This nacho spice blend is easy to make and provides a delicious depth of flavor. You can use it in any dish, but it’s especially perfect for making nachos or kale chips! It can be customized to your taste preferences.

Porcini mushrooms add an earthy richness to any dish—they’re well worth the extra cost. If you can’t find cremini mushrooms, use button mushrooms instead.

You can make burgers from almost any bean, but I always have chickpeas and black beans on hand. This burger is a great alternative to the usual black bean burger found on the menu of almost every restaurant I visit. It is full of flavor and easy to prepare.

When I first became vegetarian I used to order a large burger from a famous fast food restaurant, but I’d ask for no meat and an order of onion rings, which I would place on the burger in place of the meat. I still make a similar sandwich, but now with healthier ingredients.

Cinnamon, coriander, and saffron are classic flavors in parts of the Mediterranean. And while a lot of stews can take hours to prepare, this one takes less than 30 minutes and doesn’t sacrifice any of that great flavor. Serve over couscous, brown rice, or whatever grain you have on hand.

This is one of those end-of-summer dishes that you can serve to awe your guests, but it’s just as great when you’re eating alone. Sometimes I make the filling by itself and eat it in tortillas.

This creative twist on the classic pie is sure to impress this fall. It has that familiar blend of autumn spices that gives the pie its flavor, but also a light, refreshing cream sauce for balance.

This tofu is very versatile. You can enjoy it on a salad, in a wrap, or with stir-fried vegetables and rice. It is full of flavor and easy to make.

Where is the line that separates normal eating from food addiction? Aren’t we all addicted to it to some extent, and don’t we need food to live? I have asked myself these questions many times, and I have tried to answer them with help from professionals and in my own social circles.