Cooking Vegetarian: 2,600+ Recipes
This 15-minute Moroccan chickpea spread is my no-cook dip with a spice drawer's worth of personality: chickpeas and carrot whirred with rehydrated sun-dried tomatoes, warm spices, and tahini. It tastes like it simmered for an hour; it didn't. Tired of the...
Brown rice squares with coconut cashew dipping sauce are my favorite rice party trick: pressed medium-grain brown rice cut into tidy squares, served with a coconut-cashew sauce that's creamy, tangy, and a little hot. Twenty squares from one batch. Looking for a...
Wholesome fruit and nut energy bars are my bake-once, snack-all-week move: oat flour and oat bran bound around mixed nuts and dried cranberries in soft, chewy bars. The recipe makes sixteen, and they vanish faster than anything from a box. The Perfect On-the-Go...
Savory red pepper cheesecake with peach-apricot compote is my bring-to-the-party flex: a sliceable cheesecake built on yogurt cheese and silken tofu with roasted peppers running through it, served with warm fruit compote. Sweet-savory, unexpected, and it feeds twelve....
Artichoke and roasted red pepper dip is my no-cook party opener: canned artichoke hearts and roasted red peppers pulsed with garlic, capers, lemon, and fresh herbs. Ten minutes in the food processor and it looks like you tried much harder. Some recipes are just pure...
Cilantro pumpkin seed pesto is my ten-minute, no-cook sauce for the weeks the cilantro bunch is enormous: stems and all blitzed with garlic, toasted pepitas, lemon, and olive oil. Bright, herbal, endlessly spoonable. A Fresh Twist on Pesto!Move over, basil! While I...
Baked stuffed mini pepper poppers are my party appetizer instead of the fried ones: sweet mini peppers filled with a smoky chipotle-yogurt cheese mixture and baked. They come out of the oven glossy, gently spicy, and gone within the hour. Craving that classic, creamy,...
Avocado and tomato bruschetta is my honest appetizer: toasted baguette rubbed with garlic, piled with lemon-dressed tomatoes and avocado, basil cut over the top. Twenty-five minutes, most of it toasting bread, and it's the first plate gone. The Ultimate...
Simple za'atar flatbread is my fast bread fix: store-bought whole wheat dough stretched thin, brushed with olive oil, and blanketed in za'atar and sesame seeds. It bakes up crackly-edged and smells like a bakery first thing in the morning. The first time I...
This smoky eggplant and chickpea dip is my oven-on, people-coming-over staple: a whole roasted eggplant whipped with chickpeas, tahini, lemon, and cumin until smooth and just fiery. It's hummus's moodier cousin. The Ultimate Smoky Eggplant & Chickpea Dip...
Hearty honey and nut granola bars are the ones my family grabs instead of store-bought: oats and almonds glued together with honey, nut butter, and egg whites, baked low and slow until they chew instead of crumble. One pan, twelve bars. Say goodbye to store-bought...
Vibrant five-bean salad is the potluck bowl I've carried to every cookout: five kinds of beans, sweet corn, and crunchy vegetables in a zesty vinaigrette, marinated until everything knows each other. It serves twenty-four and costs almost nothing. Looking for the...