Cooking Vegetarian: 2,600+ Recipes
Grilled king oyster mushrooms with Scotch bonnet drizzle are my grill-side stand-in for brined shrimp: thick, meaty mushrooms soaked in a lemon-salt brine, then charred and finished with a fiery lime-chile drizzle. One platter serves a crowd, with the heat on the...
Mango jicama slaw with cumin-lime vinaigrette is the crunchy, juicy side I bring to every cookout: matchsticks of jicama and mango tossed with quick-pickled red onions in a citrus dressing. It's the fresh note next to anything off the grill. Tired of the same old...
Plant-based BBQ 'shrimp' tacos get their bite from shredded king oyster mushrooms tossed in barbecue sauce, piled into warm flour tortillas with melty jalapeño Jack. Creamy Cotija, toasted pumpkin seeds, and a mango-pickled onion salad finish them off. I've...
BBQ jackfruit tacos with backyard mango salsa are my lazy-weeknight taco fix: shredded young jackfruit in smoky vegetarian barbecue sauce, topped with a salsa of mango, red onion, and green bell pepper. One pan, thirty-five minutes, big flavor. I first developed this...
Miso-glazed tofu for the grill is the dish that wins over tofu skeptics: thick slabs marinated in sweet-salty miso, then charred and lacquered with a sticky soy reduction. The marinade needs hours, so start it in the morning and grill at night. Who says barbecue is...
Hearts of palm ceviche is my no-cook answer to ceviche cravings: hearts of palm marinated in lime and coconut milk with jalapeño, tomato, and a triple hit of cilantro, mint, and basil. Twenty minutes, no stove, and it tastes like the tropics. A Tropical Twist on a...
This plant-based king oyster mushroom and lychee tartare is my surprise-them appetizer: tender mushroom stems and juicy lychee folded with shallot and fresh herbs in a silky aquafaba aioli. Served chilled in small spoons or glasses, it disappears fast. Imagine serving...
These mojito hearts of palm are my favorite way to start a dinner party: slices seared with garlic and cumin, then splashed with rum, lime, mint, and cilantro like the cocktail they're named for. Top with diced avocado and watch the bowl empty. Ready for a...
Vegetarian Chawanmushi with Hearts of Palm 'Crab' and Corn Salad is the silkiest savory custard you can make — eggs set gently in kombu dashi with soy and mirin, served alongside a sweet corn salad and hearts of palm dressed like crab. Gentle cooking, big...
Incredible Vegetarian Kataifi Bites with Goat Cheese are the party canapé people crowd around — soft goat cheese and a fine mirepoix rolled inside crisp threads of kataifi pastry, brushed with melted butter and baked to shattery gold. Thirty-five bites from one batch....
Unforgettable Apple Guacamole with a Secret Crunch hides crisp diced Granny Smith among the avocados — sweet onion, cilantro, lime, and a few shakes of Tabasco, with tortilla chips and apple chips standing by. Let's be honest, is there anything better than a giant...
Carrot Air with Coconut-Almond Milk is modernist technique made home-scale — carrot whipped into a weightless foam, floating over a coconut-almond milk infused with toasted almonds, dusted with Madras curry powder. Thirty minutes, and most of that is juicing ten...