Eating healthier is a popular New Year’s resolution, so it makes sense that January has been dubbed “Veganuary” on the food calendar. Get diners off to a good start with these five plant-forward recipes.
Farro and Arugula Salad with Toasted Hazelnuts and Pomegranate Seeds
Fresh salad ingredients can be harder to come by in January, but this recipe relies on hearty grains and peppery arugula, both in good supply. Farro adds a nutty, chewy whole-grain texture that is amplified by the hazelnuts, while pomegranate seeds provide contrasting color.
Plant-based chorizo crumbles paired with red bell peppers, corn and poblanos give this flatbread a plant-forward spin. The recipe calls for Monterey Jack cheese, but to make the flatbread vegan, you can swap in a nondairy cheese.
Photo courtesy of California Table Grape Commission
Grilled Branzino with Grape-Eggplant Caponata
Some restaurants grill or bake branzino whole, but recipe-ready fillets are available from most seafood suppliers. At Restaurant Associates, the fish is quickly cooked on the grill and accompanied by a zesty caponata.
Wafu style blends the culinary techniques and flavors of Japanese and Italian cuisines, as showcased in this pasta recipe. Tomatoes, mushrooms, onions, carrots and garlic partner with soy sauce and soy milk to create a savory Bolognese sauce that mimics meaty flavors without the traditional meat.
Roasted squash adds color, flavor and nutritional value to this recipe. Chef Suki Otsuki complements the squash with kale, quinoa and a zesty pomegranate vinaigrette for a plant-forward bowl that will brighten a winter menu.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.