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Vegetarian recipes

  • Parsley Pepita Pesto

    This tasty pesto is made from flat-leaf parsley, which gives it a fresh and vibrant flavor. Pumpkin seeds, or pepitas, are toasted until warm and nutty, and make this pesto safe for those with tree nut allergies.

  • Fresh Ginger Muffins

    These pale yellow muffins have a moist and delicate crumb, and are deliciously gingery. 

  • Crustless Broccoli and Cheddar Quiche

    This easy crustless quiche features broccoli and sharp cheddar baked in a creamy custard.

  • Crisp Couscous and Saffron Cakes

    This little cakes are the perfect balance of crisp and soft, with sweet and salty pockets of feta and currants, and the subtle flavors of mint and saffron. And they're so easy to make! 

  • Mushroom Tostadas

    Mushrooms' texture and flavor hold up well to the warm spices of Mexican-inspired dishes.  

  • Fried Rice with Snow Peas and Asparagus

    This is the most delicious way to use leftover rice - and leftover rice is really the way to go when making fried rice. Having it a little old and slightly dried-out is the surprising secret to making it perfectly.

  • Coconut Chocolate Chip Oatmeal Cookies

    So much more than the sum of their parts! The shredded coconut in these cookies makes them slightly reminiscent of macaroons, the oats make them hearty, and the chocolate bits deliver dark, intense richness. And they're made without eggs, butter or flour. 

  • Coconut Kumquat Tea Cake

    Minced kumquats, orange zest, and lemon zest add intense flavor to this moist, aromatic cake. Drizzled with a simple citrus icing and topped with toasted coconut and sliced kumquats, this is a very elegant but easy dessert.