Cooking Vegetarian: 2,600+ Recipes
Vibrant green spinach and potato soup looks like spring in a bowl and tastes richer than its short ingredient list suggests. A generous spoonful of sour cream and a squeeze of lemon finish it with just the right tang. Ready in forty-five minutes, blender optional....
Rainbow veggie stew takes the entire farmers' market, corn, eggplant, peppers, zucchini, mushrooms, and cabbage, and slow-simmers it into one deeply savory pot. My secret ingredient is that single chopped dill pickle, which slips in just the right tangy edge....
A very simple noodle soup with bean broth proves that the liquid you usually pour down the drain is secretly the best soup base you own. A knob of butter, good paprika, and fettuccine turn it into a twenty-five-minute dinner. Peasant-kitchen genius, spoon edition....
No-waste potato peel broth turns a bowl of scrubbed peels into a surprisingly fragrant, golden stock, and makes you feel smug about every soup you build on it. Onion, carrot, celery, and a sprig of parsley do the supporting work. Simmer, strain, and your scraps just...
Homemade vegetable broth, honest liquid gold, simmers everyday vegetables into a stock so fragrant you'll never buy the boxed stuff again. Celery, onions, carrots, potatoes, and turnips melt into a broth with real body. Four unhurried hours on the stove, and your...
Robust whole mung bean and red lentil dal is the meat-seasoned style of North Indian home cooking — whole beans and whole lentils slow-simmered with cinnamon, bay, cardamom, and a serious quantity of ginger and garlic. No meat, all the depth. Three unhurried hours...
Simple homemade moong and masoor dal is everyday Uttar Pradesh home cooking — whole mung beans and red lentils simmered soft with green chilies and garlic, then hit with a sizzling cumin and shallot tarka. Two lentils means two textures in one pot. This is the dal I...
Sprouted mung bean and potato curry is my fridge-clean-out hero — nutty sprouts, soft potato cubes, and meaty cremini mushrooms in a tomato-ginger gravy. Sprouting the beans first makes them cook faster and taste sweeter. One pot, under an hour, and it reheats like a...
Swiss chard and mung bean sprout stir-fry was made for the weeks when the greens arrive faster than the ideas — crisp sprouts and chard stalks tossed in a mustard seed, garlic, and asafetida tempering, with a pinch of sugar and a squeeze of lime to finish. Crunchy,...
This green lentil and kale curry is weeknight nutrition that tastes like a slow Sunday — earthy lentils, sweet carrot, snappy green beans, and wilted kale in a ginger-garlic base. Everything simmers in one pot. Leftovers might honestly be better than night one....
Bendakaya majjiga pulusu is Andhra home cooking in a bowl — okra simmered in a gently tangy yogurt sauce thickened with chickpea flour, with a dal and mustard seed tempering over everything. The okra fries first so it keeps its texture in the sauce. Creamy-tart,...
Mor kozhambu is South India's ten-minute yogurt curry — seasoned yogurt thickened with rice flour and sambar powder, then crowned with a crackling mustard seed tempering. Tangy, mild, and cooling despite the chili. This is my weeknight fallback when there is rice...