Cooking Vegetarian: 2,600+ Recipes
Grilled zucchini pesto with whole-wheat linguine is summer pasta at its smartest — charred zucchini and garlic blitzed with basil, toasted sunflower seeds, and Parmesan, tossed with the cherry tomatoes it shared the grill with. Smoky, green, and fast enough for a...
Herbed tofu lasagna with zucchini is the plant-forward lasagna I make for people who think they don't like tofu — a lemony basil-parsley filling with toasted pine nuts, layered with zucchini and marinara. It feeds ten from one pan, and no one asks where the...
Celery peanut noodle salad is proof that celery deserves better than the crudité plate — whole-grain linguine slicked in a gingery peanut dressing with heaps of crunchy sliced celery and its leaves. A room-temperature noodle salad that eats like a main. Remember 'ants...
Beet and cashew ricotta linguine is weeknight drama on a plate — roasted beets turning the whole bowl pink, with a lemony cashew ricotta that goes creamy against the hot noodles. It looks like a cheffy project and is mostly oven time. Get ready to fall in love with...
Simple braised cavolo nero (Tuscan kale) is the side dish that converts kale skeptics — lacinato leaves slowly cooked with onion, carrots, and garlic until they turn silky and sweet. About an hour, mostly unattended, and the greens go from leathery to melting. Ever...
Magical vegan aquafaba meringue proves you don't need eggs for shatter-crisp, cloud-light cookies — the liquid from a can of chickpeas whips with sugar and vanilla into tall, glossy peaks. Watching it happen for the first time genuinely feels like a magic trick....
Black bean and cream cheese enchiladas are a weekend project with a big payoff: dried beans simmered with cumin and bay, rolled with cream cheese into tortillas, and baked under homemade enchilada sauce. There are some nights that just call for pure, unadulterated...
Baked macaroni and cheese with cauliflower smuggles a whole head of vegetables under a blanket of sharp Cheddar sauce. Jalapeño Jack melts through with gentle warmth, and a breadcrumb top bakes up golden. Get ready to meet your new favorite comfort food! We're taking...
Tofu and broccoli noodle stir-fry is my 30-minute takeout fake-out. Cold noodles, crisp tofu, and ginger hit a screaming-hot pan and come back dressed in tamari and toasted sesame oil. Your New Favorite Weeknight Stir-Fry!Ready for a stir-fry that will completely...
Aglio e olio e peperoncino — spaghettini with garlic and hot pepper — is Italian pantry cooking at its purest. Pasta water, good extra virgin olive oil, sliced garlic, and red pepper flakes become dinner in 25 minutes. There are nights when you crave something deeply...
Spaghetti squash with broccoli butter sauce is comfort food that happens to be a vegetable. Roast the big squash, shred the strands, and toss them in garlicky broccoli butter with basil and Parmesan. Craving pasta but looking for a lighter, healthier alternative? Meet...
Zucchini and carrot bulgur pilaf is my one-skillet answer to using up the vegetable drawer. Quick-cooking bulgur soaks up garlic, tamari, and butter while grated carrots and diced zucchini turn sweet at the edges. Craving something that's both incredibly satisfying...