I have my BIGGEST holiday bonus ever to announce today! And rather serendipitously, it happens to be National Buy a Cookbook Day!

Yes, that’s an actual (and registered!) new day on the calendar, created by the wonderful to celebrate cookbooks and the people who bring them to life.

Now, I don’t know about you, but I’ve never needed an excuse to buy another cookbook. But for those of you who do need an excuse, well, now it’s official. (And here’s Jenna’s huge list of Fall cookbooks if you need some inspiration.)

I celebrated by buying ’s Simple Too. I already have an entire shelf dedicated to his cookbooks, and at this rate, he’s well on his way to claiming the whole bookcase.

Speaking of cookbooks...this seems like a good time to segue into my own.

When I published The Vegetarian Reset in 2023, I wanted to show that being vegetarian, eating healthfully, and being a foodie don’t have to be mutually exclusive.

The book has fresh takes on Indian, Mediterranean, Asian, and Latin classics, putting vegetables at the center of your plate. From cauliflower paella and paneer gnocchi to homemade breads and date-sweetened brownies. Food that celebrates vegetables, legumes, spices, and the incredible diversity of vegetarian cooking, without making you feel like you’re missing out on anything.

Since its publication, the book has won a Foreword INDIES award, a CIPA EVYY award, been featured in multiple publications including Glamour, Tasting Table, and The Atlanta Journal-Constitution, and found its way into kitchens around the world.

But the most rewarding part has been hearing from readers who’ve discovered that eating well doesn’t have to mean giving up the foods they love. That’s exactly why I wrote it.

And now, for my holiday surprise!

Buy the cookbook. Get my entire course FREE!

This holiday season, when you buy or gift a copy of The Vegetarian Reset, I’ll give you complimentary access to the complete self-study version of my flagship course, The Vegetarian Reset Lab (a $197 value!), through January 31, 2027.

Yes, you heard right - the whole course!

The Lab builds on the ideas in my cookbook and takes you through my practical 4-step system for making vegetarian meals more nourishing, protein-rich, and satisfying.

You’ll learn how to:

1. Build better breakfasts that keep you full and energized.

2. Get more protein and fiber into your everyday meals, without eating tofu and beans on repeat.

3. Eat fewer carbs without giving up the foods you love, using clever swaps and combinations.

4. Make it all work in real life, with simple meal prep strategies that help you stay consistent.

There is also a huge recipe library with 100+ recipes and a 7-day meal plan to help you put it all into practice.

My hope is that the cookbook gives you the inspiration, and the Lab gives you the confidence to make nourishing vegetarian cooking second nature.

So if you’ve been meaning to get a copy of my book, or have a vegetarian friend or family member on your holiday gift list, I can’t think of a better time!

GET THE COOKBOOK:

Amazon US | Barnes & Noble | Bookshop.org | UK | AUS | CAN | Europe | India

COURSE ACCESS:

Claim your complimentary access

*You’ll need to upload proof of purchase.

**Only purchases dated Oct 2026 or later will be considered (Hardcover or Kindle edition)

***Complimentary course access ends January 31, 2027.

You can purchase the book from your favorite retailer, then upload your proof of purchase to claim your complimentary course access. It’s that simple!

Happy cooking, and happy National Buy a Cookbook Day!

With love,

Vasudha

P.S. Already own the book? Gift a copy to someone you love and claim the bonus for yourself! And yes, the Kindle version counts too.

Perhaps you already have an impressive spice cabinet, with jars and tins threatening to take over your kitchen. Or perhaps you’re cautiously building your collection, trying new recipes, discovering what you like, and figuring out which spices are versatile enough to earn a permanent spot on your shelf. Either way, I suspect we’re kindred spirits!

Which is why I’m particularly excited to introduce you to Spiced: Recipes Celebrating Spices from Around the World, the gorgeous new cookbook by Priya Mani, published by Phaidon.

Priya is a food writer, researcher, and designer whose work explores the intersection of food, culture, and history. And Spiced is quite an undertaking! Part cookbook, part spice encyclopedia, it takes us on a journey through 50 spices from around the world, exploring their botanical origins, flavor profiles, culinary histories, and the many ways different cultures have learned to use them.

There are more than 330 recipes, but what makes this book especially compelling is everything that surrounds them. Priya delves into the nuances of sourcing, storing, toasting, grinding, and combining spices, along with the stories of the people and places that have shaped these traditions. It’s a gorgeous coffee-table book, certainly, but also one I can see myself returning to again and again, learning something new each time.

For this month’s Weeknight Simple bonus, I’m delighted to share three recipes from the book. I’ve chosen three condiments that are deeply flavorful, endlessly versatile, and capable of transforming the simplest meals.

First is Gunpowder, or milagai podi, a South Indian blend of toasted lentils, sesame seeds, chiles, and asafoetida. I grew up eating versions of this, typically mixed with ghee or sesame oil and served alongside dosa or idli. It’s nutty, savory, a little fiery, and delicious sprinkled over everything from rice to roasted vegetables.

Next is Dukkah, an Egyptian blend of toasted seeds, nuts, and spices. Traditionally served with olive oil and flatbread, it also makes a fantastic crunchy topping for hummus, salads, or roasted vegetables. I particularly love how it brings both texture and flavor to a dish.

And finally, Salty Dill and Seed Mouth Freshener, a savory version of mukhwas, the aromatic seed mixtures traditionally enjoyed after meals across South Asia. Fennel, dill, sesame, and other seeds have a long history of use in Ayurveda, where they’re valued for their digestive properties. It’s a lovely reminder that spices have traditionally played a role not just in cooking, but in how we finish a meal.

All three are the kinds of things you can make once, keep on hand, and reach for whenever a meal needs a little something extra. And I think that’s part of what makes a well-stocked spice cabinet so valuable: the ability to make something familiar taste entirely different, without having to start from scratch.

Enjoy the recipes, and I hope you’ll take a look at Priya’s beautiful book!

Excerpted from Spiced: Recipes Celebrating Spices from Around the World © 2026 by Priya Mani. Reproduced by permission of Phaidon. All rights reserved.

Gunpowder (Milagai Podi)

Makes: 6 oz / 175 g
Preparation time: 45 minutes
Cooking time: 50 minutes

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If you’re an OG Weeknight Simple subscriber, you’ll know that I delight in bringing you new variations of “Pumpkin Spice with a Twist” every fall. And this year, we’re cueing up a cult-favorite: Paneer Butter Masala!

Thank you for filling out my Weeknight Simple poll for the recipe you wanted from the October edition. Move along, no surprises here!

Instead of the usual tomato-based gravy, we’re using grounding, nourishing pumpkin purée. And, rather cleverly, might I add, I’ve snuck in a little tomato paste for that lovely umami depth, without all the acidity of tomato skins and seeds.

The result is rich, velvety, warmly spiced, and deeply comforting. Everything I want to eat as the weather cools down. And honestly, I’m not sure why it took me this long to think of it!

Pumpkin Paneer Butter Masala

Serves: 4

Print Recipe

Ingredients

• 2 Tbsp. ghee , butter or avocado oil

• 1 large onion(s)[200g] , roughly chopped

• 1 Tbsp. ginger, grated

• 1 Tbsp. garlic, minced

• 3 Tbsp. tomato paste[48g]

• 1 [15 oz/425g] can pumpkin puree

• ¼ cup raw cashews[28g] , soaked in room-temperature water for 2–4 hours, drained and rinsed

• ¾ tsp. fine sea salt, or to taste

• 1 tsp. freshly ground black pepper

• 1 tsp. ground turmeric

• ¾ tsp. garam masala

• 1 cup water[240ml] , plus more as needed

• ¼ cup non-fat plain Greek yogurt[55g]

• 6 oz. paneer[168g] , cubed

• ¼ cup cilantro (coriander), finely chopped, for garnish

Directions

Step 1. Heat the ghee in a large saucepan over medium-high heat. Add the onions and cook, stirring occasionally, for 5–8 minutes, until golden brown. Add the ginger and garlic and cook for another 30 seconds, until fragrant.

