Cooking Vegetarian: 2,600+ Recipes
Homemade mushroom stock is the umami secret weapon your soups and grains have been waiting for: dried and fresh mushrooms simmered with onion, carrots, and celery into a dark, savory broth in about an hour. It costs almost nothing and freezes beautifully. Once you...
A Timeless Classic, Reimagined Step away from the mundane and dive into the crisp, refreshing world of the Waldorf Salad! This isn't just a salad; it's a piece of culinary history, born in the heart of New York City. Our vegetarian version celebrates the delightful,...
Timatim salata — Ethiopian tomato salad — is the cool, bright, gently spicy counterpoint to a table of rich Ethiopian stews. Ripe tomatoes, finely minced red onion, and jalapeño dressed with lemon and an optional pinch of turmeric: fifteen minutes and a short rest....
Forget everything you think you know about mushroom soup! We're diving deep into a bowl of pure comfort with this Louisiana-inspired Mushroom Stew. The secret? A beautifully toasted, nutty roux that builds a foundation of flavor you just can't get from anything else....
Hearty mushroom barley soup earns its keep on the coldest night of the month. Porcini soaked in very hot water perfume everything, fresh mushrooms brown alongside carrots, and pearled barley turns the broth thick and spoon-coating over 75 minutes. It reheats...
Classic tabbouleh salad is a herb salad with a little bulgur, not a grain salad with herbs — that's the single most important thing to know. Mountains of parsley and mint, scallions, and tomatoes, all chopped fine and dressed in lemon and olive oil. Forty...
Steamed mushroom salad with coriander-shallot vinaigrette wins over people who swear they don't like mushrooms. A short steam keeps them springy and juicy, and while they're still warm they drink up a dressing of cracked coriander seeds, shallot, and garlic....
Deeply savory mushroom barley soup is what I cook on the first gray Sunday of fall. Dried porcini and a mix of fresh mushrooms go into the pot with carrots, pearled barley, and a bay leaf, and an hour later the broth tastes like it simmered all day. Soy sauce is the...
Mung bean soup with tarka is Indian home cooking at its most reassuring: mild, softly simmered mung beans, transformed in the last three minutes by sizzling oil bloomed with garlic, ginger, cumin, and dried chiles. About an hour, mostly unattended, and the tarka...
Who says you need bacon to enjoy a classic warm spinach salad? This recipe proves that you can capture all the rich, savory, and satisfying flavors of the original while keeping it completely plant-based. The secret lies in two key elements: irresistibly crispy Tofu...
Spinach salad with feta and nutmeg sounds almost too simple until you taste the nutmeg doing its quiet work between the creamy feta and the yogurt dressing. Fifteen minutes, one bowl (plus a warm variation for winter), and it serves six as a side. It's the kind...
Tired of bland vegetable soups? Let's transport your taste buds to the sunny heart of Spain! This isn't your average minestrone. The secret lies in roasting the vegetables first, a simple step that coaxes out deep, caramelized flavors you just can't get from a...