Cooking Vegetarian: 2,600+ Recipes
Gujarati thepla — the spiced Indian flatbread that's made for journeys — stays soft for days thanks to oil-kneaded dough, besan, sesame seeds, and the unmistakable perfume of ajwain. It's breakfast, road-trip food, and the answer to an empty lunchbox all at...
This quick cauliflower cheese and chile stuffed roti turns a simple dough and a spiced cauliflower-Cheddar filling into the most-requested thing I cook. The stuffing — cumin, onion, green chiles, and a generous cup of grated Cheddar — melts into the cauliflower as the...
These savory uttapam pancakes reinvent snack time: thick, fluffy rounds of a yogurt-and-rice-flour batter cooked with onion and green chile pressed into the tops. They have the tang of dosa and the ease of a pancake, with no fermentation to plan around. Soft centers,...
Homemade baked papadums with tomato masala turn snack hour into an event. The papadums are just chickpea flour, nigella seeds, salt, and pepper, rolled thin and baked; the tomato masala stirs together from ripe tomatoes, red onion, green chiles, cilantro, and lime....
White pizza with broccoli raab, mozzarella, and pine nuts is a thirty-five-minute upgrade on pizza night. There's no red sauce — garlic, red pepper flakes, thyme, and rosemary infuse the olive oil base, blanched raab and mozzarella go on top, and toasted pine...
Easy whole wheat pizza dough is my standing Friday order. Active dry yeast blooms in warm water with a teaspoon of sugar, olive oil enriches the dough, and a whole wheat–all-purpose blend keeps it chewy rather than heavy. The recipe makes two doughs, and the flour...
Hearty greens and chickpea galette filling is the savory middle I make all winter long. Sweet onions, garlicky kale or collards, and za'atar-spiced chickpeas cook down in twenty minutes, with crumbled feta folded through. Six servings, and it keeps beautifully....
Nutty and flaky whole wheat pâte brisée is the all-butter crust I reach for when the pie should taste like something too. A 50-50 blend of whole wheat and all-purpose flour keeps it tender but distinctly nutty, and the method is friendlier than classic brisée. It...
These ultimate summer squash tacos earn their sunshine-in-a-tortilla nickname. A quick roasted tomato and serrano sauce folds around golden squash, optional squash blossoms, and black beans, finished with cilantro. Eight tacos in about forty minutes. Sunshine in a...
Incredible carrot pineapple loaf cake stays moist for days, and the secret isn't a trick — it's well-drained crushed pineapple folded into the batter next to a heap of grated carrot. Cinnamon and ginger warm it up, wheat germ gives it a nutty edge....
A Mediterranean panini takes 16 minutes end to end: rustic whole grain bread, sun-dried tomato olive tapenade, fresh mozzarella, tomato, and spinach, pressed until the cheese gives in. This is my definition of a fancy lunch that isn't fancy to make. The press...
Simple za'atar flatbread is my fast bread fix: store-bought whole wheat dough stretched thin, brushed with olive oil, and blanketed in za'atar and sesame seeds. It bakes up crackly-edged and smells like a bakery first thing in the morning. The first time I...