Step 2. Stir in the tomato paste and cook for 1–2 minutes, stirring frequently. Add the pumpkin purée, drained cashews, salt, black pepper, turmeric, and garam masala. Stir to combine and cook for another 3–5 minutes, stirring occasionally.

Step 3. Pour in the water, scraping up any browned bits from the bottom of the pan. Reduce the heat to low and stir in the Greek yogurt. Using an immersion blender, blend the mixture until smooth and creamy. Alternatively, allow it to cool slightly before transferring to a countertop blender. Add more water as needed to reach your desired consistency.

Step 4. Return the sauce to the saucepan, if using a countertop blender. Add the paneer and bring to a gentle simmer. Cook for 2–3 minutes, until the paneer is heated through. Taste and adjust the seasoning as needed.

Garnish with cilantro and serve warm.

Cooking Note

Short on time? Soak the cashews in hot water for 15 minutes instead of room-temperature water for 2–4 hours.

Nutrition per serving(see note)

As the weather cools, the warmth of summer begins to retreat, and the body starts preparing for winter. As the external temperature drops, the pores of the skin begin to constrict, helping retain warmth within the body. This is traditionally understood to support a gradual strengthening of agni, our digestive fire or metabolic capacity, as we move toward winter.

And then there’s the wind.

Have you noticed how fall seems to bring a certain restlessness with it? The leaves are swirling, the air is becoming cooler and drier, and everything outside seems to be in motion. In Ayurveda, fall is predominantly Vata season, governed by the qualities of air and space. Think cold, dry, light, rough, and mobile.

Windy outside, windy inside.

That same sense of movement can show up in our bodies and minds as dryness, bloating, irregular digestion, restless sleep, or a mind that just won’t settle. Of course, not everyone experiences the season in the same way, but it’s an interesting lens through which to think about our food choices.

The Ayurvedic response is beautifully intuitive: bring in the opposite qualities.

Warmth. Moisture. Softness. A little more oil and ghee. Foods that are cooked until tender, rather than eaten cold or raw. Sweet, aromatic spices like cinnamon, cardamom, cloves, and nutmeg. And the seasonal bounty of pumpkins, butternut squash, sweet potatoes, and other root vegetables.

This month’s recipes celebrate those warming, grounding qualities, with plenty of flavor and, naturally, protein woven in. We have a luscious Pumpkin Paneer Butter Masala, a very satisfying Sweet Potato & Feta Paratha, and a simple bowl of Stewed Apples that has become one of my favorite ways to begin a chilly morning.

This not about following a rigid list of foods to eat or avoid. It’s about noticing what the season is asking of us and responding accordingly. A little more cooking, a little more warmth, and perhaps a little less rushing.

For those who are new around here, Weeknight Simple is my monthly recipe club where you get:

• Three nourishing recipes each month, with an emphasis on protein-rich vegetarian meals

• A bonus recipe, which might be breakfast, dessert, something from a new cookbook, or an occasional workshop or giveaway

• A comprehensive shopping list, organized by supermarket aisle

• Access to the full recipe index, with dozens of recipes and counting

• See past editions here and here.

If you prefer to stay a free subscriber, you’ll get to vote on which recipe will be featured in next week’s free newsletter. Look out for the poll at the bottom!

And now, here’s what’s on the menu this month.

Pumpkin Paneer Butter Masala

Should I just drop the mic now and walk away?

If you’re an OG Weeknight Simple subscriber, you’ll know that I delight in bringing you new variations of “Pumpkin Spice with a Twist” every fall. And this year, we’re cueing up a cult-favorite: Paneer Butter Masala!

Except instead of the usual tomato-based gravy, we’re using grounding, nourishing pumpkin purée. And, rather cleverly, might I add, I’ve snuck in a little tomato paste for that lovely umami depth, without all the acidity of tomato skins and seeds.

The result is rich, velvety, warmly spiced, and deeply comforting. Everything I want to eat as the weather cools down. And honestly, I’m not sure why it took me this long to think of it!

Sweet Potato and Feta Paratha

Yes, sweet potatoes are really good for you, but I still don’t like them. Add heat and tuck them into a paratha, though, and now we’re talking.

I shared a different version of this recipe last year using coconut flour (you can still find it in the index), but this time we’re going with whole wheat Einkorn, a nourishing choice for fall. It also works beautifully with Indian ‘atta’. I’m particularly fond of Two Brothers’ Khapli (emmer wheat) flour.

And here’s where my Ayurvedic hat comes on. We’ve got all three tastes that pacify Vata front and center: sweet from the sweet potato and wheat, salty from the feta, and sour from the Greek yogurt and feta. All wrapped up in a warm, soft, wonderfully satisfying flatbread.

The ultimate grounding bread for fall. A little unexpected, and absolutely scrumptious!

Stewed Apples

Fine - this is a ridiculously simple dish, but I’ve included it in this month’s lineup for the same reason that Caprese Salad made it into my cookbook. Sometimes the simplest recipes are the best examples of how to eat with the seasons.

Raw apples are astringent, fibrous, and relatively cold and dry in Ayurvedic terms. But cook them gently with a few warming spices, and something wonderful happens! They soften, become easier to digest, and their soluble fiber, particularly pectin, can help support healthy bowel movements and gut health. Especially welcome during Vata season, when bloating and constipation can become more common.

Stewed apples are a classic Ayurvedic breakfast, or even a pre-breakfast, traditionally enjoyed to gently kindle agni, our digestive fire, after the overnight fast. If you’re someone who doesn’t wake up particularly hungry, this is a lovely way to ease into the morning. They’re also wonderful as an afternoon snack or a little something before a workout.

I’ve been enjoying them all week, and I can personally vouch for how much more settled my stomach feels. A warm bowl of apples, cinnamon, cloves, and a little ghee. Who knew something so simple could feel so good?

If you prefer to stay a free subscriber, please take the poll below to choose which recipe you want the most. The winning recipe will be sent out in my free newsletter next week.

Free Recipe Poll

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And since October is my birthday month, my favorite burnt almond torte from Prantl’s Bakery has arrived and is sitting pretty in my freezer, waiting for its moment.

Of course, this is also one of the busiest seasons of the year. Between school events, dinner parties, Diwali, Thanksgiving and everything else that seems to find its way onto the calendar, I’m trying to figure out how to get it all done while staying reasonably sane. Which is why it felt particularly serendipitous that my dear friend has a brilliant new book out, Twenty Minutes Is the New Hour. (October also happens to be one of the biggest months for book launches!)

What I love about Fran’s approach is that she isn’t just offering another set of productivity hacks to help us cram more into an already overflowing day. She’s asking us to rethink our relationship with time.

One of the frameworks that really resonated with me is what she calls the Four P’s: People-Pleasing, Perfectionism, Procrastination and Padding. Saying yes to things we don’t really have the bandwidth for. Spending far too long perfecting something that was probably good enough three revisions ago. Putting off a task because it feels overwhelming, or allowing work to expand to fill far more time than it actually deserves.

But perhaps my favorite concept from the book is the distinction between Chronos and Kairos, two ancient Greek ways of thinking about time. Chronos is the measurable kind: hours, minutes, calendars, deadlines and everything we manage with our to-do lists. Kairos, on the other hand, is about the quality of time. Those moments when we’re fully present, immersed in meaningful work, enjoying a conversation, or simply allowing ourselves to be.

And boy, did that hit home. Because I can be incredibly efficient at managing my Chronos while completely missing out on Kairos.

