Included here is a collection of ten of the most favorited plant-based meals from Cooking Club. They range in seasonal produce and flavor profiles and each recipe includes make-ahead tips and dietary swaps where they may be needed. Ranging from a luxe pasta dish for a date night in to a winter salad that you'll make on repeat because the combination is so simple and filling!
To my dairy-free folks, I often finish with cheese in these dishes, but you can always leave that out and sub in some avocado or toasted nuts for a bit of richness to the meal. My favorite dairy-free brands are Miyokos for mozzarella and butter and Kite Hill for cream cheese.
Enjoy!
Cauli Tikka Masala
Carrot & Red Lentil Dal
Roasted Vegetable Orzo
Creamy Red Pepper & Spiced Cauliflower Pasta
Winter Salad w/ Roasted Sweet Potatoes, Date, Avocado & Goat Cheese
Harissa Chickpea Bowls w/ Roasted Potatoes & Mixed Greens
Spaghetti Squash Casserole
Summer Skewers w/ Peaches & Cilantro Mint Sauce
Roasted Cauliflower & Kale Pasta Bake
Mexican Stuffed Peppers
Curated Groups
Weekly Menus
Browse the AlmanacChronological menus published over the course of Cooking Club's history.