Cooking Vegetarian: 2,600+ Recipes
There are few dishes as soul-soothing as a warm bowl of Jook. Also known as congee, this classic rice porridge is the ultimate comfort food, perfect for a cozy breakfast, a light lunch, or a restorative evening meal. It’s a culinary marvel how simple rice and water...
Crunchy raw beet salad with sherry-mustard vinaigrette is proof that beets don't need an hour in the oven. Shaved raw — small ones are sweetest — they're crisp, earthy, and jewel-bright under a sharp Dijon-sherry dressing. Twenty minutes, no cooking, and it...
Vibrant ratatouille salad takes everything you love about ratatouille — eggplant, zucchini, tomato, onion, thyme — and serves it warm and chunky instead of stewed to mush. One pan, thirty minutes, and a squeeze of lemon at the end. A little Parmesan on top is the move...
Green tea broth with udon noodles is the fifteen-minute bowl I make when I want something hot, clean, and a little different on a weeknight. Loose green tea steeps directly into the broth, chewy udon slide in, and mirin and salt round out the flavor. It's barely...
Velvety glazed carrot soup starts the way good glazed carrots do — butter, a touch of sugar, and sliced carrots cooked until the edges caramelize — then goes where they can't: blended, silky, and finished with vegetable stock and fresh chervil. Forty minutes, six...
Italian-American mushroom salad is the marinated mushrooms you know from every good antipasto platter: tender cooked buttons in olive oil, red wine vinegar, garlic, and onion, with parsley for freshness. Cook, cool, marinate — about an hour, and it's better...
Korean-style lettuce and chive salad is the kind of quick banchan-style side that makes you keep eating rice. Tender lettuce and raw chives get a five-minute toss in a sesame-soy dressing spiked with gochugaru. From knife to table in fifteen minutes. Ready to elevate...
Classic Spanish gazpacho is cold, silky, and red all the way through: ripe tomatoes, cucumber, and soaked day-old bread blended with olive oil and sherry vinegar. There's no cooking — 15 minutes of prep and a thorough chill. This is the soup that gets Spain...
Garlic fideo soup — sopa de ajo — is Spanish cold-weather comfort: a whole head of garlic, thin toasted noodles, and sweet paprika in a brothy, restorative bowl. It takes 30 minutes and leans on pantry staples. Fresh bread crumbs on top give it the honest, old-world...
Heirloom tomato salad with hard-cooked eggs is peak-summer eating: sweet, colorful tomatoes, jammy yolks, and thin shallot under a mustard vinaigrette, with croutons for crunch. Twenty-five minutes and it's a full lunch, not a side. This is the recipe I plan...
Grilled shiitake and portobello salad with soy vinaigrette is my 16-minute trick for making vegetables the main event. Big mushroom caps pick up char and smoke in about 6 minutes, then land on greens with a salty-sweet soy dressing. Double the batch and it stops being...
Vegetarian 'faux pho' gets you the fragrant part of Vietnamese pho — star anise, cinnamon, lots of garlic and ginger — in a 45-minute pot instead of an all-day bone broth. Ladle it over thin rice vermicelli and the bowl does a convincing impression of the...