This is a great weeknight one-dish dinner, and vegetarian (or vegan if you like) to boot. It is from the cook Adeena Sussman, who divides her time between New York and Tel Aviv, where pearl (or Israeli) couscous is called “p’titim,” meaning flakes.
Protein-rich chickpeas make this a hearty vegetairan option. This make-ahead salad is a real crowd pleaser.
Ancient American grains like amaranth, chia and quinoa are making a comeback due to their versatility and nutritional content. Alton Brown shows how to make the most of these very old kitchen newcomers.
We like serving the eggplant in its charred skin, but the cooked flesh also can be scooped into a bowl, mashed, and mixed with the herbs, then finished with olive oil and lemon juice. Look for smooth, unblemished eggplants, and leave the stems on when halving them.
A whole roasted cauliflower is beautiful to behold, and it becomes a knockout party dish served with this agrodolce sauce. Agrodolce, the Italian version of a sweet-and-sour sauce, uses raisins and honey for sweetness and vinegar for the sour element. Capers, celery, leeks, and roasted peppers — here we use yellow peppers from a jar; you can also use red — add to the flavors. It can be served with fish, vegetables, or pork chops, so it’s a terrific sauce to have in your tool kit.
In this vegetarian sheet-pan meal, crisp tortillas are topped with chile-laced black beans, sweet roasted peppers, avocado and plenty of crumbled queso fresco or grated Cheddar. A cumin salt, flecked with lime zest and sprinkled on right at the end, adds both brightness and a musky spice flavor. You will need 3 sheet pans for this. If you have only 2, crisp the tortillas in a skillet on the stovetop instead of in the oven.
In this hearty, meatless main course, chickpeas and potatoes are coated in a tomato-tinged spice paste and roasted until crunchy and browned. At the same time and in the same oven, cauliflower and tomatoes are cooked along with thinly sliced lemons until soft and caramelized. Just before serving, everything is tossed altogether and drizzled with an herbed, garlicky yogurt sauce. It’s a complete and satisfying meal that’s perfect for vegetable lovers. Meyer lemons work particularly well here because they are milder and sweeter than regular lemons.
Tossing marinated tofu squares in cornstarch before roasting makes them wonderfully crunchy and brown. Here, the tofu is cooked alongside spears of sweet potato, which are soft and silky against the crisp squares. A tamari-honey dressing spiked with rice wine vinegar acts both as marinade for the tofu and sauce for the finished dish. Then quick-pickled scallions and hot sesame oil make for a bright and spicy garnish.
The crispiest vegan tacos you've ever had! The combination of flavors and textures from the crispy baked cauliflower, the sweet and sour crunchy slaw and the creamy tangy tartar sauce are out of this world!
If you’re looking for another way to prepare avocados — and who isn’t? — turn on your backyard grill and set the ripe green fruits directly on the hot surface. These grilled avocado halves make a healthy, plant-based meal on their own — here each person is served two avocado halves — or set alongside your favorite grilled fish or meat. Just two to three minutes over the coals imparts a delicious smoky flavor. A chickpea salad, with bright citrus juices and lots of cilantro, comes together quickly. The acids in the mixture contrast brilliantly with the creamy avocado.