Vegetarian Recipes

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

Buttermilk Asparagus Salad

Buttermilk Asparagus Salad

Simple side - asparagus tossed with a garlicky buttermilk dressing, perky radish sprouts, lots of fresh cilantro, and a handful of cooked posole.

Labneh

Labneh

How a package from Jaipur, India inspired lots of yogurt-straining, labneh-making.

Cold Soba Noodles

Cold Soba Noodles

Cold soba noodles with a big dollop of ginger-scallion paste for the flight to Tokyo, plus pics from Japan, and a link to a few favorite spots in Tokyo.

Glissade Chocolate Pudding

Glissade Chocolate Pudding

A chocolate pudding that is hard to beat. From this day forward, if you come to my house for dinner, and I decide chocolate pudding might be a nice finish to the meal, this is the recipe I'll be using.

An Ideal Lunch Salad

An Ideal Lunch Salad

There's all sorts of good stuff in this salad - chickpeas, celery, black olives, pepitas, avocado, blanched broccoli. Full of crunch & substance, it's a salad that can stand up to a few hours in a container without collapsing.

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Marjoram Sauce with Capers & Green Olives

Marjoram Sauce with Capers & Green Olives

Pungent, herby, and assertive, this is an incredibly versatile sauce. From Deborah Madison's new book, Vegetable Literacy, it's made with pounded capers, walnuts, green olives, and a load of herbs - the perfect slather for everything from sandwiches and pasta to egg salad and vegetables.

Kale Rice Bowl

Kale Rice Bowl

A quick lunchtime brown rice bowl with kale, capers, salted yogurt, za'atar, toasted sesame seeds - and a poached egg for good measure.

Seeded Popovers

Seeded Popovers

Popovers are the most delightful thing my oven produces - sky-high and billowy. Here's my go-to recipe, a few tips, and the overall technique I use.

Za'atar

Za'atar

Za'atar is an incredibly versatile Middle Eastern spice blend, one of my favorites. Particularly this time of year when it's a welcome addition to all sorts of roasted vegetables, soups and stews, or simply sprinkled over everything from yogurt, to eggs, to savory granola.

Pomegranate Yogurt Bowl

Pomegranate Yogurt Bowl

A simple breakfast bowl made with Greek yogurt, fresh pomegranate juice, puffed quinoa cereal, toasted sunflower seeds, and honey.

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