991 tea recipes

Vegetarian black bean feijoada spiced with fresh ginger, cumin, and cayenne, finished with plum vinegar and roasted red peppers. Thick, smoky, and satisfying over rice or pasta.

Traditional Thai green curry with chicken, galangal, kaffir lime leaves, green peas, serrano chiles, and loads of fresh basil in a rich separated-coconut-cream sauce.

A quick and easy Asian inspired dish. Scallops and snow peas stir-fried with classic Asian flavours.

Quinoa has been called the supergrain of the future because of its complete protein profile and nutrient density. It contains almost twice as much fiber as most other grains, and is rich in magnesium, iron and vitamin B2, which improves energy metabolism within brain and muscle cells.

Chinese lo mein with roast pork, napa cabbage, dried mushrooms, bean sprouts, and snow peas stir-fried with ginger and garlic. Tossed with sesame oil-coated noodles.

Three-bean rice casserole baked in a Dutch oven with tomatoes, green chiles, peas, and corn. Vegan, feeds a crowd, and practically cooks itself.

Cherry tomato and vegetable saute with potato, sweet potato, green peas, and bell pepper braised in vegetable broth. A colorful one-skillet vegetarian main dish.

A hearty pressure cooker soup with sweet potatoes, split peas, apples, and mint. Earthy, slightly sweet, and on the table in 45 minutes with a bright herbal finish.

A fragrant South Indian curry sauce made from split peas pureed with green chilis, tempered with popping mustard seeds and curry leaves, then simmered in creamy coconut milk. Spicy, silky, and ready in an hour.

Give your rice a new look and companion with this succulent dish that is perfect for a dinner for two.

Ethiopian-style spicy lentil stew with berbere spice, ghee, and tomatoes served over injera or pita. Aromatic vegetarian comfort with complex heat.

Polygrain pilaf with brown rice, kasha, millet, and arame seaweed baked in vegetable stock. Topped with steamed carrots, peas, and daikon for a hearty vegan grain bowl.

Tagliatelle tossed with golden pan-fried pumpkin, peppery rocket, lemon zest, and a homemade roasted red pepper chili oil. A vibrant autumn pasta with serious kick.

Baked cod smothered in a creamy mushroom sauce with sweet peas, red bell pepper, and a squeeze of lemon. A freezer-friendly weeknight fish dinner ready in under an hour.

Cold tuna rice salad with green peas, celery, and scallions in a light lemon and hot sauce dressing. A no-cook, mayo-free lunch that chills in 30 minutes.

Black-eyed peas and barley: a healthy one-dish casserole with onions, celery, pearl barley, and bay-thyme-rosemary herbs. Vegetarian and high-fiber, Southern-inspired and ready in just over an hour.