"Tender cabbage meets pillowy-centered tofu (with a shatteringly crisp exterior), all coated in a tingly, almost fruity dubanjiang and Sichuan peppercorn dressing," she writes."
"Celebrated in the food world for her delicious plant-based meals, McKinnon is a regular contributor to New York Times Cooking and Australian Broadcasting Corporation Lifestyle, and has been published in places like Food52, Food & Wine, The Guardian, and of course, Bon Appétit and Epicurious. She writes a monthly Substack newsletter called To Vegetables, With Love where McKinnon shares an abundance of recipes and pockets of wisdom."
"A riff on the Chinese American classic sesame chicken, this vegetarian version gets an additional boost of sesame from tahini. Sweet tomato, tender egg tendrils, and bouncy noodles form the base of the nourishing meal. And for a holiday (or anytime) side, do yourself a favor and make these Charred Green Beans With Brown Butter Vinaigrette. As one reader reports, they are "ridiculously good.""
Mapo Tofu Salad combines tender cabbage and pillowy-centered tofu with a shatteringly crisp exterior, coated in a tingly, fruity dubanjiang and Sichuan peppercorn dressing. The preparation balances bold Sichuan spice with contrasting textures for a plant-forward main or side. Other vegetarian recipes include Sesame Tofu With Broccoli, which riffs on sesame chicken and gains extra sesame depth from tahini; a nourishing sweet tomato soup with tender egg ribbons and bouncy noodles; and Charred Green Beans With Brown Butter Vinaigrette, a seasonal side praised by readers. The collection offers approachable weeknight and holiday plant-based options.
Read at Epicurious
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