Cooking Vegetarian: 2,600+ Recipes
Spanish braised lentils (lentejas guisadas) are the pot of comfort I crave all winter — brown lentils simmered in red wine and stock with smoked pimentón until everything goes soft and spoonable. It's a forty-five-minute one-pot dinner with real Spanish soul....
Quick-cooked edamame in 15 minutes is my busy-weeknight bowl — ginger and scallions hit hot oil, then carrot, snow peas, and edamame take a brief simmer in kombu dashi. Fast, light, and somehow still comforting. A 15-Minute Meal That Tastes Like It Took Hours! We all...
Kidney beans with apples and sherry sounds like a dare and tastes like a discovery — sweet-tart apples and shallots glazed with fino sherry, then folded into kidney beans with thyme. Twenty minutes, and it works warm as a side or cool as a salad. Looking for a meal...
Gigantes with Brussels sprouts is my favorite cold-weather pairing — giant Greek beans and caramelized sprout halves in a garlicky broth, topped with roasted hazelnuts and sage. Thirty minutes, one pan, and properly satisfying. Looking for a meal that's comforting,...
Crispy fried mung beans with sesame are the snack I make when I want something salty and shatteringly crisp in fifteen minutes flat. Cooked mung beans fry in dark sesame oil until they pop, then get showered with sesame seeds and chives. Looking for a lightning-fast,...
This edamame with tomatoes and cilantro is a thirty-minute, one-skillet kind of dinner — cumin-scented tomatoes folding around protein-rich edamame, finished with a handful of fresh cilantro. It serves two generously, or four as a side. Looking for a side dish that's...
Quick-soak dried beans are the rescue method for when dinner is tonight and you forgot the overnight soak — a short boil, a rest in the hot water, and the beans are ready to cook through. It's the habit that makes dried beans spontaneous. We've all been there:...
The easiest way to cook beans from scratch skips the overnight soak entirely — dried beans go straight into the pot with water and simmer until tender, no planning required. It works for lentils and split peas too, and it's almost entirely hands-off. The Easiest...
Kayaku gohan (Japanese mixed rice) is a one-pot lesson in balance — shiitake, burdock, and carrot cook right in the rice pot with dashi, so every grain is seasoned from within. It's humble food with the quiet confidence of a dish that's been made for...
This Japanese rice with edamame and sea greens is a complete vegetarian bowl — rice cooked in kombu dashi with shiitake, edamame, and briny sea greens, finished with sesame. It also packs beautifully, which is exactly why it lives in my lunch rotation. Hello, food...
These vegetarian onigiri (Japanese rice balls) are the best kind of snack craft — warm short-grain rice pressed around salty fillings, wrapped with toasted nori, and ready in fifteen minutes. Once your hands are salted and the rice is warm, shaping them is oddly...
The best way to make yellow rice, it turns out, is the old way — saffron steeped in warm stock, then onion, red pepper, and tomato cooked right into the rice. Thirty minutes for a side dish with real presence and a color that makes the whole plate look better. Forget...