• 1 cup millet, rinsed
• 2 cups water
• sea salt and pepper
• 1 tablespoon olive oil
• 1 shallot, minced
• 6 ounces (6 cups) baby spinach, chopped
• 2 medium to large carrots, peeled and shredded
• 2 garlic cloves, minced
• 2 teaspoons curry powder
• ¼ cup + tablespoon almond milk (you can use 1/4 cup plain yogurt)
• 1 large egg, lightly beaten
• 2 tablespoons minced cilantro
• any sauce or chutney you like

1. Preheat your oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
2. Combine millet, water, and ½ teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Reduce heat to low, cover, and simmer until grains are tender and liquid is absorbed, 15 to 20 minutes. Off heat, let millet sit, covered, for 10 minutes; transfer to a large bowl.
3. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the shallot and cook until softened, about 3 minutes.
4. Stir in the spinach and carrots and cook until the spinach is wilted, about 2 minutes.
5. Stir in the garlic, curry powder, ½ teaspoon salt, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Transfer to bowl with millet.
6. Stir almond milk, egg, and cilantro into millet mixture until well combined.
7. Divide mixture into 8 equal portions, packing firmly into ½-inch-thick cakes, and place on prepared sheet. Refrigerate cakes until chilled and firm, about 30 minutes.
8. Drizzle a tiny bit of oil on top of each cake and bake for about 25-30 minutes, or until the edges are crispy and cakes are cooked through. Flip once about halfway through.
9. Serve with your favorite sauce.

Adapted from the blog Love and Lemons (originally adapted from The Complete Vegetarian Cookbook by America’s Test Kitchen).

INGREDIENTS:

• 1 1/2 tablespoons extra-virgin olive oil
• 1 large red onion, chopped
• 4 cloves garlic, finely chopped
• 2 medium sweet potatoes (about 1 3/4 pounds), peeled and cut into 1/2-inch dice
• One 15-to-16-ounce can no-salt-added diced tomatoes, with juices
• 2 teaspoons peeled and grated fresh ginger root, or more as needed
• 3 cups water, or more as needed
• 3 cups (about 8 ounces) small broccoli florets
• 1 or 2 small Thai chili peppers, seeded and finely chopped (may substitute other small peppers or 1/2 to 1 teaspoon crushed red pepper flakes)
• 1/2 cup smooth almond butter (may substitute peanut or cashew butter)
• 3 cups lightly packed lacinato kale leaves (about 8 ounces), thick stems discarded, thinly sliced
• 1/2 cup chopped cilantro leaves
• 1/2 teaspoon fine sea salt, or more as needed
• 1/2 teaspoon freshly ground black pepper, or more as needed
• 1/2 cup dry-roasted, unsalted peanuts, chopped, for garnish (optional)
• 3 scallions, trimmed and thinly sliced, for garnish (optional)

1. Pour the oil into a soup pot over medium heat. Stir in the onion and garlic; cook until the onion has lightly browned, 4 to 6 minutes.
2. Add the sweet potatoes, the tomatoes and their juices, the ginger (using more if you want the dish to be spicier) and the 3 cups of water. Let it slowly come to a boil, then reduce the heat so the water is barely bubbling; cover and cook until the sweet potatoes are nearly tender, 12 to 15 minutes.
3. Add the broccoli and chili pepper (or peppers, if you want the dish to be spicier). Stir in the almond butter a little at a time until it melts into the broth. Cover and cook until the broccoli loses a little firmness, a few minutes.
4. Stir in the kale and cook, uncovered, until it is wilted and all of the vegetables are just tender but not mushy, 5 minutes. Add a little more water if needed for a moist but not soupy consistency.
5. Stir in the cilantro, salt and pepper. Taste, and adjust the seasoning as needed. Serve in bowls over brown rice. If desired, garnish each serving with peanuts and/or scallions.

Adapted from Joe Yonan’s recipe in The Washington Post.

For salmon: 

1. Preheat oven to 250°F. Brush a large baking dish with oil.
2. Combine chickpeas, cumin, and 1 tablespoon oil in a medium bowl.
3. Mash about half of chickpeas with a fork; season with salt and pepper and transfer chickpea mixture to prepared dish.
4. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds.
5. Add swiss chard and cook, tossing, until slightly wilted, about 1 – 2 minutes.
6. Add honey and 1/4 cup water; season with salt and pepper.
7. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture.
8. Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil.
9. Bake until salmon is opaque in the center, 30–35 minutes.

For vinaigrette and assembly:

1. Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in 1/4 cup olive oil; season with salt and pepper.
2. Heat 1/4 cup olive oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels.
3. Drizzle salmon with vinaigrette and top with capers.

Adapted from Bon Appetit.

Directions: 

1. Heat oil over medium-high heat in a large pot. Add mustard seeds and cumin seeds and cook until the seeds begin to pop, about 20 seconds. Add onion, chile, ginger and garlic and cook, stirring occasionally, until the onion is starting to brown, about 5 minutes.
2. Add bay leaf, water, lentils, coconut milk, salt and turmeric to the pot. Bring to a boil, stirring frequently to make sure the lentils don’t stick to the bottom. Add squash, cauliflower and potato; return to a boil. Reduce heat to a simmer and cook, uncovered, stirring occasionally, until the vegetables are just tender when pierced with a fork, 20 to 25 minutes.
3. Remove from heat; stir in garam masala and lime juice.