Cuisines

Easy, portable, and full of flavor

"Most of my fondest early memories are of being with my mother, my aunts, and my grandmother in the kitchen," the author and television host writes. "I came to equate cooking with celebration, and food with love.”

Feel free to swap the paneer for tofu or sautéed vegetables. The delicious, easy-to-make sauce will work well on anything.

The process imparts a creamy texture to the lentils without needing butter or cream

I wanted this tostada to be light, fresh, and have lots of texture

This soba salad is a great take-along lunch because the flavors of the peanut dressing develop over time.

Our veggie chile relleno is baked, not fried. It's everything you want, just a little healthier.

All the smoky satisfaction of a taco, but packed with veggies

Now you can make flaky, flavorful vegetarian samosas just how she taught me

It's always the right time for quesadillas

Succulent mushroom tacos from 'The Vegan Meat Cookbook'

Turn this Korean street-food snack into a full meal by serving the pancake wedge on a bed of sautéed spinach and topping it with a freshly poached egg and squirt of sriracha.

Thin rice vermicelli noodles are piled atop a saucy eggplant stir-fry so they retain their tender, fluffy texture and don’t get weighed down by the sauce. Serve this dish with lime wedges and your favorite hot sauce.

Seasonal favorites with an Asian twist

Meatless Mondays aren’t just for Mondays anymore, and Taco Tuesdays are certainly not just meant for Tuesdays! Enjoy these meatless tacos any day of the week.

A honey glaze lends a sweet note to the thyme-and-cracked-black-pepper-imbued tofu topping of this couscous entrée.

A nourishing classic

A Mexican classic, these chile and cheese vegetarian tamales are filled with serrano chiles and Monterey jack cheese.

Who needs a paella pan? A large skillet stands in for the wide, shallow two-handled cookware in this quick veggie-laden version of the classic Spanish rice dish.

Check out Vegetarian Times Editors's author page.

Everything you love about Indian samosas is here in one low-fat, easy-to-make vegetarian pie. Serve with Cucumber Raita or Tofu Raita.

You can prepare the cauliflower and salsa a day ahead, then cook them with the tortillas right before serving.

Most people know avgolemono as a lemony Greek chicken-and-rice soup that’s thickened with egg yolks. In this vegetarian version, the lemon–egg yolk combo is used to make a creamy, tangy carbonara sauce for linguine and sliced Swiss chard.

Spinach adds a modern note to this classic Italian dish.

A can of Indian-spiced lentil soup is the “sauce” on this potato-topped naan pizza.

A feast of flavors, textures, and colors

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.

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

Check out Vegetarian Times Editors's author page.

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.

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.

Moles can be complex, featuring dozens of ingredients. This beginner-friendly version from the VT archives is simplified but still tasty.

This refreshing Indian yogurt sauce is great served with spicy foods

A plateful of hot dumplings preceded by a bowl of hot-and-sour soup makes a pleasing luncheon menu, accompanied by hot jasmine tea.