Cooking Vegetarian: 2,600+ Recipes
Spiced lentil and spinach stew is one-pot comfort with a Middle Eastern accent. Brown or green lentils simmer in broth with toasted ground coriander and cumin, then a heap of spinach wilts in at the end and Aleppo pepper warms the whole pot. Sixty-five minutes, four...
Iranian baked beans with pomegranate molasses and walnuts are the sweet-tart cousin of every baked bean you grew up with. Soaked beans bake low and slow with sweet red onions, tomatoes, garlic, and bay, then get their tang from pomegranate molasses and their crunch...
Crispy fried polenta balls with gooey cheese centers are the party trick I pull out every winter. Cornmeal cooks into firm polenta with Parmesan, gets shaped around a pocket of Fontina or Muenster, then rides through flour, beaten egg, and breadcrumbs into the fryer....
Greek sweet and sour baked beans, or gigantes plaki, are giant white beans baked in a tomato sauce balanced between honey and vinegar. Onion and red pepper sweeten the base, paprika warms it, and fresh mint finishes each bowl. About 95 minutes, most of it the...
Winter squash and white bean stew is the coziest pot I know how to stir. Navy or cannellini beans simmer from scratch with onion, garlic, and a bouquet garni, then sweet squash and leeks join with slivered sage. Ninety minutes mostly unattended, six servings, and...
Stir-fried noodles with tofu, okra, and cherry tomatoes make okra skeptics into believers. Small young okra gets a cider-vinegar toss and a screaming-hot wok, so it stays crisp while the tomatoes burst into a garlicky soy sauce. Thirty minutes, one wok, dinner...
Arborio and black rice risotto with Brussels sprouts and lemon zest is dinner with drama — jet-black grains ribboned through creamy white risotto. Quartered sprouts caramelize in olive oil, white wine and warm broth build the cream, and lemon juice and zest bring it...
Saffron risotto with fresh favas and green garlic is spring on a spoon. Arborio rice drinks warm broth scented with a generous pinch of saffron and a splash of Pinot Grigio, then sweet favas and mild green garlic fold in. It's thirty minutes at the stove after...
Roasted root vegetables with chermoula, chickpeas, and basmati rice is the bowl I make when the market gets rooty. Roughly a kilo of carrots and friends roast at high heat, then get tossed with lemony-herby chermoula and chickpeas. A poached egg on top is optional and...
Wild rice bowl with seared Brussels sprouts, winter squash, and tofu is cold-weather comfort with crunch. Halved sprouts and cubes of kabocha or butternut caramelize in olive oil, Baked Seasoned Tofu brings the protein, and fresh mint keeps it from getting too...
Spring vegetable lasagna with herbed béchamel skips the red sauce and loses nothing. No-boil noodles layer over your favorite prepared spring vegetables under a silky shallot béchamel loaded with Parmesan and fresh herbs. Twenty-five minutes to build, forty-five to...
Perciatelli with broccoli raab and red pepper flakes is a thirty-minute weeknight classic with an Apulian accent. Thick, hollow perciatelli grab the garlicky oil, the raab brings its happy bitterness, and Pecorino rounds it out. It's pasta night at its most...