Cooking Vegetarian: 2,600+ Recipes
Savory millet fritters with feta, spinach, and golden raisins are the crisp-edged little cakes I fry on repeat — salty feta, soft spinach, and sweet bursts of raisin in every bite. The mixture comes together in minutes, and the frying goes fast if you don't crowd...
Warm millet and Brussels sprout salad is the side dish that upstages everything else — shredded sprouts caramelized in a hot pan, tossed with fluffy millet, toasted walnuts, and dried cranberries in a maple-balsamic gloss. It eats like a grain salad and tastes like...
Golden crustless quinoa and greens pie is Greek-style comfort without any pastry to fuss over — fluffy quinoa and sweet wilted greens bound with eggs, dill, and two cheeses, baked until the top turns gold. It cuts neat as a cake and is honestly better at room...
Pesto amaranth and eggplant stacks are my summer showstopper — roasted plum tomatoes and golden eggplant layered with creamy-cooked amaranth, fresh mozzarella, and basil pesto. They look architectural on the plate yet come from a short, honest ingredient list and one...
Smoky lentil and leek soup gets its smoke from an unexpected place — smoked almonds, chopped and simmered right into a 30-minute pot of brown lentils, leeks, and cumin-toasted carrots. A cool dollop of Greek yogurt on top balances every spoonful. When the craving for...
Truffled wild mushrooms over whipped white beans is my idea of restaurant food at home — golden garlicky mushrooms heaped on cannellini beans whipped silky with broth, finished with a drizzle of truffle oil. Thirty minutes, and half of that is just standing back while...
Spicy sweet potato and black bean enchiladas are the kind of dinner where the oven does the work — cubed sweet potatoes and black beans rolled in tortillas under a smoky homemade ancho-chipotle sauce. The sauce alone justifies the recipe: toasty, a little hot, and far...
A cozy soup featuring the stunning orca bean — the heirlooms keep their dramatic black-and-white speckles through a long, gentle simmer in tomatoey vegetable broth with cabbage, chard, and plenty of garlic. It tastes like something that cooked all day, because bean...
New Year's black-eyed pea salad with kale is the luckiest thing I cook all year — tender simmered black-eyed peas tossed with lemony kale, sweet diced tomatoes, and a heap of fresh herbs. It's hearty enough to anchor a holiday table, and it just happens to...
Creamy and aromatic chickpea masala is the 30-minute dinner I make when the takeout menu starts calling — chickpeas simmered in a ginger-garlic tomato sauce with garam masala, finished with a swirl of Greek yogurt. It's gently spiced, deeply savory, and faster...
Golden three-lentil dal with tomato tarka is my cold-weather standby — red lentils, yellow split peas, and mung beans simmered with ginger and turmeric until the pot turns sunshine-yellow, then crowned with a sizzling cumin and tomato tarka. It's humble food with...
Vegan lentil and olive stuffed cabbage rolls are Middle Eastern-style comfort food at its best — pliable savoy cabbage wrapped around lentils, sweet currants, and briny Kalamata olives, baked in a simple tomato sauce. They take about two hours, and most of that is...