I know it's soup season, but I loved making and sharing a dish that feels fresh and vaguely summery. NYT Cooking Recipe is linked, but i'm happy to share screenshots.
I found this recipe from Andy Baraghani a couple years ago and it has stayed a staple since. Comes together in one oven-safe pan, with almost no prep. It is so good too, especially with how easy it is, and especially in a plant based diet I feel like it’s important to have some tasty meals that aren’t bean or tofu based (for me at least, I can only eat so many legumes in a week before going insane). It tastes and looks good enough where I’ve served versions of it at dinner parties and as a special at a restaurant I used to work at. Cabbage is super forgiving (and cheap) as well. You can cook it to almost burnt and it’ll taste good, and it can take a lot of salt. This recipe is easy to spin too by swapping out the thinned out tomato paste for watered down pasta sauce or a TVP or tempeh “meat“ sauce for extra protein; you probably could cook it down in a can of soup if you wanted to.
