This hearty, herby soup is delicious fresh, and even better the next day.
This pot pie recipe is better than the TV dinner version for two reasons: it’s vegetarian and it’s prepared and baked, rather than frozen and microwaved. It’s also quick and flexible, so give it a try.
Lentilles du Puy are small and dark green, with an earthy flavor. Unlike other kinds of lentils, French green lentils hold their shape – though not their color – when cooked.
A simple pasta salad with lots of flavor.
White beans and black olives combine with various herbs and veggies to make a hearty soup.
This simple tempeh salad really does resemble chicken salad. It’s great in sandwiches or atop a green salad.
This sort of “everything but the kitchen sink” potato salad is perfect for a picnic or buffet.
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.
This classic Italian soup is always vegetarian, and if you leave off the parmesan cheese it’s vegan.
Quinoa is quick and easy to prepare, and it adds a subtle but wonderful flavor to vegetables.