Cooking Vegetarian: 2,600+ Recipes
Hearts of palm 'crabless' cakes are everything I want in a crab cake, minus the crab: flaky, tender patties with scallions, red bell pepper, and a dash of Tabasco, served with avocado salsa and mango coulis. Nobody at the table ever asks what's missing....
Grandmother's vegetarian cavatelli with tomato and pea sauce is the bowl I make when I'm homesick: little handmade ricotta dumplings rolled by hand, tossed in a simple sauce of sweet onion, tomato, and peas. It's a Sunday-afternoon dish that rewards...
Smoky mushrooms and cheesy grits is my meatless take on shrimp and grits: king oyster mushrooms rubbed with a smoky BBQ dry rub, simmered in white wine and tomato, ladled over rich grits. Deep comfort, no shrimp required. A Southern Classic, Reimagined for Everyone!...
King oyster mushroom scampi with zucchini carpaccio is my dinner-for-one luxury: thick slices of king oyster browned in olive oil and simmered in white wine, served over paper-thin zucchini dressed with lemon. Half an hour, one pan, restaurant vibes. Ready for a dish...
This epic vegetarian halloumi and tempeh 'Niçoise' sandwich is my pack-ahead lunch for a crowd: seared golden halloumi, crisp smoked tempeh, arugula, and an olive-mayo spread on rustic Italian bread. Six sandwiches, one afternoon, zero leftovers. Craving a...
Grilled king oyster mushrooms with Scotch bonnet drizzle are my grill-side stand-in for brined shrimp: thick, meaty mushrooms soaked in a lemon-salt brine, then charred and finished with a fiery lime-chile drizzle. One platter serves a crowd, with the heat on the...
Mango jicama slaw with cumin-lime vinaigrette is the crunchy, juicy side I bring to every cookout: matchsticks of jicama and mango tossed with quick-pickled red onions in a citrus dressing. It's the fresh note next to anything off the grill. Tired of the same old...
Plant-based BBQ 'shrimp' tacos get their bite from shredded king oyster mushrooms tossed in barbecue sauce, piled into warm flour tortillas with melty jalapeño Jack. Creamy Cotija, toasted pumpkin seeds, and a mango-pickled onion salad finish them off. I've...
BBQ jackfruit tacos with backyard mango salsa are my lazy-weeknight taco fix: shredded young jackfruit in smoky vegetarian barbecue sauce, topped with a salsa of mango, red onion, and green bell pepper. One pan, thirty-five minutes, big flavor. I first developed this...
Miso-glazed tofu for the grill is the dish that wins over tofu skeptics: thick slabs marinated in sweet-salty miso, then charred and lacquered with a sticky soy reduction. The marinade needs hours, so start it in the morning and grill at night. Who says barbecue is...
Hearts of palm ceviche is my no-cook answer to ceviche cravings: hearts of palm marinated in lime and coconut milk with jalapeño, tomato, and a triple hit of cilantro, mint, and basil. Twenty minutes, no stove, and it tastes like the tropics. A Tropical Twist on a...
This plant-based king oyster mushroom and lychee tartare is my surprise-them appetizer: tender mushroom stems and juicy lychee folded with shallot and fresh herbs in a silky aquafaba aioli. Served chilled in small spoons or glasses, it disappears fast. Imagine serving...