Cooking Vegetarian: 2,600+ Recipes
Savory red pepper cheesecake with peach-apricot compote is my bring-to-the-party flex: a sliceable cheesecake built on yogurt cheese and silken tofu with roasted peppers running through it, served with warm fruit compote. Sweet-savory, unexpected, and it feeds twelve....
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...
Cilantro pumpkin seed pesto is my ten-minute, no-cook sauce for the weeks the cilantro bunch is enormous: stems and all blitzed with garlic, toasted pepitas, lemon, and olive oil. Bright, herbal, endlessly spoonable. A Fresh Twist on Pesto!Move over, basil! While I...
Baked stuffed mini pepper poppers are my party appetizer instead of the fried ones: sweet mini peppers filled with a smoky chipotle-yogurt cheese mixture and baked. They come out of the oven glossy, gently spicy, and gone within the hour. Craving that classic, creamy,...
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...
This smoky eggplant and chickpea dip is my oven-on, people-coming-over staple: a whole roasted eggplant whipped with chickpeas, tahini, lemon, and cumin until smooth and just fiery. It's hummus's moodier cousin. The Ultimate Smoky Eggplant & Chickpea Dip...
Hearty honey and nut granola bars are the ones my family grabs instead of store-bought: oats and almonds glued together with honey, nut butter, and egg whites, baked low and slow until they chew instead of crumble. One pan, twelve bars. Say goodbye to store-bought...
Vibrant five-bean salad is the potluck bowl I've carried to every cookout: five kinds of beans, sweet corn, and crunchy vegetables in a zesty vinaigrette, marinated until everything knows each other. It serves twenty-four and costs almost nothing. Looking for the...
Citrus blueberry yogurt parfaits are my winter-morning brightness: Greek yogurt layered with grapefruit, minneola, and blueberries, topped with walnuts, wheat germ, and flax. Fifteen minutes, four jars, breakfast handled. Looking for a breakfast that's as beautiful as...
Triple berry barley crunch granola is the one I keep in the car and the desk drawer: flaked barley and walnuts toasted in maple, loaded with dried strawberries, blueberries, and goji berries. It crunches like cereal and eats like a snack. I used to think of barley as...
Homemade maple pecan granola with raisins is what my kitchen smells like on slow weekends: oats, pecans, almonds, and sunflower seeds bound with maple syrup and egg whites into fat clusters. The clusters are the whole point — see the tips. PREP: 15 minutes | COOK:...