Recipe Collection
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Showing 74 of 74 recipes
Cranberry-Balsamic Halloumi Skewers
Blistered grapes and golden halloumi cubes are glazed in a glossy cranberry-balsamic reduction for an easy holiday starter.
Herb-Roasted Cauliflower Crown with Shallot-Mushroom Gravy
A whole cauliflower roast brushed with Dijon-herb paste and served with a silky shallot-mushroom gravy for a festive vegetarian centerpiece.
Orange-Cardamom Pavlova with Pomegranate & Pistachio
Crisp-on-the-outside pavlova topped with orange blossom cream, winter citrus, and jewel-toned pomegranate for a showy holiday dessert.
Chestnut & Sage Wild Rice Stuffed Acorn Squash
Roasted acorn squash halves filled with herby wild rice, mushrooms, chestnuts, and tart cranberries—an easy gluten-free Christmas centerpiece.
Lucky Black-Eyed Pea & Collard Hoppin’ John
A one-pot New Year’s classic: smoky-spiced black-eyed peas, tender collards, and fluffy rice cooked together for an easy, cozy dinner.
Bulgogi-Style Mushroom Lettuce Cups
Savory-sweet bulgogi mushrooms, crunchy vegetables, and sesame rice tucked into crisp lettuce cups for a fast Korean-inspired meal.
Broccoli Cheddar Orzo Casserole
Creamy baked orzo with broccoli, sharp cheddar, and a crisp breadcrumb topping for a comforting vegetarian dinner.
Pesto Chickpea Pasta Salad
A meal-prep friendly pasta salad with basil pesto, chickpeas, tomatoes, and fresh mozzarella for quick lunches.
Doenjang Roasted Sweet Potato Lettuce Wraps
Caramelized sweet potato cubes glazed with savory doenjang and maple syrup tucked into crisp lettuce with crunchy vegetables.
Gochugaru Sesame Spinach Banchan
Tender spinach tossed with gochugaru, sesame, and garlic for a quick Korean-inspired side dish.
Bibim Guksu with Cucumber and Pear
Chilled Korean spicy-sweet noodle salad tossed with gochujang sauce, crisp cucumber, and juicy pear.
Kimchi Scallion Pancakes with Soy Dipping Sauce
Crisp-edged Korean kimchi pancakes loaded with scallions and quick dipping sauce for a savory vegetarian snack or lunch.
Creamy Tomato Tortellini Skillet
Cheese tortellini simmered in a creamy tomato-basil sauce with spinach for a weeknight vegetarian comfort dinner.
Sheet-Pan Tofu Fajita Bowls
Roasted tofu, peppers, and onions seasoned with smoky spices served over rice and black beans for easy vegetarian meal prep.
Crispy Tofu Kimbap with Quick-Pickled Veg
Golden tofu batons, seasoned rice, and tangy quick-pickled vegetables rolled into Korean-style kimbap for a satisfying vegetarian meal.
Cheddar Polenta with Roasted Winter Veg
Creamy cheddar polenta topped with caramelized winter vegetables and herbs for a cozy vegetarian dinner.
Quinoa-Stuffed Peppers with Feta
Bell peppers filled with herby quinoa, chickpeas, and tomatoes, then baked with crumbled feta for a gluten-free vegetarian dinner.
Mushroom-Zucchini Sundubu Jjigae
A cozy Korean soft tofu stew with mushrooms, zucchini, and a spicy-sweet gochujang broth finished with scallions and sesame.
Creamy Pumpkin Gnocchi Bake
Pillowy potato gnocchi baked in a creamy pumpkin-sage sauce with melty mozzarella and crispy breadcrumbs.
Chickpea Socca Pizza with Charred Veg
A gluten-free chickpea flatbread baked like pizza and topped with charred vegetables, mozzarella, and basil.
Gochujang-Glazed Eggplant Bibimbap Bowls
Roasted eggplant cubes tossed in a sweet-spicy gochujang glaze served over rice with crisp vegetables and jammy eggs.
Mushroom and Leek Pot Pie
A buttery, golden puff pastry crust tops a creamy skillet of mushrooms, leeks, and peas for the ultimate vegetarian comfort dinner.
Chive-Cheddar Dutch Baby
A puffy oven-baked pancake folded with sharp cheddar and fresh chives for a savory vegetarian brunch centerpiece.
