Bengali Squash with Chickpeas

From the book Anjum’s New Indian by Anjum Anand

Anjum Anand’s hearty dish is autumnal — and adaptable.

Black-Eyed Peas in a Spicy Goan Curry

From the book 5 Spices, 50 Dishes by Ruta Kahate

Chinois Noodles

From the book Tasty by Roy Finamore

A tasty recipe from a book of the same name.

Creole Hoppin’ Jean

From the Bryant Terry collection

Bryant Terry’s vegan version of the classic New Year’s Day good-luck dish.

Cultural Mongrel Cabbage Slaw

By Shoshanna Cohen, from the Contributors collection

Easy-peasy, and everyone likes it.

Groovy Garden Vegetable Casserole

From the book La Dolce Vegan! by Sarah Kramer

Lorna Sass’s Scarlet Runner Beans with Farro Risotto and Saffron

From the book Heirloom Beans by Vanessa Barrington and Steve Sando

Middle Eastern Chard and Lentil Soup

From the book Mediterranean Grains and Greens by Paula Wolfert

An lemony, earthy soup chockfull of greens.

Moroccan Red Lentil Soup

From the book Art of the Slow Cooker by Andrew Schloss

Otsu (Soba Noodle Salad)

From the book Super Natural Cooking by Heidi Swanson

Zuppa Bastarda (Bastard Soup)

From the book Zuppa! by Anne Bianchi

Pesto in the freezer? Here’s a black-bean soup that incorporates it beautifully.