It’s always fun to do a little year in review, go through our website analytics, and see which recipes resonated with you the most. This helps us plan for the year to come and get inspired to cook in 2019. This year, easy weeknight dinners, meal plans, and decadent but healthyish, plant-based desserts seemed to take the lead. All our favorite things that we can’t wait to make more of next year.
We would love to hear which dishes you’ve been most excited about and what type of things you’d like to see from us next year. Seeing our recipes make their way to your kitchens is the most amazing part of our job :)
Vegan Lentil Moussaka (v, gf)
This was by far the most popular recipe of 2018! And for good reason. The layers of silky eggplant, tomatoey lentils, and fluffy mashed potatoes in this moussaka make it impossible to resist. It takes some work to put together initially, but makes a nicely sized portion that will sustain you way beyond one dinner.
Plant-Based Winter Meal Plan (v, gf)
This meal plan and all meal plans have been very popular this year. We have a ton of fun making them, and we’re so happy to see them bringing some ease into your everyday cooking. We have big plans to continue the meal plan series in 2019, so stay tuned :)
Miso ‘Butter’ Ramen (v, gfo)
Inspired by a transcendent meal we had at V Street in Philadelphia, this umami bomb of a dish is incredibly savory and satisfying. The recipe also teaches you how to make quick-pickled radishes, which is a delicious component to pretty much everything.
Our Favorite Weeknight Curry (v, gf)
This curry is truly weeknight-friendly, packed with veggies, and highly customizable. We make it at least once a month.
Vegan Herb Frittata / Kuku Sabzi (v, gf)
This vegan ‘frittata’ is inspired by Persian leek and herb fritatta or Kuku Sabzi. It’s great for frittata lovers, but would also please any socca lover, since it’s like a thicker, more substantial, herb-packed socca.
Tofu Saag Paneer, Spring Style (v, gf)
Saag Paneer is our favorite Indian takeout, and we were so happy with this version, made with tofu paneer and a ton of spring vegetables. This isn’t strictly a spring dish, though – you can omit the asparagus and use frozen peas, etc.
This year, we hosted our first ever retreat in Abruzzo, Italy and had the most amazing time. You can read all about it and sign up for our upcoming retreats in the spring of 2019 here. In preparation for the retreat, we familiarized ourselves with a bunch of staple Abruzzo meals, including this lentil soup. It’s incredibly simple and 100% perfect that way.
This weeknight staple is surprisingly flavorful, thanks to a universal, slightly spicy almond butter sauce that the cold noodles get slathered in. This dish is super kid-friendly and, really, everyone-friendly.
Chunky Monkey Cookies (v, gf)
These cookies are what we imagine a love child of chocolate chip cookies, oatmeal cookies, and banana bread would look and taste like. Enough said :)
Coconut Beet Overnight Oats (v, gf)
This breakfast is not only popular because of its looks, we promise. It’s as much overnight oats as it is chia pudding, and made with the most decadent, homemade walnut-coconut-beet milk.
This is chocolate-nut spread taken to the next level of decadence, thanks to a secret and very special ingredient. We heard from so many people that made it, and everyone agreed that it’s the most addictive spread ever.