Cooking Vegetarian: 2,600+ Recipes
This stunning strawberry and broccoli spinach salad is proof that raw broccoli belongs with fruit — the little trees soak up the sweet-tamari dressing while strawberries and avocado keep every bite juicy. Chopped macadamias add the buttery crunch on top. Tired of the...
A spicy harissa bulgur and black chickpea salad that eats like a Mediterranean deli counter in a bowl — lemony herbs, briny kalamatas, and roasted red pepper over nutty bulgur. The black kabuli chickpeas hold their bite better than any canned bean I've met. A...
This roasted beet and grapefruit farro salad is my favorite cold-weather reset: earthy roasted beets, chewy farro, and juicy grapefruit segments under a sherry vinaigrette. Caramelized red onion and peppery watercress pull the whole plate together. Ready to fall in...
These homemade baked blue corn tortilla chips come out of the oven in 12 minutes with a smoky, spicy coating that puts any bagged chip to shame. A dusting of nutritional yeast and two kinds of paprika means big flavor with no fryer in sight. Say goodbye to greasy,...
This 15-minute Moroccan chickpea spread is my no-cook dip with a spice drawer's worth of personality: chickpeas and carrot whirred with rehydrated sun-dried tomatoes, warm spices, and tahini. It tastes like it simmered for an hour; it didn't. Tired of the...
Brown rice squares with coconut cashew dipping sauce are my favorite rice party trick: pressed medium-grain brown rice cut into tidy squares, served with a coconut-cashew sauce that's creamy, tangy, and a little hot. Twenty squares from one batch. Looking for a...
Wholesome fruit and nut energy bars are my bake-once, snack-all-week move: oat flour and oat bran bound around mixed nuts and dried cranberries in soft, chewy bars. The recipe makes sixteen, and they vanish faster than anything from a box. The Perfect On-the-Go...
Savory red pepper cheesecake with peach-apricot compote is my bring-to-the-party flex: a sliceable cheesecake built on yogurt cheese and silken tofu with roasted peppers running through it, served with warm fruit compote. Sweet-savory, unexpected, and it feeds twelve....
Artichoke and roasted red pepper dip is my no-cook party opener: canned artichoke hearts and roasted red peppers pulsed with garlic, capers, lemon, and fresh herbs. Ten minutes in the food processor and it looks like you tried much harder. Some recipes are just pure...
Cilantro pumpkin seed pesto is my ten-minute, no-cook sauce for the weeks the cilantro bunch is enormous: stems and all blitzed with garlic, toasted pepitas, lemon, and olive oil. Bright, herbal, endlessly spoonable. A Fresh Twist on Pesto!Move over, basil! While I...
Baked stuffed mini pepper poppers are my party appetizer instead of the fried ones: sweet mini peppers filled with a smoky chipotle-yogurt cheese mixture and baked. They come out of the oven glossy, gently spicy, and gone within the hour. Craving that classic, creamy,...
Avocado and tomato bruschetta is my honest appetizer: toasted baguette rubbed with garlic, piled with lemon-dressed tomatoes and avocado, basil cut over the top. Twenty-five minutes, most of it toasting bread, and it's the first plate gone. The Ultimate...