 (Photos by Justin Tsucalas; food styling by Nichole Bryant for The Washington Post) | Week 2: Better than deliveryFor the year after we got married, we lived off a combination of Taco Bell chalupas, frozen Hot Pockets and delivery pizza. It wasn't until years later that we got curious about actually using those shiny tools from our wedding registry. Ordering takeout often feels like the easiest, best option on a busy weeknight. But with a little planning, you can make plant-powered meals that are many times more delicious than delivery food. Often takeout can be stuffed with salt, sugar and mysterious additives: You know, the stuff that makes us crave it! We're not saying you should ditch the occasional takeout run. But once you're armed with recipes for utterly flavorful food, you may start opting for home-cooked meals instead. This week, we've got two recipes that will make you want to cook in every night. One is our Ginger-Orange Broccoli and Noodles, covered in a thick sauce that's full of serious flavor. The other is — you guessed it — PIZZA. We've spent more than 10 years researching the best way to make an artisan, Italian-style pizza that tops a delivery pizza every time. Yes, the same Hot Pocket-eating, delivery-ordering couple fell hard for homemade pizza. And now we're sharing our secrets with you.  | This week's recipes | Ginger-Orange Broccoli and Noodles
These saucy, gingery noodles are reminiscent of your favorite takeout: And they're quick to make. Charred Broccoli Pizza
Ready for your new favorite homemade pizza? With this recipe, you'll bake up an artisan-style pie like the pros.  | Your shopping list | Click this link for an easy-to-save shopping list that includes ingredients for both recipes.  | How to stretch and top your pizza | Stretching the dough is the part of pizzamaking that requires the most finesse. Here's how we do it — without the risk of flinging dough onto the kitchen ceiling! Place the dough on a lightly floured surface, then gently press it into a circle. Once you have an 8-inch round, pick up the dough and gently drape it over the knuckles on both of your hands. Slowly rotate it, allowing gravity to stretch it into a round about 11 inches in diameter. (It's not as sexy as throwing the dough into the air, but it's much easier.) If the dough starts to resist stretching, put it down and allow it to rest for a few minutes, at which point it should stretch more easily. When you're ready to top your dough, minimalism is key. Italian-style pizza is an exercise in restraint. Toppings are sparse and thoughtful. Use the highest-quality canned tomatoes you can find: We like fire-roasted tomatoes for their sweet, tangy flavor right out of the can. How to step it upThe best pizza is cooked at very high heat, as hot as 1,000 degrees Fahrenheit! Because a residential/home oven only reaches about 500 degrees, this is where a pizza stone comes into play. A preheated pizza stone gets the pizza very hot, making for a crust that's crispy on the outside and chewy on the inside. When the pizza stone is blazing hot, you need a way to slide the dough onto stone. The tool for the job is a pizza peel, which is a paddle with a large handle. You've probably seen them in pizzerias, but they're invaluable for homemade pizza, too. We use an inexpensive peel that has a fold-down handle for easy storage. If you're not ready to spring for a pizza peel, no problem! You can use a rimless baking sheet, or the back of a rimmed one. Simply sprinkle it with cornmeal or semolina to help the dough slide, then give it a gentle shake to pop the dough onto the stone.  | Recipes | Ginger-Orange Broccoli and NoodlesThese glazed, gingery noodles are heavy on the veggies and peppered with lightly blackened cashews. Homemade stir-fries can turn out bland, but this one is a lesson in bright, bold flavor. Fresh orange juice, ginger, soy sauce and miso bring together tangy, savory and spicy all at once. Miso, a fermented soybean paste, brings umami to any plant-based dish (more on umami next week). Want to add extra protein? Saute cubed chicken until it's golden brown, then stir in before serving. Make the recipe in advance and refrigerate for up to 2 days. You can eat the stored noodles cold, at room temperature or reheat them on the stove top. For easy printing and scaling, view this recipe on washingtonpost.com/recipes. Ingredients2 to 3 servings
Prep time: 15 minutes. Cook time: 10 minutes. 4 ounces dried stir-fry noodles of your choice (we used thick stir-fry rice noodles)
1/4 cup low-sodium soy sauce
1/2 cup fresh orange juice (from 2 large oranges)
2 tablespoons cornstarch
1 teaspoon Sriracha
1 tablespoon dark miso
1 tablespoon pure sesame oil (may substitute a neutral oil such as grapeseed or canola)
1/2 large sweet onion, thinly sliced
1/2 large red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
2 large broccoli crowns (1 1/2 pounds total), cut into bite-size florets
1/2 cup roasted, unsalted whole cashews
2 pinches kosher salt
1/4 cup water
2 cloves garlic, thinly sliced
