1) Green Goddess Chopped Salad (the crunchy viral one)

Serves: 4 as a side, 2–3 as a main
Active time: 20 minutes • Total time: 25 minutes

Ingredients

• 1 small green cabbage, finely chopped (about 6 cups / 450 g)

• 1 English cucumber, finely diced (2 cups / 280 g)

• 6 scallions, thinly sliced

• 1 cup (15 g) fresh basil leaves, lightly packed

• ¼ cup (10 g) fresh chives

• 1 cup (140 g) raw cashews, soaked 10 minutes in hot water and drained (or use ¾ cup/180 ml unsweetened soy yogurt)

• 2 Tbsp (30 ml) lemon juice

• 2 Tbsp (30 ml) rice vinegar or white wine vinegar

• 2 Tbsp (30 ml) extra virgin olive oil

• 1 clove garlic

• 1 small jalapeño or ½ tsp red pepper flakes (optional)

• 1 tsp kosher salt, plus more to taste

• 2 Tbsp (8 g) nutritional yeast (optional, for umami)

• ½–¾ cup (120–180 ml) cold water, to blend

• Optional add-ins for a main: 1½ cups (250 g) cooked edamame or white beans

Instructions

1. Make the dressing: In a blender, combine basil, chives, soaked cashews (or yogurt), lemon juice, vinegar, olive oil, garlic, jalapeño/red flakes, salt, nutritional yeast, and ½ cup water. Blend until silky, adding more water 1 Tbsp at a time to reach a pourable, creamy consistency. Taste and adjust salt/acid.

2. Chop: Finely chop cabbage, dice cucumber, and slice scallions as thin as possible—confetti-small pieces make the salad pop.

3. Toss: In a large bowl, toss vegetables (and edamame/beans, if using) with ¾ of the dressing. Add more to taste.

4. Finish: Let sit 5–10 minutes to slightly soften the cabbage and mingle flavors.

Notes & swaps

• Nut-free: Use soy yogurt or silken tofu instead of cashews.

• Make-ahead: Stays crisp 24–36 hours because cabbage is sturdy; store dressing separately for best texture.

• Serve with: Grains, pita chips, or as a taco topper.

2) Pan-Fried Rice Paper Dumplings (crackly & fast)

Serves: 2–3 (about 12 dumplings)
Active time: 25 minutes • Total time: 30 minutes

Ingredients

• 12 round rice paper wrappers (22 cm)

• 1 Tbsp (15 ml) neutral oil, plus more for frying

• 2 cups (300 g) mixed mushrooms, finely chopped

• 1 cup (70 g) shredded carrots

• 1 cup (70 g) finely shredded green cabbage or bagged slaw mix

• 2 cloves garlic, minced

• 1 tsp grated fresh ginger

• 2 tsp soy sauce or tamari

• 1 tsp sesame oil

• ½ tsp sugar or maple syrup

• Pinch black pepper

• Dipping sauce: 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 tsp chili crisp, ½ tsp sesame oil

Instructions

1. Cook filling: Heat 1 Tbsp oil in a skillet over medium. Add mushrooms and cook until they release moisture and start to brown, 5–6 minutes. Add carrots, cabbage, garlic, and ginger; cook 2–3 minutes until just tender. Stir in soy sauce, sesame oil, sugar, and pepper. Transfer to a plate and cool 5 minutes, then squeeze or press the mixture to remove excess moisture.

2. Assemble: Fill a shallow plate with warm water. Dip one rice paper for 5–8 seconds (just until pliable). Place 2 Tbsp filling in the center and fold like a mini burrito. For extra crunch, dip and wrap with a second sheet.

3. Pan-fry: Film a nonstick pan with 1–2 Tbsp oil over medium heat. Add dumplings seam-side down; cook 2–3 minutes per side until blistered and golden. Don’t overcrowd.

4. Serve: Mix dipping sauce ingredients and serve hot.

Notes & swaps

• Gluten-free: Use tamari.

• Add protein: Stir in ½ cup (75 g) chopped extra-firm tofu or leftover cooked lentils to the filling.

