Tricolor Charred Peppers with Cumin-Coriander Vinaigrette
Check out Vegetarian Times Editors's author page.
Low-Calorie
Low-Calorie
Spicy Cheddar Dip
Check out Vegetarian Times Editors's author page.
Apple Cinnamon-Toast Bread Pudding
Check out Vegetarian Times Editors's author page.
Pickled Ginger
Check out Vegetarian Times Editors's author page.
Farfalle with Caramelized Onions and Broccoli
Check out Vegetarian Times Editors's author page.
Orzo Lentil Pilaf with Feta
Check out Vegetarian Times Editors's author page.
Casareccia with Zucchini and Fresh Basil
Check out Vegetarian Times Editors's author page.
Orecchiette with Gorgonzola and Walnuts
Check out Vegetarian Times Editors's author page.
Malted Banana Ice Cream
Check out Vegetarian Times Editors's author page.
Toasted Whole-Wheat Couscous with Basil and Sunflower Seeds
Check out Vegetarian Times Editors's author page.
Smoked Tomato and Black Bean Quesadillas
Check out Vegetarian Times Editors's author page.
Smoked Portobello Club Sandwich
Check out Vegetarian Times Editors's author page.
Grilled Sweet Corn with Chipotle-Lime Butter
Check out Vegetarian Times Editors's author page.
Watermelon Salad with Feta and Mint
Check out Vegetarian Times Editors's author page.
Eggless Salad
Check out Vegetarian Times Editors's author page.
Caesar Salad
Check out Vegetarian Times Editors's author page.
Red Velvet Brownies
Check out Vegetarian Times Editors's author page.
Tofu Mimosa
Check out Vegetarian Times Editors's author page.
Firecracker Beet Slaw
Check out Vegetarian Times Editors's author page.
Mini Loaded Red Potatoes
These sports bar–inspired creations are roasted instead of deep-fried. Choose the smallest red potatoes you can find to keep them easy to eat. Little chefs can scoop out and stuff the potatoes and then sprinkle with paprika.
Southwestern Salad with Avocado-Lime Dressing
Kids and dads alike will enjoy a sunny salad topped with corn-chip crumbles and creamy avocado-lime dressing.
Chilled Pea Soup Verrines
Check out Vegetarian Times Editors's author page.
Zucchini Verrines with Tahini Dressing
Check out Vegetarian Times Editors's author page.
Quinoa-Avocado Verrines
Check out Vegetarian Times Editors's author page.
Strawberry Charlotte Verrines
Check out Vegetarian Times Editors's author page.
Wild Mushroom and Asparagus Tartines
Check out Vegetarian Times Editors's author page.
Crustless Leek, Greens, and Herb Quiche
Make a quiche for dinner with your favorite greens, then save a slice for lunch with a salad or raw veggies the next day.
Ginger-Scallion Soy Sauce
Check out Vegetarian Times Editors's author page.
Israeli Couscous with Saffron, Olives, and Spring Vegetables
Check out Vegetarian Times Editors's author page.
White Pizza with Broccoli and Mushrooms
Check out Vegetarian Times Editors's author page.
Broccoli Salad with Raisins and Sunflower Seeds
Lightly steaming broccoli brightens its color and helps it keep its crunch—even when it’s coated in a creamy dressing, as in this recipe.
Raspberry Buckle
Check out Vegetarian Times Editors's author page.
Mango Kulfi
Check out Vegetarian Times Editors's author page.
Grapefruit Clafouti
Check out Vegetarian Times Editors's author page.
Baked Apples with Maple-Walnut Sauce
Check out Vegetarian Times Editors's author page.
Light Spring Supper Soup
Check out Vegetarian Times Editors's author page.
Cabbage Calzones
Check out Vegetarian Times Editors's author page.
Red Cabbage Salad with Pears and Walnuts
Check out Vegetarian Times Editors's author page.
Basic Béchamel (White) Sauce
Check out Vegetarian Times Editors's author page.
Live Spring Rolls with Lemon-Ginger Dipping Sauce
Check out Vegetarian Times Editors's author page.
Honey-Braised Carrots
This simple spring recipe showcases the flavor of robust, dark-hued honeys, such as buckwheat, chestnut, or thyme.