So this October, I’m trying to remember that a productive day isn’t necessarily one in which I’ve checked everything off my list. Sometimes it’s twenty minutes of uninterrupted play with Sunny, a leisurely cup of something warm in the fall sunshine, or getting lost in a creative project without watching the clock.

Steal my seasonal shopping list

What to make

(Note: Photos are snapshots of the respective websites and link to them directly where applicable)

• My Oats, Peas & Paneer Poha if you haven’t tried it yet

  

• This Butternut Squash and Green Curry Soup by Samin Nosrat for NYT Cooking (gift link) - sub tamari or soy sauce for the fish sauce in the recipe

  

• Favorite Green Salad with Apples, Cranberries and Pepitas by Kate from her fabulous blog Cookie+ Kate

• This Pumpkin and Ghee Hummus by Keya Wingfield of keyaandco will be on the menu this Diwali

  

• Pumpkin Olive Oil Bread with Blueberries from by (paywall, but fully worth upgrading to a paid subscription if you’re looking to optimize your brain health - Annie makes the latest research make sense and also creates incredible recipes)

  

Ideas from The Vegetarian Reset

• Waldorf Salad (page 91) - Going apple or pear picking? Make this refreshing salad that tosses apples, celery and walnuts with a high-protein Greek yogurt mayo. Shaved parmesan lends umami and you can dot with raspberries (or cranberries which are in season) for color.

• Loaded Cauliflower Soup (page 106) - a hug in a bowl, the color of sunshine. Zingy ginger and chile lace the edges of this hearty and comforting soup that’s loaded with nuts and lentils for extra protein and fiber. Add a slice of my Zucchini Bread (page 14) for a complete meal.

• Sundal (page 95) - The Hindu festival of Navratri, celebrated in October, is not complete in South India without Sundal - an easy but flavorful stir-fry you can make with just about any bean or lentil. Add some sauteed greens and another protein like paneer or even peanuts, or serve over Greek yogurt for a complete meal.

See you next week with the October Edition of Weeknight Simple - and my own little spin on Pumpkin Spice.

xoxo,

Vasudha

Prep is decidedly simple - eggs, milk, flour and spices. I also love that the recipe has no baking powder and no added sugar. The idea is to tear into them while they’re still warm and add your favorite jam or preserves. Try my Berry Chia Jam from the recipe index, or, for a decidedly fall twist, fig jam is absolutely delicious.

Of course, I had to add warm, sweet fall spices - cinnamon, nutmeg, vanilla and cloves. Fringe benefit: your entire kitchen (or, in my case, apartment) will smell like fall.

It took me a few tries to scale the recipe down and adapt it for a regular muffin pan, while still getting that deeply golden finish. Third time was the charm. And, rather fittingly, that third batch came out of the oven on the morning we went to pick up our...brand new...puppy! So we packed up a few warm popover muffins and enjoyed them on the way.

I hope you enjoy them just as much, preferably warm from the oven with a generous spoonful of jam!

P.S. A little treat for my cookbook readers: the Kindle edition of The Vegetarian Reset is currently just $0.99 in the U.S. If you’ve been wanting a copy, now’s a pretty good time to grab one.

Fall-Spiced Popover Muffins

Makes 12

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This is one of my favorite little windows of the year. We still get to enjoy the last of summer’s bounty, while slowly leaning into warmer, more nourishing foods as the weather cools.

September itself, however, is decidedly go-go-go. The social calendar is filling up rapidly, and I’m already looking ahead to school events, pumpkin season (I have a BOMB pumpkin spice recipe coming next month), Halloween, Diwali, Thanksgiving and...our new puppy! (oh YES!) Meanwhile, I’m nursing a pulled muscle in my lower back, which has been a timely reminder that perhaps not everything is quite as urgent as it feels.

Maybe that’s also why I’m feeling the clarion call of a fall reset right now. Summer has a way of loosening all the routines, and then suddenly, bang, it’s fall. The calendar fills up, the festivities begin, and before you know it, you’re reacting to everything rather than feeling like you’re in the driver’s seat. September and October are such a good little window to take stock and get back into a rhythm before Halloween, Diwali and the holidays arrive.

That’s exactly what my Vegetarian Reset 4-Day Challenge is for. Four days of protein- and fiber-rich meals from my award-winning cookbook, with breakfast, lunch and dinner mapped out for you, plus a complete shopping list and meal-prep instructions.

Nothing extreme. Just four days of good food and a little structure to help you feel like you’re taking the reins again.

And speaking of good food, let’s get to the recipe you chose!

Thank you for filling out my Weeknight Simple poll for the recipe you wanted from the September edition. The Einkorn Zucchini Bread with Ricotta and Tomato Beans won, edging out the Ratatouille Salad! So here it is.

I don’t know why it took me this long, but I finally tried the Zucchini Bread from my cookbook with Einkorn flour and the results are chef’s kiss. It’s fluffier and more neutral tasting than the original gluten-free version, though I still love that one too.

Then there’s my September non-negotiable: tomato confit. This time, I added cannellini beans and made a faster version that still gets sweet, melty, and caramelized, and somehow works spectacularly over everything from bread to eggs to pasta.

Here, I pile the tomato beans over a thick swipe of ricotta on the zucchini bread, with fresh basil and toasted pine nuts on top. Serve it as a crowd-pleasing appetizer, or pair it with one of the soups from my index for a full meal because, guess what, soup season is here to stay!

Einkorn Zucchini Bread w/ Ricotta & Tomato Beans

Serves: 8, as an appetizer

Print Recipe

Ingredients

• 1 cup Einkorn all-purpose flour[120g]

• 1 scant cup blanched almond flour[100g]

• 2 egg(s)

• 1 medium zucchini (courgette)[200g]

• 1 Tbsp. baking powder

• pinch + 1/2 tsp fine sea salt

• 1 pint cherry or grape tomato(es)[275g]

• 1 [14.5oz/425g] can cannellini beans, ideally a brand that soaks and pressure-cooks its beans before canning

• 4-5 cloves garlic

• 4 Tbsp. olive oil

• ¾ cup whole milk ricotta cheese[170g]

• Handful fresh basil sliced into thin ribbons

• Toasted pine nuts for garnish

Directions

Step 1. Grate the zucchini using the smaller holes of a box grater. Sprinkle with a pinch of salt and let sit for 10–15 minutes. Preheat the oven to 350°F (180°C) and lightly grease an 9x5-inch loaf pan.

Step 2. Combine the einkorn flour, almond flour, baking powder, and remaining ½ teaspoon salt in a large bowl. Lightly beat the eggs in a separate bowl.

Step 3. Place the zucchini in a thin towel, paper towel, or nut-milk bag and squeeze well over a bowl to remove as much moisture as possible. Reserve the zucchini water.

Step 4. Add ¼ cup zucchini water, beaten eggs, and zucchini to the dry ingredients and stir well, breaking up any lumps. If the batter is too thick to combine, add more zucchini water, 1 tablespoon at a time, supplementing with regular water if needed. The batter should be very thick, like wet sand.

Step 5. Transfer to the prepared pan and tap gently on the counter to settle. Bake for 35–45 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool for 10-15 minutes before removing from the pan and slicing.

Step 6. Meanwhile, add the tomatoes, drained cannellini beans, garlic, olive oil, and salt to a snug baking dish and toss well. Bake alongside the bread until the tomatoes have collapsed and the garlic is tender, about 40–50 minutes, stirring once.

Step 7. Spread the zucchini bread with ricotta and spoon the tomatoes, beans, and their juices over the top. Finish with the sliced basil and pine nuts and serve.

Nutrition per serving(see note)

But first, some housekeeping details.

Shubha Swaminathan is the winner of the Weeknight Simple cookbook giveaway for Grace Elkus’s Protein-Packed Vegetarian! Congratulations! You’ll be hearing from me shortly.

