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...
Simple and delicious stir-fried broccoli is the version that made me stop ordering vegetable sides at takeout places — crisp-tender florets in a glossy soy glaze, start to finish in twenty minutes. A pinch of sugar in the sauce rounds out broccoli's slight...
Sautéed Brussels sprouts with hazelnuts and balsamic glaze converted my sprout-hating brother, which is the highest praise I can offer. Shredded sprouts cook in minutes, the nuts toast in the same pan, and the balsamic reduces to a sweet-tart gloss. Fresh herbs on top...
Simple roasted or grilled asparagus is the side I rely on all spring — fifteen minutes of cooking and spears that come out sweet with lightly charred tips. Olive oil, salt, and pepper are genuinely all it needs, with lemon wedges at the table. The grill adds smoke,...
The best crispy Brussels sprouts you'll ever make start with a very hot oven, halved sprouts placed cut-side down, and the discipline not to stir too soon. Garlic goes in partway through so it roasts instead of burning, and balsamic vinegar lands at the end for...