| A sentence in Daniela Galarza's Eat Voraciously newsletter about Sheet Pan Chicken or Cauliflower With Lemony Potatoes and Kalamata Olives made a light go on for me. It read: "As it turns out, two pounds of chicken quarters (about 4 medium-sized) and a two-pound cauliflower, quartered, take the same amount of time to cook." I started thinking of all of the chicken sheet-pan recipes I love that would be so easy to make vegetarian – or even vegan – with a well-spiced cauliflower slab. Years ago, the term vegan seemed so out-there to me. Now, I often find myself filling my plate with plant-based foods and using the meat or dairy almost as a condiment. During this week's food chat, we were excited to welcome TikTok star Joanne Lee Molinaro, who shared her recipes for vegan tofu cakes from her new "The Korean Vegan Cookbook." Traditionally, Dooboo Jeon uses egg as a binder, but Molinaro's recipe uses an egg replacer. (Get more tips and insights into how she veganizes traditional Korean dishes by reading Monica Eng's profile or revisit the chat through a transcript here. Joe Yonan delivers delicious dishes each week in his Weeknight Vegetarian column, including this Freekeh With Shiitake Mushrooms, Leeks and Snap Peas, which had me curious to revisit the ancient grain that makes up its foundation. This week Ellie Krieger and I offered plant-forward recipes, too. In her Nourish column, Ellie made Creamy Tomato Pumpkin Soup that calls for a swirl of coconut milk at the end. For Dinner in Minutes, I made Leeks and Lentils with Fried Halloumi from "The Slimming Foodie" cookbook, which features a savory base that goes great with the fried cheese suggested and meatier fare, too. The continued popularity of Voraciously's Plant Powered newsletter several years ago, which you can sign up for anytime, revealed that Post readers were interested in eating more vegetables and beans and less meat. So while this societal shift might have taken a while to take hold – "Diet for a Small Planet" turned 50 this year – now that it has, it has staying power that has more and more of us eating our vegetables like we know we should. *** Join us for our live weekly chat on Wednesday, Oct. 13, at noon when we will talk about apples and all of the many ways we love to eat them, including in pies, of course. You must register for the chat, but you don't have to be a Post subscriber to participate. Want to get a jump-start or can't join us live? Go ahead and submit a question now.  (Rey Lopez for The Washington Post/Food styling by Lisa Cherkasky for The Washington Post) A sheet pan chicken or cauliflower dinner that's adaptable and full of Greek flavors. By G. Daniela Galarza ● Read more » | | | Fried tofu cakes traditionally use egg as a binder, but this recipe from "Korean Vegan" Joanne Lee Molinaro uses an egg replacer. By Monica Eng ● Read more » | | | Freekeh, a smoked and cracked green wheat, is delicious and quick-cooking. By Joe Yonan ● Read more » | | | This savory leek and lentil base is delicious with fried halloumi, but also great with chicken, fish or pork on top. By Ann Maloney ● Read more » | | | Pumpkin spice flavors aren't just for sweet dishes. By Ellie Krieger ● Read more » | | | |
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