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The foundation of vegetarian cooking is fresh, whole foods: in-season fruits and vegetables, nuts and oils, and whole grains. Find recipes to match the ingredients you have on hand, or check out our list for inspiration.

In Season Now: Eggplant

Eggplant is available year-round but its peak season is now. Look for smooth-skinned eggplants that are heavy for their size.

Walnut-Stuffed Eggplant

These individual-serving entrées can be made ahead, then reheated just before serving. Salting the eggplant before cooking it eliminates any potential bitterness.

Smokey Eggplant Spread

Smoked eggplant and lightly caramelized onions come together for a tasty spread that’s perfect on sandwiches. You can also serve it as a dip with whole-wheat pita chips or chunks of bread.

Braised Lebanese Eggplant with Chickpeas

Slow-cooking eggplant in tomato sauce makes it incredibly silky and tender. Choose a marinara sauce that has as few ingredients as possible so the flavors don't overwhelm the eggplant.

Seared Baby Eggplant with Mozzarella and Basil Oil

Basil oil is easy to make and will keep for 1 month in the fridge, so you might want to double the recipe to have some on hand for salads and roasted vegetables.

Featured Ingredient: Almond Milk

Whether you’re lactose-intolerant, follow a vegan diet, or just want to switch it up, non-dairy milks (also known as alternative milks, or “alt milks”) make a tasty and versatile addition to try.