Cooking Vegetarian: 2,600+ Recipes
Broccoli raab frittata with sun-dried tomatoes and Swiss cheese turns one pan of greens and a carton of eggs into dinner in under 30 minutes. The raab's gentle bitterness against chewy sun-dried tomatoes and melted Swiss (or Gruyère) is a combination worth...
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...
This spanakopita strudel — a Greek classic, reimagined — rolls all the flavors of spinach pie into one long, sliceable log: leeks, onion, and garlic wilted with spinach, mixed with feta, Romano, eggs, and a whisper of nutmeg, wrapped in crackling phyllo. A strudel...
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...
From bland to grand, the ultimate crispy tofu is what happens here: thin cutlets of extra-firm tofu anchored with a tahini swipe and panko, pan-fried in olive oil, then napped in a bright lemon-caper sauce with shallots and white wine. They stay audibly crunchy even...
This 10-minute hummus veggie wrap is my back-pocket lunch: a spinach tortilla spread thick with hummus, then piled with marinated artichokes, cool romaine, and crunchy grated carrot. There is zero cooking involved. Pat the artichokes dry first and the whole thing...
Simple sautéed cabbage with fennel seed is the dish that made me rethink cabbage: the seeds bloom in butter and olive oil, the cabbage turns sweet and golden at the edges, and a squeeze of lemon at the end wakes everything up. Twenty-one minutes, one skillet....
Toasted sesame green bean salad is the 20-minute side I bring to every potluck. Tender-crisp beans in a tamari and rice vinegar dressing with toasted sesame oil, finished with a scatter of sesame seeds. Searching for that perfect, crowd-pleasing side dish that travels...
Tired of clumpy, bland bulgur? I've got the game-changing secret for you! The magic lies in one simple step: tossing the raw bulgur with a beaten egg before toasting. This coats each grain, ensuring they cook up into separate, light, and incredibly fluffy morsels...
Addictive lemon-tamari butter Brussels sprouts convert the skeptics at my table. Steamed sprouts get seared until their edges caramelize, then tossed in butter, lemon, and tamari until glossy. Let's be honest, Brussels sprouts have a bit of a reputation. Too often,...
Unique orange raita turns a single navel orange into the coolest dish on a spicy table. Segments fold into thick whole-milk yogurt with toasted cumin and salt — ten minutes, then a good chill. Tired of the same old cucumber raita? Let's brighten things up! Raita is...
Orange honey lassi is a sunny twist on the classic Indian yogurt drink — freshly squeezed orange juice blended with buttermilk or yogurt and honey, over ice. It takes about five minutes. A Sunny Twist on a Classic Indian Drink!Step aside, mango lassi! There's a new...