The Easy Dish Blog

This Homemade Garlic Chili Oil combines sliced garlic, crushed red pepper flakes and sesame seeds in hot oil for an easy condiment with plenty of heat and garlic flavor. Keep a jar in the refrigerator and spoon it over noodles, rice, dumplings, vegetables, tofu or anything that needs a little extra kick.

This Spiced Fig and Walnut Mousse blends fresh figs, walnuts, cashews and plant-based yogurt with cinnamon, cardamom and a little maple syrup. The mousse has a smooth, creamy texture with small flecks of fig and warm spice throughout, and it chills into an easy make-ahead dessert or snack.

Inspired by paneer tikka, these vegan tofu skewers are coated in a simple spiced yogurt marinade, then baked until the tofu is lightly browned and the onion and bell pepper are tender around the edges.

Garden Chickpea Melon Salad Bowl with Almonds is a fresh plant-based lunch bowl made with crisp lettuce, chickpeas, fluffy couscous, shredded carrots, cherry tomatoes, pea shoots, sweet melon, chopped almonds and a light lemon dressing. It is colorful, crunchy and filling without feeling heavy, making it a great warm-weather lunch, picnic bowl or meal-prep salad.

Spiced Carrot Pudding Cups is an easy vegan dessert recipe that layers a soft date-oat base with a smooth carrot pudding made from cooked carrots, coconut milk, maple syrup, vanilla and warm spices. Pomegranate seeds and fresh mint add a bright finish, making these little jar desserts easy to serve for brunch, holidays or a make-ahead sweet treat.

This Cinnamon Caramelized Apple recipe turns everyday apples into a warm topping for pancakes, oatmeal, waffles, plant-based yogurt or simple desserts. The apples cook on the stovetop with maple syrup, cinnamon, lemon and plant-based butter until they are soft around the edges, lightly saucy and full of classic apple-cinnamon flavor.

This lentil soup is a practical cold-weather recipe with brown lentils, carrots, potatoes, tomatoes, and greens simmered into a hearty bowl. It is simple, filling, and easy to make ahead for lunches or quick dinners during a busy month.

This yogurt bowl is a simple breakfast or snack with coconut yogurt, pomegranate seeds, apple slices, granola, nuts, and pumpkin seeds. It is quick to assemble, colorful enough for the season, and easy to adjust with whatever fruit and crunch you have on hand.

This arugula salad recipe keeps things simple with ripe pears, peppery arugula, toasted walnuts, and a balsamic drizzle. It is quick to assemble, pretty on the table, and a useful lighter side for richer winter meals.

This salad brings a fresh, savory option to the table with mixed greens, avocado, green olives, broccoli, seeds, and a creamy tahini drizzle. It is quick to assemble, delicious and a good balance to richer winter meals.

This chili bowl is built for a simple, filling meal with spiced chickpeas, tomatoes, onion, and warm seasonings served over rice with cool cucumber and fresh herbs. A few pieces of bread on the side make it easy to turn into a full dinner without much extra planning.

This skillet brings together Brussels sprouts, apples, walnuts, and rosemary for an easy vegan fall side dish with just enough sweetness and crunch. The sprouts brown at the edges, the apples soften slightly, and the walnuts make it feel finished without much extra work.