• Troubleshooting: Chewy, not crisp? Pan was too cool or filling too wet; cook longer and avoid moving them around early.

3) “Marry-Me” Tofu with Sun-Dried Tomato Cream

Serves: 4
Active time: 20 minutes • Total time: 30 minutes

Ingredients

• 14–16 oz (400–450 g) extra-firm tofu, drained and pressed 20 minutes

• 2 Tbsp (30 ml) olive oil, divided

• ½ tsp kosher salt + ¼ tsp black pepper

• 3 cloves garlic, thinly sliced

• ½–1 tsp red pepper flakes (to taste)

• 2 Tbsp (30 g) tomato paste

• ½ cup (80 g) oil-packed sun-dried tomatoes, drained and chopped

• ¾ cup (180 ml) unsweetened oat or soy cream, or ½ cup (70 g) soaked cashews blended with ¾ cup (180 ml) water

• ½ cup (120 ml) low-sodium vegetable broth or water

• 1½ Tbsp (22 ml) lemon juice

• 1 tsp dried oregano or Italian seasoning

• Fresh basil, to finish

• To serve: Cooked orzo, rice, or crusty bread

Instructions

1. Brown tofu: Pat tofu dry and cut into 1-inch cubes. Season with ½ tsp salt and pepper. Heat 1 Tbsp oil in a large skillet over medium-high. Sear tofu on 2–3 sides until golden, 6–8 minutes total. Transfer to a plate.

2. Build flavor: Reduce heat to medium. Add remaining 1 Tbsp oil, garlic, and chili flakes; cook 30–60 seconds until fragrant. Stir in tomato paste; cook 1 minute to caramelize.

3. Make sauce: Add sun-dried tomatoes, plant cream (or cashew cream), and broth. Stir and simmer 2–3 minutes to thicken slightly.

4. Finish: Return tofu, add oregano and lemon juice, and simmer 2 minutes more. Taste and adjust salt/acid. Scatter basil.

5. Serve: Spoon over orzo/rice or with bread for mopping.

Notes & swaps

• Nut-free: Use oat/soy cream, not cashews.

• Add greens: Fold in 2 cups (60 g) baby spinach just before serving.

• Storage: 3–4 days refrigerated; rewarm gently with a splash of water.

4) Two-Ingredient Banana “Nice Cream” (OG vegan dessert)

Serves: 3–4
Active time: 10 minutes • Total time: 2–3 hours (freeze time) + 10 minutes

Ingredients

• 4 large very ripe bananas (about 500 g peeled), sliced into coins and frozen solid

• Pinch of fine salt

• Optional mix-ins (choose 1–2):

  • 2 Tbsp (12 g) cocoa powder + 2 Tbsp (30 g) peanut butter

  • 1–2 tsp instant espresso powder + ¼ cup (40 g) chopped dark chocolate

  • Zest of 1 lime + 1 cup (150 g) frozen mango

  • 1 tsp vanilla + ¼ cup (25 g) crushed roasted peanuts or granola (fold in at the end)

Instructions

1. Freeze: Slice bananas into ½-inch coins. Freeze on a lined tray 2–3 hours or overnight.

2. Blend: Add frozen banana coins and a pinch of salt to a food processor or high-speed blender. Pulse, then blend, scraping down as needed, until creamy and soft-serve-like. Add optional flavorings and blend to incorporate.

3. Serve or firm up: Enjoy immediately for soft-serve, or spread into a loaf pan, cover, and freeze 30–60 minutes for scoopable texture.

Notes & swaps

• Too thick? Add 1–2 Tbsp plant milk to get things moving.

• Sugar control: Riper bananas = sweeter dessert; no added sugar needed.

• Storage: Freeze up to 2 weeks; thaw 5–10 minutes before scooping.