I also officially graduated from my Ayurvedic nutrition studies after almost a full year of training, and I’m so grateful for this incredible body of knowledge that has enriched the way I think about food from the inside out. I don’t think I can look at carbs, protein, and fiber quite the same way again.

Because it’s so much more than the grams. It’s how a food is prepared, what it’s combined with, the season you’re eating it in, and, perhaps most importantly, the person eating it. You’ll be hearing lots more from me on the topic, including some special workshops and 1:1 work over the next few months, so stay tuned. And if you’ve been following along closely, you may have already noticed some of these changes and nuances creeping into my recipes, particularly around digestion, preparation, and seasonality.

Which brings me to this month’s recipes.

September is that shoulder season between summer and fall, and in New York City, it’s fast becoming one of my favorite months of the year. Spring is too cold, summer is too humid, and winter is too unpredictable. September? It’s finally cool enough to turn the oven on, but the markets are still gloriously overflowing with zucchini, corn, eggplant, and tomatoes. So, no surprises, that’s exactly what we’re working with in this edition of Weeknight Simple.

Now, Ayurveda and nightshades don’t always get along, but the foodie in me simply cannot let this bounty pass by. So rather than thinking in absolutes, we pay attention to how we prepare and combine them. We cook them until soft and caramelized, use plenty of olive oil, layer in whole grains and lentils, and finish with mounds of fresh herbs.

In fact, when I created the shopping list this month, I was genuinely surprised by how few spices I’d used. Completely out of character for me! But perhaps that’s the point. These glorious late-summer vegetables don’t need much. A little heat, some time, good olive oil, and fistfuls of fresh herbs.

And that’s September on a plate.

P.S. I also realized as I sat down to send this that today marks the anniversary of 9/11 (link to the beautiful drone tribute). Twenty-five years have passed, and I’m not sure time always heals so much as we learn how to carry what happened. So today, I dedicate these recipes to the resilience of New Yorkers, this city I love, and the way food has always had a remarkable ability to bring people together.

For those who are new around here, Weeknight Simple is my monthly recipe club where you get:

• 3 protein-rich dinner recipes, like the ones in this newsletter

• A bonus recipe every month, could be breakfast, dessert, an exclusive from a new cookbook, etc. or occasional free workshops/giveaways

• A comprehensive shopping list, organized by supermarket aisle

• Access to the full recipe index, with dozens of recipes and counting

• See past editions here and here.

  Subscribe To Weeknight Simple

If you wish to stay a free subscriber, you get to vote on which recipe will be featured in next week’s free newsletter—so don’t miss the poll at the bottom.

And now, here’s what’s on the menu this month.

Moong Bean & Red Rice Burrito Bowl

White rice and black beans are perfectly wonderful, but what happens when we give the classic burrito bowl a little Ayurvedic spin?

Both moong beans and red rice are renowned in Ayurveda as pathya, foods considered wholesome and suitable for regular consumption. Moong in particular is prized for being relatively easy to digest for most people. If you’ve ever struggled with beans, this is a good one to experiment with. Here, we soak both the moong and red rice before cooking, one of those simple preparation techniques I’ve become increasingly a fan of through my Ayurvedic studies.

Then we bring the bowl firmly into late summer: stovetop-roasted zucchini and sweet corn, a juicy pico de gallo made with cherry tomatoes, avocado, and a lip-smacking cilantro cottage cheese crema that sneaks in another layer of protein.

Finish with a squeeze of lime and you’ve got my burrito-bowl take on shad rasa, the six tastes of Ayurveda, all layered into one very satisfying lunch.

Farro & Lentil Ratatouille Salad

This warm salad was inspired by the lentil ratatouille I enjoyed at the restaurant Sant Ambreaus this summer in Southampton, over a delightful and leisurely lunch with my sister. My version pairs chewy farro with black Beluga lentils, a powerhouse of protein and fiber that also holds its shape beautifully.

Then comes a speedy ratatouille of eggplant, zucchini, bell pepper, tomatoes, and onions, cooked together until soft, concentrated, and lightly caramelized. From an Ayurvedic perspective, cooking transforms all those raw vegetables, making the meal warmer, softer, and more grounding, particularly as we begin inching toward fall.

Finish it with crumbled feta, crunchy pumpkin seeds, and a generous mound of fresh basil and parsley. It’s hearty without feeling heavy, packed with texture, and perhaps even better the next day once all those flavors have had a chance to mingle.

Einkorn Zucchini Bread w/Ricotta & Tomato Beans

I don’t know why it took me this long, but I finally tried the Zucchini Bread from my cookbook with Einkorn flour and the results are chef’s kiss. It’s fluffier and more neutral tasting than the original gluten-free version, though I still love that one too.

Then there’s my September non-negotiable: tomato confit. This time, I added cannellini beans and made a faster version that still gets sweet, melty, and caramelized, and somehow works spectacularly over everything from bread to eggs to pasta.

Here, I pile the tomato beans over a thick swipe of ricotta on the zucchini bread, with fresh basil and toasted pine nuts on top. Serve it as a crowd-pleasing appetizer, or pair it with one of the soups from my index for a full meal because, guess what, soup season is here to stay!

If you prefer to stay a free subscriber, please take the poll below to choose which recipe you want the most. The winning recipe will be sent out in my free newsletter next week.

Free Recipe Poll

Read more

I have a little something extra for you this week.

Earlier this month, I introduced you to our August guest chef, Grace Elkus, whose brand-new cookbook, Protein-Packed Vegetarian, officially arrived in the world this week.

I had such a hard time choosing just three recipes from this book. Grace has a real knack for making high-protein vegetarian food feel comforting, colorful, vegetable-forward, and, most importantly, like food you actually want to eat. If you made her Edamame Salad with Sesame Tofu from last week’s newsletter, you already know what I mean.

And now, one of you gets the whole book!

I’m giving away one copy of Protein-Packed Vegetarian to a Weeknight Simple subscriber.

To enter: Leave a comment on this post by clicking the button at the bottom (or top) of this email (or just respond to this email) and tell me your go-to vegetarian protein dish for busy weeknights. I’m always curious to hear what you’re actually cooking when time is tight, so I ca…

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I had nursed a secret ambition of making this my summer of slowness. I’m pretty sure I did not succeed. There is always another checklist, another meal to make, another email to answer, another thing that somehow feels urgent. Maybe slowness isn’t something you achieve for an entire season. Maybe it’s just finding a few pockets of it where you can. A long breakfast. Sitting outside after dinner. Putting the phone away. Letting a seven-year-old take forever to do something without rushing her along.

I’m working on it.

And now, onto the menu...

Thank you for filling out my Weeknight Simple poll for the recipe you wanted from the August edition, straight from guest chef Grace Elkus ‘s brand new cookbook, Protein Packed Vegetarian, out next week. I know this audience loves a good salad, and unsurprisingly, the Edamame Salad with Sesame Tofu won by a confident margin! So here it is.

PS: For my Weeknight Simple subscribers, there’s more Grace coming your way. I’m giving away a copy of this gorgeous new cookbook next week, so stay tuned!

Edamame Salad with Sesame Tofu

If you’ve never gone to bed dreaming about lunch the next day, this vibrant, crunchy salad might change that. In addition to carrots, you can add any veggies that hold up well in the fridge, like snap peas or shredded red cabbage. If it’s bright and colorful, you’re doing it right.

