The terms “sweet potato” and “yam” are used more or less interchangeably in the US, though the two vegetables are in fact unrelated. Whatever you call them, they are plentiful in the fall and delicious.
If you’ve never tasted this garlicky mayonnaise, you’re in for a real treat. Try it with roasted vegetables, French fries, or anywhere else you’d use mayonnaise for a little extra kick.
Red cabbage with cranberries is a sweet-and-sour side dish that will brighten your table at Thanksgiving or any time of the year.
When the leaves start to change color, it’s time to start thinking about what you can do with pumpkins. Here are some great vegetarian pumpkin recipes.
Maki rolls are a vegetarian relative of sushi. This recipe calls for cucumber and avocado, but you can experiment with other ingredients as well.
If you like goat cheese, you’ll love this simple sauce.
A delicious, colorful soup that can be served hot or cold.
Brunch can seem tricky to pull off, as it’s a combination of breakfast and lunch. In fact, it’s the easiest thing in the world – just be sure to combine a bit of both meals, with an emphasis on things that are easy to prepare and easy to serve.
Spinach lasagna, sometimes called lasagne Florentine, is a classic vegetarian dish made with a creamy white sauce, cheese, and vegetables.
Pumpkins are a key ingredient in some wonderful recipes – not to mention jack-o’lanterns – but what can you do with the seeds? Roast ‘em!
