Gyro-spiced soy curls, zucchini, greens, tomatoes, cucumber, shaved red onion, & tzatziki with pita. Served with baked za’atar fries.

A shepherd’s pie with beets, carrots, corn, celery, peas, and lentils. Topped with mashed potatoes, green onion, and parsley.

Tofu crusted with coconut and lime over a Thai veggie yellow curry with a side of lime leaf and lemongrass rice.

A creamy risotto with mole amarillo, squash, cauliflower, and yellow split peas.

Couscous tossed in chermoula, with curried potatoes, guajillo apricots, carrots, shallots, cauliflower, chickpeas, harissa, & pistachios

TRAVEL & EAT with CHEF JASON: Here’s another of my favorite dishes I had on my recent trip to Mexico City. This breakfast is served with tortillas, chipotle black beans, scramble, and peas smothered in tomato sauce and topped with plantains. 

A black bean burger katsu with katsu curry, shredded cabbage, pickles, and wasabi aioli.

Tacos with roasted “beef,” squash, potatoes, and a tangy peanut salsa. Served with a side of smoked paprika rice and beans.

Buffalo mac with veggies on one side, black bean chili on the other.

Gnocchi in a creamy carbonara sauce with garlicky artichokes, sundried tomatoes, giant white beans, parm and basil.

Rice noodles, broccoli, & cherry tomatoes in Drunken Noodle sauce

EAT WITH CHEF JASON: This is one of the first truly great dishes I ever had. It was when I was just out of college and helped spur me on to explore food. Its simplicity is belied by the burst of flavor from the lemon and garlic fava beans and the nutty aroma of the herbed saffron rice suffuses the room. Nourishing and addictive all at once!

Black beans, squash, corn, rajas, garlic potatoes, and soy curls in mole poblano in a whole wheat or GF tortilla.

A burger with CT cheese, bbq sauce, onion rings, anch bac’n, and guajillo lime aioli with a side of potato zucchini salad.

Roasted tofu and veggies in a creamy sundried tomato sauce. Served over brown rice.

Noodles in a peanut lime sauce with cucumber, edamame, and market veggies.

Seared tofu steak with roasted eggplant, caramelized onions, and topped with horseradish aioli with a bit of “steak” sauce.

Roasted cauliflower and tofu in kung pao sauce with crushed peanuts and green onions. Served over quinoa.