Serves: 4 Prep: 20 minutes Cook: 25 minutes Total: 45 minutes

Print Recipe

for the tofu

• 1 (14-ounce) block extra-firm tofu

• 3 tablespoons reduced sodium soy sauce or tamari

• 3 tablespoons sesame oil

• 1 tablespoon pure maple syrup

• 2 garlic cloves, grated or minced

• 1 teaspoon kosher salt

• Pinch of red pepper flakes

• 2 tablespoons cornstarch

• 1 tablespoon sesame seeds

for the salad

• ½ cup quinoa, rinsed

• 1 ¼ teaspoons kosher salt, divided

• Juice of 1 lime

• 1 tablespoon unseasoned rice vinegar

• 1 tablespoon creamy natural peanut butter or nut or seed butter of choice

• 3 cups shredded carrots

• 1 ½ cups frozen shelled edamame, thawed

• 8 mini sweet peppers, thinly sliced

• 1 bunch scallions (about 6), thinly sliced (white and green parts)

• ½ cup loosely packed finely chopped fresh cilantro leaves

• ¼ cup salted roasted cashews or peanuts, chopped

Make the tofu: Preheat the oven to 425°F. Line a baking sheet with parchment paper. (For air fryer instructions, see opposite.) Drain the tofu and wrap in a few layers of paper towels. Place on a cutting board and weight it down with a heavy object, such as a skillet or large can. (Alternatively, use a tofu press.) Set aside to drain for at least 15 minutes.

Meanwhile, in a medium bowl, combine the soy sauce, oil, maple syrup, garlic, salt, and red pepper flakes. Pour half into a large bowl for the salad.

Whisk the cornstarch and sesame seeds into the medium bowl. Once drained, unwrap the tofu and slice into ¾-inch cubes. Add to the bowl and toss to coat. Transfer to the prepared baking sheet and arrange in a single layer.

Bake the tofu until crispy, 20 to 25 minutes (no need to flip).

Make the salad: In a medium pot, toast the quinoa over high heat, stirring constantly, until the water has evaporated and the quinoa smells toasty, about 3 minutes. Add 1 cup water and ¼ teaspoon of the salt and bring to a boil. Reduce the heat to low, cover, and simmer until the water is absorbed and the quinoa is just tender (it should still have a slight bite), 12 to 15 minutes. Set aside to cool.

To the large bowl with the reserved soy-maple mixture, add the lime juice, vinegar, and peanut butter and whisk to combine. Add the carrots, edamame, peppers, scallions, cilantro, cashews, cooled quinoa, and remaining 1 teaspoon salt. Toss to coat.

If serving right away, top with the tofu. If meal prepping, add to individual portions day-of. Store in the fridge for up to 4 days.

to air-fry the tofu

Heat the air fryer to 400°F. Coat with cooking spray. Add the sesame-coated tofu and cook, flipping halfway through, until crispy, about 15 minutes.

PER SERVING:

Calories: 520 Protein: 26g Carbs: 52g Fat: 26g Fiber: 12g

Reprinted with permission from Protein-Packed Vegetarian: Easy, Nourishing Recipes to Fuel Your Day: A High-Protein Cookbook. Copyright © 2026 by Grace Elkus. Photographs copyright © 2026 by Linda Pugliese. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.

If you’ve spent any time in the high-protein corner of Instagram, chances are you’ve come across Grace’s work. A recipe developer, food writer, and creator with an impressive culinary résumé, she has built a devoted following by making high-protein cooking feel fresh, comforting, and genuinely achievable. And yes, she’s probably done more than just about anyone to convince the internet that cottage cheese deserves a permanent spot in the refrigerator.

Choosing just three recipes from her new cookbook, Protein-Packed Vegetarian (out on August 26th) was no easy task. Every page is packed with clever ideas that prioritize protein without sacrificing vegetables, flavor, or the simple pleasure of cooking. It’s exactly the kind of book I love recommending because it proves that nourishing food

can also be inviting, comforting, and endlessly craveable.

This month’s menu includes one breakfast and two lunch-or-dinner recipes. You’ll start with Raspberry Chia Pudding Parfaits, where a vibrant raspberry smoothie becomes the base for creamy chia pudding layered with Greek yogurt, granola, and hemp seeds. Then there’s the Edamame Salad with Sesame Tofu, a colorful meal-prep salad loaded with crunchy vegetables, crispy tofu, quinoa, and a sesame-peanut dressing you’ll want to drizzle on everything. Finally, Sheet Pan Summer Veggie Parmesan turns peak-season vegetables into a bubbling tray of marinara, cottage cheese, mozzarella, and crispy panko, delivering all the comfort of classic eggplant Parmesan with a generous protein boost.

These are the kinds of recipes that carry you effortlessly through hot August days, the first hints of fall, and honestly, any time of year when you want meals that are satisfying without feeling heavy.

One more thing. At the end of the month, I’ll be giving away a copy of Protein-Packed Vegetarian to one lucky Weeknight Simple subscriber, so stay tuned for details!

For those who are new around here, Weeknight Simple is my monthly recipe club where you get:

• 3 protein-rich dinner recipes, like the ones in this newsletter

• A bonus recipe every month, could be breakfast, dessert, an exclusive from a new cookbook, etc. or occasional free workshops/giveaways

• A comprehensive shopping list, organized by supermarket aisle

• Access to the full recipe index, with dozens of recipes and counting

• See past editions here and here.

  Subscribe To Weeknight Simple

If you wish to stay a free subscriber, you get to vote on which recipe will be featured in next week’s free newsletter—so don’t miss the poll at the bottom.

And now, here’s what’s on the menu this month (descriptions from Protein-Packed Vegetarian)

Raspberry Chia Pudding Parfaits

I always thought chia pudding was just okay—until I layered it into parfaits. Fresh fruit adds juiciness, granola and hemp seeds add crunch, and plumping the chia seeds in what’s essentially a raspberry smoothie adds more flavor (and color!) than simply soaking them in milk. To make one big batch instead of individual jars, transfer the raspberry mixture to a large airtight container and stir in ½ cup chia seeds.

Edamame Salad with Sesame Tofu

If you’ve never gone to bed dreaming about lunch the next day, this vibrant, crunchy salad might change that. In addition to carrots, you can add any veggies that hold up well in the fridge, like snap peas or shredded red cabbage. If it’s bright and colorful, you’re doing it right.

Sheet Pan Summer Veggie Parmesan

If you follow me on social media, you know I have a thing for blanketing vegetables with sauce, cheese, and bread crumbs. It started with zucchini, evolved into eggplant, and blossomed into this multi-veggie masterpiece (CSA members will thank me). I like to give the edges an extra sprinkle of bread crumbs so they get super crispy. Serve big slices with bread, pasta, or salad.

Reprinted with permission from Protein-Packed Vegetarian: Easy, Nourishing Recipes to Fuel Your Day: A High-Protein Cookbook. Copyright © 2026 by Grace Elkus. Photographs copyright © 2026 by Linda Pugliese. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.

If you prefer to stay a free subscriber, please take the poll below to choose which recipe you want the most. The winning recipe will be sent out in my free newsletter next week.

Free Recipe Poll

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I’m coming to you from Italy, where I’m currently having my fill of the views, pasta, olive oil, tomatoes, and wine. We’re spending a few days in Lake Como before heading down to Puglia. If you have any favorite restaurants, hidden gems, or shopping recommendations, I’d love to hear them!

One quick thing before we get to this month’s free recipe.

Many of you have asked me how to build vegetarian salads that actually keep you full, so I wanted to remind you about my High Protein Summer Salads Workshop. It’s one of my most-loved classes because it focuses less on individual recipes and more on the simple formulas that help you build satisfying, protein-packed salads all summer long.

If you’re a Weeknight Simple subscriber, the workshop is now included as a perk of your membership - just another small thank you for supporting my work. If you’re reading on the free plan, you can still purchase it separately, and it’s 30% off through the end of this week, so there are just a few more days to grab it before the summer sale ends.

And now, onto the menu...

Thank you for filling out my Weeknight Simple poll for the recipe you wanted from my July batch. The Herby Moong & Barley Soup won, proving that I’m not the only one that craves soup all year round!

