Weeknight Vegetarian

WEEKNIGHT VEGETARIAN | Scoop it all up with naan.
When summer corn is at its sweetest, this Thai salad adds a little heat
(The Washington Post, July 9, 2018; 2:00 PM)
A tasty summer salad that’s throw-together simple
(The Washington Post, July 2, 2018; 3:00 PM)
This spicy eggplant dish is a riot of textures and flavors
(The Washington Post, June 25, 2018; 2:00 PM)
Here’s how to make your avocado even more craveable: Grill it.
(The Washington Post, June 18, 2018; 2:00 PM)
Finally, you can make a Superiority Burger at home
(The Washington Post, May 21, 2018; 2:00 PM)
Every steak needs a good sauce. Even a cauliflower steak.
(The Washington Post, May 14, 2018; 2:00 PM)
A taco recipe that proves: Less is more
(The Washington Post, May 7, 2018; 2:00 PM)
For those who can’t get enough avocado toast — or are sick of it already
(The Washington Post, April 30, 2018; 2:00 PM)
This pea salad includes a welcome kick of heat
(The Washington Post, April 23, 2018; 2:00 PM)
A vegan Caesar salad to conquer them all
(The Washington Post, April 16, 2018; 2:00 PM)
Here’s evidence that a great bowl of ramen doesn’t need pork or chicken
(The Washington Post, April 2, 2018; 2:00 PM)
The easiest way to turn a sweet potato into a burger
(The Washington Post, March 26, 2018; 2:00 PM)
A smoky-sweet dressing takes this black-eyed-pea dish to another level
(The Washington Post, March 19, 2018; 2:00 PM)
Polenta with basil and roasted cherry tomatoes
(The Washington Post, March 13, 2018; 2:53 PM)
This simple soup unlocks cabbage’s sweet side
(The Washington Post, March 13, 2018; 12:00 PM)
These mushroom skewers with peanut sauce will make you forget chicken satay
(The Washington Post, February 26, 2018; 2:00 PM)
You deserve better tacos. Here are 5 of our favorite recipes.
(The Washington Post, February 22, 2018; 3:00 PM)
One of Louisiana’s best stews becomes veg-friendly
(The Washington Post, February 20, 2018; 2:00 PM)
Beans on toast is basic. This is special.
(The Washington Post, February 12, 2018; 2:00 PM)
How to make a creamy chowder that won’t weigh you down with cream
(The Washington Post, February 5, 2018; 2:00 PM)
For a refreshing take on a grain bowl, stir up a pot of polenta
(The Washington Post, January 29, 2018; 2:00 PM)
For the perfect sweet-and-sour sauce, make your own
(The Washington Post, January 22, 2018; 2:00 PM)
This simple Portuguese soup will perk up your cold-weather doldrums
(The Washington Post, January 15, 2018; 11:00 AM)
This black bean dish will make you forget how cold it is outside
(The Washington Post, January 8, 2018; 2:00 PM)
For a bowl of winter comfort, lentils are the easy answer
(The Washington Post, January 1, 2018; 3:00 PM)
The secrets to cauliflower-crust pizza that you’ll want to devour
(The Washington Post, December 26, 2017; 2:00 PM)
This cheesy potato casserole can take you home
(The Washington Post, December 18, 2017; 2:00 PM)
Here’s a quick way to satisfy your hankering for noodles
(The Washington Post, December 11, 2017; 2:00 PM)
The cozy-season path to easy tomato soup starts with roasting
(The Washington Post, December 4, 2017; 2:00 PM)
A crunchy, cheesy seasonal salad that is anything but garden variety
(The Washington Post, November 27, 2017; 2:00 PM)
The stuffed-pumpkin dish that will make vegetarians (and everyone else) happy this Thanksgiving
(The Washington Post, November 13, 2017; 2:00 PM)
Give Brussels sprouts the sweet-and-sour treatment
(The Washington Post, November 6, 2017; 2:00 PM)
A quinoa recipe that can win over skeptics
(The Washington Post, October 30, 2017; 2:00 PM)
Shake up your weeknight dinner routine with one of these quick recipes
(The Washington Post, October 24, 2017; 3:00 PM)
Why you should roast a head of garlic virtually every time you turn on the oven
(The Washington Post, October 16, 2017; 2:00 PM)
Why would you want to make chili in a sheet pan? Flavor.
(The Washington Post, October 9, 2017; 2:00 PM)
The best bell pepper for stuffing, in my book, is anything but green
(The Washington Post, October 2, 2017; 2:00 PM)
What’s for dinner? Try one of these quick, Indian-inspired recipes.
(The Washington Post, September 26, 2017; 3:00 PM)
This is the messy, spicy, overstuffed sandwich that will make you reconsider vegan food
(The Washington Post, September 25, 2017; 2:00 PM)
Improve your simple bowl of pasta with garlicky, lemony bread crumbs
(The Washington Post, September 18, 2017; 2:00 PM)
This may become your new favorite way to cook portobello mushrooms
(The Washington Post, September 11, 2017; 2:00 PM)
A spicy, smoky potato salad with Spanish aspirations
(The Washington Post, September 4, 2017; 8:00 AM)
A simple, tasty pasta recipe that will help you dispatch that zucchini
(The Washington Post, August 14, 2017; 2:00 PM)
An Italian sauce that brings life to any vegetable it touches
(The Washington Post, August 7, 2017; 2:00 PM)
When you want dinner to be a breeze, make this
(The Washington Post, July 31, 2017; 2:00 PM)
Chickpea tikka masala: It’s not traditional, but it sure tastes great
(The Washington Post, July 24, 2017; 2:00 PM)
Chia pudding has texture issues. Here’s how to make it super smooth.
(The Washington Post, July 17, 2017; 8:00 AM)
Another use for summer’s sweet cherries: In a simple grain salad
(The Washington Post, July 10, 2017; 8:00 AM)
Lighten up your summer potato salad with cauliflower and feta
(The Washington Post, July 3, 2017; 8:00 AM)
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