Last week, The New York Times’ Well blog shared a meat- and dairy-free way to start the new year. Recipes for Health columnist Martha Rose Shulman decided to go vegan for the first week of the new year, and offered readers five enticing plant-based dishes to do the same, including Vegan Pho with Carrots, Noodles, and Edamame; a Rice Bowl with Sweet and Sour Purple Cabbage, Red Peppers, and Baked Marinated Tofu; and Enfrijoladas, spicy black-bean enchiladas topped with fresh cilantro. “This is a healthy, hearty and inexpensive way to begin the New Year and we have been eating extremely well,” says Shulman. “In fact there is enough on hand that I might extend this to a two-week exercise.”

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