Lifestyle

Casual Vegetarian – The New York Times

Hello, Five Weeks Disc! Nikita Richardson here. I’m The Times’ Food editor, and this week I’m replacing Emily as she’s enjoying a much-needed respite from running an entire newspaper. What qualifies me to cover for her? Well, definitely my very simple approach to cooking. I love going out all for friends and family, but, for myself, I keep it simple and, because of that, I often end up going vegan.

The appeal of eating less meat has only increased since I started working Vegetable, Tejal Rao’s Vegetarian Newsletter. Every week, I’m reminded that we have a ton of meatless recipes in The New York Times Cooking’s database, and many of them are great for weeknights.

Here are some highlights from The Veggie’s short but interesting history: Mushrooms are the Beyoncé of vegetarian food! Tofu, chickpeas and lentils are good sources of protein! Father Tejal’s granola recipe! The list goes on and on. Here’s a small but inspiring list of veggie-focused recipes that I think are worth saving for next week.

When a new tofu recipe from Yewande Komolafe drops, run, not walk. She has a way with those little chunks of soybeans, and this new recipe for a rich coconut milk broth with spicy red curry sauce and silken tofu is no exception. She calls this one of hers winter renovation, and there’s no denying that you’ll feel like a new person once you get to the bottom of the bowl.

I love the contrasting textures of my food – warm chocolate chip cookies with coffee cream on top, please – and a Melissa Clark recipe from a few weeks ago strikes that balance. The crispy tofu is the perfect foil to mix with cherry tomatoes, red onions and garlic cloves that are softened in the harsh heat of a 400-degree oven.

See this recipe.


Taking it from a Georgia native, a lot of Southern cooking is about preserving tradition. I respect that, but I also love when chefs go against the classics. This recipe by Vallery Lomas for super jambalaya is a great example, as it works very well with vegan sausages, or I suspect without any meat substitutes at all. And you can use it in 35 minutes? Even better.

See this recipe.


It’s always pasta season, but especially in the colder months. If you’re a meat eater and worry that a vegetarian meal won’t satisfy, know that never happens with pasta. This Genevieve Ko recipe is just a step or two above typical pesto pasta with the delightful addition of broccoli (double the veggies!) and ground walnuts (the texture!). And please don’t skip the good Parm.

See this recipe.


https://www.nytimes.com/2022/01/28/dining/weeknight-vegetarian-recipes.html Casual Vegetarian – The New York Times

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