Barley is one of Ayurveda’s most celebrated cooling grains, and when paired with yellow moong dal, the result is a soup that’s surprisingly light yet deeply satisfying. Together they provide plenty of fiber, a pleasantly chewy texture, and excellent staying power. Ayurveda also describes barley as having a lekhana, or “scraping,” quality, making it a traditional choice for supporting healthy cholesterol levels and weight management.

Finished with handfuls of fresh herbs and a squeeze of lemon, this one-pot soup feels like a nourishing summer khichdi.

Herby Moong & Barley Soup

Serves: 2-3 (as a main)

Print Recipe Card

Ingredients

• 2 Tbsp. olive oil, plus more for drizzling

• 1 bay leaf[ves]

• ½ medium onion(s)[100] , diced

• 1 Tbsp. grated or finely chopped ginger

• 1 Tbsp. grated or finely chopped garlic

• 2 large carrot(s), peeled and diced

• 1 medium zucchini (courgette), diced

• ¼ cup pearl barley or farro or white quinoa

• ¾ cup yellow moong dal or split red lentils

• 2 Tbsp. tomato paste

• 1 tsp ground cumin

• 1 tsp ground coriander

• 6 cups low sodium vegetable broth or Better than Bouillon concentrate

• 1 tsp fine sea salt, to taste

• freshly ground black pepper, to taste

• 1 cup finely chopped herbs (parsley, cilantro, dill)

• 2 Tbsp. lime or lemon juice

Directions

Step 1. Heat a large saucepan over medium heat. Add the olive oil and bay leaf and cook for about 30 seconds. Add the onion and cook, stirring occasionally, for 4–5 minutes until softened. Stir in the ginger and garlic and cook for 1 minute, until fragrant.

Step 2. Add the tomato paste, cumin, and coriander and cook, stirring, for 1 minute to toast the spices. Add the carrots and zucchini and stir to coat in the spices.

Step 3. Add the barley (or farro or quinoa), moong dal, vegetable broth, salt, and a few grinds of black pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 50-60 minutes, or until the barley and moong are tender. (quinoa has a shorter cooking time).

Step 4. Stir in the chopped herbs and lemon or lime juice. Taste and adjust the seasoning with additional salt, pepper, or lemon juice as needed. Ladle into bowls and drizzle with more olive oil.

Cooking note

This soup will continue to thicken as it sits because both barley and moong absorb liquid. When reheating, simply stir in a splash of water or broth.

Soak the barley for 30 minutes to reduce cooking time.

Nutrition per serving(see disclaimer) assuming 2 servings

I’ll be back in August with a protein-packed edition of Weeknight Simple from a superstar guest chef! xoxo

The same is true for salads.

Once you know how to layer protein, texture, acidity, and crunch, you can build endless combinations from whatever you have on hand. That’s a skill I come back to every summer. So I thought my High Protein Summer Salads Workshop would be a fun summer bonus to share here!

In this one-hour workshop, I'll show you the simple formulas I use to build satisfying vegetarian salads with 20–30g of protein by layering ingredients for flavor, texture, and staying power. You'll learn 3 versatile salad templates, 3 protein-packed dressings you'll want to put on everything, and the small techniques that transform salads from a side dish into something you'll genuinely crave.

As a Weeknight Simple subscriber, this workshop is now included as a perk of your membership - consider it a small thank you for supporting my work.

Unlock Your Perk Here!

Whether…

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In this 1-hour workshop, I’ll show you the simple formulas I use to create vegetarian salads with 20–30g of protein by layering ingredients for flavor, texture, and staying power. You’ll learn three versatile salad templates, three protein-packed dressings you’ll want to put on everything, and the small techniques that turn salads from a side dish into something you’ll genuinely crave.

Here, you’ll find the full workshop video, along with the recipe guide and shopping list. You can watch it instantly, cook along in real time, or save it for the next time you’re looking for fresh inspiration in the kitchen.

I hope these recipes become staples in your summer rotation—and long after summer is over.

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The answer isn’t necessarily eating more raw salads, which can be taxing on the body when overdone. This month’s menu is a meal plan of sorts, built around ingredients that are naturally cooling and laghu (light), making them easier to digest while still feeling satisfying.

Breakfast is an ancient amaranth porridge topped with a decadent berry-chia jam. Lunch is a vibrant green pulao with basil seeds and a cooling sumac raita. Dinner is a nourishing moong and barley soup that may surprise you with just how refreshing a bowl of soup can feel in the middle of summer.

As always, protein and fiber are both here in abundance, but packaged in ways that are gentle on digestion and aligned with the season. I’m especially proud of this month’s menu because it weaves together so many of the Ayurvedic principles I’ve been studying over the past year, while still delivering the practical, high-protein and flavor-forward recipes you expect from Weeknight Simple.

I hope you enjoy cooking from it as much as I enjoyed creating it.

For those who are new around here, Weeknight Simple is my monthly recipe club where you get:

• 3 protein-rich dinner recipes, like the ones in this newsletter

• A bonus recipe every month, could be breakfast, dessert, an exclusive from a new cookbook, etc. or occasional free workshops/giveaways

• A comprehensive shopping list, organized by supermarket aisle

• Access to the full recipe index, with dozens of recipes and counting

• See past editions here and here.

  Subscribe To Weeknight Simple

If you wish to stay a free subscriber, you get to vote on which recipe will be featured in next week’s free newsletter—so don’t miss the poll at the bottom.

And now, here’s what’s on the menu this month.

Amaranth Porridge w/Berry Chia Jam

Amaranth is one of those ancient ingredients that deserves a lot more attention. Revered in both the Americas and India (where it’s known as rajgira), this tiny seed is naturally gluten-free, a complete protein, and considered laghu (light) in Ayurveda. It’s even traditionally eaten during fasting periods because it’s nourishing without feeling heavy.

Here, it becomes a comforting porridge gently spiced with cinnamon, cardamom, and ginger, simmered in your milk of choice (I love A2 whole milk here). Stir in hemp seeds or an egg (yes!) for an extra protein boost, then finish with a quick berry-chia jam - which is the easiest way I know to preserve a little bit of summer in a jar.

Summer Greens Pulao w/ Sumac Raita

I don’t reach for rice often while developing recipes, although that’s changing as I’ve learned more about its properties and when it truly shines. Rice is naturally cooling and moistening, making it exactly what the body craves during the hottest months of the year.

This pulao is packed with everything green I associate with summer: spinach, cilantro, mint, scallions. But my favorite ingredient is one you might not expect: soaked basil (sabja) seeds. Traditionally used in cooling drinks and Indian desserts like falooda, they practically disappear into the rice while contributing a remarkable amount of soluble fiber. If, like me, you’re always thinking about blood sugar balance, this is an incredible hack to soften the glucose response of rice-heavy meals without changing the eating experience.

Served with a bright, cooling sumac raita, it’s the kind of meal I crave when I’m completely over salads but still want something fresh and light.

Herby Moong & Barley Soup

Soup in the summer? Stay with me.

Barley is one of Ayurveda’s most celebrated cooling grains, and when paired with yellow moong dal, the result is a soup that’s surprisingly light yet deeply satisfying. Together they provide plenty of fiber, a pleasantly chewy texture, and excellent staying power. Ayurveda also describes barley as having a lekhana, or “scraping,” quality, making it a traditional choice for supporting healthy cholesterol levels and weight management.

Finished with handfuls of fresh herbs and a squeeze of lemon, this one-pot soup feels like a nourishing summer khichdi.

If you prefer to stay a free subscriber, please take the poll below to choose which recipe you want the most. The winning recipe will be sent out in my free newsletter next week.

Free Recipe Poll

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A good grain bowl is all about contrast. Creamy and crunchy. Rich and bright. Familiar and surprising.

