Cooking Vegetarian: 2,600+ Recipes
Artichoke and roasted red pepper dip is my no-cook party opener: canned artichoke hearts and roasted red peppers pulsed with garlic, capers, lemon, and fresh herbs. Ten minutes in the food processor and it looks like you tried much harder. Some recipes are just pure...
Avocado and tomato bruschetta is my honest appetizer: toasted baguette rubbed with garlic, piled with lemon-dressed tomatoes and avocado, basil cut over the top. Twenty-five minutes, most of it toasting bread, and it's the first plate gone. The Ultimate...
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...
Crustless kale and sweet potato mini quiches are my freezer-workhorse breakfast: tender kale, sweet potato, and leek baked into twelve eggy cups with pesto stirred right into the custard. No crust means no rolling, and nobody misses it. Looking for the perfect,...
Vegetarian Chawanmushi with Hearts of Palm 'Crab' and Corn Salad is the silkiest savory custard you can make — eggs set gently in kombu dashi with soy and mirin, served alongside a sweet corn salad and hearts of palm dressed like crab. Gentle cooking, big...
Incredible Vegetarian Kataifi Bites with Goat Cheese are the party canapé people crowd around — soft goat cheese and a fine mirepoix rolled inside crisp threads of kataifi pastry, brushed with melted butter and baked to shattery gold. Thirty-five bites from one batch....
Hearts of Palm Carpaccio with Blood Orange and Fennel is a no-cook first course that looks dramatic and takes minutes — paper-thin slices of hearts of palm laid out with blood orange segments and shaved fennel, dressed with good olive oil and lemon thyme. There are...
Vegetarian Tomato Sashimi with Yuzu-Miso Dressing is a confident little piece of kitchen theater — thick slabs of firm beefsteak tomato marinated overnight in sake and mirin, dressed with a creamy sauce of tomato water, sweet white miso, crème fraîche, and yuzu. The...
Mini Cherry Almond Tarts are little individual Bakewells — cherry jam under an oil-based almond sponge studded with ripe quartered cherries, topped with flaked almonds and a snow of icing sugar. Six tarts and a pot of tea. There's something so charming about...
Whey Poached Purple Sprouting Broccoli with Sesame is a ten-minute side born of good thrift — tender broccoli poached in leftover whey from cheese-making, finished with toasted sesame seeds and a little butter or olive oil. Nothing wasted, everything gained. Ready to...
Roasted Turnips and Caramelized Apples with Cider Glaze is autumn on one tray — golden turnip wedges roasted alongside Granny Smith apples caramelized with sugar, all glossed in a cider and vinegar glaze. Sweet, sharp, and far better than turnips' reputation....
Pickled Rhubarb and Raspberry Salad is sharp, rosy, and unexpectedly lovely — thin rhubarb batons quick-pickled in a ginger-spiked vinegar syrup, then tossed with fresh raspberries, pink peppercorns, and a slick of olive oil. Fifty minutes, most of it the rhubarb...