Vegetarian

Oatmeal Pear Muffins

These muffins are light, fluffy and packed with pears, and are gluten- and refined-sugar-free and vegan!

Quinoa-Stuffed Peppers

This is such a fast meal to get on the table. Chop the vegetables while the quinoa is cooking, stuff the peppers, then put your feet up while everything’s in the oven.

Plum Crumble

This crumble is made with not too much sugar, so the sweet-tart plums can take center stage. Serve for dessert on its own, or with some melty vanilla ice cream. It also doubles as a lovely breakfast.

Green Beans with Almond Pesto

Try using a combination of purple, yellow, and green beans for an even more colorful side dish, perfect alongside grilled burgers.

Green Beans with Almond Pesto

Try using a combination of purple, yellow, and green beans for an even more colorful side dish, perfect alongside grilled burgers.

Turkish-style Braised Green Beans

Braising in olive oil is the traditional way of cooking vegetables in Turkey. The long cooking time here intensifies the flavors and turns the green beans tender, and creates a delicious sauce that’s perfect for sopping up with fresh bread.

 

Tortilla Espanola with Summer Squash

This egg dish is excellent cold or at room temperature, so it’s a nice make-ahead option for brunch, a potluck, or a weeknight dinner. You’ll need to flip it partway through cooking, so a nonstick or very well-seasoned pan is essential.

 

Apricot Upside-Down Cake

Thanks to spelt flour, almond meal, and ground coconut, this cake has an intensely flavorful and delicate crumb, and the tender apricots in it are plentiful. It’s well worth turning the oven on, and would be welcome at breakfast or as an afternoon snack.

Zucchini-Chickpea Fritters with Red Onion Jam

These hearty little fritters use chickpeas and chickpeas flour as a binder instead of egg to great effect. The red onion jam is quick to make and so delicious, you won’t want to skip this extra step.

Roasted Corn with Cilantro and Queso Fresco

If you’re going with fresh corn, choose firm, tightly closed, freshly picked ears of corn, you don’t want any dried out kernels. Frozen is just fine if the super fresh stuff isn’t available.

Cilantro Noodle Bowl

Without a doubt my favorite cilantro-centric recipe. Soba noodles are tossed in a fresh, garlicky, cilantro-heavy sauce, and topped with barely blanched Romanesco broccoli and golden tofu matchsticks. The Romanesco is easily substituted with another vegetable.

Green Garlic Crostini

These crostini are topped with an easy, creamy spread that's loaded with spicy green garlic and tangy fromage blanc. 

Simple Omelet

This easy omelet is delicious as is, but is also a great jumping off point if you feel creative or have vegetables you want to use up, it lends itself so well to improvisation.

Five-Minute Vegan Breakfast Smoothie

The addition of coconut oil and chia seeds have the benefit of giving you a boost of energy and keeping you full longer, just what we all need in the morning!

 

Coconut Oil Popcorn

Coconut oil is an excellent choice to use when popping corn: it has a very high smoking point, and gives it the most delicious, subtle, buttery and nutty flavor. Use this recipe as a base and get creative with toppings. My favorite is a generous sprinkle of nutritional yeast flakes.

Portobello Tacos with Creamy Jalapeno Sauce

These grilled mushroom tacos are delicious, with avocado and shredded red cabbage - but the star of the show here is definitely this sauce. It’s cashew-based, with roasted jalapenos, garlic, and cucumber, and you’ll want to have it on everything.

Lemon Asparagus Risotto

A creamy and rich risotto that highlights one of the best vegetables of spring, minus the cheese.

Mango with Cilantro, Coconut, and Chile Powder

This salad is light and flavorful, and is inspired by street vendors in Mexico who serve mango on a stick with hot sauce. Plus, it’s so easy to make: just mango, and a handful of fresh ingredients.

 

Coconut Mango Icebox Cake

In this icebox cake, whipped cream is enhanced with cream cheese and cream of coconut, and layered with graham crackers and lots and lots of mango, then topped with toasted coconut flakes.

Soba Noodles with Eggplant and Mango

This dish will require a decent amount of prep work, but much of it can be done ahead of time (make the dressing a day or two in advance, cook the tofu and cube the mango and have those ready in the fridge). It is well worth the effort - this is certainly one of the most memorable meals I’ve had in ages. Soba noodles are coated in a sweet, spicy, and lime-kissed sauce, then tossed with little cubes of pan-fried tofu, eggplant, chunks of fresh sweet mango, and handfuls of fresh herbs.

 

Duck Egg Cake with Rosemary

This cake is very very easy to make. If you don't want quite as much "ducky" flavor, substitute the duck fat with butter. If you don't like rosemary, omit it altogether, or use lemon verbena, sage, or winter savory instead. For a sweeter cake, increase the sugar to a full cup. Served with whipped cream and fresh fruit, this is a dessert that's sure to please.

Duck Egg Scramble

Rich and creamy duck eggs are higher in protein and fat than chicken eggs. A simple scramble highlights their flavor.

Fruity Moringa Smoothie

"I’m a big fan of smoothies. I keep sliced bananas and a canister of frozen orange juice in my freezer at all times for smoothies. Nothing quite perks up the flavor like a big ol’ scoop of concentrated 100% orange juice. I peel and slice ripe bananas into coins and place into a bag or freezer-safe container to freeze." - Melissa Reiss, Purchasing Assistant at Willy Street Co-op. 

Blueberry Banana Moringa Smoothie

"I keep sliced bananas and a canister of frozen orange juice in my freezer at all times for smoothies. Nothing quite perks up the flavor like a big ol’ scoop of concentrated 100% orange juice... I peel and slice ripe bananas into coins and place into a bag or freezer-safe container to freeze." - Melissa Reiss, Purchasing Assistant, Willy Street Co-op.

Grilled Scallions with Romesco Sauce

This Spanish sauce is also delicious with oven-roasted potato wedges, fries or even grilled shrimp or as a condiment for chicken, lamb chops or meatballs. It makes a great alternative to pesto as well: stir it into soups and stews or toss with pasta. 

Scallion Pancakes with Spicy Dipping Sauce

The Chinese “street food” version of these pancakes are often served for breakfast, but are more often served as an appetizer in North America. For a softer pancake, add a bit more water to the dough; you can substitute fresh garlic scapes for the scallions for a different flavor. 

Swiss Chard and Sweet Potato Gratin

If prepping the Swiss chard is too time-consuming, using 5 or 6 cups of frozen spinach would be a good shortcut - just be sure to squeeze out excess water!

Avocado Fries with Queso Dip

Talk about gilding the lily! Ripe avocados get sliced into wedges, battered, fried, then served with creamy cheese sauce. Note that you do need a fry thermometer for best results.

Meyer Lemon Poppyseed Morning Buns with Lemon-Blueberry Glaze

With layers of flakey dough, a filling of lemon-poppyseed-sugar with a hint of vanilla, and a bright purpley-pink glaze, these buns are well worth the effort of working with yeasted dough. This recipe is a much-speeded-up shortcut of the typical lamination process - it’s still somewhat complicated, but nowhere near as time-consuming as it usually is.