Vegetarian Times Editors

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Harissa is a smoky North African chili paste made from smoked chiles, olive oil, spices, and sometimes tomatoes. Heat and flavor vary from brand to brand. This recipe was made with a French-produced harissa with a mild heat and extra sweetness from tomatoes.

The rosemary-goat cheese filling here can be made up to two days ahead. Arrange the finished petals in concentric circles on a large round platter for an elegant flower-like presentation.

Blended cucumbers thicken a lightly sweet smoothie for a low-cal breakfast or a refreshing afternoon snack.

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In tapas bars, champiñones al ajillo (garlicky mushrooms) are usually served in small, shallow bowls along with toothpicks.

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Check out Vegetarian Times Editors's author page.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

This salad combo is vitamin-dense

Chocolate bark is a good way to try your hand at tempering, the technique of heating and cooling chocolate so that it solidifies quickly and remains firm and shiny. A simplified version of tempering involves melting two-thirds of the chocolate, then cooling it by adding the remaining one-third and stirring until smooth. For best results, use a candy or instant-read thermometer to check chocolate temperature.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

The VT staff will be talking about (and making) this no-knead Swedish cardamom bread recipe for years to come.

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Check out Vegetarian Times Editors's author page.

Mixing some of the flour to create a “sponge” before preparing the dough is the secret to successful homemade pitas. (Busy cooks’ bonus: the bread freezes well.)

This party-worthy dip doubles as a delicious sandwich filling.

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You won’t find anything like this rich, decadent-tasting sorbet in the ice cream case at the grocery store! Dark chocolate and a caramelized sugar syrup base give it a creamy texture—without any cream or dairy.

Make your own smoked nuts for snacking or setting out for guests to nibble before a dinner party

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Check out Vegetarian Times Editors's author page.

Store this ultra-versatile oil in the fridge, and use it on everything

When you want a luscious homemade pesto long before basil comes into season, turn to broccoli. Here, cooked broccoli is blended with fresh mint and parsley for a bright, springtime take on the pasta sauce.

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Vegetable juice gives this grain salad a gorgeous color, a hint of flavor, and a hefty boost of vitamin C and beta-carotene.

This medicinal soup from the north of Thailand is believed to prevent and reduce colds and fever.

“As usually happens with soup, it made itself with the ingredients I had on hand,” she explains.

Vivian Larsen took inspiration from her family's Pennsylvania Dutch heritage to create this vegetarian recipe

All the flavors of a feast under one tasty crust

Chef Bryant Terry came up with this recipe during a cooking demonstration in Memphis, Tenn. "I went to the market and saw these beautiful squash and juicy pears," he explains. "With some crusty bread, you can actually make a meal out of it."

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This vegan tagine can easily be made gluten-free

Apple cider doughnuts might be the ultimate fall treat. Here's how to make your own.

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Sweet-and-sour combinations are common in Malaysian cuisine, which makes abundant use of the country's fresh fruits and vegetables.

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The colorful spread on this sandwich is a fancy, vegan version of pimiento cheese.

This fast, no-stir risotto has all the creamy goodness of its traditional counterpart. A pressure cooker slashes the cooking time to just 15 minutes (compared with the 45 minutes it usually takes to make risotto). Try this technique with other risotto recipes as well.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

This fragrant rice pilaf goes especially well with Indian, Asian, and Caribbean entrées. It’s so good and so simple, though, you’ll probably find yourself making it often to accompany weeknight meals.

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A recipe inspired by Ann Arbor, Michigan vegetarian restaurant Seva

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This luscious combo of buttery pastry, dark chocolate, and peanuts may just become your favorite holiday cookie.

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This recipe eliminates the messy, time-consuming process of preboiling the noodles—use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They'll cook in the sauce.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Once you see how easy it is to make homemade applesauce, you’ll never go back to the jarred variety.

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Dried figs naturally thicken and sweeten this chunky jam

Kiwis may taste like they come from the tropics, but they are actually a late-fall crop grown in temperate climates.

Carrots and raisins make this a slightly sweet stew

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Super-tasty (non-boring) grilled protobello burgs

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This light soup (traditionally made with chicken and chicken broth) gets its body from diced avocado, which is served with tortilla strips and added at the table, along with lime wedges and freshly chopped cilantro and green onions.

Coconut milk and banana give these ice pops a creamy consistency without dairy or soy.

Soothing chamomile adds a floral note to this lemonade

These vegan patties are full of tasty tempeh

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Check out Vegetarian Times Editors's author page.

Forget chocolate-covered pretzels. These slightly salty slabs are much more elegant—no dipping required.

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