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