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
This is how I like to cook saag paneer - chopped spinach, golden-crusted paneer cheese, assertively spices, and finished with toasted sesame seeds and fresh lemon juice.
I took slices of this chocolate bundt cake on a road trip to Portland this week. Slathered with chocolate buttermilk icing, it's a great travel treat made with a blend of whole wheat and all-purpose flours, lots of yogurt, and the darkest brown sugar I can get my hands on.
A simple tomato soup recipe inspired by a Melissa Clark recipe - pureed, warmly spiced, and perfect topped with everything from toasted almonds and herbs, to coconut cream or a poached egg.
A vibrant ginger grapefruit curd recipe & scans from my Marrakesh photographs.
A few snapshots from my week in Marrakesh, Morocco + the recipe for a platter of roasted vegetables spiced with dried mint, cumin, ginger, cinnamon, and a kiss of chile. So good with a dollop of salted yogurt and a sprinkle of toasted sesame seeds.
The spring rolls I packed for a flight from San Francisco to Paris - ginger-onion paste, brown sugar tofu, mushrooms, and herbs.
A few of you asked about the cottage cheese pancakes I mentioned a few posts back. Here you go. Plus a look at some of the vintage photos I've picked up at flea markets and antique shops over the years.
A hot, filling, wintertime DIY four-grain breakfast cereal that you can trick out with all sorts of different toppings.
Inspired by a recipe in Bryant Terry's new cookbook, The Inspired Vegan. Roasted winter squash (and tofu) with a miso, maple, sesame, citrus sauce.
A spectrum of citrus salts made from all sorts of winter citrus zest - clementines, wild lime, Meyer lemon, kalamansi oranges, and mandarinquats. Couldn't be simpler.