Spices & Flavorings

Everyone’s favorite ancient grain gets a flavor boost from a seasoned cooking liquid before it’s topped with a tempeh stir-fry. ...read more

Kabocha squash is a vitamin-rich alternative to potatoes in this creamy soup that can be served hot or cold. ...read more

These roasted vegetables are enhanced with a fragrant mixture of rosemary, garlic and olive oil–start them a day ahead so they can absorb the full flavor of the marinade. This dish is great served hot or at room temperature. ...read more

Here's a quick vegetarian version of the Brazilian national dish known as feijoada. This stew entices the eye with the colorful contrast of black beans and sweet potatoes and pleases the palate with nourishing ingredients. ...read more

Crispy zucchini fritters get the gyro treatment with hummus and a lemony yogurt sauce. ...read more

In India, dal is the term used for all dried legumes, but it has also come to refer to a simple, nourishing stew-like preparation served with rice or flat bread. This recipe can be made with any type of lentil, just increase the cooking time 10 to 15 minutes if using black or ...read more

“I have been cooking ever since I could see over the stove, but needed to get stuck behind a desk to inspire me to cook professionally,” says Emily Peterson. As a birthday present to herself, she enrolled at the Institute of Culinary Education in New York, and has never looked ...read more

This recipe can also be prepared in a 9-inch deep-dish pie plate. ...read more

Crisp-tender, just-cooked cabbage serves as a warm salad base for seasoned sweet potatoes. To build a meal around this dish, chef Michael Anthony suggests adding “a few other dishes, like roasted Brussels sprouts and roasted parsnips, for a variety of textures and to give the ...read more

The success of tamale making depends on assembling the right steamer. Select a container with a lid that is large enough to easily hold all tamales, and use a stainless steel steamer rack, steamer basket or a Chinese metal or bamboo steamer, making sure that the water does not ...read more

The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth. ...read more

The national dish of Vietnam, pho is an aromatic noodle soup that’s traditionally made with beef broth. Here, store-bought vegetable broth is spiked with onion, garlic, and spices for a full-bodied vegetarian alternative. ...read more

Here, the rich, dark roux of a Louisiana-style gumbo is laced with carrots, parsnips, okra, and green beans, but feel free to substitute any vegetables you have on hand. ...read more

This veggie-packed stir-fry is served over a bed of baby spinach and dressed with a creamy ginger-avocado sauce. ...read more

Tagines are flavorful Moroccan stews loaded with cooked vegetables and signature spices like cumin, coriander and ginger. This version is a wonderful opportunity for vegetarians to experience international fare at its best. Serve over couscous for a true Moroccan meal. ...read more

Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe. ...read more

When she’s not working in the beauty and fashion industry, Brianna Egglestone is making videos for her YouTube channel, Love Raw Vegan. “I’ve been vegan for three years and love experimenting in the kitchen,” she says. “I prefer to use minimal ingredients and create dishes that ...read more

Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich "meat" in this deli classic. Look for Follow Your Heart vegan cheese, which melts better than other brands. ...read more

Like Singapore itself, this dish brings together flavors from many traditions. ...read more

Snickerdoodles are just sugar cookies rolled in cinnamon sugar. Try adding ½ teaspoon ground nutmeg or allspice to the cinnamon sugar to boost flavor. ...read more

This fork-and-knife quesadilla is great topped with salsa and guacamole. ...read more

As the first person out of bed in her house on Saturday mornings, Mary Shore savors the time to ease into the weekend. “We try to keep cooking simple so the relaxed mood lasts through the morning,” she says. These winning pancakes came out of her desire to develop a vegan ...read more

Mashed potatoes replace cream sauce and ground lentils replace lamb in a casserole that serves a crowd. If you don't have a deep (3 inches) baking dish, make this in two separate dishes. ...read more

The tomato sauce recipe makes enough to serve on the side or to freeze and enjoy later with pasta. ...read more