One-inch piece peeled fresh ginger root, minced or grated (about 1 1/2 teaspoons) StepsCook the noodles as directed on the package, then drain. (Our rice noodles required just a few minutes in a bowl with boiling water, so "cook" here is a loose term.) Meanwhile, let's get that flavor going. Whisk together the soy sauce, orange juice, cornstarch, Sriracha and miso in a medium bowl or liquid measuring cup. When you're ready to really do some cooking, add the oil to a large skillet or saute pan over high heat. Add the onion and stir-fry for 2 minutes until it starts to brown. Add the red and yellow bell peppers, broccoli, cashews and salt. Stir-fry for 5 minutes, or until the thickest broccoli stems are tender and the cashews are slightly blackened. Reduce the heat to low. Add the water, stirring until it evaporates. This helps the pan to cool down, since we'll be adding the magic sauce soon. Add the garlic and ginger, then stir-fry for 1 minute. Turn off the heat. Add the soy sauce mixture, stirring until it thickens into a beautiful, glossy sauce. Add the drained noodles and stir gently until everything is evenly coated. Serve warm, and be sure to leave some for us, please and thank you. Nutritional facts (per serving): Calories: 470; Protein: 16 g; Carbohydrates: 72 g; Fat: 17 g; Saturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 1120 mg; Fiber: 5 g; Sugar: 10 g. Charred Broccoli PizzaThis pizza has it all, starting with a sublime crust and a sauce that's pure tomato. For the topping, a light-handed sprinkling of gooey mozzarella, thinly sliced shallots and lemony broccoli florets. A handful of capers finishes it off, showing you yet another use for these bursts of tangy, salty flavor. You'll have enough sauce for another pizza, and most fresh mozzarella comes in 8-ounce balls, so you'll have enough cheese, too. Add a little basil and you've got pizza margherita. Note: This recipe requires a pizza stone — which makes crust that's crispy on the outside and chewy on the inside — and a pizza peel to transfer the pizza onto the stone. (As an alternative, use a baking sheet in place of the stone and another rimless baking sheet or the back of a rimmed baking sheet to pop the pizza in the oven. See directions below.) Make the pizza dough up to 3 days in advance and store refrigerated. The day of serving, remove the dough from the containers, place it on a lightly floured surface covered with a towel, and allow it to come to room temperature before stretching, 30 to 45 minutes. The pizza is best eaten the day it is made. Refrigerate leftovers for up to 2 days; reheat in a 400-degree oven until the cheese is melted. Leftover dough can be frozen for up to 3 months; defrost overnight in the refrigerator before using. For nutritional information and easy printing and scaling, view this recipe on washingtonpost.com/recipes. IngredientsMakes 1 large pizza (8 slices)
Prep time: 1 hour (with homemade dough). Cook time: 7 minutes. For the crust
1 pound Best Homemade Pizza Dough (view the recipe here; or use store-bought if you're in a rush)
For the sauce (makes enough for 2 pizzas)
1 cup canned crushed fire-roasted tomatoes
1/4 teaspoon granulated garlic (a.k.a. garlic powder)
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1 teaspoon extra-virgin olive oil
Pinch crushed red pepper flakes For the topping
1 teaspoon extra-virgin olive oil
1 cup broccoli florets
1 teaspoon fresh lemon juice
1/8 teaspoon kosher salt, plus more as needed
Semolina flour or cornmeal, for dusting
4 ounces fresh mozzarella cheese, thinly sliced
1/2 cup freshly grated Parmigiano-Reggiano or pecorino-Romano cheese
1 small shallot, thinly sliced
1 tablespoon capers, drained StepsFor the crust: Ready to get your hands dirty? Make the dough following our instructions in the Best Homemade Pizza Dough here. Once you've got that baby proofing, we'll meet you back here to make the toppings. (If you made the dough in advance, place it on a floured surface, cover it with a towel, and allow it to come to room temperature, about 30 to 45 minutes, while making the toppings and preheating.) When you're ready to bake your pizza, preheat the oven with a pizza stone* in it to 500 degrees, or its highest number setting. For the sauce: This killer sauce takes just 2 minutes to make. Stir together the tomatoes, garlic powder, dried oregano, salt, oil and crushed red pepper flakes in a medium bowl. The yield is 1 cup; reserve half for another use. For the toppings: Heat the oil in a small skillet until it's shimmering over medium-high heat. Add the broccoli and cook for 1 minute, then add ½ cup water and cover. Cook/steam for 3 to 4 minutes, until tender. Drain the water. Stir in the lemon juice and the ⅛ teaspoon of salt, then remove from the heat. Now, the fun part: Dust your pizza peel with semolina flour or cornmeal. If you don't have a peel, don't worry: just use the back of a baking sheet (or a rimless baking sheet) instead. Stretch the pizza dough into a roughly 11-inch round and place it on top of the pizza peel (see the "How to stretch and top your pizza" section above). Use the back of a spoon to spread the ½ cup of sauce on the dough, in a thin layer. Top with the mozzarella and the Parm or pecorino cheese, then add the broccoli, shallot and capers. Season with a pinch of salt over the entire pizza. Very gently, use the peel (or baking sheet) to give a firm shake and carefully transfer the assembled pie to the pizza stone in the oven. Bake for 6 to 7 minutes, until the cheese has melted and the crust is lightly browned. Slice into pieces and serve hot. *If you don't have a pizza stone or peel, here's an alternate method: Preheat a baking sheet in the oven. Dust a piece of parchment paper with semolina flour or cornmeal and place the stretched dough on top and continue building your pizza according to the directions above. When ready to bake, carefully remove the baking sheet from the oven, then place the parchment paper with dough on top of the sheet. Return it to the oven and bake until the cheese is melted and the crust is lightly browned. Nutritional facts: Ingredients are too variable for a meaningful nutritional analysis. Did you make the recipes?We want to see how they turned out! Share your Plant Powered dishes with us on Instagram with #eatvoraciously. Next week: The inside scoop on umami and how to build it into your plant-based cooking. Have a question? Email us at voraciously@washpost.com. Message @eatvoraciously on Instagram. Sonja and Alex Overhiser are authors of the cookbook "Pretty Simple Cooking" and bloggers at the recipe website A Couple Cooks. Find them at @acouplecooks on Instagram and Twitter. | 
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