Soba noodles tossed in a spicy almond butter sauce and made irresistible by a colorful assortment of crunchy veggies. They’re almost too pretty to eat!
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Cooking the bananas develops a roasted sweetness that is perfectly complemented by fruity, spicy Thai aromatics like ginger, lemongrass, and red chili peppers. Acidic pickled onions cut through the sweetness while eggplants, carrots, and fluffy steamed rice soak up all the flavor.
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Jerk sauce, the classic Caribbean seasoning usually used on chicken, gets a plant-based twist with these cauliflower tacos. The fiery, vinegary sauce made with habaneros, green onions, and baking spices gets along perfectly with a sweet mango salsa and a creamy, cooling coconut and red cabbage slaw.
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A Thai staple, pineapple fried rice is a little less well-known than its Chinese counterparts, but is no less delicious. Caramelized chunks of pineapple join ginger, garlic, carrots, cashews, curry powder, and more to create this sweet-salty-spicy Thai treat. Serve the fried rice inside the hollowed-out pineapple for a fun and whimsical presentation.
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This red pozole is a deeply satisfying Mexican staple. An assortment of dried chile peppers, herbs, and spices come together to make a rich, earthy broth that carries sweet white hominy, garlic, and onions. Load this stew up with plenty of lime, cilantro, and fresh veggies to add a vibrant pop to this outrageously tasty dish.
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This recipe is a slight variation on traditional Mexican tepache that pre-dates Spanish colonization. Although there is no set “formula” for tepache, it is generally made from fermenting the rinds of pineapple with sugar, water, and spices. Crisp, tangy and effervescent with a spicy bite, this tepache is excellent served cold, over ice or as part of a mixed drink. (Photo credit: Emily Anderson)
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Add a little zest to your dishes with infused vinegar! Although often marketed as an expensive specialty item, infused vinegars are ridiculously easy to make and beautiful to behold. Once you learn the process, you can create unlimited flavors for all occasions. The Spicy Ginger Pepper Vinegar makes an excellent addition to stir-frys, roasted vegetables and greens, while the Sweet Raspberry Vinegar is delicious in a salad dressing or over vanilla ice cream. (Photo credit: Emily Anderson)
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It’s a classic summer tale—too many hot peppers and a need to use them. A gift to the fire gods themselves, this hot sauce is sweet and spicy, and the perfect partner for eggs, roasted vegetables, and bean-based stews. (Photo: Mila Holt)
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In this classic Mexican green pozole, sweet white hominy and poblano peppers swim in a spicy, smoky broth of cilantro and roasted tomatillos. Fresh radish, red cabbage, and avocado add crunch and brightness to this hearty stew.
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This one is not for the faint of heart. If you’ve ever had Nashville hot chicken, you know the delicious, crazy-hot punch it packs. This plant-based version applies that fiery goodness to crispy fried cauliflower tossed in a tangy, very hot sauce. A perfect appetizer for heat lovers.
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