Cooking Vegetarian: 2,600+ Recipes
Savory mushroom and spinach strudel is the vegetarian centerpiece I save for holidays and milestone dinners — garlicky white mushrooms, wilted spinach, and a tofu-Neufchâtel-Cheddar filling rolled into crackling pastry and sliced into a showpiece. It feeds a table of...
Sweet potato and tofu collard wraps are the lunch I make once and eat all week — miso-ginger glazed sweet potatoes, crumbled silken tofu, and edamame rolled in big, sturdy collard leaves. No bread, no fork, no midday slump. Tired of the same old sandwich for lunch?...
Spicy sprout sushi rolls are the homemade sushi I actually make on weeknights — no raw fish, just vinegared sushi rice, avocado, julienned red bell pepper, baked seasoned tofu, and a tangle of peppery broccoli sprouts rolled in nori. A drizzle of hot sesame oil brings...
Spicy peanut stuffed okra (bharwa bhindi) is the Indian side I make most often — slender pods slit lengthwise and packed with a ground peanut, onion, and warm-spice filling, then pan-cooked until tender. It's spicy, nutty, and faintly sweet from the onions. One...
Healthy, cheesy, and crispy kale chips come out of my oven almost every Sunday — one bunch of curly kale, a tablespoon of olive oil, and a generous dusting of nutritional yeast. They shatter like potato chips and taste savory enough to settle a chip craving. They...
This creamy blueberry spinach smoothie (with tofu) is my stealth-protein breakfast — a handful of cubed firm tofu blended until you'd never know it's there. The baby spinach disappears completely under all those frozen blueberries. Five minutes, one blender,...
Zesty lime and green onion hummus is a bright little detour from the lemon classic. Scallions and a big hit of fresh lime whir into chickpea-tahini cream, and a dusting of paprika finishes it off. Ten minutes in the food processor, start to finish. A Zesty Twist on a...
Healthy artichoke dip with a twist proves you don't need a pint of mayo for a bubbling, crowd-pleasing dip. Artichoke hearts and white beans make it substantial, while lemon and a few shakes of Tabasco make it sing. Nobody guesses how light it is. Get ready to...
Green olive and edamame dip is the great guacamole impersonator. It looks the part, scoops the part, and brings its own briny, buttery personality that makes people forget the avocado never showed up. Serve it anywhere guacamole would go. Get ready for the ultimate...
Roasted red pepper and walnut dip, better known as muhammara, is the sweet-smoky-spicy spread I make when I want dinner guests to demand the recipe. Jarred roasted peppers, toasty walnuts, and a chili warmth sweetened with maple or pomegranate molasses do the talking....
Classic tomato and olive bruschetta is summer on a slice of grilled bread. Juicy chopped tomatoes and Kalamata olives soften in olive oil while the toast grills, and everything meets just before the first guests arrive. It tastes like August in the best way. Transport...
Savory black olive tapenade twists are what I bake when I want to look fancy with almost no effort. A sheet of store-bought puff pastry, a jar of tapenade, a twist of the wrist, and out come two dozen salty-golden bites. They never survive the first drink. Looking for...