Vegetarian

Creamy butter beans turn this dish of sesame broccoli into a hearty one-bowl meal, though you could leave out the beans and serve the tofu and broccoli with rice.

This classic Italian bread and tomato salad makes an ideal summertime side dish.

Eggplant and onion pieces are marinated in spiced, creamy yogurt before being grilled or broiled.

Smoked garlic butter slathered over these vegetable kabobs kicks them up to the next level.

These tofu vegetable skewers are a little sweet and a little salty with tons of umami from chili bean paste. 

Grilled cauliflower marinated in a simple spiced yogurt goes on skewers with mango for an easy and delicious main or side.

Raw cashews are cooked until tender, then blended with lemon juice to create a smooth, luscious crema that transforms this squash blossom soup into a velvety stand-alone meal.

These Vietnamese rice noodle rolls, or bánh cuốn, get filled with roasted pumpkin and sautéed vegetables.

These versatile vegetarian wontons are great deep-fried, poached or steamed—enjoyed them with lots of sauce and a side of blanched greens.

Sizzling, juicy tomatoes with tofu is a popular dish at the Vietnamese table—it has a wonderful umami and is quick and easy to prepare.

Crispy baked quinoa builds texture in this summer salad, tossed with a charred, herbaceous scallion dressing.

Saucy greens slurp up well when mixed into grainy grits in this individually portioned breakfast soufflé.

A secret ingredient helps all the flavors of this homemade strawberry milkshake shine (hint: you definitely have it in your pantry already).

The herbaceous sauce for this fresh vegetarian aguachile comes together swiftly in your blender.

A savory loaf cake with broccoli florets running through the batter that look like little trees when sliced.