Cooking Vegetarian: 2,600+ Recipes
Asian-style tossed salad with baked tofu is my no-cook dinner trick for hot nights — matchsticks of celery, carrot, turnip, and cucumber tossed with savory baked tofu and shiitake caps in a soy-rice vinegar dressing sweetened with brown sugar. Twenty minutes of knife...
Warm beluga lentil and broccoli salad with honey-mustard dressing is the salad I make when I want something substantial — glossy black lentils, charred broccoli, and toasted almonds under a sharp honey-mustard vinaigrette. Yes, the lentils soak overnight; that's...
Grilled vegetable and quinoa salad is my whole summer in a bowl — smoky charred red peppers and zucchini tossed with red quinoa, Kalamata olives, sun-dried tomatoes, and a white balsamic and basil dressing, finished with cool arugula and crumbled goat cheese. It eats...
Raw beet and jicama salad with cumin-lime vinaigrette is the crunchiest thing I make all winter — sweet grated raw beets, watery-crisp jicama, navel orange sections, and avocado under a cumin-lime dressing built on orange juice concentrate. There is no cooking...
Southwestern black bean and corn salad is my summer potluck signature — no stove involved, just a lemony whole-grain mustard dressing shaken over black beans, corn, red bell pepper, celery, and green onions, with avocado folded in at the last minute. It eats like a...
Crunchy Asian tofu salad with sesame-soy dressing is a chopped salad with actual backbone — baked tofu, celery, carrots, turnip, cucumber, and shiitake caps all cut to matchsticks and tossed in a soy-rice vinegar dressing finished with toasted sesame oil. The crunch...
Zesty tofu lettuce wraps taste like the restaurant appetizer I always order twice — crumbled tofu sizzled with ginger, lemongrass, and garlic, water chestnuts for crunch, and a glossy soy-hoisin glaze with as much sriracha as you can talk yourself into. Spoon the hot...
Spicy sprout sushi rolls are the homemade sushi I actually make on weeknights — no raw fish, just vinegared sushi rice, avocado, julienned red bell pepper, baked seasoned tofu, and a tangle of peppery broccoli sprouts rolled in nori. A drizzle of hot sesame oil brings...
This spanakopita strudel — a Greek classic, reimagined — rolls all the flavors of spinach pie into one long, sliceable log: leeks, onion, and garlic wilted with spinach, mixed with feta, Romano, eggs, and a whisper of nutmeg, wrapped in crackling phyllo. A strudel...
Spicy peanut stuffed okra (bharwa bhindi) is the Indian side I make most often — slender pods slit lengthwise and packed with a ground peanut, onion, and warm-spice filling, then pan-cooked until tender. It's spicy, nutty, and faintly sweet from the onions. One...
Who can resist the crispy, crunchy satisfaction of a perfectly rolled taquito? Forget the deep fryer! We're taking this fast-food favorite and giving it a wholesome, homemade makeover. These baked black bean taquitos are packed with a savory, gently spiced filling of...
Southwest-style Greek yogurt deviled eggs are the first plate emptied at every potluck I bring them to — lime zest and juice, cumin, and cilantro folded into the mashed yolks instead of the usual mayo-heavy filling. They taste like tacos in egg form. Crushed tortilla...