Cooking Vegetarian: 2,600+ Recipes
Adzuki bean and barley rice bowls are Japanese-comfort simplicity — short-grain brown rice cooked with chewy hulled barley, topped with gingery sesame-slicked adzuki beans and sliced green onion. A splash of umeboshi vinegar at the end gives it a bright, salty-sour...
A quinoa sweet potato bowl with chimichurri is my definition of a power lunch — roasted diced sweet potatoes and red quinoa under a punchy parsley-lemon chimichurri, with avocado to cool it all down. The sauce is unapologetically garlicky, and that's exactly the...
Cheesy quinoa bake is mac and cheese's wholesome cousin — fluffy quinoa suspended in an egg-and-milk custard with sweet bell peppers, leeks, and plenty of Cheddar that toasts on top. It cuts into firm squares, which makes it as good cold in a lunchbox as it is...
Roasted eggplant and quinoa salad is tabbouleh's heartier cousin — deeply browned cubes of eggplant folded with quinoa, bulgur, chickpeas, and heaps of fresh mint and cilantro. It's a salad that actually fills you up, and it holds all afternoon, which makes...
Savory millet fritters with feta, spinach, and golden raisins are the crisp-edged little cakes I fry on repeat — salty feta, soft spinach, and sweet bursts of raisin in every bite. The mixture comes together in minutes, and the frying goes fast if you don't crowd...
Warm millet and Brussels sprout salad is the side dish that upstages everything else — shredded sprouts caramelized in a hot pan, tossed with fluffy millet, toasted walnuts, and dried cranberries in a maple-balsamic gloss. It eats like a grain salad and tastes like...
Golden crustless quinoa and greens pie is Greek-style comfort without any pastry to fuss over — fluffy quinoa and sweet wilted greens bound with eggs, dill, and two cheeses, baked until the top turns gold. It cuts neat as a cake and is honestly better at room...
Pesto amaranth and eggplant stacks are my summer showstopper — roasted plum tomatoes and golden eggplant layered with creamy-cooked amaranth, fresh mozzarella, and basil pesto. They look architectural on the plate yet come from a short, honest ingredient list and one...
Smoky lentil and leek soup gets its smoke from an unexpected place — smoked almonds, chopped and simmered right into a 30-minute pot of brown lentils, leeks, and cumin-toasted carrots. A cool dollop of Greek yogurt on top balances every spoonful. When the craving for...
Truffled wild mushrooms over whipped white beans is my idea of restaurant food at home — golden garlicky mushrooms heaped on cannellini beans whipped silky with broth, finished with a drizzle of truffle oil. Thirty minutes, and half of that is just standing back while...
Spicy sweet potato and black bean enchiladas are the kind of dinner where the oven does the work — cubed sweet potatoes and black beans rolled in tortillas under a smoky homemade ancho-chipotle sauce. The sauce alone justifies the recipe: toasty, a little hot, and far...
A cozy soup featuring the stunning orca bean — the heirlooms keep their dramatic black-and-white speckles through a long, gentle simmer in tomatoey vegetable broth with cabbage, chard, and plenty of garlic. It tastes like something that cooked all day, because bean...