A fancy Thanksgiving salad that won't add to your holiday stress. Made with roasted brassicas, potatoes, radishes, and sunchokes plus frisee and radicchio, this dish can be prepped ahead with no loss in quality. Plus, it hardly wilts once dressed!
'Vegetarian' on Serious Eats
Coming up with a vegan holiday roast is a daunting task! It can't just take the place of the turkey or the prime rib nutritionally, it's got to cover all of those mental bases as well. Not only does it have to taste spectacular, but it's got to look stunning at the center of the table, with rich, deep flavors that scream fall and winter. What I ended up with was a vegan roast that is so pretty, so mouth-watering, so packed with flavor and texture that even the hardcore carnivores at the table will want to make room on their plate for a slice, perhaps even instead of that turkey. I call it Vegetables Wellington.
I find the process of making lasagna extremely relaxing. I love working on the sauces and fillings and carefully assembling them all in a casserole dish before baking. Today we're going to look one of the classics. Creamy, cheesy, spinach lasagna flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta. And while I'll often opt for the ease and convenience of no-boil lasagna noodles, today we're going to go all-in with store-bought fresh pasta.
Kale turns crisp, sweet, and nutty when exposed to the high heat of a pizza-ready oven. In this white pie, we pair it with two cheese (for a mix of more nutty flavor and creamy stretchiness), plenty of garlic, and a little heat.
I've only ever had one criterion for my vegan recipes: They must be good enough that even an avowed meat-head would gladly down them. I wanted a stuffing with deep, complex, savory flavors that bakes up with a moist texture almost like a savory bread pudding. I wanted stuffing so good that it'll be the first side dish to disappear from the table. A stuffing so good that my meat-eating family would attack and devour it with reckless abandon.
Loosely based on Middle Eastern tabbouleh salad, this easy make-ahead salad combines grape tomatoes (sweet and ripe any time of year) with cucumber, parsley, mint, and quinoa for a bright and refreshing make-ahead salad that's hearty enough to serve as a light meal.
On the one hand, this is a cream of broccoli soup—because it's creamy and has broccoli. Yet it has no cream, and the broccoli flavor is deeper, thanks to roasting instead of blanching. A splash of buttermilk adds brightness, while a garnish of spiced roasted pepitas plays off the roasted broccoli flavor.
You could say I've been on a bit of a chickpea kick recently, but only because they're so easy to love! They make the kind of dishes that are not just delicious when first thrown together, but actually improve with time. It's really the ideal food for a packed lunch, whether it's at school, the office, or on the road. This version combines chickpeas with grated carrots, pumpkin seeds, and plenty of dill.
Roasted squash and sage are classic fall and winter flavors. I wanted to find the best way to incorporate them into a rich, creamy lasagna. The result—after a bit of tweaking and testing, of course—was a squash lasagna with intense, rich, sweet squash flavor balanced with chunks of sage-scented browned squash and apple, all layered with a creamy Gruyère white sauce and layers of tender pasta.
Pumpkin, apples, and sage come together in this fall-inspired pizza.
This savory cake from Yotam Ottolenghi's newest cookbook, Plenty More, is as beautiful as it is unusual: cauliflower florets are suspended in a golden cake with green flecks of basil and a load of parmesan cheese, with an orbit of onion rings on top and crunchy, aromatic seeds gilding the edges. And, as with most of Ottolenghi's out-of-the-box creations, it's just delicious.
Borrowing from the Mexican pantry, this easy, warming soup is made with roasted butternut squash, flavored with ancho chilies, and garnished with Mexican crema, cilantro, and pepitas. If butternut squash soup and chili had a lovechild, this might be it.
Roasted Brussels sprouts were a thing of beauty in my book already, but in his book, Plenty More, Yotam Ottolenghi created a masterpiece with them, and they're unlike any roasted Brussels sprouts I've ever had.
This salad from Yotam Ottolenghi's newest cookbook, Plenty More, has a lot going on and everything going for it. A beautiful mix of grains, crunchy almonds and pine nuts, chewy dried cherries, silky onions, and enlivening arugula, basil and tarragon—every bite is fairly dazzling.
A simple salad of chickpeas dressed in a light vinaigrette flavored with cumin, shallots, and olive oil. Crunchy celery and parsley finish it off. This is the kind of salad that gets better as it sits—Make it one night and pack it for lunch at the office or on a picnic the next day.
As Yotam Ottolenghi says in the introduction to this recipe from his new cookbook, Plenty More, this is only vaguely reminiscent of baba ghanoush. Garlicky broiled zucchini is topped with a funky and captivating custard sauce made with goat's milk yogurt and Roquefort cheese. Finally, toasted pine nuts and a sprinkle of za'ata finishes off this "volcanic eruption" (his words) of a spread.
An easy lentil soup is packed with flavor thanks to a dual-use mixture of parsley, garlic, and lemon zest that gets added both before and after cooking.
Crisp-on-the-outside, creamy-in-the-middle, these beer-battered avocado slices are tucked into warm corn tortillas with cabbage, salsa verde, pickled red onions, and a creamy chipotle sauce. These are the most decadent vegetarian tacos you'll ever eat.
Alright, I'll tell you upfront that this ain't pretty, in the conventional sense; I doubt I'll be seeing it on anybody's Instagram feed. But Nigel Slater's lentil bolognaise from his newest cookbook, Eat, makes up for it's deficit in the looks department with earthy, sweet, tangy flavor that belies it's homely simplicity.
This grilled cabbage has a great texture that's both soft and crisp, with the smoky flavor of its gently charred edges. It's made even better by a ginger-miso dressing that's sweet, salty, earthy, and tangy.