August: Savory Scallion Pancakes

Scallion pancakes, or cong you bing in Chinese, are savory unleavened flatbreads that can be both an informal street food and a restaurant dish. It’s made with dough, which is drier than a traditional pancake batter, which makes it crispier than a breakfast pancake. Variations of scallion pancakes can be found in Vietnam, Japan, Cambodia and Korea.

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August: Vegan Samosas with Mint Chutney

Samosas originated in the Middle East as early as the 9th century, then spread across Africa and Asia under a variety of names. The pastry dumplings are usually filled with a combination of potatoes, peas, lentils and spices, and are either baked or fried. This recipe comes from chef Melanie daPonte, a vegan personal chef located in Florida who posted these samosas on her blog earlier this summer.

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June: Hungarian Mushroom Soup

Many classic Hungarian flavors appear in this creamy mushroom soup, such as paprika, onion, dill, sour cream and lemon. This recipe is a version of the traditional gombaleves, which predictably translates into “mushroom soup.” It’s similar to a cream of mushroom soup because it uses a flour roux stirred into the soup as a thickener, but it’s a far cry from the cans of Campbell’s mushroom soup that you would find on the grocery store shelves.

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May: Vegan Pho Broth

Outside of Vietnam, Seattle is one of the best places to find authentic pho noodle soup. In fact, the world’s largest bowl of pho can be found in the city’s International District! Dating back to the early 1900’s, pho is traditionally made with beef broth and rice noodles, and filled with a combination of vegetables, tofu, meat and garnishes. This savory veggie pho broth is filled with aromatic spices, and can be frozen to use as soup stock for any number of vegetarian recipes.

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January: Lentil Soup with Cumin and Lemon

I have a huge 3-ring binder filled with recipes that I collect: magazine pages from the doctor’s waiting room, labels torn from a can of beans, online articles and printed for inspiration or written down on scraps of paper. Some I have already tried and loved, but the rest I keep “just in case” of… what? The next time someone asks me, “Can you please bring this very specific dish that you’ve never made before?” That’s never going to happen. So in 2019, I’m going to dig through my binder and finally try all the recipes that I’ve been saving up.

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