Weeknight Vegetarian

Big or small, vegetarian dishes worth Thanksgiving centerpiece status
The Weeknight Vegetarian finds dishes big and small that can be the focus of the Thanksgiving table.
Weeknight Vegetarian: For frying at its best, learn the art and craft of tempura
(The Washington Post, November 10, 2014; 8:02 AM)
Weeknight Vegetarian: Aglaia Kremezi has a way with Mediterranean vegetables
(The Washington Post, November 3, 2014; 7:00 AM)
Weeknight Vegetarian: Black bean tortas, hold the expletives (and the appropriation)
(The Washington Post, October 27, 2014; 8:00 AM)
Weeknight Vegetarian: A baked, Tex-Mex version of the classic chilaquiles
(The Washington Post, October 20, 2014; 8:54 AM)
Weeknight Vegetarian: Yotam Ottolenghi on ‘Plenty More’
(The Washington Post, October 13, 2014; 7:00 AM)
Weeknight Vegetarian: A new technique for defusing those soy-sauce sodium bombs
(The Washington Post, October 6, 2014; 8:30 AM)
Falafel, by the book — except for some flavorful variations
(The Washington Post, September 29, 2014; 8:00 AM)
Weeknight Vegetarian: A spicy stew made creamy with nut butter
(The Washington Post, September 22, 2014; 8:00 AM)
Tacos for vegetarians and vegans alike
(The Washington Post, September 15, 2014; 7:00 AM)
Weeknight Vegetarian: Quinoa strategies, cont’d.
(The Washington Post, September 9, 2014; 9:30 AM)
Weeknight Vegetarian: In a griddle cake, okra shines without the slime
(The Washington Post, September 2, 2014; 9:00 AM)
Weeknight Vegetarian: Another treatment for a favorite vegetable
(The Washington Post, August 25, 2014; 9:00 AM)
Weeknight Vegetarian: Tomatoes and tofu meet in a spicy, sweet, tart salad
(The Washington Post, August 18, 2014; 9:00 AM)
Avocado makes for a ‘creamy’ pasta sauce
(The Washington Post, August 11, 2014; 9:30 AM)
Vegetarian banh mi? Sure, with tofu.
(The Washington Post, August 5, 2014; 10:00 AM)
Weeknight Vegetarian: Corn plus milk equals a summertime staple
(The Washington Post, July 29, 2014; 9:30 AM)
Weeknight Vegetarian: Sharpen up your saladmaking skills
(The Washington Post, July 21, 2014; 10:30 AM)
Weeknight Vegetarian: Don’t cook these grains. Soak them.
(The Washington Post, July 15, 2014; 10:00 AM)
Weeknight Vegetarian: Dressings that showcase herbs — and your salads
(The Washington Post, July 8, 2014; 10:15 AM)
Weeknight Vegetarian: A glut of cucumbers, cool as ever, makes for a “creamy” soup
(The Washington Post, July 1, 2014; 10:15 AM)
Weeknight Vegetarian: It’s meatless turducken
(The Washington Post, June 23, 2014; 10:15 AM)
Weeknight Vegetarian: Please, more peas
(The Washington Post, June 9, 2014; 10:30 AM)
A tomato tart satisfies a craving when the air turns chilly — and then when the sun returns
(The Washington Post, June 2, 2014; 10:51 AM)
Deborah Madison on ‘New Vegetarian Cooking’: ‘I want to make it resonate’
(The Washington Post, May 23, 2014; 10:30 AM)
Grilled bok choy: First, a little butchery
(The Washington Post, May 20, 2014; 10:00 AM)
Beekman Boys make vegetables fabulous
(The Washington Post, May 12, 2014; 10:00 AM)
Bryant Terry marries vegan cooking and African food traditions, with delicious results
(The Washington Post, May 5, 2014; 10:30 AM)
Radishes and arugula meet for a cheerful spring salad, without all the bite
(The Washington Post, April 21, 2014; 10:30 AM)
Fried eggs, the Spanish way: In olive oil
(The Washington Post, April 15, 2014; 11:00 AM)
In red beans and ‘rice,’ there’s an extra vegetable to play with
(The Washington Post, April 7, 2014; 10:30 AM)
Vegetarian pasta with potatoes: Global, seasonal and spicy
(The Washington Post, April 1, 2014; 10:15 AM)
A green bean salad to remember Paris by
(The Washington Post, March 24, 2014; 10:30 AM)
Cauliflower gets chicken-fried for a vegetarian take on a Texas classic
(The Washington Post, March 18, 2014; 3:46 PM)
Kale gets the Southern treatment, with black-eyed peas and smoky grits
(The Washington Post, March 11, 2014; 3:37 PM)
Forbidden rice: Break the rules and enjoy what was once limited to royalty
(The Washington Post, March 4, 2014; 3:08 PM)
Collards, the new kale? For an old favorite, trendiness seems beside the point.
(The Washington Post, February 18, 2014; 3:38 PM)
Beets: The love that leaves its mark
(The Washington Post, February 11, 2014; 5:44 PM)
Tofu salad: A smoky but light break from typical winter eating
(The Washington Post, February 4, 2014; 3:09 PM)
Leeks, beets and walnut cream: an artfully composed vegetarian dinner salad
(The Washington Post, January 28, 2014; 1:03 PM)
Beans come to the table easily, with an accent
(The Washington Post, January 21, 2014; 3:25 PM)
A warming — and calming — stew for a frigid, stressful night
(The Washington Post, January 14, 2014; 3:29 PM)
Lentils: Common varieties and how to cook and use them
(The Washington Post, January 7, 2014; 4:50 PM)
Lentils, beyond soups and stews: Have you ever had them like this?
(The Washington Post, January 7, 2014; 4:43 PM)
Weeknight Vegetarian: Want protein? Mix it up in a barley, tofu and spinach salad
(The Washington Post, December 31, 2013; 10:32 AM)
Turnips: Making a main course out of an ugly duckling
(The Washington Post, December 24, 2013; 2:35 PM)
Tempeh: Pan-fried, glazed — and devoured
(The Washington Post, December 17, 2013; 3:51 PM)
Chili verde, stripped of meat — and purism
(The Washington Post, December 10, 2013; 3:15 PM)
Black pepper tofu, honed to a delicious shine
(The Washington Post, December 3, 2013; 4:30 PM)
Weeknight Vegetarian: It’s taco time
(The Washington Post, November 22, 2013; 10:48 PM)
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