Cooking

Meals I make on repeat.

Plant forward cooking, from easy breakfasts to cozy dinners. Open any recipe and change the servings. The amounts update for you.

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Vegan · Pasta

Lemon Garlic White Bean Pasta

Creamy beans, wilted spinach, and lots of lemon. Ready in 25 minutes.

25 min totalServes 4

A pantry dinner that tastes much fancier than it is. Mashing some of the beans into the starchy pasta water makes a silky sauce without any cream.

Prep
10 min
Cook
15 min

Ingredients

  • 12 oz short pasta, like orecchiette or shells
  • 3 tbsp olive oil, plus more to finish
  • 5 garlic cloves, thinly sliced
  • ¼ tsp red pepper flakes
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 4 cups baby spinach
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • ¼ cup chopped fresh parsley
  • Salt and black pepper, to taste
  • Vegan or regular Parmesan, for serving (optional)

Steps

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Save 1 cup of the pasta water, then drain.
  2. While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for 1–2 minutes, until the garlic is pale golden.
  3. Add the beans and a pinch of salt. Cook for 2–3 minutes, then lightly mash about a third of them with the back of a spoon.
  4. Pour in ½ cup of the pasta water and simmer for a minute until slightly thickened.
  5. Add the spinach and stir until it just wilts.
  6. Add the pasta, lemon zest, and lemon juice. Toss well, adding more pasta water a splash at a time until glossy.
  7. Finish with parsley, black pepper, a drizzle of olive oil, and Parmesan if you like.

Tip: Pull the garlic off the heat the moment it turns golden. Browned garlic turns bitter fast.

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Vegan · Dinner

Coconut Chickpea Curry

A cozy one-pot curry with spinach and creamy coconut milk.

35 min totalServes 4

My favorite make-ahead meal. It tastes even better the next day, so it’s great for packing up for lunches through the week.

Prep
10 min
Cook
25 min

Ingredients

  • 1 tbsp coconut or olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 2 cans (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 cups baby spinach
  • Juice of ½ lime
  • Salt, to taste
  • Cooked rice and fresh cilantro, for serving

Steps

  1. Heat the oil in a large pot over medium heat. Add the onion with a pinch of salt and cook for 5–6 minutes, until soft.
  2. Stir in the garlic and ginger and cook for 1 minute.
  3. Add the curry powder and cumin and stir for 30 seconds, until fragrant.
  4. Add the chickpeas, tomatoes, and coconut milk. Bring to a simmer and cook for 15 minutes, stirring now and then, until slightly thickened.
  5. Stir in the spinach until wilted, then add the lime juice and season with salt.
  6. Serve over rice with cilantro on top.

Tip: Toasting the spices in the oil for a few seconds before adding the liquids gives the curry a much deeper flavor.