Main dish, vegetarian

Sweetened Ricotta & Apricot Crepes

Erin McCormick-Interactive Producer — Wed, 11 Jan 2012 20:02:51 +0000

Lightly sweetened ricotta, toasted almonds and a drizzle of apricot jam give these crepes a sophisticated edge. Try them for brunch or dessert.

Mushroom & Spinach Crepes

Erin McCormick-Interactive Producer — Wed, 11 Jan 2012 19:38:34 +0000

Mushroom & Spinach Crepes

Try these crepes, filled with spinach and meaty mushrooms and topped with crumbled goat cheese, for a light supper with a salad on the side.

Bistro Salad Crepes

Erin McCormick-Interactive Producer — Wed, 11 Jan 2012 19:29:34 +0000

Bistro Salad Crepes

Poached eggs and lightly dressed salad greens top these savory crepes. They’re just the thing to make for a special brunch or luncheon.

Banana-Caramel Crepes with Nutella

Erin McCormick-Interactive Producer — Wed, 11 Jan 2012 19:21:56 +0000

Banana-Caramel Crepes with Nutella

Try these banana and Nutella crepes for a special brunch or luscious dessert. In this method, we fold the crepe into a square leaving a little “window” in the middle to show off what’s inside. Feel free to roll or fold your crepes around your filling any way you choose.

Shiitake & Noodle Hot & Sour Soup

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:50:33 +0000

Shiitake & Noodle Hot & Sour Soup

This vegetarian hot-&-sour-inspired soup is chock-full of tofu and vegetables, plus noodles to make it hearty enough for dinner.

Leek & Lemon Linguine

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:21:25 +0000

Leek & Lemon Linguine

This simple pasta recipe has bold lemony flavor. It’s nice with a salad for a light supper or serve it along with seared fish, shrimp or chicken. Vary it as you please—add a bit of crumbled goat cheese, chopped rinsed capers, shelled edamame or thin strips of yellow bell pepper.

Feta & Spinach Couscous Patties

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:16:51 +0000

Feta & Spinach Couscous Patties

Feta, spinach and dill flavor these tofu patties. Slice some lemon wedges and pick up some whole-wheat pita bread to serve with this Greek-inspired meal.

Individual Brussels Sprout & Potato Frittatas

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:11:59 +0000

Individual Brussels Sprout & Potato Frittatas

Brussels sprouts and preshredded potatoes make these oversized muffin-shaped frittatas hearty. They’re as good served warm for dinner as they are at room temperature for lunch. Pair with a mixed green salad with cherry tomatoes and buttermilk dressing.

Roasted Stuffed Pumpkin with Spiced Pumpkin Seeds

Erin McCormick-Interactive Producer — Thu, 03 Nov 2011 12:52:17 +0000

Roasted Stuffed Pumpkin with Spiced Pumpkin Seeds

This roast pumpkin with a mushroom-and-bread stuffing is a beautiful vegetarian entree for the holidays. Use a small pumpkin if you can find one, but a winter squash like kabocha or buttercup also works. For a special garnish, save the seeds from the pumpkin, toss them with spices and roast them. If you use a squash, opt for store-bought pepitas; the squash seeds are too woody to eat.

Delicata Squash & Tofu Curry for Two

Erin McCormick-Interactive Producer — Thu, 03 Nov 2011 12:13:32 +0000

Delicata Squash & Tofu Curry for Two

This easy tofu curry, made with pretty delicata squash and hearty greens, cooks up in one skillet. To speed up the prep, use bagged chopped kale. Delicata squash’s thin skin is tender when it’s cooked, so there’s no need to peel—another time saver. Serve with quinoa or brown rice.

Delicata Squash & Tofu Curry

Sarah Hoff — Wed, 02 Nov 2011 19:12:45 +0000

Delicata Squash & Tofu Curry

Potato-Cheese Pierogi with Sauerkraut

Erin McCormick-Interactive Producer — Thu, 27 Oct 2011 20:41:47 +0000

Potato-Cheese Pierogi with Sauerkraut

Potatoes mashed with sautéed onions and sauerkraut makes a flavorful filling in these yummy pierogi. We used whole-wheat pastry flour for added fiber and substituted extra-virgin olive oil for margarine or butter. Pierogi freeze beautifully, so make a large batch if you like.

Slow-Cooker Vegetarian Lasagna

Erin McCormick-Interactive Producer — Fri, 21 Oct 2011 15:56:45 +0000

Slow-Cooker Vegetarian Lasagna

Sure, the slow cooker’s great for stews and soups, but it also happens to make a mean lasagna! In this ingenious slow-cooker recipe, all you have to do is chop your veggies, then layer the ingredients (raw) into the crockpot. Serve with: Garlic bread and a green salad.

Best Veggie Burgers

Erin McCormick-Interactive Producer — Wed, 14 Sep 2011 20:11:37 +0000

Best Veggie Burgers

These tofu burgers are packed with fresh broccoli, carrots, onion and red bell pepper, which gives them a garden-fresh flavor and great texture. Try doubling the recipe and freezing the extra patties to have on hand for a quick dinner.

Green Curry Soup

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 20:28:28 +0000

Green Curry Soup

This aromatic green curry soup is packed with spinach, mushrooms, green beans and broccoli stems (save the florets for another night). Green curry paste gives this soup a delicately spicy broth. The vegetables are cooked just enough to be tender, but retain their freshness and distinct textures. Recipe by Anna Thomas for EatingWell.