Cooking Vegetarian: 2,600+ Recipes
Grilled zucchini pesto with whole-wheat linguine is summer pasta at its smartest — charred zucchini and garlic blitzed with basil, toasted sunflower seeds, and Parmesan, tossed with the cherry tomatoes it shared the grill with. Smoky, green, and fast enough for a...
Herbed tofu lasagna with zucchini is the plant-forward lasagna I make for people who think they don't like tofu — a lemony basil-parsley filling with toasted pine nuts, layered with zucchini and marinara. It feeds ten from one pan, and no one asks where the...
Celery peanut noodle salad is proof that celery deserves better than the crudité plate — whole-grain linguine slicked in a gingery peanut dressing with heaps of crunchy sliced celery and its leaves. A room-temperature noodle salad that eats like a main. Remember 'ants...
Beet and cashew ricotta linguine is weeknight drama on a plate — roasted beets turning the whole bowl pink, with a lemony cashew ricotta that goes creamy against the hot noodles. It looks like a cheffy project and is mostly oven time. Get ready to fall in love with...
Twice-baked sweet potatoes with dukka and feta are the side dish that steals the meal — fluffy sweet potato flesh whipped back into the skins, crowned with salty feta and a crunchy handful of dukka, the Egyptian nut-and-spice blend. A hundred minutes, most of them the...
Creamy sweet potato curry with pineapple and green beans is the 50-minute curry I make on repeat — light coconut milk mellowing red curry paste, sweet potatoes going tender, and pineapple brightening every spoonful. Sweet, gently spicy, and creamy all at once. Craving...
White bean and mozzarella salad with garlicky spinach is deli-case energy made at home — creamy white beans, torn fresh mozzarella, sun-dried tomatoes, and olives in a bright vinegar dressing, with spinach sizzled in garlic oil folded through. Half an hour, start to...
Roasted fennel with Parmesan and garlic is the side that makes fennel people out of skeptics — the wedges go sweet and caramelized in the oven, then get a garlicky, vinegar-sharpened dressing and a snowfall of Parmesan. Simple, and it tastes like a little trattoria....
Roasted beets with Dijon mustard panko crumbles are my favorite way to dress up earthy roots — golden and red beets in caramelized quarters under crunchy, mustard-spiked breadcrumbs. The crumble adds the salty, savory bite that beets secretly crave. Your New Favorite...
Tired of boring steamed broccoli? Get ready to transform your weeknight side dish game! This recipe unlocks a secret to incredible flavor: a quick sauté before steaming. This simple step caramelizes the broccoli, bringing out its natural sweetness and creating a rich,...
Asparagus and mint stir-fry with saffron rice is spring on a weeknight schedule — golden saffron basmati under spears flashed in a hot pan with green onion, fresh chile, and mint. Thirty minutes, and it plates like a dinner-party dish. A Taste of Spring on a...
Late summer succotash is the last-hurrah skillet of the season — lima beans and sweet corn with blistered cherry tomatoes, basil, and a white balsamic finish. Half an hour, one pan, and it tastes like August in a bowl. As the golden days of summer begin to fade,...