Vegetarian

Meet the easiest way to poach eggs—just drop 'em right into a sous vide water bath. The ratio for the outcome is 1:1, meaning that for every egg you put in, you get a cooked one out.

We did it! We wanted to make dinner for one where the cleanup is just washing out a few bags and that’s it.

Some of the easiest meals to prepare are those made from simple roast vegetables. They're no fuss and require minimal cleanup—exactly what you need after a long day.

Instant polenta, mushrooms, spinach and an egg get you a plate of comfort food for one in only 15 minutes.

Baking intensifies the sweetness of sweet potatoes and gives the bright orange flesh a kind of fluffiness—light and soft at the same time.

Crisp the vegetables up after they've had a chance to soak up the marinade—or don't, they’re delicious at room temperature, or even served cold.

A hazelnut vinaigrette pulls this satisfying salad of seasonal root vegetables, massaged, charred kale, and creamy cheese together.

Serve creamy sweet potatoes and crispy-edged mushrooms over a bed of herby feta-tahini sauce for a dinner that’s easy, comforting, and perfect for fall.

Thanks to a little help from a package of frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour.

This is just one version of Amy Chaplin's raw vegetable-based dressings from her book Whole Cooking Everyday. Made by blending vegetables with herbs and citrus juice until creamy, they are light, super flavorful, and addictive.

In Amy Chaplin's salads, the vegetables are in the dressing. This is just one version of the raw beet dressings from her book Whole Food Cooking Every Day, where she combines sweet beets with cashew butter and red chiles to create a rich, creamy sauce.

When it comes to vibrant whole food meals, dressings are the key to success. This is just one version of Amy Chaplin's raw zucchini dressings from her book Whole Food Cooking Every Day. The multi-flavored sauces are rich and creamy, and offer a fresh new take on standard dressings and vinaigrettes.

Mushrooms just need a quick sear in a hot pan before being tossed with pasta and cream in this easy weeknight dinner.

Cool yogurt, crunchy seeds, and herbs turn lentils into a lunch salad you’ll actually be excited to eat. Serve it with warm pita for swiping up the garlicky yogurt.

Nutritional yeast adds a hit of umami that plays well with earthy kale and buckwheat noodles. We suggest using curly kale, which roasts into light, crispy chips.

When you have more eggplant and squash than you know what to do with, turn to this quick curry.