Cooking Vegetarian: 2,600+ Recipes
Easy whole wheat pizza dough is my standing Friday order. Active dry yeast blooms in warm water with a teaspoon of sugar, olive oil enriches the dough, and a whole wheat–all-purpose blend keeps it chewy rather than heavy. The recipe makes two doughs, and the flour...
Hearty greens and chickpea galette filling is the savory middle I make all winter long. Sweet onions, garlicky kale or collards, and za'atar-spiced chickpeas cook down in twenty minutes, with crumbled feta folded through. Six servings, and it keeps beautifully....
Nutty and flaky whole wheat pâte brisée is the all-butter crust I reach for when the pie should taste like something too. A 50-50 blend of whole wheat and all-purpose flour keeps it tender but distinctly nutty, and the method is friendlier than classic brisée. It...
These ultimate summer squash tacos earn their sunshine-in-a-tortilla nickname. A quick roasted tomato and serrano sauce folds around golden squash, optional squash blossoms, and black beans, finished with cilantro. Eight tacos in about forty minutes. Sunshine in a...
Fresh corn and fava bean tacos are late spring folded into a tortilla. Corn cut straight off the cob and double-podded favas cook quickly with onion and cilantro, then pile into warm tortillas with Fresh Tomatillo Salsa. Thirty-seven minutes makes eight tacos. I know...
Spiced lentil and spinach stew is one-pot comfort with a Middle Eastern accent. Brown or green lentils simmer in broth with toasted ground coriander and cumin, then a heap of spinach wilts in at the end and Aleppo pepper warms the whole pot. Sixty-five minutes, four...
Iranian baked beans with pomegranate molasses and walnuts are the sweet-tart cousin of every baked bean you grew up with. Soaked beans bake low and slow with sweet red onions, tomatoes, garlic, and bay, then get their tang from pomegranate molasses and their crunch...
Crispy fried polenta balls with gooey cheese centers are the party trick I pull out every winter. Cornmeal cooks into firm polenta with Parmesan, gets shaped around a pocket of Fontina or Muenster, then rides through flour, beaten egg, and breadcrumbs into the fryer....
Greek sweet and sour baked beans, or gigantes plaki, are giant white beans baked in a tomato sauce balanced between honey and vinegar. Onion and red pepper sweeten the base, paprika warms it, and fresh mint finishes each bowl. About 95 minutes, most of it the...
Winter squash and white bean stew is the coziest pot I know how to stir. Navy or cannellini beans simmer from scratch with onion, garlic, and a bouquet garni, then sweet squash and leeks join with slivered sage. Ninety minutes mostly unattended, six servings, and...
Stir-fried noodles with tofu, okra, and cherry tomatoes make okra skeptics into believers. Small young okra gets a cider-vinegar toss and a screaming-hot wok, so it stays crisp while the tomatoes burst into a garlicky soy sauce. Thirty minutes, one wok, dinner...
Arborio and black rice risotto with Brussels sprouts and lemon zest is dinner with drama — jet-black grains ribboned through creamy white risotto. Quartered sprouts caramelize in olive oil, white wine and warm broth build the cream, and lemon juice and zest bring it...