One of the most delicious ways to use zucchini that I've ever found, and it's quick and easy too! This dish is perfect for parties and pot lucks, because you can make it the day before and it tastes great whether hot or at room temperature.
The first time I tasted this roasted red pepper dip, it was so good that I actually gasped.
A simple, quick, and colorful dish made with tofu, pesto, and tomatoes.
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.
This is a very simple but delicious alternative to caramelized onions. It takes longer than cooking onions on the stove, but requires almost no work at all.
A vegetarian "tuna" salad made with chickpeas, almonds, and seeds. While this doesn't taste exactly like tuna salad, it's close enough that I don't miss the real thing any more.
Artichokes are among the stranger vegetables, but the flavor is unique and well worth the extra preparation time. You can use canned or frozen artichokes for most recipes, but fresh are always better.
Creamy, spinachy, ricotta-y filling for crêpes, manicotti, or lasagna.
Bharta is a smoked eggplant dish popular in the villages of Punjab. It is usually served with greens, bread, and lassi.
Unlike dinner, which is usually a sit-down-and-chat-with-the-family affair, lunch often has to be squeezed in between work or school commitments. Lunch also lends itself to combo meals: soup and salad, salad and sandwich, and sandwich and soup, so here are some suggested pairings that you can mix and match for a delicious, healthy vegetarian lunch.