Vegetarian Times Editors

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Check out Vegetarian Times Editors's author page.

These are a perennial favorite at the Border Grill in Los Angeles. Serve them with sour cream and pico de gallo, a fresh salsa-like condiment made with chopped tomatoes, onions, and cilantro.

An assortment of autumn vegetables is paired with a garlicky roasted cauliflower purée in these savory pastries.

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Orange and yellow split peas and mung beans give this soup a lovely golden color.

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Fresh ginger gives these dark, molasses-laced vegan gingerbread cookies a spicy kick.

These sandwich cookies are held together by a rich (and ridiculously easy) chocolate filling.

Nut flours are common ingredients in Central and Eastern European cookies such as this Austrian favorite.

Not just for dessert, these sweet tamales double as a perfect brunch item

Rolled cakes shaped like yule logs are a holiday classic in Europe.

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This is an ideal recipe for tamale newbies, because the tamales are simple to wrap and the flavor combination is sublime. Most Latin markets carry frozen banana leaves, and you’ll need eight 10-inch squares of foil. Serve with Mexican crema.

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Traditional lacy potato latkes can be flavored with onion, parsley, grated carrot, or apple, or made simply of seasoned shredded potatoes. When served as a course on their own, they are usually accompanied by applesauce and sour cream.

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Check out Vegetarian Times Editors's author page.

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This veggie dish from the Yucatan Peninsula can be served with Green Corn Tamales or paired with black beans, sautéed plantains, and white rice.

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Spicy, salty, tangy, and sweet, this salad can be served as a side or used as a topping for brats, hot dogs, and sausages. Julienning the apples and onions in the salad with a mandoline yields crisp but delicate threads that stand up to the weight of the sauerkraut.

A flavorful twist on typical pumpkin soup

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Simple yet delicious and easily packable, these hummus pita pockets are perfect for a quick lunch at your desk or on the go

Chimichurri has its roots in Argentina, where it is usually slathered over grilled meat. Here, it lends spicy, garlicky goodness to a hearty bowl of sweet potatoes and quinoa.

This colorful vegetable medley is a feast for the eyes. Serve over rice, rice noodles, or egg noodles.

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Vadouvan spice, a French-style curry blend, lends a subtle heat to this soup.

Children’s and youth pastor Jennifer Plantenberg found inspiration from the food she had on hand one evening when she lacked a plan for dinner. “Last winter, I was using sweet potatoes a lot, so we had several sweet potatoes. My family also really loves cilantro, so we almost always have some in the fridge,” she says. “It’s great to throw this combination into a tortilla with some black beans and avocado for a quick lunch.”

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Tangy blackberries have a great affinity for pecans and maple, but you could certainly make this crisp with blueberries or a combination of berries. Leftovers are delicious for breakfast!

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For this quintessential luau dessert from Mark Reinfeld, the pudding should be sliced into petite squares and served on small pieces of ti or banana leaf.

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This recipe can be used for plums, peaches, nectarines, apricots—whatever stone fruits are at their peak of ripeness and flavor.

The leftover onion marmalade used to flavor this recipe can be spread on sliced bread or served with cheese.

Conchiglie stand up to the textures of sautéed vegetables while catching the bright flavors of the lemony sauce

Surprise guests by starting a meal with this sweet-and-spicy cold soup.

Rich in protein and minerals, these hearty tacos offer a delectable cheesy flavor thanks to the combination of nutritional yeast and hemp’s healthful fats.

Harissa and tabil spice up a colorful entrée of roasted vegetables and pistachio-laced couscous.

This dairy-free smoothie is loaded with healthy goodness. Beets are high in immune-boosting vitamin C, fiber, B vitamins, iron, manganese, copper, magnesium, and potassium, and blueberries are high in antioxidants.

Fabulous to eat and surprisingly simple to assemble

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This special-occasion tart is creamy-rich and laced with early spring flavors.

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A touch of allspice adds exotic flavor to this sunny blend of carrot juice and orange. Ground flaxseed adds EFAs.

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This Vietnamese-inspired dish features bright flavors

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A classic chocolate chip cookie recipe that works great with your favorite gluten-free flour

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The farro in this recipe can be made a few days ahead or even frozen.

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Brown rice flour and cornstarch combine with cooked wild rice to replace what flour and oats (because some oats can be tainted with gluten) in this variation on old-fashioned oatmeal raisin cookies.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.