Cooking Vegetarian: 2,600+ Recipes
These grilled fresh tomato pizzas with three cheeses are how I use the August tomato basket — salted roma slices, milky fresh mozzarella, a scatter of sharp Gorgonzola, and Parmesan on a charred grilled crust. The grill does in minutes what an oven dreams about. Six...
Tired of the same old veggie burgers on grill night? It's time to elevate your summer cookout with something truly special: grilled pizza! Imagine a perfectly charred, chewy crust topped with a vibrant mix of fresh tomatoes, fragrant basil, and a generous layer of...
Crispy baked bean tostadas get all the shatter of the fried version from the oven — tortillas baked until snappy, then spread with warm spicy refried beans and piled with lettuce, salsa, and melty Mexican cheese. Say goodbye to boring weeknight dinners! When you need...
Slow cooker lentil and eggplant bake is moussaka without the frying station: layers of eggplant, potato, and cinnamon-scented lentils in tomato, finished with a beaten-egg and cream cheese topping that sets into something like custard. It bakes itself over six and a...
Transport your taste buds to the sunny shores of Mauritius with this incredibly simple and refreshing Tomato Rougaille! This classic Creole dish is a celebration of fresh, vibrant ingredients. It's a no-cook sauce that comes together in minutes, making it the perfect...
Cabbage, mushroom, and egg pot pie is humble on paper and astonishing on the fork: buttery cabbage and mushrooms baked with hard-boiled eggs under a double crust, scented with basil, marjoram, and tarragon. An hour later it slices like a dream and feeds eight. When...
Peach rose lassi is five minutes of blender work and tastes like high summer: ripe peaches and cool yogurt with rose water floating over it all, silky from a pour of coconut milk. It works equally well as breakfast or dessert in a glass. Escape into a moment of pure...
This jewel-toned beet raita with a sizzling tarka is the prettiest thing you'll put on the table all week: raw grated beets folded through thick Greek yogurt, finished with mustard seeds, curry leaves, and wafer-thin garlic in hot oil. It's vivid pink,...
Smashed pineapple turmeric raita is the sweet-spicy foil every plate of rice needs: pineapple crushed and folded through Greek yogurt with a golden mustard-seed and turmeric tempering. The smashing is the trick — juicy fragments ripple through every spoonful. Fifteen...
Spiced rhubarb chutney is what happens when a tart spring stalk meets a curry spice box: rhubarb simmered with ginger, star anise, cinnamon, and cardamom into a sharp-sweet spoonful with a mild dried chile glow. Twenty-five minutes, one pan, endlessly useful. It makes...
Vibrant pineapple and ginger chutney is a sweet-hot jar of sunshine: ripe pineapple cooked down with mustard seeds, fresh ginger, red chile, and lime juice until it turns glossy and spoonable. It bridges cheese boards and curries with total confidence. One pineapple...
This spicy Indian vegetable pickle — achar — turns cauliflower, radishes, and carrots into something dangerous to have in the fridge: vinegary, chili-red, mustard-seeded, and impossible to stop eating. It's ready in twenty-five minutes and improves for days...