Emily Hawkes for The Spruce Chana masala with chickpeas (garbanzo beans) and spinach is a vegetarian and vegan variation of a traditional and popular Indian food dish. Simple Indian vegetarian recipes such as this one make it so easy to have a home-cooked Indian meal with very little effort. Pair it with rice or an
A perfect party food, deep-fried wontons can be made with a variety of fillings to please everyone. This version is for vegetarians or vegetable lovers; the wonton wrappers are stuffed with a mixture of mashed tofu, green onion, bok choy, water chestnuts, and carrots, seasoned with soy sauce, ginger, and sesame oil, and then deep-fried until
I am so excited to share this recipe with you. I’ve tried making vegetarian Bolognese many times but never really succeeded. This time it turned out really great and it’s now one of my family’s favorite meals. Lentils are not usually my daughter’s favorite food but this Bolognese has been a huge success. Another plus
Photo by Bobbi Lin Prep time 30 minutes Cook time 1 hour Makes 4 Author Notes My childhood was fueled by Dr. Praeger’s Purely Sensible Foods’ frozen veggie burgers—thin discs with real vegetable pieces (hey, is that a corn kernel?) that I would eat, alongside the rest of meal, with a fork and knife.I enjoyed
Photo by Bobbi Lin Serves 6 Author Notes I decided to try turning one of my favorite brussels sprout salad recipes (Brussels Sprout Slaw with Mustard Dressing and Maple Glazed Pecans from the November 2009 issue of Bon Appétit) into a warm side dish. The mustard, maple, and cream combination does wonders to both temper
To prepare salsa: Bring a pot of water to a boil. Remove husks from tomatillos and rinse well. Cook the tomatillos in the boiling water until soft, 5 to 8 minutes. Drain and set aside. Toast garlic cloves, jalapeno and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and
Photo by Alexandra Stafford Serves 6 to 8 Author Notes Adapted from Spike Gjerde’s recipe for Smoky Chicken Enchiladas in the WSJ, this is the most unfussy enchilada recipe I’ve ever made, and it’s incredibly delicious. The sauce begins by broiling onions and garlic until they are charred in spots. It then simmers for 7
“The idea for this roasted butternut squash Parmesan occurred as I was making butternut squash schnitzel,” says cookbook author Raquel Pelzel. “Cut into planks, dipped in egg, dredged through panko, and fried, this was more or less the base layer for parm.” Here, the slices of tender butternut squash are roasted instead of fried, then
Comforting and hearty, this lasagna uses roasted zucchini slices in place of the usual pasta. Roasting the zucchini preserves the texture of the vegetable and keeps the finished dish from becoming soggy. Slideshow: More Zucchini Recipes Published on September 7, 2016 Photo: Abby Hocking Active Time: 1 hr 15 mins Total Time: 2 hrs 30 mins Cook
Heat a grill pan. Rub the eggplant with 1/4 cup of the olive oil and season with salt and pepper. Grill the eggplant over moderate heat, turning, until golden and tender, about 15 minutes. Transfer to a cutting board and let cool slightly. Cut into 3/4-inch pieces and transfer to a bowl. Add the lemon