Antipasto, which means "before food" in Italian, is a salad-like appetizer consisting of various fresh and pickled vegetables, cheeses, and rolled or sliced meats. For vegetarian antipasto, you can either substitute mock meat products or leave them out altogether.
Marinating and baking tofu is one of the easiest, most delicious ways to enjoy this versatile food.
This simple white sauce goes well with flavorful vegetables like broccoli, asparagus, and Brussels sprouts, and in lasagne.
You can either make these burritos yourself or put the ingredients on the table and let everyone build their own.
When you cook your own beans, they are one of the healthiest things out there, and they are delicious with just a pinch of salt. They are also wonderful paired with feta and toasted walnuts, as in this simple bean salad.
Berry cobbler is one of my favorite desserts of all time. It's also lovely with a cup of tea for breakfast or a mid-afternoon snack.
This sweet-tart sauce is wonderful on pancakes, French toast, and ice cream.
A small serving of this sweet drink is delightful after a filling lunch.
I used to hate making rice, until I realized that the world won't end if I ignore conventional wisdom. It's ok to remove the lid to stir during cooking and to add more water, and it doesn't even matter if there's liquid left at the end. As when cooking pasta, you can just drain whatever's left when the rice is ready.
Beet borscht is a traditional hot or cold, often vegetarian soup common in Russian, Ukrainian, and Jewish cooking. Here's a healthy and delicious vegan version.