Content tagged with “Main dish, vegetarian” (Page 5)

Southwestern Three-Bean & Barley Soup
Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.

Paprika & Red Pepper Soup with Pistachio Puree
Richly satisfying, this luscious-looking soup made with red bell peppers gets a touch of heat from Thai chile. For an...

Sweet Potato Fritters with Smoky Pinto Beans
These easy sweet potato fritters have a crispy crust and a tender middle. The beans are flavored with smoked paprika,...

Sesame-Honey Tempeh & Quinoa Bowl for Two
Here we toss tempeh with a honey-sesame sauce and serve it over quinoa and shredded carrots for a satisfying vegetarian...

Sesame-Honey Tempeh & Quinoa Bowl
Here we toss tempeh with a honey-sesame sauce and serve it over quinoa and shredded carrots for a satisfying vegetarian...

Ravioli with Arugula & Pecorino
Elevate frozen ravioli with sizzled garlic and shallots, shaved pecorino and fresh arugula. Serve with: Whole-grain...

Chickpea, Spinach & Squash Gnocchi
Currants add a surprising touch of sweetness to this simple sauté of chickpeas, spinach, squash and gnocchi. We prefer...

Cheese Enchiladas with Red Chile Sauce
Intense, earthy and absolutely addictive, New Mexico’s cheese enchiladas showcase red chile sauce at its most elemental...

Barley Hoppin’ John
Traditionally made with rice, this classic Southern dish gets great toothsome texture here from quick-cooking barley...

Szechuan Tofu & Green Bean Stir-Fry
This spicy vegetarian stir-fry is a great way to use green beans when they’re bountiful and inexpensive at the...

Yankee Grits
Sweet maple syrup turns grits in a northerly direction. Milk adds creaminess and gives this satisfying breakfast...

Tutti-Frutti Muesli
Muesli mixed with yogurt and fruit packs in the nutrition and satisfies all morning long.

Mexi-Melt
Spread leftover refried beans on whole-wheat toast and top with salsa and cheese for an easy breakfast that has plenty...

Florentine Hash Skillet
Here’s a super-quick all-in-one-skillet breakfast to start your day, loaded with hash browns, spinach, egg and cheese.

Crunchy Granola Wedges
This recipe was inspired by chef Lars Kronmark’s granola wedges from the Culinary Institute of America at Greystone....

Breakfast Mini Pizzas
Pizza’s not just for dinner! Here we combine two kid favorites—mini pizzas and scrambled eggs—for a breakfast treat...

Bagel Gone Bananas
Talk about a grab-and-go breakfast: this bagel topped with nut butter and banana slices is ready in just 5 minutes and...

Tomato-Corn Pie
Tomatoes and corn have a natural affinity for one another: the slight acidity of tomatoes balances the sweetness of the...

Tomato & Provolone Sandwiches
There’s something magical about a simple bread-and-tomato sandwich, but this one is even better topped with melted...

Black Bean Quesadillas
In a hurry? These satisfying quesadillas take just 15 minutes to make. We like them with black beans, but pinto beans...

Tofu & Broccoli Stir-Fry
We like broccoli best in this tofu stir-fry, but any mixture of vegetables you have on hand will work. One way to get...

BBQ Tofu Sandwich
Though vegetarian BBQ may be an oxymoron, once you take a bite of this delicious tofu sandwich topped with coleslaw and...

Spinach & Sun-Dried Tomato Stuffed Pizza
This stuffed pizza is filled with crumbled tofu, spinach, sun-dried tomatoes, cheese and fresh basil. It’s easy to make...