meatless monday | Kim Sunée

Recipes

All recipes have been tested by the KimSunée.com test kitchens unless otherwise noted.

02/06/23

Cauliflower Kimchi Dip

This baked cauliflower dish gets depth from caramelized kimchi and zing from a vinegar-based “wing” sauce such as Frank’s or Texas Pete plus just enough cream cheese to bring it...

02/06/23

Kale Tomato Rice with Broiled Cheese

This simple weeknight dish of tender rice, leafy greens, and a layer of bubbling cheese is pure comfort food with healthy-ish options. A great way to use up leftover rice...

10/14/22

Roasted Brussels Sprouts and Squash with Brown Butter and Crispy Sage

Brussels sprouts on thick burgeoning branches have been popping up at local farmers markets, accompanied by oohs and ahhs as well as puzzled looks as to what to do with...

01/10/22

Banana Coconut Granola

The best part of granola might just be the toasted sticky bits when it comes out warm and fragrant from the oven. Add ripe neglected bananas and maple syrup, and...

01/04/22

Hot and Sour Soup with Greens and Ginger

This version of the classic take-out soup is loosely based on a Chinese Hot and Sour Soup recipe from Epicurious.com, which calls for pork; I’ve replaced the meat with a bunch...

01/20/21

Spicy Crispy Tofu Bowls

I don’t cook tofu very often, but when I do, I prefer it with bold flavors and sometimes crisped up around the edges. The key to crunchy-edged tofu is to...

08/08/20

Savory Tomato Galette

A no-fuss, open-faced tart, the galette is a blank canvas for both sweet and savory cravings. Late-summer tomatoes really shine here with cheese and garlic-laced mayo. Use this as a base recipe and...

03/16/20

Pantry Pasta

It’s pre-dinner cocktail time and if you’re like many of us–toasting your friends virtually with a Quarantini–it’s also a good time to cook “together.” Since we are hunkering down and...

12/01/19

Sour Cream Pumpkin Pancakes

Even after I’ve fed a crowd of twenty or so (like most Thanksgiving meals) and packed up goodie bags for all my guests, I still seem to have an abundance...

Recipes

Cauliflower Kimchi Dip

This baked cauliflower dish gets depth from caramelized kimchi and zing from a vinegar-based “wing” sauce such as Frank’s or Texas Pete plus just enough cream cheese to bring it...

Kale Tomato Rice with Broiled Cheese

This simple weeknight dish of tender rice, leafy greens, and a layer of bubbling cheese is pure comfort food with healthy-ish options. A great way to use up leftover rice...

Roasted Brussels Sprouts and Squash with Brown Butter and Crispy Sage

Brussels sprouts on thick burgeoning branches have been popping up at local farmers markets, accompanied by oohs and ahhs as well as puzzled looks as to what to do with...

Banana Coconut Granola

The best part of granola might just be the toasted sticky bits when it comes out warm and fragrant from the oven. Add ripe neglected bananas and maple syrup, and...

Hot and Sour Soup with Greens and Ginger

This version of the classic take-out soup is loosely based on a Chinese Hot and Sour Soup recipe from Epicurious.com, which calls for pork; I’ve replaced the meat with a bunch...

Spicy Crispy Tofu Bowls

I don’t cook tofu very often, but when I do, I prefer it with bold flavors and sometimes crisped up around the edges. The key to crunchy-edged tofu is to...

Savory Tomato Galette

A no-fuss, open-faced tart, the galette is a blank canvas for both sweet and savory cravings. Late-summer tomatoes really shine here with cheese and garlic-laced mayo. Use this as a base recipe and...

Pantry Pasta

It’s pre-dinner cocktail time and if you’re like many of us–toasting your friends virtually with a Quarantini–it’s also a good time to cook “together.” Since we are hunkering down and...

Sour Cream Pumpkin Pancakes

Even after I’ve fed a crowd of twenty or so (like most Thanksgiving meals) and packed up goodie bags for all my guests, I still seem to have an abundance...

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