Cooking Vegetarian: 2,600+ Recipes
Tired of bland vegetable soups? Let's transport your taste buds to the sunny heart of Spain! This isn't your average minestrone. The secret lies in roasting the vegetables first, a simple step that coaxes out deep, caramelized flavors you just can't get from a...
Simple, comforting miso soup is the fifteen-minute bowl that ends Japanese meals, and it's almost embarrassingly easy at home: warm dashi, a spoonful of dark miso, cubes of silken tofu, scallions. One rule matters — never let it boil once the miso is in. Follow...
Spicy no-mayo coleslaw is the picnic side that won over my mayo-faithful family: crisp shredded cabbage and peppers in a sharp Dijon-sherry vinaigrette with fresh jalapeño or serrano heat. It's bright where creamy slaw is heavy, and it holds up on a buffet table...
Simple Japanese seaweed salad — wakame salad — is that glossy, sesame-slicked side from sushi restaurants, and it takes twenty minutes at home. Dried wakame rehydrates while you whisk soy, rice vinegar, mirin, and sesame oil into a quick dressing. The recipe is...
Classic vegetarian minestrone soup is less a recipe than a system: a soffritto of onion, carrot, and celery, then two cups of hard vegetables and two cups of soft, tomatoes, and a good stock. Fifty minutes later you have six bowls of the most useful soup in the...
Coconut curry lentil soup is golden, thick, and the answer to cold-evening hunger: brown lentils simmer with turmeric and curry powder, tomato, coconut, okra, and zucchini until the spoon nearly stands on its own. Eighty minutes, one pot, and most of it is simmering...
Shaved artichoke salad with Parmesan and lemon is a 15-minute lesson in raw elegance: paper-thin baby artichokes, curls of good Parmesan, grassy olive oil, and a heavy hand with lemon. No cooking at all. A mandoline and a sharp knife are the only equipment that...
Mediterranean seaweed salad with sun-dried tomatoes, pine nuts, and roasted peppers gives briny arame a full Italian treatment. Twenty minutes, most of it soaking: rehydrate the seaweed, whisk a garlicky red wine vinaigrette, and pile it over romaine with basil and...
Korean mushroom soup — beoseot guk — is the clear, savory bowl that shows up at almost every Korean home meal. Dried and fresh mushrooms build a surprisingly deep broth with garlic, sesame oil, and soy, and optional silken tofu turns it from side to light dinner....
Plant-based kombu dashi is the two-ingredient broth behind good miso soup: dried kelp steeped in cold water and heated gently until the water turns savory and faintly sweet. Twenty minutes, almost zero effort, and you'll have the base for a week of Japanese...
Sea slaw with creamy peanut dressing is the potluck dish nobody can quite identify, and everybody asks about: crunchy Napa cabbage, cucumber, and bell pepper with rehydrated wakame seaweed in a mayo-peanut dressing that's tangy, salty, and faintly sweet. Fifteen...
The Magic of Roasted Onions in a Salad! Ever thought a salad starring onions could be the most delicious thing on the table? Get ready to be amazed! This isn't just any salad; it's a celebration of the incredible transformation that happens when you slow-roast members...