These Zucanoes (stuffed zucchini canoes) make for an easy and nourishing weeknight meal using fresh zucchini and staple pantry ingredients. This is one of those “no recipe” recipes — simply adjust the amount of seasonings and cheese to your personal taste preferences.

What You’ll Need

• Zucchini: Medium to large squash work best for stuffing
• Walnuts: For added nutrition and texture
• Extra Virgin Olive Oil: To sauté the zucchini flesh
• Canned Diced Tomatoes: For the filling, preferably organic
• Cheese: Parmesan and mozzarella
• Seasonings: Herbs de Provence, garlic powder, red pepper flake, salt and pepper

This dish comes together quickly for an easy weeknight meal. First, cut the zucchini in half and scoop out the flesh so that you have hollowed out shells that look like little zucchini canoes — hence the name Zucanoes! Next, sauté the flesh of the zucchini with the seasonings and canned tomatoes to make the filling, and then spoon the filling into the canoes. Then bake the stuffed zucchini until tender, top with cheese, and broil until the cheese is melted and golden.

Tips & Suggestions

• Don’t Overbake – The zucchini shells should be tender but not mushy.
• Make It Vegan – Swap a dairy-free alternative for the cheese.
• Add Protein – Add cooked quinoa or lentils to the filling to keep it vegetarian, or ground meat if you prefer.

Give this easy recipe for Zucanoes (stuffed zucchini canoes) a try and and let me know how you customize yours in the comments!

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Hearty lentils and fragrant basmati rice — a delicious, healthy, and endlessly customizable bowl!

This easy, wholesome lentils and rice bowl is a comforting, nutritious lunch or dinner that’s quick to prepare and endlessly adaptable. A pantry-friendly meal, this is a staple dish you’ll want to keep in regular rotation. It’s budget-friendly, highly versatile for variety, packed with nutrition and a breeze to prepare.

What You’ll Need:

Lentils: Brown or green lentils will work

Rice: I used brown basmati rice, but you can use your favorite

Dried Herbs and Seasonings: Bay leaf, garlic powder, mild yellow curry powder

Extra Virgin Olive Oil: Use a high-quality olive oil that is well-balanced with a mix of fruitiness and hints of pepper

Additional Bowl Ingredients: Build out your bowl with your choice of additional ingredients (or keep it simple!). Here I’ve plated the lentils and rice on a bed of fresh arugula and topped with sliced fresh tomatoes and a dollop of plain Greek yogurt.

How to Make This Recipe

This is one of those “loose” recipes — meaning, some measurements are provided but other measurements aren’t; ultimately, it’s all about adjusting to your taste. The pasta method has worked best for me when cooking brown rice, so that is the instruction in the recipe. The lentils and rice cook in about the same amount of time. While they’re cooking, prep any additional items for your bowl. Then it’s just about assembling and eating!

Make It Your Own

This bowl is a blank canvas for creativity. Here are a few ideas:

• Add Crunch: Toasted almonds, pumpkin seeds, or crispy chickpeas.
• Go Fresh: Fresh greens, tomatoes, chopped parsley, cilantro, or green onions.
• Brighten It Up: A squeeze of lemon or a dollop of Greek yogurt.
• Boost the Protein: A fried or poached egg, tofu, or tempeh.

This simple lentils and rice bowl is a nourishing, satisfying dish that’s easy to prepare for a quick weeknight meal. And leftovers (if you have any) make for a delicious lunch!

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Big flavor, small effort. Meet your easy weeknight sofritas solution!

With a few pantry staples and minimal effort, you can whip up a protein-packed, plant-based dish that’s bursting with flavor for your next Mexican-inspired meal. Whether you’re making burrito bowls, tacos, or nachos, these Easy Pantry Sofritas are the ultimate shortcut to a delicious meal.

What sets this recipe apart? It skips the step of roasting vegetables, opting instead for a quicker approach that doesn’t skimp on taste and is ready in a fraction of the time. The addition of toasted pecans brings texture and extra nutrition, making this dish not only easy but also wholesome. Let’s get cooking!

What You’ll Need:

Tofu: Extra-firm works best

Seasonings: You likely have all of these in your pantry — garlic powder, onion powder, smoked paprika, dried oregano, cumin, coriander, cinnamon, chipotle chili powder, ancho chili powder (or other chili powder), salt and black pepper.

Finely chopped pecans: The pecans are optional, but I like the added texture and nutrition they provide. Pecans are a good source of vitamins and minerals, including vitamin E, calcium, potassium, thiamine and zinc.

Tomato paste: Adds depth of flavor. I like Cento Organic Tomato Paste in a tube so you don’t have to open a whole can.

