Cooking Vegetarian: 2,600+ Recipes
Vegetarian three-bean cassoulet is slow-simmered comfort: Romano beans, black-eyed peas, and fresh snap beans stewed with zucchini, onion, garlic, and tomato sauce in vegetable broth. Two hours of gentle bubbling turn it rich and thick. It feeds two generously, and...
Old-fashioned baked apples are the dessert I start when dinner goes in the oven: cored baking apples filled with softened butter, packed light brown sugar, and ground cinnamon, studded with cloves and baked in a shallow bath of water. The kitchen smells incredible for...
Chewy oatmeal cranberry cookies get that pull-apart middle from brown sugar and quick-cooking oatmeal, with dried cranberries cutting through the sweetness in tart little bursts. Ground cinnamon and nutmeg keep the flavor warm. This is a big batch: 48 cookies from one...
Miso Eggs Benedict takes the brunch classic and gives the hollandaise a savory twist: miso paste whisked into the sauce over poached eggs and toasted English muffins. Fresh chives and a dash of hot pepper sauce finish the plate. Fifteen minutes for two generous brunch...
Simple Italian white beans and rice is pantry cooking at its most comforting: cannellini beans and crushed tomatoes simmered with onion, celery, garlic, and dried herbs, then spooned over cooked rice with a drizzle of balsamic vinegar. Twenty-five minutes, four bowls,...
Sweet and savory popcorn munchies are what happens when caramel popcorn meets a buttery condensed mushroom soup glaze and a handful of pretzels. Dried parsley, dried thyme, and red pepper flakes turn the coating into something that tastes like bar snacks. Ten minutes...
Sautéed spinach with pine nuts and garlic is the five-ingredient side I make on repeat. Toasted pine nuts, gently golden garlic, and a heap of fresh spinach wilt in extra-virgin olive oil, finished with lemon at the table. Fifteen minutes, four servings, and the pan...
Homemade raspberry vinaigrette is sweet, tangy, and pink: raspberry preserves whisked with balsamic vinegar, fresh lime juice, Dijon mustard, and extra virgin olive oil. It comes together in five minutes and dresses everything from bitter greens to grain salads. Keep...
Easy black bean burgers are the cheapest good dinner in my rotation: a can of black beans, a spoon of all-purpose flour, and pantry spices turn into six pan-fried patties with crisp edges. Garlic powder, chili powder, and dried parsley keep the flavor honest. Budget...
Wheat and corn wraps with tofu are the meal-prep lunch that does not taste like meal prep. Chewy boiled wheat berries and thawed sweet corn get a lemon, cumin, and olive oil dressing, then tuck into flour tortillas with sliced flavored tofu and a drizzle of salad...
No-bake cocoa balls are the two-bowl answer to a chocolate craving: chopped pitted dates and raw cashews blended with unsweetened cocoa powder and creamy peanut butter, rolled into bites with coconut flakes for texture. Fifteen minutes of work, then the fridge does...
Marvelous mango muffins bake up tall and tender with pockets of fresh mango in every bite. Sour cream and vegetable oil keep the crumb moist while ground allspice gives the mango a warm little backdrop, and unsweetened coconut flakes toast on top. Fifteen muffins in...