Cooking Vegetarian: 2,600+ Recipes
This Meyer lemon mushroom, celery, and spinach salad is a 10-minute, no-cook lunch for two — thinly sliced mushrooms marinated in Meyer lemon and olive oil until they turn silky. Shaved Pecorino or Asiago over the top makes it feel like a trattoria plate. If you've...
Spicy wasabi asparagus salad is the cold, crunchy side I make on repeat every spring — blanched asparagus in a sesame-wasabi dressing with a slow, clean burn. It's built for making ahead, since the flavors deepen overnight. A Spicy Twist on a Springtime Favorite!...
This winter citrus salad with mint is quite literally a bowl of sunshine — Cara Cara oranges, blood oranges, grapefruit, and kumquats in every shade of orange and ruby. A scatter of fresh mint makes it taste like January's best self. A Bowl of Sunshine to Beat...
Caprese quinoa salad takes everything you love about the classic — juicy tomatoes, torn basil, creamy mozzarella, balsamic — and turns it into an actual meal. The quinoa soaks up the dressing and makes the whole thing sturdy enough for lunchboxes. Dreaming of a...
This ultimate vegan 'egg' salad sandwich filler gets its sneaky eggy flavor from black salt — the Himalayan kala namak that tastes uncannily like hard-boiled eggs. Fifteen minutes, one bowl, and lunch is handled for days. The Ultimate Vegan 'Egg' Salad...
This stunning strawberry and broccoli spinach salad is proof that raw broccoli belongs with fruit — the little trees soak up the sweet-tamari dressing while strawberries and avocado keep every bite juicy. Chopped macadamias add the buttery crunch on top. Tired of the...
A spicy harissa bulgur and black chickpea salad that eats like a Mediterranean deli counter in a bowl — lemony herbs, briny kalamatas, and roasted red pepper over nutty bulgur. The black kabuli chickpeas hold their bite better than any canned bean I've met. A...
This roasted beet and grapefruit farro salad is my favorite cold-weather reset: earthy roasted beets, chewy farro, and juicy grapefruit segments under a sherry vinaigrette. Caramelized red onion and peppery watercress pull the whole plate together. Ready to fall in...
These homemade baked blue corn tortilla chips come out of the oven in 12 minutes with a smoky, spicy coating that puts any bagged chip to shame. A dusting of nutritional yeast and two kinds of paprika means big flavor with no fryer in sight. Say goodbye to greasy,...
This 15-minute Moroccan chickpea spread is my no-cook dip with a spice drawer's worth of personality: chickpeas and carrot whirred with rehydrated sun-dried tomatoes, warm spices, and tahini. It tastes like it simmered for an hour; it didn't. Tired of the...
Brown rice squares with coconut cashew dipping sauce are my favorite rice party trick: pressed medium-grain brown rice cut into tidy squares, served with a coconut-cashew sauce that's creamy, tangy, and a little hot. Twenty squares from one batch. Looking for a...
Wholesome fruit and nut energy bars are my bake-once, snack-all-week move: oat flour and oat bran bound around mixed nuts and dried cranberries in soft, chewy bars. The recipe makes sixteen, and they vanish faster than anything from a box. The Perfect On-the-Go...