But more than that, it’s about structure. The best grain bowls aren’t really recipes at all - they’re frameworks. Start with a grain, add a protein anchor, layer in vegetables, something crunchy, something tangy, and finish with a sauce that ties everything together.

Here, a protein-rich dressing made from hemp seeds and tahini forms the backbone of the dish. Fresh herbs, lemon, and vinegar keep it light and vibrant, while roasted cauliflower, chewy farro, pistachios, pickled onions, and sweet Medjool dates create layers of texture and flavor that make every bite a little different.

Don’t have farro? Use quinoa, barley, or brown rice. Swap the cauliflower for roasted broccoli or sweet potato. The hemp-tahini dressing is equally at home drizzled over a salad, spooned onto roasted vegetables, or used as a dip for crudités. Once you understand the structure, the possibilities multiply.

It’s the sort of meal that works equally well for dinner or packed into containers for lunch the next day. If you’re meal prepping, place the dressing at the bottom of your container and layer everything else on top. When you’re ready to eat, shake and toss. For an extra protein boost, add a generous scoop of Greek yogurt to the base of the bowl.

A Little Summer Surprise

This grain bowl is a good reminder that satisfying meals aren’t about following recipes perfectly. They’re about understanding a few simple principles.

For me, one of those principles is protein layering: combining multiple protein sources so a meal feels nourishing, balanced, and satisfying.

It’s the same approach I use in my favorite summer salads.

That’s why I created my High Protein Summer Salads Workshop, where I teach the exact formulas, protein-packed dressings, and layering strategies I use to build vegetarian salads with 20-30g of protein that don’t feel remotely like diet food.

The best part? You can start watching immediately and be building better salads by dinner tonight.

It’s currently 30% off for summer if you’d like to join me in the kitchen.

Herby Hemp Tahini Bowl w/Cauliflower, Farro & Pistachios

Serves: 4

Print Recipe Card

Ingredients

• 4 servings Herby Hemp Tahini (recipe below)

• 2 servings Quick Pickled Onions (recipe below)

• ½ cup (90g) farro, cooked according to package directions, or quinoa

• 1 medium head cauliflower (600g), chopped into medium florets

• ⅔ cup pistachios, roughly chopped

• 1½ cups canned or cooked chickpeas (420g), or ½ heaping cup (100g) dry chickpeas, cooked

• 1 pitted Medjool date, finely chopped

• 3 cups (100g) arugula, finely chopped, or other seasonal leafy greens

• 1–2 serrano peppers, thinly sliced and seeded to taste, or jalapeño

Directions

1. Preheat the air fryer to 375°F or oven to 425°F. In a large salad bowl, toss the cauliflower florets with salt and pepper. Spray liberally with olive oil or avocado oil spray and toss again. Air-fry for 5–8 minutes or bake for 10–15 minutes, checking and tossing a few times in between. The florets are done when they turn dark golden brown at the edges.

2. Combine all ingredients (except the Herby Hemp Tahini and Quick Pickled Onions) in a bowl to make the filling. Toss to mix.

3. In a shallow bowl or plate, spread ¼ of the Herby Hemp Tahini. Add ¼ of the filling, garnish with Quick Pickled Onions, and serve.

   ---

Herby Hemp Tahini (Makes 4 servings)

Ingredients

• 4 Tbsp. tahini

• 4 Tbsp. red wine vinegar

• 2 Tbsp. lemon juice

• 30–40g chopped herbs — cilantro (coriander) or parsley, and a little mint

• 1 small clove garlic

• ⅓ tsp. fine sea salt

• ¼ tsp. red chile flakes

• 6 Tbsp. hemp seeds

• 6–8 Tbsp. warm water

Directions

1. Add all ingredients to a small food processor or blender and blend until smooth.

Quick Pickled Onions (Makes 10 servings)

Ingredients

• 1 large onion (200g), thinly sliced

• ½ cup white or red wine vinegar

• ½ cup water (120ml)

• 1 tsp. fine sea salt

• 1 tsp. granulated monk fruit sweetener or maple syrup

Directions

1. In a microwaveable cup, add the vinegar, water, salt, and sweetener. Microwave for about a minute, stirring in between until the salt and sweetener have dissolved.

2. Add the onions into a glass container with a lid. Pour the vinegar-water mixture over the onions. Press the onions down with a spoon until they are fully covered by the liquid.

3. Allow to cool to room temperature and then transfer to the fridge. Refrigerate 2–4 hours before using.

Nutrition per serving(see disclaimer)

What has struck me most is how much wisdom is embedded in these food traditions. We spend so much time talking about how much protein we’re eating, but far less time talking about how well we’re digesting, absorbing, and assimilating it. Again and again, I found cultures developing ingenious preparation methods to make foods more nourishing, digestible, and satisfying. Soaking, fermenting, sprouting, cooking with spices, pairing grains and legumes. These practices emerged independently across continents, yet often arrived at remarkably similar conclusions.

I’ve learned so much through this process and can’t wait to share more of it with you in the months ahead.

And now, on to this month’s recipes - as always, you’ll find protein woven naturally into the structure of the meal, alongside vibrant herbs, vegetables, and satisfying textures. A pizza-inspired toast topped with pesto-braised broccoli and cottage “cheez,” a hearty grain bowl with a protein-rich hemp tahini dressing, and a zesty bowl l that draws inspiration from flavors I grew up with in South India. Perfect for the long days of June, when we still want meals that feel substantial but a little lighter on their feet, without spending hours in the kitchen.

For those who are new around here, Weeknight Simple is my monthly recipe club where you get:

• 3 protein-rich dinner recipes, like the ones in this newsletter

• A bonus recipe every month, could be breakfast, dessert, an exclusive from a new cookbook, etc.

• A comprehensive shopping list, organized by supermarket aisle

• Access to the full recipe index, with dozens of recipes and counting

• See past editions here and here.

  Subscribe To Weeknight Simple

If you wish to stay a free subscriber, you get to vote on which recipe will be featured in next week’s free newsletter—so don’t miss the poll at the bottom.

And now, here’s what’s on the menu this month.

Herby Hemp Tahini Bowl w/ Cauliflower, Farro & Pistachios

A good grain bowl is all about contrast. Creamy and crunchy. Rich and bright. Familiar and surprising.

Here, a protein-rich dressing made from hemp seeds and tahini forms the backbone of the dish. Fresh cilantro and vinegar keep it light and vibrant, while roasted cauliflower, chewy farro, pistachios, pickled onions, and sweet Medjool dates create layers of texture and flavor that make every bite a little different.

It’s the sort of meal that works equally well for dinner or packed into containers for lunch the next day. If you’re meal prepping, place the dressing at the bottom of your container and layer everything else on top. When you’re ready to eat, shake and toss. For an extra protein boost, add a generous scoop of Greek yogurt to the base of the bowl.

Pizza on Toast w/Pesto Braised Broccoli

There are nights when making pizza feels like too much effort, but the craving remains. This recipe is my answer to those evenings.

The star is not actually the toast, but the broccoli. Braised with pesto until tender, it becomes surprisingly sweet and deeply savory, the kind of vegetable preparation that has people reaching back into the pan for “just one more bite.” Paired with tangy sundried tomatoes, crunchy walnuts, and a layer of creamy high-protein cottage “cheez,” it transforms a humble slice of toast into something that feels far more substantial.

I like using Ezekiel bread or a dark rye sourdough here, both for their flavor and because they hold up beautifully under the toppings. The result sits somewhere between a pizza, an open-faced sandwich, and a complete meal. Fast enough for a weeknight, satisfying enough that you won’t miss the delivery order.

Green Peas Masala Bowl

This recipe began with a craving.

