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A vegetarian version of one of the most well-known Chinese soups with mushrooms, bamboo, and tofu.
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This light, crunchy salad is inspired by sabzi khordan, the heaping platter of fresh herbs, radishes, walnuts and feta cheese that accompanies nearly every Persian meal.
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This is a tradition here in the South. Add anything you like to this basic recipe!
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A crowd favorite at SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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This is more of a ceviche gazpacho, because it is marinated and served in clam and tomato juice. Serve in a tall beer glass or ice cream sundae glass with tortilla chips on the side.
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You won’t use all of the marinade for this sandwich, so add more tofu to it for another meal.
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Get Crispy Eggplant and Mushroom Lasagna Recipe from Food Network
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Pico de gallo combines with Jack cheese and a saute of chicken, onion and green pepper to fill these grilled tortilla sandwiches.