Extra Virgin Olive Oil: A mild olive oil works well, or you can use another oil with a neutral taste

How to make Easy Pantry Sofritas

You’ll cook crumbled tofu in extra virgin olive oil, then mix in the spices and continue cooking until they bloom and become fragrant. Stir in the pecans, tomato paste and water and simmer for a few minutes to allow the flavors to meld. Taste and adjust seasonings as needed, then use immediately in your favorite dish. Store any amount you don’t use right away in an airtight container in the fridge for use later in the week. It will keep for up to 5 days.

These Pantry Sofritas are a quick and easy solution for busy weeknights, a crowd-pleaser for family meals, and a versatile addition to any home cook’s repertoire. The simple ingredients and quick preparation make them a go-to option for creating delicious, plant-based dishes without hassle. Whether it’s for tacos, nachos, or a fresh twist on your favorite dish, these sofritas are sure to become a staple in your kitchen!

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All the smoky spice of andouille sausage—reimagined with tofu!

Cajun dishes wouldn’t be the same without the smoky, bold flavor of andouille sausage. It’s a staple in classics like jambalaya, gumbo, and red beans and rice. But what if you could enjoy the same depth of flavor and satisfying texture in a healthier, plant-based way? Enter Baked Tofu Andouille: a savory, smoky alternative that’s perfect for those looking to lighten up their meals using a healthier fat without compromising on taste.

What You’ll Need:

Tofu: Extra-firm or super-firm. If you get the kind packaged in water, you’ll need to press it well to remove as much moisture as possible.

Nutritional Yeast: Adds depth of flavor

Seasonings: You likely have all of these in your pantry — garlic powder, onion powder, mustard powder, smoked paprika, liquid smoke, thyme, cayenne pepper, black pepper, soy sauce, maple syrup

Extra Virgin Olive Oil: A mild olive oil works well, or you can use another oil with a neutral taste

This tofu andouille is so easy to make! Simply press your tofu, toss it in the sauce and bake! Pressing the tofu to remove as much moisture as possible helps to provide the chewy texture.

One of the things I love about tofu is that it takes on any flavor profile you throw at it, and this recipe is no exception. This Baked Tofu Andouille offers all the smoky, spicy satisfaction of traditional sausage without unhealthy fat. Not only will your taste buds thank you, but your heart will, too!

Add it to your favorite dishes like jambalaya, gumbo, or red beans and rice for andouille flavor in a lighter, plant-based package. Let me know in the comments how you’ve used this recipe in your favorite dishes!

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So much flavor, so little effort! This recipe for Chili Crunch Cannellinis in Lemon Kale Pesto is sure to satisfy.

Perfect on a cold night when you need a quick yet nourishing meal, Chili Crunch Cannellinis in Lemon Kale Pesto delivers on all fronts. This plant-forward dish combines bold flavors and wholesome ingredients to create a comforting weeknight dinner. This is a non-traditional take on pesto, as it doesn’t contain any nuts or cheese, and parsley is used instead of basil. With minimal prep and maximum flavor, it’s a surefire way to warm up your evening.

What You’ll Need:

Cannellini beans: Canned beans are convenient and make for an easy, quick weeknight meal

Chili Crunch: The chili crunch brings textural contrast and an irresistible spicy kick. We have a sesame-free household due to an allergy, so I like this one from Trader Joe’s.

Onion and garlic: The flavor base for the dish

Herbs: Fresh rosemary and parsley

Kale and lemon: I like lacinato kale, but any variety will work

Extra Virgin Olive Oil: Use an olive oil that is well-balanced with a mix of fruitiness and hints of pepper

This meal comes together in no time! You’ll sauté the onion, garlic and rosemary until the onion is translucent and tender and the garlic and rosemary are fragrant. While the aromatics cook, make the kale pesto. Then stir the vegetable broth, beans and pesto into the pot with the aromatics and let it warm through.

Ladle into bowls and top with the chili crunch. Serve with some crusty bread and a salad and enjoy this warming bowl of comfort!

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Smoky, spicy and utterly satisfying!

Easy, but oh, so flavorful! These Chipotle Borracho Beans are pure comfort food. Whether served as a hearty side dish or as the star of the meal, they’re packed with bold flavors and a satisfying kick. The best part? This recipe skips the bacon and instead gets its smoky depth from Liquid Smoke—a genius little ingredient that brings barbecue vibes without the meat. The result is a smoky, spicy, and comforting dish. Utterly satisfying!

Tips and Variations

• Spice Level: Want more heat? Add another serrano pepper or a pinch of cayenne. Prefer it milder? Remove the seeds from the serrano pepper or use a jalapeno instead.
• Alcohol-Free Option: Replace the beer with vegetable broth and a splash of apple cider vinegar for a tangy depth of flavor.
• Serving Ideas: Pair with warm tortillas, cornbread, steamed rice, or top with avocado slices for a complete, satisfying meal.

This recipe for Chipotle Borracho Beans is versatile and easy to make. They’re sure to be a go-to recipe for weeknight dinners!

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