Cooking and Baking

Weekend Cook and Tell: The Temporary Vegetarian

Welcome to the Weekend Cook and Tell. Every Wednesday we browse through the food sections of various national newspapers to come up with an article or recipe to inspire a weekend cooking project. We want all of you to cook along with us and share your experiences, recipes, and photos.

This week's inspiration comes from a wonderful series of recipes that The New York Times has be featuring for the last few months entitled The Temporary Vegetarian.

Vegetarian cooking can be a challenge for some of us, especially when it comes to filling main courses. Here is the mission statement for this column: "Share vegetable recipes that are more than side dishes. Some will be substantial enough to serve as main courses, and all will be robustly flavorful—dishes that make the kind of emphatic statement you can build a meal around. Meat and fish will not make an appearance here. Eggs and cheese will, but a number of the recipes will use no animal products at all."

This week's challenge is to create a vegetarian main course. Elaine Louie, the creator of The Temporary Vegetarian has invited a number of very creative chefs and home cooks contribute their favorite vegetarian recipes. Here are a few of our favorites for inspiration:

James River Corn Pudding
Mushrooms in Lettuce Wraps
Granny's Tomato Tart
Cashew Pilaf
Bibimbap

We want to hear all about the meatless meals that you are going to be cooking up. Show us your photos on Photograzing (make sure to include "Cook and Tell" in your submission title) and tell us about your recipes in Talk with comments on this thread! If you'd like to blog along, leave a link to your Cook and Tell blog post in the comments. We'll post a round-up of your photos and recipes next Wednesday.

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