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Vanessa Pass
Food Editor
- veganEasy garlic chili oil rice noodlesXueci Cheng
- Crispy parmesan potatoes and beans with wild garlic dipMartina Trommer
- vegetarianHoney-soy glazed tofu with soba noodlesXueci Cheng
- Yo Po Mian (Hot Oil Noodles)Christian Ruß
- veganVegan cacio e pepeMartina Trommer
- vegetarianCabbage fritters with sriracha mayoHanna Reder
- Creamy tahini noodle soupMary-Linh Tran
- veganVegan indian potato curry (Aloo Sabzi)Julian Mancuso
- veganVegan pulled mushroom burgerSimone Wimmer
- vegetarianEasy homemade flatbreads with burst cherry tomatoesChristian Ruß
- 5-ingredient buttery fennel and leek orzo risottoDevan Grimsrud
- vegan5-ingredient miso mushroom risottoDevan Grimsrud
- veganEasy vegetable noodle soupDevan Grimsrud
- vegetarian5-ingredient sour cream and onion smashed potatoesRuby Goss
- vegetarianBeet, blood orange, and burrata saladHanna Reder
- veganRed lentil and eggplant moussakaHanna Reder
- vegetarianCheesy pizza rollsChristian Ruß
- vegan5-ingredient sticky hoisin-roasted broccoli wedgesDevan Grimsrud
- Burst cherry tomato and miso pasta with sesame crunchRuby Goss
- Feel good vegetarian miso ramenLisa Schölzel
- vegetarianBombay-style potatoesXueci Cheng
- vegetarianButtery kimchi fried riceRuby Goss
- vegetarianEggplant katsu burgerRuby Goss
- veganVegan scrambled eggsJulia Stephan
- Schiacciata di zucchine (Italian zucchini flatbread with rosemary)Vanessa Pass