These delicate, crispy, gingery dumplings have been a favorite in my family for years—ever since I became a pescatarian, and my grandmother started making this recipe with tofu and shiitake mushrooms instead of pork. Best made and enjoyed with loved ones.
Read MorePacked with fresh veggies, fragrant spices, and creamy coconut milk, this Thai-inspired roasted carrot soup is the bursting with complex layers of flavors.
Read MorePaired with a thick, soy protein rich ssamjang, the roasted kohlrabi and sweet potatoes stand in well for beef in this nutritious plant-based version of the Korean classic.
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