Articles filed under Vegetarian
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For a vegetarian borshch with oomph, bust out the tangy sauerkrautOct 28, 2025 5:43 am - Tangy sauerkraut, a squeeze of lemon and a cool dollop of sour cream balance the sweetness of the beets in this hot vegetarian borshch. Packed with hearty root vegetables and cabbage, and flavored with fresh dill, it tastes like ultimate comfort food.
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Crispy, sticky, and saucy: Plant-based comforts for fallOct 08, 2025 6:01 am - Fall is the season for cozy comfort food, but that doesn’t mean it has to be heavy. These three recipes highlight how plant-based ingredients can bring bold flavor and satisfying textures to the table.
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Don’t toss your broccoli and cauliflower scraps; make this cheesy soupOct 07, 2025 5:06 am - This cheesy pureed soup is a fantastic way to use up stems and cores of cruciferous vegetables such as cauliflower or broccoli. Be sure to use stems and cores that are tender enough to eat raw, as the very bottoms of some of the stems may be too fibrous.
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Beyond avocado toast: Seasonal ingredients bring new textures, flavors to these slicesSep 24, 2025 5:50 am - When it comes to toast, the options are endless. These three seasonal takes use ingredients you can find now at the farmers market to expand beyond avocado and sourdough. Your new stars: hummus and jammy egg, broccolini with yogurt and cashews, and apples, dates and pistachios on ricotta.
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This fall arugula salad piles on sweet apples and smoky, toasted nutsSep 23, 2025 5:37 am - Turn a simple arugula salad into something satisfying and memorable with caramelized apple wedges and rosemary- and smoked paprika-spiced nuts. Serve it as a starter, or turn it into a main course by adding soft goat cheese or grilled chicken.
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Cheesy tomato pie the perfect showcase for your garden’s bountySep 17, 2025 5:56 am - If your late-summer motto is “No tomato shall go to waste,” this savory pie is for you. It’s perfect for low-moisture varieties, but — with a little roasting — you can use whatever tomatoes are cluttering your counter.
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This edamame, tofu and miso salad packs in protein, umami and crunchSep 09, 2025 5:21 am - This protein-packed vegan salad features soy three ways: bright green edamame, baked tofu and a dressing made with miso. Crunchy and colorful bell pepper, cucumber and daikon radish play supporting roles, alongside a dressing that also stars apricot preserves and sesame oil, both of which balance out the umami notes.
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Turn summer’s best vegetables into a colorful, gently spiced kormaSep 09, 2025 4:28 am - Saucy and rich, this korma is packed with summer vegetables. You can use whatever vegetables you have on hand — fresh or frozen — but a colorful variety is ideal. Yogurt and homemade cashew broth are common additions to kormas, but this streamlined dairy-free version uses light coconut milk and cashew butter.
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6 things I’ve learned in 25 years of food journalismAug 12, 2025 5:06 am - As Veggies columnist Joe Yonan enters semi-retirement, he looks back on 25 years in the food business and the things he’s learned from talented writers, cookbook authors, home cooks, chefs, farmers and gardeners along the way.
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Meet tarator, tzatziki’s lighter, more flexible cousinAug 06, 2025 5:54 am - Is it soup or is it salad? Could it be a sauce, too? With the right tweaks, tarator can be all three. This refreshing cold cucumber and yogurt concoction is especially popular in Bulgaria and North Macedonia. It’s refreshing, versatile and possibly one of the easiest recipes you’ll ever try.
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