Cooking Vegetarian: 2,600+ Recipes
Hearty farro pilaf with kale and cranberries is cold-weather cooking at its best — nutty pearled farro simmered with aromatic vegetables, then tossed with garlicky sautéed kale and sweet-tart dried cranberries. It lands somewhere between side dish and vegetarian main,...
Stuffed eggplant with lentils and millet is hearty Mediterranean-style comfort — roasted eggplant shells filled with a spiced mix of mushrooms, lentils, and millet, finished with toasted pine nuts and plenty of fresh mint. A tomato sauce underneath keeps everything...
Tired of the same old quinoa or couscous? Let me introduce you to your new favorite ancient grain: sorghum! With its delightful, tender-chewy bite, sorghum is the perfect gluten-free stand-in for small pasta, and it absolutely shines in this simple yet stunning Middle...
This is not your average oatmeal — think savory, garlicky oats topped with jammy burst cherry tomatoes, melting cubes of Brie, torn basil, and toasted pine nuts. It's breakfast-for-dinner material, and it converts skeptics every single time. Not Your Average...
Roasted oyster mushroom and millet bowls feel like a treat on a random Tuesday — torn oyster mushrooms roasted until crisp at the edges, piled over millet and lentils with a maple-cider dressing. Tamari-roasted pumpkin seeds on top supply the crunch that makes the...
Adzuki bean and barley rice bowls are Japanese-comfort simplicity — short-grain brown rice cooked with chewy hulled barley, topped with gingery sesame-slicked adzuki beans and sliced green onion. A splash of umeboshi vinegar at the end gives it a bright, salty-sour...
A quinoa sweet potato bowl with chimichurri is my definition of a power lunch — roasted diced sweet potatoes and red quinoa under a punchy parsley-lemon chimichurri, with avocado to cool it all down. The sauce is unapologetically garlicky, and that's exactly the...
Cheesy quinoa bake is mac and cheese's wholesome cousin — fluffy quinoa suspended in an egg-and-milk custard with sweet bell peppers, leeks, and plenty of Cheddar that toasts on top. It cuts into firm squares, which makes it as good cold in a lunchbox as it is...
Roasted eggplant and quinoa salad is tabbouleh's heartier cousin — deeply browned cubes of eggplant folded with quinoa, bulgur, chickpeas, and heaps of fresh mint and cilantro. It's a salad that actually fills you up, and it holds all afternoon, which makes...
Savory millet fritters with feta, spinach, and golden raisins are the crisp-edged little cakes I fry on repeat — salty feta, soft spinach, and sweet bursts of raisin in every bite. The mixture comes together in minutes, and the frying goes fast if you don't crowd...
Warm millet and Brussels sprout salad is the side dish that upstages everything else — shredded sprouts caramelized in a hot pan, tossed with fluffy millet, toasted walnuts, and dried cranberries in a maple-balsamic gloss. It eats like a grain salad and tastes like...
Golden crustless quinoa and greens pie is Greek-style comfort without any pastry to fuss over — fluffy quinoa and sweet wilted greens bound with eggs, dill, and two cheeses, baked until the top turns gold. It cuts neat as a cake and is honestly better at room...