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
The soup I've cooked most this year. There is so much going on here despite a modest list of ingredients. Celery, crushed caraway, and garlic are cooked together alongside big hearty beans and chopped tomatoes in what becomes an olive-oil dappled broth. You serve each bowl with chopped oily, black olives and fresh lemon wedges. This is a version made with Christmas Lima beans, but you can substitute cannellini or giant corona beans.
At the heart of this recipe is a completely quirky and off-beat sauce made from pureed green olives. Served with golden, pan-fried gnocchi, capers, toasted almonds and chives. You can easily tweak it to work with pasta or grains as well.
A clean, simple carrot and shaved fennel soup. The vegetables are rounded out with wild rice, and the finished soup is dusted generously with Parmesan cheese.
A big, hearty mushroom soup made with a mish-mash of market mushrooms, pearled barley, toasted sesame oil, and onions.
Cauliflower tastes great like this. Imagine a skillet of caramelized onions cooked down with fragrant cumin, ginger, garlic, sesame seeds and chiles. Add cauliflower and cook until tender. Vibrant, spicy, sweet earthiness, all on one plate.
I inherited a CSA box packed with greens the other night, inspiring this simple one-pot winter pasta with a sauce made from a full bunch of kale, shallots, garlic, and goat cheese.
Spicy brown sugar and lime-sauced soba noodles with tofu, eggplant, mango and lots of herbs. Inspired by a rare mango find, and a recipe in Yotam Ottolenghi's cookbook, Plenty.
A beautiful, shredded, raw kale salad tossed in a vibrant, lemony-pecorino dressing. From Melissa Clark's new cookbook, In the Kitchen with A Good Appetite. The first thing I made after getting back from Rome.
Savory muffins packed with spinach, feta and Parmesan cheeses, black pepper, mustard, and sunflower seeds. Adapted from a recipe in a lovely little self-published Australian cookbook, Martha Goes Green.
A few more Rome pics & a simple pasta dish made from ricotta-stuffed tortelli tossed with brown butter balsamic sauce, arugula, pecorino cheese, and lemon zest.