991 tea recipes

Easy arroz con pollo, a simplified chicken and saffron yellow rice studded with green peas. Real saffron threads tint and perfume the rice in this fast, one-pot Latin-style weeknight dinner.

Try this scrumptious favorite that is considered a delicacy in the Outback.

Vegan green onion soup blended smooth with potatoes, celery, and fresh herbs like dill and thyme. A bright, light spring soup with a beautiful pale green color.

Spicy lemongrass tofu pan-fried with Thai chili paste and fresh minced lemongrass. A 30-minute vegetarian and gluten-free main served over brown rice with steamed vegetables.

Traditional Japanese sweet azuki bean paste (anko) made with adzuki beans, kombu, raisins, and barley malt. Naturally sweetened, vegan, and endlessly versatile for Japanese desserts.

Baked chickpeas slow-cook in an earthenware pot with sweet sauteed onions, fresh chile, garlic, and oregano in their own velvety cooking liquid. Greek-style vegan main or side that gets better the longer it bakes.

Thanksgiving Day tofu: a savory tofu loaf wrapped around classic sage-and-bread stuffing, then baked into a sliceable vegan holiday centerpiece. A homemade tofurkey that gives plant-based eaters their own showpiece.

Sweet roasted beets and fresh basil match perfectly in this easy to make side dish.

Mock fish Buddhist: Chinese vegetarian stir-fry with crispy fried potato slices standing in for fish, paired with snow peas and crunchy wood ear mushrooms. Traditional Buddhist temple cuisine with clever meat-free texture play.

A refreshing blended melon drink with fresh mint, lime juice, and ice. Use cantaloupe, honeydew, or crenshaw melon. Ten minutes, no sugar added, naturally sweet and hydrating.

Grilled spring onions and asparagus with fresh lime and flaky sea salt. A 5-ingredient, 20-minute vegetarian side that lets the char and vegetables shine.

Vegemillet burgers are vegan patties made from toasted millet, carrots, onions, and parsley, bound with whole wheat and soy flour, then pan-fried until crisp and golden.

Piselli alla Napoletana, tender green peas braised in tomato paste with olive oil and onion. A classic Neapolitan side dish with just six ingredients and big Italian flavor.

Chilled avocado soup with lime juice, chicken broth, and Mexican crema, served cold with salsa fresca. A silky, no-cook Mexican soup with rich, creamy avocado flavor.

Saffron pasta with sugar snap peas, Parmesan, and black pepper. A minimalist five-ingredient pasta dish where the golden saffron and crisp spring peas do all the talking.

Chunky ham stew with diced ham, carrots, celery, onion, and green peas in a light chicken broth. A budget-friendly low-calorie weeknight comfort stew.