This week's recipe roundup features main dishes, sides and desserts that are entirely vegetarian. Think veggie chili, orecchiette with super greens and more.
(6) updates to this series since
This light, white vegetarian chili packs plenty of punch from poblanos and green chiles and is packed with fiber-rich beans and veggies. Top it with a bit of shredded cheese, a dollop of sour cream, sliced radishes, cilantro and diced avocado with a few wedges of lime on the side for a delicious whole meal in a bowl. 2 tablespoons extra-virgin olive oil.
Easy to make up ahead and just finish in a hot oven, this potato-vegetable mashup is wonderful as an entree on its own (especially if you choose to do a whole potato for each serving) or as a side to any simple chicken, fish or meat dish. This is also a wonderful luncheon main course served along with a crisp green salad.
Vegan eaters can simply skip the feta and yogurt or swap in dairy free crumbled cheese and plain unsweetened coconut milk yogurt. Don’t be shy with the fresh cilantro and dill--the finished dish tastes fresh and bright--even in January.
Choose your own adventure with these noodles! They’ re delicious with peanut butter and tahini alike. Plus, you can use whatever frozen vegetables you have on hand and finish the dish off with any herbs still hanging out in your crisper.
If an easy-peasy, crunchy candy dipped in chocolate sounds like your kind of good time, wowza— have I got a deliciously simple treat for you. Honeycomb, which goes by myriad whimsical names, is made with just four ingredients— sugar, syrup, baking soda, and cream of tartar— or five if you count the water.