Cooking Vegetarian: 2,600+ Recipes
Fennel and apple salad with spiced almonds is crunch on crunch: shaved fennel, Empire or Gala apples, and cucumber under honey-ginger glazed almonds and a lemony garam masala dressing. Twenty-five minutes, barely any cooking, and it wakes up the heaviest winter table....
Spicy green beans with toasted coconut and cashews are the side that steals the show: snappy beans tossed with black mustard seeds, sweet fried banana shallots, cashews, and sour tamarind. Thirty-five minutes, and the recipe's ice-bath trick keeps the beans...
Teresa's spicy mango salad stops you in your tracks - the recipe's own promise. Firm semi-ripe mango, red onion, and fierce bird's eye chiles macerate in lime juice and sugar until everything sings. It needs about two hours of marinating and roughly 15...
Tamarind paneer and mango salad is a two-person stunner in 25 minutes: golden-fried shallots and tamarind-glazed paneer tossed with semi-ripe mango and a gingery chile-lime dressing over salad leaves, mint, and cilantro. Sweet, sour, hot, and herby - every bite does...
Modern matar paneer is a fresher take on the classic: golden cubes of paneer in a light tomato-garlic gravy with a trio of green vegetables - peas, green beans, and snow peas. It reads like spring and comes together in 40 minutes, which is exactly the point. Let's be...
Pomegranate and radish salad is winter's answer to the summer tomato plate: paper-thin daikon and red radishes and slivers of red onion, macerated with lime juice, sugar, and ground red chile until glossy, then scattered with pomegranate seeds. No cooking at all...
Charred cauliflower and chickpea chaat is a 27-minute riot of texture: blistered florets and crisp chickpeas tossed with cucumber, pomegranate seeds, chaat masala, and a squeeze of lime. Crunchy, juicy, tangy, and street-food spiced, it disappears fast. Get ready for...
Humayun's eggplant kuku - kuku-ye bademjan - is a Persian-style golden frittata packed with fried eggplant, scallions, garlic, and heaps of fresh dill. It slices neatly for a crowd, works hot or at room temperature, and lands on the table in about 35 minutes....
Andhra sesame tamarind eggplant curry brings two of the region's favorite flavors - nutty sesame and sour tamarind - together in a dark, garlicky gravy over batons of eggplant, served with chewy bulgur wheat. It is tangy, toasty, and on the table in 45 minutes....
Hearty eggplant and pea curry is grandmother food in the best sense: soft eggplant and sweet peas in a gently spiced tomato gravy, with a pinch of sugar to round everything out. It is the kind of unpretentious curry you catch yourself eating straight from the pot....
Smoky eggplant curry - baingan ka bharta - is char-roasted eggplant mashed into a garlicky, gingery onion-tomato masala, and its party trick is a lump of glowing charcoal steeped in oil under the lid until the whole pot smells like a tandoor. Fifty minutes, most of it...
Vegetarian eggplant fesenjan gives the great Persian walnut and pomegranate stew a meatless heart: golden eggplant in a dark sauce of ground walnuts, pomegranate molasses, and honey - sweet, sour, and savory all at once. You will need a food processor and an hour, and...