All of the recipes on 101 Cookbooks are vegetarian, but(!) this section highlights some favorites, along with many ideas for mains and side dishes to build a meal around.
See my recommended Vegetarian Cookbooks
Traditional and tasty, this soup is a test of patience and restraint. If you're easily distracted, skip it. If you can mind a pot, stirring, singularly-focused, for a half hour, perhaps longer, you'll be rewarded with a beautiful, vegetarian version of the herbed, Persian yogurt soup, Ashe Mast.
A simple salad made with crunchy lettuces, a garlicky, melted lemon butter dressing, and shaved endives, delicata squash, avocados, and pepitas.
A one-pan green bean side with a walnut-garlic dressing and highlighted with pomelo segments. Transform it into an easy main with the addition of some seared tofu or a poached egg.
Eggs poached in white wine peppered with minced shallots and herbs. A simple twist that immediately transformed the humble poached egg into something just a hint special and unexpected. Served over smashed avocado on toasted bread.
A peek at spreads from The Kinfolk Table, the new cookbook from Nathan Williams celebrating small gatherings. From it I made a Roasted Squash, Chile, & Mozzarella Salad tangled with spicy arugula.
A good number of you were curious about the tofu and amaranth salad pictured next to those chive pancakes I posted a few weeks back. Here's the recipe. Thanks for your patience!
Tiny socca-inspired pancakes made with buttermilk or keffir - golden, tender, and cooked in cold-pressed spicy mustard oil. Flat out delicious.
I started making this turmeric tea for its beneficial properties, and now it is one of my favorite daily rituals - made from a honey turmeric paste with lots of lemon juice and freshly ground black pepper.
A simple late-summer breakfast bowl - Greek yogurt with a bit of chopped dill incorporated, topped with sliced pluots, toasted oats, poppy seeds, and honey.
A few snapshots from Mexico City & an avocado salad - thinly sliced avocado arranged over simple lentils, drizzled with oregano oil, toasted hazelnuts, and chives.