Cooking Vegetarian: 2,600+ Recipes
Simple, comforting miso soup is the fifteen-minute bowl that ends Japanese meals, and it's almost embarrassingly easy at home: warm dashi, a spoonful of dark miso, cubes of silken tofu, scallions. One rule matters — never let it boil once the miso is in. Follow...
Classic vegetarian minestrone soup is less a recipe than a system: a soffritto of onion, carrot, and celery, then two cups of hard vegetables and two cups of soft, tomatoes, and a good stock. Fifty minutes later you have six bowls of the most useful soup in the...
Coconut curry lentil soup is golden, thick, and the answer to cold-evening hunger: brown lentils simmer with turmeric and curry powder, tomato, coconut, okra, and zucchini until the spoon nearly stands on its own. Eighty minutes, one pot, and most of it is simmering...
Green tea broth with udon noodles is the fifteen-minute bowl I make when I want something hot, clean, and a little different on a weeknight. Loose green tea steeps directly into the broth, chewy udon slide in, and mirin and salt round out the flavor. It's barely...
Velvety glazed carrot soup starts the way good glazed carrots do — butter, a touch of sugar, and sliced carrots cooked until the edges caramelize — then goes where they can't: blended, silky, and finished with vegetable stock and fresh chervil. Forty minutes, six...
Classic Spanish gazpacho is cold, silky, and red all the way through: ripe tomatoes, cucumber, and soaked day-old bread blended with olive oil and sherry vinegar. There's no cooking — 15 minutes of prep and a thorough chill. This is the soup that gets Spain...
Garlic fideo soup — sopa de ajo — is Spanish cold-weather comfort: a whole head of garlic, thin toasted noodles, and sweet paprika in a brothy, restorative bowl. It takes 30 minutes and leans on pantry staples. Fresh bread crumbs on top give it the honest, old-world...
Easy endive and Roquefort salad appetizer looks like you spent an hour and takes 10 minutes: crisp endive leaves filled with enoki mushrooms, crumbled blue cheese, and a drizzle of vinaigrette. Arrange them on a platter and let everyone eat with their hands. It's...
Creamy cauliflower soup is quiet weeknight magic: one big cauliflower, an onion, and garlic simmered in stock with a splash of white wine, then blended until velvety. Heavy cream — or sour cream, for tang — goes in at the end, and the whole pot takes 35 minutes. It...
There's something incredibly comforting about a bowl of vibrant, velvety soup, and this Creamy Carrot Soup is pure comfort in a bowl. It harnesses the natural sweetness of carrots, enhanced by a simple sauté of onions and the starchy creaminess of a single potato....
Cream of parsley soup flips the garnish into the main event — two whole bunches of it, simmered with shallots in vegetable stock and blended grassy-green and smooth. A swirl of heavy cream finishes it, and the whole thing takes 30 minutes. It's the...
Fresh summer corn chowder captures August in a pot: sweet kernels from six ears simmered in a buttery base, thickened with flour, and finished with whole milk or half-and-half. It takes about 70 minutes and feeds six. The optional cornbread croutons on top are, in my...