Growing up in Bangalore, I loved Masala Puri, a beloved street food built around white peas and a fragrant herb-filled gravy. Years later, I found myself equally enamored with the Green Peas Masala served at Saravana Bhavan. This bowl borrows inspiration from both, without being a faithful recreation of either.

Green peas are simmered in a sauce fragrant with mint, cilantro, and warming spices, then layered over a creamy base of Greek yogurt. A crunchy topping provides contrast and turns the whole thing into a meal that feels both comforting and refreshing at the same time.

As summer arrives, I find myself drawn to dishes like this. Cooling, yet still cooked. Light, but substantial enough to satisfy. Enjoy it on its own, add quinoa or a soft boiled egg, or tuck the leftovers into a pita for a delicious next day lunch.

If you prefer to stay a free subscriber, please take the poll below to choose which recipe you want the most. The winning recipe will be sent out in my free newsletter next week.

Free Recipe Poll

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You may already know Gus from his wildly popular “Greek Mom” videos on TikTok and Instagram, where his loving impersonations of his mother have reached millions.

But beneath the humor is a meditation on grief, family, and the way food keeps people alive in our memories long after they are gone. The book itself has been described as “My Big Fat Greek Funeral meets Salt, Fat, Acid, Heat but with punchlines,” which honestly feels exactly right. You laugh, you get hungry, and somewhere in the middle, you unexpectedly get emotional too.

For this bonus post, I’m sharing two recipes that immediately called to me: Tirokafteri, a spicy feta dip that I could happily eat with absolutely everything. The dip takes just minutes to make, but delivers huge flavor from feta, roasted red peppers, garlic, and chili. It’s the kind of thing you set out for guests and suddenly everyone is hovering around the bowl.

And Horiatiki Salad - a classic Greek Village Salad that instantly transports me to the brightest of blues and whites that is Greece in June. Together, these recipes feel exactly right for this time of year. Bright tomatoes, cucumbers, herbs, briny olives, creamy feta, warm pita. Casual, abundant food meant for gathering around a table outdoors.

Tirokafteri: Spicy Feta Dip

Prep time: 10 minutes

Yield: 8 to 10 servings

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A good chimichurri dressing can make almost anything taste exciting. Put it on a shoe and I’d probably still take a bite. Here, though, it gets paired with a lineup of real heavy hitters: quinoa, paneer, and butter beans, all coming together in a salad that eats more like a grain bowl.

Fresh May produce keeps things lively. Peppery arugula and tender asparagus bring brightness and crunch, while the chimichurri cuts through everything with sharp herbs and acidity. The result is hearty, protein-packed, and incredibly satisfying without feeling heavy.

Pack it up for a sunny picnic, bring it to a Memorial Day gathering, or make a batch for weekday lunches. And accept the rave reviews graciously.

Chimichurri Paneer, Butter Bean & Quinoa Salad

Serves: 4

Print Recipe Card

Ingredients:

• ¼ cup finely diced onion(s)[40g]

• avocado oil spray

• 6 oz paneer[168g] , cubed (or feta)

• 1 lb asparagus[425g] , trimmed & cut into 1/2 inch pieces

• 1 ½ cups cooked butter beans or 1 [14.5oz/425g can]

• 1 cup cooked and cooled white quinoa, [90g dry]

• 5 oz arugula[140g] , finely chopped

• 1 medium red bell pepper(s)[150g] , diced

• Chimichurri Dressing

  • 1 cup fresh herbs - combination of cilantro, parsley and mint [45g]

  • 3 Tbsp. olive oil

  • 3 Tbsp. red wine vinegar

  • 1 Tbsp. lemon juice

  • ¾ tsp. fine sea salt

  • ¾ tsp. garlic powder or 1 small garlic clove

  • ¾ tsp. red chile flakes

  • ¾ tsp. dried oregano

  • 2 Tbsp. water

Directions:

Step 1. Combine the diced onions with 2 Tbsp warm water and let sit for a few minutes to soften.

Step 2. Prepare the chimichurri dressing by blending all ingredients until smooth, adding a little more olive oil or water as needed to reach your desired consistency.

Step 3. Heat a skillet over medium heat and lightly spray with avocado oil. Add the paneer and cook until lightly browned on one side. (Skip if using feta)

Step 4. Blanch the asparagus in salted boiling water for 1–2 minutes, or microwave for 3–4 minutes, until bright green and fork-tender. Rinse under cold water.

Step 5. In a large salad bowl, combine the quinoa, arugula, paneer, asparagus, bell pepper, and softened onions (discarding any remaining water). Drizzle with the chimichurri dressing (start with 3/4th of the dressing and add more as needed), toss well, and serve.

Nutrition per serving(see disclaimer)

In parallel, I am happy to report that I have also finally entered my sourdough era.

As I write this, I’m on attempt number three. I took a shortcut and started with the Jovial starter, which has at least spared me from staring anxiously at a jar of flour and water for weeks. The first loaf was aggressively sour, which I suspect was too long a levain fermentation. The second was a little gummy, likely because the starter needed refreshing. And now we wait to see whether the third time is the charm.

This month’s recipes feel very aligned with where my head is right now. They are plentiful, satisfying, bright with spring flavor, and threaded with ideas I keep returning to in my Ayurvedic nutrition studies. In particular, I’ve been fascinated by how nearly every traditional food culture arrived at some version of the grain-and-legume combination as a foundation for nourishment.

So this month, you’ll see that exploration show up in different ways: chickpeas paired with pasta, lentils tucked into tacos, quinoa, beans and paneer layered into a zesty salad.

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And now, here’s what’s on the menu this month.

Harissa Pasta w/ Chickpeas & Broccolini

I used to default to lentil pasta for a higher-protein option, but from an Ayurvedic perspective, concentrated legume products can sometimes feel harder to digest. So here, I take a different approach by pairing regular pasta (Einkorn, of course :)) with chickpeas, replacing about half the pasta in the dish. The result is more fiber, more protein, and, honestly, a texture that feels much closer to the real pasta experience many of us miss.

Flavor-wise, think of this as a harissa-spiked aglio e olio. Sharp garlic, chili heat, olive oil, and a little brightness coat every strand, while broccolini winds its way through the dish. Kale or any sturdy greens work beautifully too. It’s simple, punchy, and ready in a flash on a weeknight.

Zucchini-Lentil Tacos w/Jalapeno Sauce

Cinco de Mayo may have come and gone, but here’s my fashionably late taco recipe anyway.

Over the holidays, I ordered the Masienda tortilla press and flour, so yes, those are homemade tortillas in the photo. Fresh tortillas are one of those things that quietly spoil you forever after. That said, use whatever works for you here. Corn tortillas keep things traditional, while wheat tortillas can give you an extra protein boost. You can also use a lower carb option like the Siete brand.

And honestly, it’s never too early to start cooking with zucchini. Roasted until golden and slightly caramelized, it becomes the perfect partner for black beluga lentils, which bring a hearty texture and earthy flavor in place of the more usual black beans.

What brings everything together, though, is the jalapeño sauce. Bright, creamy, and Tex-Mex inspired, it brings everything together with just the right amount of heat. Cottage cheese blended into the sauce adds extra protein without feeling heavy.

Chimichurri Paneer, Butter Bean & Quinoa Salad

A good chimichurri dressing can make almost anything taste exciting. Put it on a shoe and I’d probably still take a bite. Here, though, it gets paired with a lineup of real heavy hitters: quinoa, paneer, and butter beans, all coming together in a salad that eats more like a grain bowl.

Fresh May produce keeps things lively. Peppery arugula and tender asparagus bring brightness and crunch, while the chimichurri cuts through everything with sharp herbs and acidity. The result is hearty, protein-packed, and incredibly satisfying without feeling heavy.

Pack it up for a sunny picnic, bring it to a Memorial Day gathering, or make a batch for weekday lunches. And accept the rave reviews graciously.

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