Cooking Vegetarian: 2,600+ Recipes
Crispy fried polenta balls with gooey cheese centers are the party trick I pull out every winter. Cornmeal cooks into firm polenta with Parmesan, gets shaped around a pocket of Fontina or Muenster, then rides through flour, beaten egg, and breadcrumbs into the fryer....
Cucumber peanut sushi boats are no-roll sushi at its friendliest. Thin English cucumber slices cup pressed sushi rice, topped with roasted peanuts, grated daikon and ginger, and scallions, with a shake of chili seasoning and sweet chili sauce for dipping. No rolling...
Spicy carrot and tomato inari sushi brings genuine heat to a usually sweet hand-held. Finely diced carrot gets tossed with sriracha and garlic chili paste, shichimi togarashi, and dark sesame oil, then folds into sushi rice with halved cherry tomatoes. Fifteen minutes...
Miso eggplant inari sushi is what happens when two good ideas meet in one pouch. Diced miso-pickled eggplant and wakame fold into seasoned sushi rice with miso dressing, then everything tucks into soft inari pockets. The rice filling can be made two days ahead — meal...
Homemade pickled ginger — gari — is the pale pink palate-cleanser your sushi nights deserve. Paper-thin ginger slices take a quick salt, then a bath in mirin-sweetened sushi rice dressing, with an optional sliver of beet for that blushing color. Thirty-five minutes,...
This sparkling raspberry kombucha mocktail is my zero-proof party trick: tart raspberry juice, lemon, a couple dashes of bitters, and kombucha topped with sparkling water. Frozen raspberries float in as edible ice cubes that blush the drink as they thaw. Ten minutes,...
Hearts of palm ceviche is my no-cook answer to ceviche cravings: hearts of palm marinated in lime and coconut milk with jalapeño, tomato, and a triple hit of cilantro, mint, and basil. Twenty minutes, no stove, and it tastes like the tropics. A Tropical Twist on a...
This plant-based king oyster mushroom and lychee tartare is my surprise-them appetizer: tender mushroom stems and juicy lychee folded with shallot and fresh herbs in a silky aquafaba aioli. Served chilled in small spoons or glasses, it disappears fast. Imagine serving...
These mojito hearts of palm are my favorite way to start a dinner party: slices seared with garlic and cumin, then splashed with rum, lime, mint, and cilantro like the cocktail they're named for. Top with diced avocado and watch the bowl empty. Ready for a...
Carrot Air with Coconut-Almond Milk is modernist technique made home-scale — carrot whipped into a weightless foam, floating over a coconut-almond milk infused with toasted almonds, dusted with Madras curry powder. Thirty minutes, and most of that is juicing ten...
Vegetarian Caviar Crêpes with Meyer Lemon Syrup stack three simple jobs into one elegant plate — chive-flecked crêpes, softly whipped crème fraîche, and a sweet-sharp Meyer lemon syrup over the top. Twelve crêpes, forty-five minutes, endless applause. There's...
Baked Beetroot and Apple with Celeriac Mash and Toasted Hazelnut Oil is a plate of winter color — golfball beets roasted with Braeburn apples, creamy potato and celeriac mash, and a nutty oil you toast yourself. Ninety minutes, and most of it is the oven's...