Is there broccoli lurking in your drawer, begging for attention? Maybe the eggplant that whispers that you won’t let it prove its full potential?

I get it: It’s easy to fall into a recipe rut. No matter how good a cook you are (or inexperienced—no judgment!), sometimes you just need some new ideas when it comes to eating your vegetables.

That’s why Voraciously’s Plant Powered newsletter series is so behind With 10 weeks of delicious vegetarian recipes that will inspire all types of home cooks to embrace the crisper drawer with renewed excitement.

I’m Hetty Loy MacKinnon, recipe developer, food writer, and five-time cookbook author, and I’m traveling with you on this vegetable journey. My brand of cooking has always been about more, not less. Without meat, we can focus on the full potential of vegetables to shine on the plate. We can highlight the flavor and reveal which pantry ingredients will deliver with certainty. We turn to texture and see how we can maximize crunch, chew, crunch and softness to make every dish sing.

Together, we’ll cook vegetables in a variety of ways—roasting, grilling, pan-frying, stir-frying, steaming, or leaving them raw—and layer them with seasonings and spices to keep plant-based eating interesting and surprising.

Sign up now and starting May 16, you’ll receive a newsletter in your inbox every Tuesday for 10 weeks.

Here’s what you can expect in installment each week:

  • Two vegetarian dinner recipes designed for weeknight cooking.
  • Tips for getting the best flavor from your ingredients.
  • A collection of easy cooking techniques that you’ll be able to repeat and improve.
  • Easy replacement suggestions to suit your tastes and pantry.

Registration is also free! After the 10 weeks are over, you’ll have more confidence in cooking and have a greater understanding of how to use vegetables in easy and unexpected ways.

More about me: I’m originally from Sydney, but moved to Brooklyn with my family in 2015. My fifth book, coming out May 30!, is called “Tenderheart.” It’s a celebration of creative and varied eating, with vegetables and staples at the top of the list – two themes that are at the heart of this newsletter.

This year I will celebrate 30 years of being a vegetarian. But I wasn’t born this way. My parents immigrated to Australia from Guangdong Province in China, and I grew up in a Chinese family, where my mother served a wonderful Cantonese banquet (with meat) every night. She cooked very traditional dishes from my family’s native Zhongshan region, but as an immigrant, she had to become more adventurous, often improvising new ingredients from her adopted home. This spirit of adaptation and invention underscores my approach to eating. Many of the dishes I make are inspired by my desire to recreate the uncompromising flavors and bold textures I grew up with. Over the years, I’ve realized that eating vegan doesn’t mean we need to miss out on anything.

When developing the Plant Powered II recipes, I was surprised by how little dairy or eggs (which are still generally part of my daily diet) were in these dishes. I’ve been teetering on the cusp of becoming a vegan for the past couple of years, and while I’m not quite over it yet, these recipes have shown me that no matter how you classify our diet, whether we’re omnivore, herbivore or omnivore, plant-based meals are for everyone. . We can all find immense pleasure in them.

I promise that these 20 recipes will make your cooking throughout the week more delicious and simpler. I can’t wait for you to cook with me (and tell your friends!) and find your own enjoyment in these recipes.

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