Cooking Vegetarian: 2,600+ Recipes
Decadent chocolate coconut layer cake is my mash-up dessert for people who claim they don't like cake: a coconut-scented sponge stacked with dark, glossy ganache and showered with toasted coconut. Give it its full chilling time and it slices like a dream. Some of...
Ready to escape to a tropical paradise with every bite? This Mojito Rum Cake is your first-class ticket! Inspired by the vibrant flavors of South Florida, this dessert is a love letter to both classic Jamaican rum cake and the iconic mojito cocktail. We've captured...
Vibrant watermelon sorbet is summer kept in the freezer: seedless watermelon blended with lemon, a little grenadine for color, and fresh mint. The churn-and-freeze time does the heavy lifting, so start it in the morning. Is there any flavor that screams 'summer' more...
Nonna's lemon ricotta toast with berry marmalade is my 20-minute treat that feels borrowed from an Italian grandmother: creamy lemon-pepper ricotta piled on golden toast under quick stovetop berries. The black pepper is not optional — it's the trick. A Taste...
Milk chocolate cremoso with espresso parfait is my quiet showpiece dessert: a silky milk chocolate custard topped with frozen espresso cream and chopped hazelnuts. Nearly all of the recipe's time is chilling, so the work is brief and the payoff is big. Prepare to...
Brazilian soufflé crêpes with passion fruit sauce are my celebration dessert: delicate crêpes lightened with whipped egg whites, folded around vanilla-bean pastry cream and drenched in tangy passion fruit. Most of the recipe's time is resting and chilling, so...
Vegetarian Japanese glazed tofu, nitsuke-style, is gentle weeknight comfort: tofu simmered slowly in a sweet soy glaze with sake, mirin, and thin slices of fresh ginger, finished with scallions. It's the kind of dish you spoon straight from the pan. A Vegetarian...
Hearts of palm 'crabless' cakes are everything I want in a crab cake, minus the crab: flaky, tender patties with scallions, red bell pepper, and a dash of Tabasco, served with avocado salsa and mango coulis. Nobody at the table ever asks what's missing....
Grandmother's vegetarian cavatelli with tomato and pea sauce is the bowl I make when I'm homesick: little handmade ricotta dumplings rolled by hand, tossed in a simple sauce of sweet onion, tomato, and peas. It's a Sunday-afternoon dish that rewards...
Smoky mushrooms and cheesy grits is my meatless take on shrimp and grits: king oyster mushrooms rubbed with a smoky BBQ dry rub, simmered in white wine and tomato, ladled over rich grits. Deep comfort, no shrimp required. A Southern Classic, Reimagined for Everyone!...
King oyster mushroom scampi with zucchini carpaccio is my dinner-for-one luxury: thick slices of king oyster browned in olive oil and simmered in white wine, served over paper-thin zucchini dressed with lemon. Half an hour, one pan, restaurant vibes. Ready for a dish...
This epic vegetarian halloumi and tempeh 'Niçoise' sandwich is my pack-ahead lunch for a crowd: seared golden halloumi, crisp smoked tempeh, arugula, and an olive-mayo spread on rustic Italian bread. Six sandwiches, one afternoon, zero leftovers. Craving a...