Cooking Vegetarian: 2,600+ Recipes
Winter squash and white bean stew is the coziest pot I know how to stir. Navy or cannellini beans simmer from scratch with onion, garlic, and a bouquet garni, then sweet squash and leeks join with slivered sage. Ninety minutes mostly unattended, six servings, and...
Stir-fried noodles with tofu, okra, and cherry tomatoes make okra skeptics into believers. Small young okra gets a cider-vinegar toss and a screaming-hot wok, so it stays crisp while the tomatoes burst into a garlicky soy sauce. Thirty minutes, one wok, dinner...
Arborio and black rice risotto with Brussels sprouts and lemon zest is dinner with drama — jet-black grains ribboned through creamy white risotto. Quartered sprouts caramelize in olive oil, white wine and warm broth build the cream, and lemon juice and zest bring it...
Saffron risotto with fresh favas and green garlic is spring on a spoon. Arborio rice drinks warm broth scented with a generous pinch of saffron and a splash of Pinot Grigio, then sweet favas and mild green garlic fold in. It's thirty minutes at the stove after...
Roasted root vegetables with chermoula, chickpeas, and basmati rice is the bowl I make when the market gets rooty. Roughly a kilo of carrots and friends roast at high heat, then get tossed with lemony-herby chermoula and chickpeas. A poached egg on top is optional and...
Wild rice bowl with seared Brussels sprouts, winter squash, and tofu is cold-weather comfort with crunch. Halved sprouts and cubes of kabocha or butternut caramelize in olive oil, Baked Seasoned Tofu brings the protein, and fresh mint keeps it from getting too...
Spring vegetable lasagna with herbed béchamel skips the red sauce and loses nothing. No-boil noodles layer over your favorite prepared spring vegetables under a silky shallot béchamel loaded with Parmesan and fresh herbs. Twenty-five minutes to build, forty-five to...
Perciatelli with broccoli raab and red pepper flakes is a thirty-minute weeknight classic with an Apulian accent. Thick, hollow perciatelli grab the garlicky oil, the raab brings its happy bitterness, and Pecorino rounds it out. It's pasta night at its most...
Savory bread pudding is the most delicious thing that can happen to a stale loaf. Cubes of sturdy bread soak up garlicky milk and eggs, bake under Gruyère, and come out crisp on top and custardy in the middle. Throw in your favorite vegetables and it's dinner....
Provençal-inspired broccoli raab gratin with red pepper lattice makes bitterness downright beautiful. Blanched raab bakes in a garlic-and-rosemary custard of eggs and cream under Gruyère, with roasted red pepper strips woven across the top. Fifty-five minutes, start...
Provençal vegetable tian turns leftover cooked vegetables and rice into a golden, Gruyère-topped bake. Eggs and optional milk bind it all, while breadcrumbs and olive oil give the top its crunch. Fifteen minutes to assemble, forty-five in the oven, and it keeps well....
Spring frittata with asparagus, peas, and fresh herbs is eight eggs' worth of the season in one skillet. Chives and tarragon perfume the custard while asparagus and sweet shelled peas stud every slice; Parmesan is optional but welcome. It finishes in the oven in...