Cheddar Leek & Potato Hand Pies
Flaky hot-water-crust hand pies stuffed with creamy mustard leeks, peas, and cheddar for a portable British-inspired supper.
Root Vegetable Toad-in-the-Hole with Onion Ale Gravy
A vegetarian spin on the Sunday roast classic featuring blistered carrots, parsnips, sprouts, and thyme tucked inside a puffed Yorkshire-style batter.
Marmite-Roasted Cauliflower Steaks with Pea & Mint Smash
Thick cauliflower steaks lacquered in a Marmite-maple glaze, roasted until charry, then served over a bright pea and mint smash with hazelnut crunch.
Grilled Halloumi Chimichurri Grain Bowls
Sear squeaky halloumi, char vegetables, and layer everything over citrus quinoa with herb-chile chimichurri for a punchy weeknight bowl.
Matcha Pistachio Swirl Cheesecake Bars
A buttery almond-pistachio crust topped with tangy Greek yogurt cheesecake and vibrant matcha swirls for a chic no-fuss dessert.
Golden Turmeric Coconut Red Lentil Stew
One-pot red lentils simmered with coconut milk, ginger, and greens for a sunshine-hued stew ready in under 40 minutes.
Chili Crisp Cashew Brussels Fried Rice
Shredded Brussels sprouts, chili crisp, and roasted cashews turn leftover brown rice into a 30-minute, wok-seared dinner with craveable crunch.
Roasted Cauliflower Shawarma Flatbreads
Sheet-pan roasted cauliflower and chickpeas coated in shawarma spices, piled over tangy tahini yogurt and crunchy herbs on warm pita.
Smoky Paprika Lentil Shepherd's Pie
Smoky tomato coated lentils, peas, and mushrooms tucked under rosemary mashed potatoes for a lighter, cozier take on the classic pie.
Crispy Sunchoke & Herb Latkes
Hanukkah-ready potato latkes upgraded with nutty sunchokes, dill, and lemony crème fraîche.
Spinach Artichoke Holiday Strata
Overnight sourdough strata with garlicky spinach-artichoke filling, gruyère, and sun-dried tomatoes—perfect for Christmas brunch.
Maple Rosemary Warm Spiced Nuts
Skillet-roasted almonds, pecans, and cashews glazed with maple, rosemary, Aleppo pepper, and smoked salt—ideal for holiday grazing boards.
Peppermint Dark Chocolate Pots de Crème
Silky dark chocolate custards infused with peppermint, topped with whipped cream and crushed candy canes—an elegant make-ahead dessert.
Porcini Roasted Mushroom Wellington
Holiday-worthy mushroom duxelles, roasted vegetables, and buttery puff pastry wrapped into a showstopping vegetarian main.
Cranberry Citrus Brussels Slaw
Shaved Brussels sprouts tossed with ruby grapefruit, candied pecans, and cranberry-orange vinaigrette for a bright holiday side.
Brown Butter Gingerbread Trifle
Layers of gingerbread cake cubes, cinnamon pastry cream, and brown-butter mascarpone whipped cream crowned with sugared cranberries.
Sparkling Rosemary Pomegranate Punch
Big-batch holiday punch with pomegranate, cranberry, rosemary syrup, and ginger beer—serve zero-proof or spike with prosecco.
Spinach Ricotta Lasagna
Layers of silky noodles, garlicky marinara, and creamy spinach ricotta bake into the ultimate vegetarian comfort casserole.
Eggplant Parmesan
Crispy baked eggplant cutlets layered with bright marinara, stretchy mozzarella, and Parm for a lighter take on the red-sauce staple.
Mushroom Stroganoff
Earthy mushrooms simmer in a creamy Dijon-tomato sauce and drape over buttery egg noodles for a vegetarian riff on the classic.
Roasted Veggie Enchiladas
Corn tortillas stuffed with smoky sheet-pan vegetables, black beans, and cheese bake under a blanket of red enchilada sauce.
Butternut Squash Risotto
Creamy arborio rice gently stirred with roasted butternut squash, sage, and Parmesan for a fall-ready main course.
Chana Masala
Tender chickpeas simmered in a tomato-onion gravy perfumed with garam masala, cumin, and ginger for a hearty plant-based curry.
Thai Green Curry
Fragrant green curry paste simmers with coconut milk, tofu, and crisp vegetables for a quick, soulful dinner.
