut Sweet Potato Salad<\/a>
\n<\/h3>\n14. Vegan Deli Bowls With Smashed Chickpea Salad<\/a>
\n<\/h3>\n15. Beans & Greens Soup<\/a>
\n<\/h3>\n16. Slow-Baked Broccoli Frittata<\/a>
\n<\/h3>\n17. Smoky Tempeh & Hummus Sandwiches<\/a>
\n<\/h3>\n18. Slow-Cooker Whole Squash With Spelt & Feta<\/a>
\n<\/h3>\n19. Pasta With Broccoli-Cheddar Sauce<\/a>
\n<\/h3>\n20. Moroccan Harira Soup from \u2018Celebrate Every Day\u2019<\/a>
\n<\/h3>\n21. Greek Yogurt Chocolate Mousse<\/a>
\n<\/h3>\n22. Saut\u00e9ed Dates<\/a>
\n<\/h3>\n23. Dark Chocolate Avocado Truffles<\/a>
\n<\/h3>\n24. Slow-Roasted Sweet Potatoes<\/a><\/h3>\n
\nThis article was updated 12\/19\/23.<\/em>
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