Vegetarian & Vegan

Bake grated zucchini with cooked rice, eggs and sour cream under a golden cheese topping. This dill-scented zucchini casserole slices into tender portions.

Shredded cabbage bakes in a soft egg and sour cream filling, finished with melted cheese. Slice this dill-scented casserole for lunch or a warm side dish.

Cook creamy stovetop polenta with coarse cornmeal, water and olive oil. Includes lump prevention, tenderness checks and ways to reheat or slice leftovers.

Make Bulgarian-style lyutenitsa with roasted red peppers, tomatoes and carrot. Includes peeling and reduction tips for a thick spread kept in the refrigerator.

Make egg-free lenten mayonnaise with aquafaba, lemon and neutral oil. Follow a slow emulsion method, fix runny dressing and store the small batch chilled.

Blend creamy chickpea hummus with tahini, lemon and garlic using canned chickpeas. Includes texture fixes, measured quantities and easy serving and storage advice.

Make classic baba ganoush with roasted eggplant, tahini, lemon and garlic. Includes drainage tips, a grill option and serving ideas for a creamy homemade mezze dip.

Toss zucchini noodles with a basil-pecan pesto made from olive oil, garlic, parmesan and lemon. Make the source’s fresh, uncooked dish in about twenty minutes at home.

Bake vegetarian quiche with spinach, cheese, tomato and a creamy egg custard. Cook the spinach dry and check the center before slicing for a crisp crust. See the recipe.

Make vegetarian cabbage rolls with mushrooms, rice and carrots. Part-cook the rice and simmer the filled leaves until tender throughout. Serve with pan juices and fresh herbs.

Vegan Caesar Salad with Avocado: Crisp romaine and avocado with capers, croutons and a creamy vegan dressing. Follow the measured ingredients and clear steps for a dependable.