Vegan Migas (Mexican-Style Fried Tortillas With Tofu) Recipe

On weekends, I want something for breakfast that I can really dig into—something that wouldn't feel out of place with a Bloody Mary or a michelada on the side. Enter vigas. That'd be vegan migas (and I'm only a little bit sorry for the terrible wordplay). Migas are the Tex-Mex dish of eggs scrambled with fried tortillas, onions, and chilies, served wrapped up in more soft corn tortillas. It's a nearly ideal dish for veganizing because of the way the eggs are treated.

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DIY Rice Milk Recipe

While similar to the commercial options, this DIY recipe is not an exact replica of what's on grocery store shelves. This homemade version tastes more like, well, rice. If you're looking for a cost-saving option that you are free to flavor to suit your own preferences, however, this is a great way to go.

Variations: Add a bit of cocoa powder or cinnamon or nutmeg to the rice and water before blending.

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Pâtes aux Cêpes (Tagliatelle with Porcini Mushrooms and Crème Fraîche) Recipe

While the ingredients and preparation here may seem at first glance to be Italian in origin, the cuisines of Mediterranean France and Italy are one and the same. There is no more delicious or authentic vegetarian French dish, in my mind. I simply toss fresh tagliatelle—Provence's favorite pasta—with a sauce made from the water used to reconstitute dried porcini mushrooms, the porcinis themselves, and crème fraîche, studded with crisp-roasted button mushrooms, garlic, and thyme. The sauce is so flavorful that it immediately and visibly stains the tender ribbons of pasta as soon as you toss them together. Such a keeper.

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