Joe Yonan

An asparagus puff pastry tart gets an extra punch from a thick Caesar dressing.

Patatas bravas, a popular Spanish tapa, combines crispy potatoes with a spicy tomato sauce and aioli.

Eggplant rollatini is a hearty vegetarian dish born in southern Italy that combines the silky vegetable with a rich ricotta filling.

A vegan version of the classic Spanish tortilla uses two kinds of tofu to achieve a custardy texture.

From Jenné Claiborne’s new book, “Sweet Potato Vegan Vibes,” this sandwich evokes the seafood salad without any fish.

This vegetarian pasta from Ed Barrow shreds the sprouts and bathes them in a generous amount of butter and cream.

Giuseppe Federico’s new book, “Cooking With Nonna,” shows how easily classic Italian dishes can be made plant-based — if they weren’t already.

Chickpea noodle soup, a take on a Julia Turshen recipe, relies on a potent store-bought seasoning base — and a finish of raw garlic and herbs.

The stellar vegan restaurant’s popular dish is featured in owner Kate Jacoby and Rich Landau’s new cocktail cookbook.

Romy Gill’s recipe for Bengali stir-fried pumpkin layers spices in different forms and at different points in the cooking.