Weeknight Vegetarian

WEEKNIGHT VEGETARIAN | Lemon-parsley relish elevates a simple dish.
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)
How to make a vegetarian poke that’s a ringer for tuna
(The Washington Post, June 26, 2017; 8:00 AM)
In defense of spinach pancakes: A recipe worth loving, unless you’re an Internet troll
(The Washington Post, June 19, 2017; 8:00 AM)
Want to go vegan? One author’s advice: Do it gradually.
(The Washington Post, June 12, 2017; 8:00 AM)
Veggie-centered stir-fry recipes for a quick weeknight meal
(The Washington Post, June 5, 2017; 8:35 AM)
Vegetable inspiration from the West Coast doesn’t always mean California
(The Washington Post, May 29, 2017; 10:00 AM)
Make a jar of this, and every meal is just a sprinkle away from crunchy
(The Washington Post, May 22, 2017; 8:00 AM)
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)
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