OUR VEGETARIAN BLOG
Deep-Fried Cheese-Filled Polenta Balls
Polenta is a wonderful grain dish to become familiar with because it is so quick to make, and it goes well with most vegetables and sauces. This is a sumptuous appetizer that is richly varied in texture, with a crispy coating on the outside, light and moist polenta…
Greek Sweet-and-Sour Baked Beans with Tomatoes, Peppers, and Mint
MAKES 6 SERVINGS One of my favorite baked bean dishes, this is inspired by a Greek recipe, and even though it’s Mediterranean, for once in my bean-cooking life I’m not calling for garlic (add it if you wish). The sweet and sour flavors and the peppers and tomatoes…
White Bean Stew with Winter Squash and Leeks
VEGAN WITHOUT THE CHEESE /// MAKES 6 SERVINGS Winter squash makes a great partner for white beans—or most types of beans for that matter. It sweetens the broth as it simmers, as do the leeks. This is a perfect winter stew. The method is slightly different from the…
Stir-Fried Noodles with Tofu, Okra, and Cherry Tomatoes
VEGAN WITHOUT THE EGGS /// MAKES 4 SERVINGS A stir-fry is a good home for okra because you cook it so quickly that there’s no time for slime to emerge. It’s nice and crunchy and complements the cherry tomatoes beautifully. But seek out the smallest okra you can find,…
Arborio and Black Rice Risotto with Brussels Sprouts and Lemon Zest
MAKES 5 TO 6 SERVINGS Brussels sprouts have enjoyed renewed favor over the years as cooks have been treating them with respect, searing and roasting them rather than overcooking them. In this beautiful black and white and green mixed-grains risotto, you sear the…
Saffron Risotto with Fresh Favas and Green Garlic
MAKES 4 TO 5 SERVINGS If you get a CSA basket you may receive lots of green garlic and favas in the spring (early spring if you live in California, later in more temperate climates). I can’t resist buying both when I go to the farmers’ market. Risotto is a perfect…
Basmati Rice with Roasted Vegetables, Chermoula, and Chickpeas
VEGAN WITHOUT THE EGGS /// MAKES 4 TO 6 SERVINGS I love to toss roasted vegetables with chermoula, the Moroccan herb relish made with cilantro, parsley, olive oil, lemon juice, and spices. It’s delicious with sweet vegetables like winter squash, carrots, and parsnips….
Wild Rice with Seared Brussels Sprouts, Winter Squash, and Tofu
When I pan-cook Brussels sprouts and squash we sometimes can’t even wait until we put together a Big Bowl; the vegetables are just too tempting. But if you can wait, make a meal of them with grains and baked seasoned tofu. Wild rice is perfect with this medley. Make…
Lasagna with Vegetables and Herbed Béchamel
MAKES 6 SERVINGS Certain vegetables don’t require a tomato sauce to show off in lasagna, while some (beets) would even clash with tomato sauce. In the spring, when asparagus, artichokes, and fava beans are so sweet and delicate, I want to embellish them only with a…
Perciatelli with Broccoli Raab and Red Pepper Flakes
VEGAN WITHOUT THE CHEESE /// MAKES 4 SERVINGS This is modeled on a classic Apulian dish (see Orecchiette with Broccoli Raab, below), but here, the broccoli raab is coursely chopped and it works better with the tubular perciatelli or bucatini. You have the option of…
Savory Bread Pudding
MAKES 4 TO 6 SERVINGS If you find yourself on a regular basis with stale bread on your hands, you’ll appreciate this template. I love bread but we don’t always finish a loaf before it gets hard, and I hate to throw out food. Not a problem: I make savory bread pudding,…
Broccoli Raab Gratin with Red Pepper Lattice
MAKES 4 SERVINGS I particularly like the broccoli raab in this Provençal gratin because the mix of chopped stems and leaves introduces a range of textures. I use 4 eggs instead of 2 or 3 for a fluffier gratin, and leave out the breadcrumbs because the roasted pepper…