It’s that time of year when we pause for a moment and look back at everything we’ve cooked together. Week after week, we shared new whole-food, plant-based recipes designed to make healthy eating feel satisfying and doable. And this year, your clicks painted a clear picture: You leaned into quick, weeknight-friendly meals—easy pastas, fresh salads, cozy soups and stews—and some irresistible snacks.
This year’s breakout favorite is a vibrant ramen-noodle mix that’s part salad, part slaw. No stovetop needed—just pour boiling water over the noodles to soften them a bit, then toss them with crisp veggies, peanuts, and a bright lime-soy dressing. It’s a crowd-pleasing pick for an easy anytime meal, picnic, or potluck.
“Great combination and so easy.” —Janet
Who knew soft pretzel bites were so simple to make? The trick for the best texture is to give the little dough balls a quick boil—just like cooking pasta—before baking. Oil-free and the perfect pass-around bite for game day or any festive gathering—be sure to bookmark these for your next soirée.
“These were very easy and tasted great.” Emily
Looking for a new, flavor-packed macaroni to get you through another year of busy weeknights? This recipe has you covered. Lime zest and cayenne pepper give the creamy mac a lively kick. And because it leans on pantry and freezer staples, it comes together in record time. A few fresh avocado slices take it over the top.
“Great recipe that can be created from cans and items in the pantry. Might take this camping. Added some jalapeno powder. The avocado crema is a great topping, and worth the effort.” —Kim
All the cozy vibes—minus the heaps of butter most cookies rely on. These aromatic cookies by Robin Robertson (for Dr. Michael Greger’s The How Not to Age Cookbook) strike that elusive chewy-meets-crisp balance. Almond flour and almond butter add richness, oat flour keeps them light, and a warming trio of ginger, cinnamon, and allspice pairs beautifully with caramel-like date syrup and molasses.
“Excellent Recipe: Easy and Delicious!! Great for gluten-sensitive folks! It was a hit at our Whole-Food, Plant-Based gathering this month.” —Glenda
These wraps bring takeout-style flavor with minimal fuss. Crumbled tofu, umami-rich mushrooms, red bell pepper, and crunchy water chestnuts simmer in a savory-sweet orange-soy sauce, then scooped into crisp lettuce cups (noodles optional) and finished with toasted sesame seeds. Dinner’s on the table in about 35 minutes.
“Loved the flavor, easy and quick! Added sweet chili to individual serving.” —Amy
