Giddy for gelatin
Here’s a cute way to serve up dessert in individual portions. Each cup holds a single lychee suspended in gelatin. Read more
Very Veggie
Spud-tacular
Traditional pesto is made with lots of oil (fattening), pine nuts and Parmesan cheese (fattening and expensive). No wonder it tastes so good. Read more
Talk about tofu-rrific
For a burger experience without the beef, fry up a patty made with tofu and a mix of vegetables. Read more
Cool beans
A mix of black beans, veggies and mango is scooped into tortilla chip cups for a tasty dish easily served and eaten. Read more
Apple of our eye
Applesauce and flax seed make a little magic in this apple cake, used to replace eggs and oil. The result is a vegan dessert that's moist and flavorful. Applesauce is a classic replacement for fat in baked goods. Read more
Root for this chewy dish
These little nuggets could pass for dim sum, but they're actually little veggie balls held together with potato starch. Read more
Auber-genius
Eggplant can have many personalities, taking on hot and spicy or mild and cheesy flavors — or anything in between. Read more
Have a rice day
A rice salad makes a refreshing main dish with enough oomph to satisfy even big eaters. Read more
Getting to the root of it
Lotus roots are among those naturally photogenic ingredients — snow white and lacy when cut crosswise into slices. Find them in most Asian grocery stores. Read more
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You’re ‘natto’-lone
Natto isn't for everyone — the fermented soy beans are a bit on the slimy side. But for those who appreciate the distinctive flavor, natto is a good source of protein and probiotics. Read more
Bean there, done that
Veteran vegetarian home cooks tend to be devotees of dried beans. Read more
A spud-tacular dish
Soft on the inside, crunchy on the outside, croquettes are a satisfying and filling centerpiece for a meal. Read more
Keep calm and curry on
The magic bullet in the toolbox of many skilled vegetarian cooks is mushroom seasoning, a powerful flavor booster generally made with dried shiitake mushrooms and salt, ground into a powder or fine granules. Read more
‘Wonton’ in a million
Cabbage batch
Here's an easy dish that can be thrown together in minutes, with one caveat: You have to remember to salt your cabbage the night before. Read more
Fun with fungi
Classic cream of mushroom soup is typically made with butter, cream and chicken stock. This vegan version makes a “milk” out of puréed cashews. Read more
We’re on a roll
This low-carb dish gets its protein from dried tofu, a super-firm product that is often available at natural food stores and some supermarkets. Read more
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