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Content tagged with “Main dish, vegetarian” (Page 13)

Peanut-Ginger Noodles
Whole-wheat pasta adds nutty flavor plus extra nutrients and fiber to our version of peanut noodles. If you like, add...
Couscous, Lentil & Arugula Salad with Garlic-Dijon Vinaigrette
This hearty combination of whole-wheat couscous and lentils perched atop a lightly dressed bed of arugula makes a tasty...
Savory Millet Cakes
In this recipe, millet is cooked to a polenta-like consistency with shredded vegetables, lemon zest and grated cheese,...
Egg Salad Bento Lunch
This egg salad bento box is a hearty lunch and snack all in one. Spoon the egg salad into a lettuce “bowl” to keep it...
Soy-Lime Roasted Tofu
Here we marinate tofu cubes in soy sauce and lime juice with a touch of toasted sesame oil, then roast them—perfect...
Soy-Lime Tofu & Rice Bento Lunch
Tofu, rice and vegetables are classic bento ingredients. Make extra rice for dinner and roll leftovers into balls for...
Pizza Roll-Up Bento Lunch
This easy pizza-inspired roll-up is a kid-pleaser. Make crunchy vegetables more appealing by selecting colorful...
Greek Orzo Stuffed Peppers
We steam brightly colored bell peppers in the microwave to save time and then stuff them with orzo, spinach and feta....
Farrotto with Artichokes
Here farro stands in for rice in a risotto-like dish, full of tomatoes, artichokes and fresh basil.
Cheese-&-Spinach-Stuffed Portobellos
Here we take the elements of a vegetarian lasagna filling—ricotta, spinach and Parmesan cheese—and nestle them into...
Barbecue Portobello Quesadillas for Two
This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat....
Barbecue Portobello Quesadillas
This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat....
Alpine Mushroom Pasta
In northern Italy, the influences of neighboring Austria and Switzerland are apparent in dishes like this pasta...
Moo Shu Vegetables
This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the...
Quinoa Salad with Dried Apricots & Baby Spinach
This spicy salad with little jewels of dried apricot in the mix would be welcome at lunch or a simple weekday dinner....
Pineapple Tofu Stir-Fry
At last - a sweet-and-sour dish with a fresh, not cloying, taste. Add a pinch of crushed red pepper, a splash of chile-...
Pomodoro Pasta with White Beans & Olives
Capture the flavor of vine-ripened tomatoes with this elegant-yet-quick, fresh tomato sauce. Although it's an...
Provencal-Style Edamame Saute
Provence, in southeast France, has earned the culinary trademark a la Provencal for dishes prepared with plenty of...
Egyptian Edamame Stew
A riff on the Egyptian classic ful medames, a highly seasoned fava bean mash, this version is made with easier-to-find...
Cream of Mushroom & Barley Soup
This sophisticated take on creamy mushroom soup is rich with earthy porcini mushrooms and has the added goodness of...
Southwestern Pumpkin Burgers
Colorful, spicy and fragrant, these delicious burgers are right in style with the contemporary fondness for...
Pecan & Mushroom Burgers
Filled with toasted pecans, vinegar-splashed mushrooms and bulgur, these burgers have an earthy, nutty character that...
Curried Cashew Burgers
If you're looking for a veggie burger with a great "meaty" feel, these are the ones to try. The secret...
Mediterranean Burgers
These high-fiber veggie burgers get added body and a pleasant mild flavor from millet, a nutrition powerhouse. They get...
Apple, Sauerkraut & Cheddar Quesadillas
This combination may seem unusual—until you try it. The sweet-tartness of the apple, creaminess of the cheese and bite...
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