Vegetarian recipes and info
Three kinds of lentils offer an interesting mix of textures along with great flavor and lots of protein.
A delicious veggie burger made with eggplant and walnuts.
Ground flaxseed blended with cashew milk and oil makes the most mayonnaisey eggless mayonnaise I’ve ever tasted.
A fluffy gratin featuring cauliflower, somewhat reminiscent of quiche but lighter and egg-free.
A thick, bright green sauce that tastes equally delicious with pasta, bread, and raw vegetables.
From early spring fava beans to the scallions you can harvest through early summer, I look forward to spring foods all year.
Chewy tofu marinated in a tangy orange sauce and roasted.
Whether traditional, Greek, or non-dairy, good yogurt makes good yogurt cheese – and it’s one of the easiest recipes around.
Crumbly and just a little sweet, perfect with your morning coffee or tea.
Leeks require a good cleaning, but they have great flavor, particularly in soup. They’re a bit milder than onions and garlic, and despite what most recipes say, you can eat pretty much the whole thing, including the dark green leaves.