Vegetarian Recipes for the 9 Days – and Beyond
Image by Jean Hanks
Green couscous with mint pesto (above) is among the many meatless dishes we’ve gathered from our food section — a sumptuous sampling of our favorite vegetarian main courses, salads, sides and soups.
Mains
Chickpea pizza with harissa and spinach Image by Molly Yeh
_ (above)._
Chickpea Pizza With Harissa and Spinach
Mayim Bialik’s Dilled Chickpea Burger With Spicy Yogurt Sauce
Garlic Tofu Kebabs With Tahini Dipping Sauce
Janna Gur’s Georgian Eggplant Rolls With Walnut and Herb Filling
Leah’s Corn and Eggplant Pashtida
Ottolenghi’s Brussels Sprout Risotto
Vegan Cholent for Next Shabbat
Tempeh Veggie Burger With Sliced Avocado
Tofu With Apricots, Olives and Almonds
Salads
Paris-inspired spicy carrot salad Image by Gayle L. Squires
Paris-inspired carrot salad (above).
Golden Beet and Mushroom Salad
Kale Caesar Salad With Polenta Croutons
Ottolenghi’s Fig Salad With Radicchio and Hazelnuts
Paris-Inspired Spicy Carrot Salad
Roasted Beet Salad With Preserved Lemon
Snap Pea Salad With Basil-Mint Dressing
Spinach Salad With Strawberries and Feta
Spring Seasonal Composed Salad
Sides
Tomato-basil couscous Image by Molly Yeh
Tomato-basil couscous (above).
Crunchy Quinoa With Sweet Potatoes
Green Couscous With Mint Pesto
Labneh With Tomatoes, Pesto and Tapenade
Roasted Red and Yellow Pepper Dip
Tamar Adler’s Fried Artichokes
Wild Rice With Roasted Peppers & Candied Almonds
Soups
Cheryl Sternman Rule’s cold yogurt soup with cucumber, herbs and rose petals Image by Ellen Silverman
Cold yogurt soup with cucumber, herbs and rose petals
Cold Yogurt Soup With Cucumber, Herbs and Rose Petals
Potato-Fennel Soup With Browned Onions
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