Paneer Tikka Masala
Tandoori-spiced paneer cubes broiled until charred, then simmered in a creamy tomato-onion masala sauce.
Ratatouille with Creamy Polenta
Provencal stewed vegetables spooned over soft Parmesan polenta for a comforting vegetarian supper.
Falafel Pita Wraps
Crispy baked falafel tucked into warm pita with crunchy vegetables and lemony tahini sauce.
Heirloom Caprese Salad
Juicy heirloom tomatoes layered with creamy mozzarella, basil, good olive oil, and balsamic glaze.
Mediterranean Panzanella
Toasted bread cubes soak up a lemony vinaigrette with tomatoes, cucumbers, chickpeas, feta, and herbs.
Roasted Veggie Buddha Bowl
Sheet-pan roasted vegetables and crispy chickpeas piled over quinoa with avocado and lemon-tahini dressing.
Chickpea Niçoise Salad
A vegetarian spin on the French classic with chickpeas standing in for tuna alongside green beans, potatoes, and jammy eggs.
Crispy Kale Caesar Salad
Lacinato kale massaged with creamy vegetarian Caesar dressing, roasted chickpea croutons, and shaved Parmesan.
Skillet Shakshuka
Eggs poached in a spiced tomato-pepper sauce with feta, herbs, and crusty bread for dipping.
Spinach Mushroom Quiche
Flaky pie crust filled with sautéed mushrooms, baby spinach, Gruyère, and a silky egg custard.
Margherita Flatbread
A speedy pizza-night favorite with blistered flatbread, garlicky tomatoes, mozzarella, and basil.
Stuffed Portobello Mushrooms
Roasted portobello caps filled with herbed ricotta, sun-dried tomatoes, and crunchy breadcrumbs.
Fresh Vegetable Spring Rolls
Crunchy vegetables, herbs, and rice noodles wrapped in rice paper with a gingery peanut dipping sauce.
Moroccan-Spiced Root Vegetable Quinoa
Sheet-pan roasted root vegetables tossed with cinnamon-cumin quinoa, preserved lemon, and orange-harissa dressing.
Pistachio Rose Overnight Chia Parfaits
Creamy almond milk chia pudding layered with rosewater yogurt, pistachios, and fresh berries for a make-ahead dessert-breakfast hybrid.
Gochujang Crispy Tofu Protein Noodle Bowls
High-protein edamame noodles loaded with crunchy tofu, edamame, and a glossy gochujang sauce for a 35-minute dinner.
Berry Cottage Cheese Protein Smoothie Bowls
Blended cottage cheese, Greek yogurt, and mixed berries whipped into spoonable bowls with crunchy superfood toppings.
Charred Broccolini Burrata Crostini
Crispy sourdough toasts topped with smoky broccolini, lemon-chili oil, and creamy burrata for a crowd-friendly starter.
Spicy Za’atar Roasted Chickpea Snack Mix
Crunchy roasted chickpeas tossed with toasted pepitas, pistachios, and dried apricots in a smoky za’atar spice glaze.
Thai Basil Pineapple Agua Fresca
Sparkling pineapple agua fresca infused with Thai basil, lime, and ginger for a vibrant non-alcoholic sipper.
Cardamom Pistachio Overnight Quinoa Parfaits
Prep-ahead breakfast jars layered with creamy cardamom yogurt quinoa, roasted pistachios, and spiced citrus compote.
Smoky Chipotle Black Bean Stew
One-pot black bean stew with roasted peppers, sweet corn, and lime crema for cozy weeknight bowls.
Mango Passionfruit Chia Cheesecake Bars
No-bake cashew cheesecake bars with coconut-date crust and tropical mango passionfruit swirl.
Tamarind Chili Tofu Lettuce Cups
Sticky tamarind-glazed tofu, crisp vegetables, and herbs tucked into chilled lettuce leaves for a 25-minute vegan dinner.
Saag Paneer Stuffed Sweet Potatoes
Slow-roasted sweet potatoes overflow with creamy garam masala spinach and seared paneer for cozy vegetarian comfort food.
Mediterranean Harissa Chickpea Power Bowls
Meal-prep bowls layered with fluffy quinoa, roasted harissa chickpeas, and creamy lemon-tahini dressing.
Yuzu-Miso Tempeh Glow Bowls
Citrusy glazed tempeh, quinoa, charred broccolini, and crunchy pickled vegetables stacked into a vibrant dinner bowl.