At the end of the summer, there's so much zucchini around that I find it difficult to eat it all without getting bored. Sound familiar? Here are some tasty ways to use up fresh zucchini (or courgette, as the British - and French - call it).
It may look like hummus, but this unique chickpea dip is tangy and delicious. It's worth seeking out umeboshi plum paste just for this recipe, which you'll want to make over and over.
Tofu with a spicy-sweet coating, fantastic with celeriac purée or mashed potatoes.
Asparagus is a rather delicate vegetable, and steaming it correctly so that that stalks are done but the tips aren't soggy can be a real challenge. Here are three tried-and-tested techniques for perfectly-steamed asparagus without a steaming basket.
Roasting vegetables brings out all kinds of flavor and depth. There's no set recipe - just toss a few of your favorite veggies with oil and salt and roast!
Level up your beloved mac & cheese with the smoky goodness of vegan bacon.
Sweet corn is delicious with just a bit of salt, but it's also wonderful in soup and salad, and of course cornmeal makes terrific bread. Take look at these vegetarian recipes featuring sweet corn or cornmeal.
Fried sweet cornmeal nuggets make a fun breakfast or dessert.
Bread crumbs, or chapelure as they're called in French, are available at the store, but there's really no need to buy them when you can quickly, easily, and cheaply make them yourself.
Every country and culture has traditional and innovative recipes that are either vegetarian/vegan or can be adapted. Here are some of my favorites.