Packed with umami flavors, cheese and herbed mushrooms on polenta makes a satisfying yet simple meal.
Toast topped with kale, tomatoes, and soft-boiled eggs can be a hearty breakfast, a vegetarian lunch, or a satisfying snack.
Stripetti squash is a cross between the sweetness of delicata squash and the stringy texture of spaghetti squash.
Vegetarian chili with Low Country sensibilities gets its Southern accent from “Mastering the Art of Southern Cooking,” by Nathalie Dupree and Cynthia Graubart.
You'll find all things summer in this salad packed with fresh vegetables and boosted with protein from mung beans.
Pale peas, butter beans, sweet bi-color peaches, and cream corn combine for a bright summer succotash.
Pomegranate molasses along with toasted pecans and chives adds depth of flavor to roasted eggplant.
Creamy and unexpectedly chilled, watercress vichyssoise makes a cool first course for the last hot days of summer – or paired with a crusty bread, a satisfying light lunch.
Twice baked in the oven with melty cheese this dish makes a perfect meal for one.
Zucchini season is here! Spice things up with these hot fritters.
Peppery baby mustard greens, matchstick carrots, and avocado mingle with a sweet, salty, gingery dressing in this salad.
Top it with a variety of fresh and cooling things such as cucumber, avocado, yogurt, and even radishes.
Roasting eggplant seasoned with olive oil, salt, and pepper makes a tasty base for eggplant tricolor.
Soy sauce, sesame oil, rice vinegar and aromatics dial up the umami in this sautéed tofu main course.
Tired of kale? Sweetened with caramelized onions and carrots, this one-pan recipe will renew your appreciation for this leafy green vegetable.
Charred cauliflower is a tasty food trend. Roast a batch and keep it handy in the refrigerator for snacks and salads.
Hummus can be used as a dip for fresh veggies or pita chips, as a sandwich spread, or a topping for grilled fish. Here's a recipe for an especially creamy version of this versatile Mediterranean spread.
Simple grilled mushrooms make a great vegetable side or makings of a vegan burger.
These spring rolls are just as much fun to make as they are to eat, which makes them a perfect summer dinner party food.
Start with a bed of fresh greens and a generous amount of fresh herbs – basil, cilantro, and mint. Then add some sliced scallions, top with roasted eggplant and toss in a sweet and spicy dressing.
Jamaican black bean curry makes a great vegan entree, or even a delicious side dish for Meatless Monday.
Savory and crunchy kale cakes are delicious on their own or served with a little bit of yogurt herb sauce.
Keep the basic ingredients on hand and then mix and match to suit your tastes.
Salty, sweet, spicy tahini-ginger dressing brightens up a kale salad. Make the dressing up in advance to allow all the flavors to fully develop.
A no-fuss vegetarian meal, kimchi fried rice is a great way to use up kimchi that has gotten too sour to eat plain.