5) Chickpea “Tuna” Salad (pantry to plate in 10)

Serves: 3–4 (makes about 3 cups)
Active time: 10 minutes • Total time: 10 minutes

Ingredients

• 1 can (15 oz / 425 g) chickpeas, drained and rinsed

• 3 Tbsp (45 g) vegan mayo or 2 Tbsp (30 g) tahini + 1 Tbsp (15 ml) extra lemon juice

• 1½ Tbsp (22 ml) lemon juice

• 2 tsp Dijon mustard

• ¼ cup (35 g) finely diced red onion

• ½ cup (60 g) finely diced celery

• 2 Tbsp (20 g) pickle relish or chopped capers

• 1 tsp nori flakes or ½ sheet nori, crumbled (optional, for “sea” vibe)

• ½ tsp kosher salt + ¼ tsp black pepper

• 1 Tbsp (4 g) nutritional yeast (optional)

• To serve: Sourdough, pita, or lettuce cups; tomato & lettuce

Instructions

1. Mash: In a mixing bowl, roughly mash chickpeas with a fork or potato masher until flaky with some chunks left.

2. Mix: Stir in mayo (or tahini + lemon), Dijon, lemon juice, onion, celery, relish/capers, nori (if using), salt, pepper, and nutritional yeast.

3. Taste & serve: Adjust salt/acid to your liking. Serve in sandwiches, wraps, or lettuce cups.

Notes & swaps

• Make-ahead: Develops flavor after 30 minutes; keeps 3 days refrigerated.

• Add crunch: Diced fennel or grated carrot are excellent.

• Allergen-friendly: Use tahini instead of mayo to skip soy; use gluten-free bread if needed.

One-Trip Shopping List (for all 5)

1. Produce: 1 small green cabbage; 1 English cucumber; 1 bunch scallions; basil; chives; 1 jalapeño (optional); garlic; ginger; carrots; mushrooms; lemon; baby spinach (optional); red onion; celery; fennel/carrot (optional); bananas; lime (optional).
2. Pantry: Cashews (or soy yogurt); olive oil; rice vinegar; nutritional yeast; rice paper wrappers; soy sauce/tamari; sesame oil; tomato paste; sun-dried tomatoes (oil-packed); red pepper flakes; orzo/rice; chickpeas; Dijon; pickle relish/capers; nori; cocoa powder/espresso/vanilla (optional).
3. Bread/Grains: Sourdough or pita (optional).

Timing & Make-Ahead Plan (weekday-friendly)

• Day 1 (20–30 min): Make Chickpea “Tuna” Salad for lunches (3 days). Freeze banana coins for Nice Cream.

• Day 2 (30 min): Cook “Marry-Me” Tofu; save leftovers for 1–2 lunches.

• Day 3 (25 min): Green Goddess Salad (dressing keeps 3–4 days).

• Any night (30 min): Rice Paper Dumplings—best hot.

• Anytime: Blend Nice Cream from frozen bananas.

Troubleshooting Quick Guide

• Rice paper not crisp? Your filling’s too wet or pan too cool—squeeze filling; fry over medium, undisturbed.

• Tofu tastes flat? Press longer, salt the cubes before searing, and brown on two sides before saucing.

• Green dressing dull? Add a pinch of salt and 1–2 tsp more lemon juice; thin with a splash of water until it coats finely chopped veg.

• Nice cream icy? Bananas weren’t ripe enough or you added too much liquid—blend longer; add liquid by teaspoons.

• Chickpea salad watery next day? Stir in 1 Tbsp tahini or mash a few extra chickpeas to re-emulsify.

Nutrition & Allergen Notes (quick)

All recipes are vegan.

• Gluten-free: Use tamari in dumplings and GF bread or lettuce cups for the chickpea salad; orzo can be swapped for rice.

• Nut-free options are included for Recipes 1 and 3.

• Protein highlights: Tofu (recipe 3), chickpeas (recipe 5), edamame/beans (recipe 1 add-in), and mushrooms + tofu add-ins (recipe 2).

Final thought

Viral doesn’t always mean viable—but these five do more than photograph well.

They survive a Tuesday night, welcome substitutions, and reward the small, unglamorous steps (chop smaller, press the tofu, season twice).

If you try one, start with the tofu or the chopped salad. They’re instant confidence builders—and once you feel that win, the rest of the list gets even easier.

As a gardener and market volunteer, I love food that respects the ingredient first and the trend second. If a recipe helps you eat more plants with less fuss, it’s a keeper. These five are keepers.