Weeknight Vegetarian

WEEKNIGHT VEGETARIAN | A savory granola can enliven salads, soups — anything.
For quick vegetables that sing, cook them simply — and then slather them in sauce
(The Washington Post, May 15, 2017; 8:00 AM)
How to turn asparagus into a bowl of pasta that sings of spring
(The Washington Post, April 3, 2017; 8:00 AM)
Given a little steam, broccoli can become a star player
(The Washington Post, March 27, 2017; 10:00 AM)
This mushroom’s made for stuffing
(The Washington Post, March 20, 2017; 8:00 AM)
An easy grain bowl built on roasted tofu, broccoli — and a killer dressing
(The Washington Post, March 13, 2017; 8:00 AM)
They look like crab cakes, but these vegetable patties can hold their own
(The Washington Post, March 6, 2017; 8:00 AM)
DIY tortillas take time. These bean-topped corn cakes don’t.
(The Washington Post, February 27, 2017; 8:00 AM)
A whole-grain risotto that lets you skip the stirring
(The Washington Post, February 20, 2017; 8:00 AM)
Thank your roasting pans for this all-season salad
(The Washington Post, February 13, 2017; 8:00 AM)
How to make spectacular (and vegan) chocolate truffles from just a few ingredients
(The Washington Post, February 6, 2017; 8:00 AM)
These crunchy bites are a smart use for your roasted vegetables
(The Washington Post, January 30, 2017; 8:00 AM)
This super-simple saute of greens and beans can be a side dish, lunch or dinner
(The Washington Post, January 23, 2017; 8:00 AM)
A one-pot rice dish with Middle Eastern cred and a casual vibe
(The Washington Post, January 16, 2017; 8:00 AM)
A winter warmer of a vegetable stew that’s creamy without cream
(The Washington Post, January 9, 2017; 8:00 AM)
This one-skillet mushroom dish makes for an easy, homey dinner
(The Washington Post, December 26, 2016; 8:00 AM)
A glaze that can make tofu taste like the holidays
(The Washington Post, December 19, 2016; 8:00 AM)
A simple vegan sandwich full of creaminess, spice and crunch
(The Washington Post, December 12, 2016; 8:00 AM)
How to make simple Italian gnocchi that just happen to be gluten-free
(The Washington Post, December 5, 2016; 8:00 AM)
The pantry staple that makes even a simple lentil soup something special
(The Washington Post, November 28, 2016; 8:00 AM)
The vegetarian dish that will make Thanksgiving guests — and their hosts — happy
(The Washington Post, November 14, 2016; 8:00 AM)
A strange-but-delicious broccoli sub suddenly becomes doable at home
(The Washington Post, November 7, 2016; 7:00 AM)
A Mexican soup that’ll warm you — but won’t tax you
(The Washington Post, October 31, 2016; 8:00 AM)
When comfort requires potatoes, pull out your grater and skillet
(The Washington Post, October 24, 2016; 8:00 AM)
The best reason to eat beans and grains together: They’re delicious
(The Washington Post, October 17, 2016; 11:49 AM)
Proof that vegetables are cool: They’re getting the Lucky Peach treatment
(The Washington Post, October 10, 2016; 8:00 AM)
How two vegan chefs find inspiration in a world of (sometimes meaty) cooking
(The Washington Post, October 3, 2016; 8:00 AM)
The easiest way to approximate ground beef in a taco: Go nuts
(The Washington Post, September 19, 2016; 8:00 AM)
The simple, summery pita-bread salad that will make you forget panzanella
(The Washington Post, September 12, 2016; 8:00 AM)
The easiest tomato soup begins in a blender
(The Washington Post, September 6, 2016; 12:16 PM)
Jackfruit isn’t the meat substitute it’s cracked up to be, at least not without help
(The Washington Post, September 5, 2016; 8:00 AM)
A frittata made even easier — and tastier, thanks to Middle Eastern flavors
(The Washington Post, August 29, 2016; 8:00 AM)
You don’t need your stove to make this crunchy, spicy, vegan wrap
(The Washington Post, August 22, 2016; 8:00 AM)
A quick way to infuse the taste of summer tomatoes right into your pasta
(The Washington Post, August 15, 2016; 8:00 AM)
A gardener’s favorite ingredient: Accidental flowers
(The Washington Post, July 4, 2016; 8:00 AM)
Tofu shows it can play yet another part. This time, it acts like feta.
(The Washington Post, June 27, 2016; 8:00 AM)
Wisdom from a ‘vegetable butcher’ can get you through farmers market season
(The Washington Post, June 20, 2016; 8:00 AM)
The fruit that makes everything taste better
(The Washington Post, June 13, 2016; 8:00 AM)
The 10-minute veggie burger recipe you’ve been waiting for
(The Washington Post, June 6, 2016; 8:00 AM)
Make a show-stopping spring risotto without much effort
(The Washington Post, May 30, 2016; 8:00 AM)
To get out of a vegetarian-cooking rut, go global
(The Washington Post, May 16, 2016; 7:00 AM)
Here’s your ticket to a vegan take on moussaka that’s actually traditional
(The Washington Post, May 9, 2016; 8:00 AM)
A mother’s lesson in cooking for a crowd: Rely on the tried, true and remembered
(The Washington Post, May 2, 2016; 7:00 AM)
Three new reasons to stop buying energy bars
(The Washington Post, April 25, 2016; 7:00 AM)
The secret to serving dinners that please vegetarians, vegans and omnivores
(The Washington Post, April 18, 2016; 10:00 AM)
Here’s proof that vegetarian Mexican food isn’t an oxymoron
(The Washington Post, April 11, 2016; 8:39 AM)
When you’ve run out of things to make with chickpeas, try chickpea flour
(The Washington Post, April 4, 2016; 8:00 AM)
Why you might want to use a pressure cooker for vegetables — and for tofu
(The Washington Post, March 28, 2016; 9:35 AM)
Meet the traditional Louisiana gumbo that’s just perfect for vegetarians
(The Washington Post, March 21, 2016; 8:00 AM)
Why bibimbap should be part of any vegetable lover’s kitchen repertoire
(The Washington Post, March 14, 2016; 9:30 AM)
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