Mung Dal Khichdi (Yellow Rice and Lentils)

This very easy-to-digest split mung bean and rice dish is incredibly simple to make, with only a handful of ingredients and hardly any preparation. And when it comes to rice and earthy dal, you aren't sacrificing any flavor either. Pure comfort food, any split dal may be used in place of the mung beans, such as toor dal or red lentils, though I enjoy the sweet earthy flavour of split mung, otherwise known as moong dal. You can even omit the step to soak the dal and rice, though for digestive ease, I do recommend you soak for at least one hour, but if you are really pressed for time, simply rinse and proceed with cooking the dish. Serve with a vegetable side and Indian flatbreads for a complete meal.

Tempeh and Broccoli Fried Rice

I have long made an effort to incorporate a wide variety of vegetables in my dinners on the grounds that every vegetable offers its own unique nutritional profile in addition to flavor. But I admit that broccoli doesn't feature as often in my meals as it ought to given its status as one of the top nutrient-dense vegetables—and it's not that I don't love its taste, especially when cooked. But it does have a stronger flavor than many vegetables, and I've just never figured out as many things to do with it. But craving an Asian-style fried rice, broccoli seemed like a perfect fit with the robust flavors of toasted sesame oil, sriracha sauce, and tamari sauce that I planned on using. So were the succulent chunks of fried tempeh I added, a protein-rich traditional Indonesian food made from fermented soybeans that has an appealing nutty flavor when fried but which absorbs almost any flavors you would like to add to it.