Italian Orzo and Greens
Check out Vegetarian Times Editors's author page.
Iced Oatmeal Cookies
To keep the icing for these chewy morsels from cracking, spread it on while the cookies are still hot. Applesauce helps trim the amount of margarine needed, and flaxseed meal stands in for eggs.
Butternut Squash and Duxelles Casserole
Check out Vegetarian Times Editors's author page.
Mushroom-Manchego Quesadillas
Check out Vegetarian Times Editors's author page.
Mushroom-Gouda Soufflé
Check out Vegetarian Times Editors's author page.
Garlic and Kale Soup
This brothy soup provides heart-healthful nutrition on many levels: kale and garlic are good for the cardiovascular system; wheat berries are high in fiber; and shiitake mushrooms contain eritadenine, an amino acid that speeds up processing of cholesterol in the liver.
Stir-Fried Tofu
Check out Vegetarian Times Editors's author page.
Ricotta Ravioli with Sweet Potato Sauce
Check out Vegetarian Times Editors's author page.
Carrot, Wakame, and Kale Stew
Check out Vegetarian Times Editors's author page.
Roasted Brussels Sprouts Medley with Nori Strips
Check out Vegetarian Times Editors's author page.
Raw Chocolate-Chia Energy Bars
Check out Vegetarian Times Editors's author page.
Planet Burgers
Check out Vegetarian Times Editors's author page.
Carrot-Cranberry-Walnut Salad
Check out Vegetarian Times Editors's author page.
Burgundy Gougères
Check out Vegetarian Times Editors's author page.
Nutty Party Crunch
Check out Vegetarian Times Editors's author page.
Date Sugar Ginger Jewels
Check out Vegetarian Times Editors's author page.
Brown Sugar-Cinnamon Popcorn
Skip the chips! This crunchy treat will satisfy kids' snack urges.
Toasted Fennel Spice Rub
Check out Vegetarian Times Editors's author page.
Endive Spears with Goat Cheese, Grapes, and Toasted Walnuts
Check out Vegetarian Times Editors's author page.
Taleggio Tartines with Grape, Watercress, and Red Onion Salad
Check out Vegetarian Times Editors's author page.
Walnut-Stuffed Eggplant
Check out Vegetarian Times Editors's author page.
Ginger-Miso Yam Wraps
Tofu and edamame give these wraps plenty of protein. Feel free to substitute chard or flat-leafed kale for the collards.
Creamy Tomato-Basil Bisque
Check out Vegetarian Times Editors's author page.
Seeded Crêpes with Tomato-Mushroom Filling
Check out Vegetarian Times Editors's author page.
Two-Cheese Buckwheat Galettes
Check out Vegetarian Times Editors's author page.
Red Currant Tea Cakes
Check out Vegetarian Times Editors's author page.
Blackberry, Jicama, and Apple Salad
Check out Vegetarian Times Editors's author page.
Zucchini Sautéed with Pine Nuts, Capers, and Raisins
Check out Vegetarian Times Editors's author page.
Pesto-Potato Frittata
Check out Vegetarian Times Editors's author page.
Curried Potato Salad with Toasted Cumin
Check out Vegetarian Times Editors's author page.
Penne Pasta Salad with Shaved Parmigiano-Reggiano
Check out Vegetarian Times Editors's author page.
Tortellini Veggie Fest
Check out Vegetarian Times Editors's author page.
Smoky Baby Portobello Sliders
Big or small, portobello mushrooms make the perfect grilled "burger." Portobellos' meaty texture and rich, robust flavor take on the flavors of marinades and rubs and stay juicy and tender when grilled. The onion topping can be made up to two days ahead.
Sweet Zucchini-Ricotta Pancakes with Raisins and Walnuts
Check out Vegetarian Times Editors's author page.
Asparagus-Mushroom Bread Pudding
Check out Vegetarian Times Editors's author page.
Chorizo and Potatoes Tinga
Check out Vegetarian Times Editors's author page.
Caramelized Onion Tart
Check out Vegetarian Times Editors's author page.
Splendid Spinach Spree
Check out Vegetarian Times Editors's author page.
Mexican Mind Meld
Check out Vegetarian Times Editors's author page.