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
With crispy quinoa, puffed brown rice, chia, hemp, and flax seeds, this is a favorite nutritious homemade breakfast cereal blend. The recipe is written so you dump all the ingredients in a quart-sized jar, shake, and go.
A simple asparagus soup - fresh asparagus, new potatoes, a bit of green curry paste, and coconut milk are pureed to make this spring favorite.
This is a salad you'll crave every day. A radiant, color-flecked tangle of noodles, cabbage, shredded carrots, pickled sushi ginger, and an abundance of cilantro, basil, and scallions. It has tofu and peanuts, coconut, ginger, avocado, and hemp seeds. The dressing(!) - it's simple but strong, and steps in with an assertive spicy sriracha-lime punch.
You want these in your purse, your desk drawer, and your freezer. A quick way to get quinoa, hemp seeds, chia, and coconut into one naturally sweetened, no-bake snack.
Vegan burritos packed with all the good stuff - quinoa, mung beans, and lots of kale - tossed with a creamy, serrano-spiked avocado dressing.
Imagine a Shepherd's Pie with the flavors of an Indian samosa - that's what's going on here. Vegan, make-ahead, one-dish meal with a split pea (or lentil) base, mashed potato crust, and spices.
One-pot meals are the savior of weeknight cooking, and this pasta is a go-to. It's pasta and lentils simmered in crushed tomatoes, finished with lots of chopped kale, saffron, swirls of tahini and chopped almonds.
Imagine guacamole topped with fragrant, Indian-spiced onions and garlic, green chiles, and mustard seeds. It's great with chips, toasted naan, or toasted pita.
Highlighting a few skin-friendly superstars in this Luminizing Breakfast Beauty Bowl - a mixed berry and chia smoothie base topped with a rainbow of seasonal ingredients.
A favorite Buddha bowl made with seven ingredients on green overdrive. You double up on broccoli through a coconut green curry pesto and florets, then toss with a quinoa base.