vegetarian

Creamy Ricotta Pasta with Sautéed Spinach

byJoana Oliveira

0

Buckwheat Apple Galettes Topped with Cardamom Crumble

byJulia Gartland

0

Risotto al Cavolfiori: Italian Cauliflower Risotto

byKathy Bechtel

0

30 Minute Potato Miso Ramen

byCarolyn Cope

3

Spicy Red Lentil Veggie Stew Topped with Crispy Chickpea Croutons

byElaine Gordon

2

Creamy Citrus Cauliflower Risotto

byCarmen Sturdy

0

Bright Veggie Noodle Bowl with Creamy Almond Butter Coconut Sauce

byCarlynn Woolsey

0

Meatless Monday: Mediterranean Inspired Bowl

byBlandine Wilcox

0

Beet Rasam with Lentils and Yogurt

byChitra Agrawal

1

Zucchini Lasagna

byAle Gambini

0

World Vegetarian Day Veggie Casserole

byAnna-Marie Walsh

0

Rice and Zucchini Cheese Pie

byRelish

0

Eggplant Rollatini in Marinara Sauce

bySasi Balaraman

0

Colorful Black Bean and Purple Cabbage Nachos

bySherron Watson

1

Beet Risotto with Goat Cheese, Honey and Truffle Oil

bySasha Yan

0

Grilled Citrus Shishito Peppers

byRobin Runner

0

Perfect Lunch: Fig, Blue Cheese, and Walnut Orzo Salad

byRachael Dart

6

Tandoori Asparagus

byReena Pastakia

0

Oven Baked Cauliflower Fritters

byMaya Moscovich

0

How to Make Spicy Marinara Sauce

byKristi Kaiser

5

Brunch: Harissa Baked Egg Avocados

byAmbra Torelli

0

Truffle Risotto with Roasted Baby Carrots

byJohn Bek

6

Carciofi Fritti: Italian Fried Artichokes with Lemon Aioli

byDeborah Mele

6

Classic Easy Tomato Soup

bykitchenHEIST

1

Chocolate Peanut Butter Lava Cake

bykitchenHEIST

3

Tahini and Cilantro Sweet Potato Wedges

bykitchenHEIST

0

Vegetarian Baked Bolognese

byAmbra Torelli

0

Guacamole and Gouda Grilled Cheese Sandwich

byLeili Ansari

0

Pappardelle in White Wine Cashew Cream Sauce with Artichokes

byHonest Cooking

0

Healing Turmeric Soup with Lentil and Farro

byLaney Schwartz

6

2 Ingredient Cauliflower Rice Recipe

byGin Butters

1

Red Palm Fruit Oil: Why It’s Good and What To Do With It

byAmbra Torelli

1

Spiced Chickpea Gyros

bySarah Bond

1

Vegetarian Lentil Meatballs

byPhoebe Lapine

0

Swiss Chard and Apple on Socca Flatbread

byEmily Watson

2

Crispy Potato Tacos

byMely Martínez

0

Veggie-Loaded Twice Baked Potatoes

byAlyssa Ponticello

3

Brown Sugar and Nutmeg Roasted Acorn Squash

byKate Davis

0

The Powerful Tigernut

byAmbra Torelli

2

Sweet Potato Moroccan Bisque

byJill Nammar

0

Vegetarian Bolognese with Tofu

byEmily Stoffel

4

How To Peel a Pomelo And Why It’s Good For You

byAmbra Torelli

2

Elegant Holiday Dishes without Meat

byAnnelise McAuliffe

0

Vegetarian Muffuletta Sandwich

byTraci York

0

How to Make Vegetarian Demi-Glace

byHonest Cooking

0

Freekeh-Stuffed Peppers with Fried Eggs

byTami Ganeles Weiser

0

Flavorful Mushroom Stir Fry

byGin Butters

1

Squash and Tahini Tofu Bowl

byEmily Watson

0

Crusted Sesame Tofu

byHonest Cooking

0

Chimichurri Portobello Mushroom Wraps

byHonest Cooking

0

Vegetarian White Bean Chili

byKatherine Sacks

0

Quinoa Chili Fries

byGin Butters

1

Spicy Tofu Spring Rolls

byVicki Brett-Gach

2

Balsamic Marinated Tofu

byJennifer Blume

0

Peri-Peri Tofu with Kale and Mustard Seeds

byShashi Charles

0

General Tso’s Goes Vegetarian

byPavani Hideout

0

Roasted Curry Potatoes with Greek Yogurt Sauce

byMeghan Bassett

1

Zucchini Veggie Burgers with Quinoa

byKathy Steger

4

Delights of Dijon — Beet Veggie Burger with Quinoa and Chickpeas

byVicky Cohen and Ruth Fox

1

Meatless Tamales with Black Bean Filling

byLauren Cosgrave

0