From Vegetarian Times

The hot dressing poured over this salad slightly wilts the greens without cooking them. Chilling the salad lets the flavors develop. Serve as a side dish, or use instead of lettuce to top vegetarian barbecue. Other greens to try in this recipe: Swiss chard, beet greens, or flat-leafed kale.

Collard Green Coleslaw

From Vegetarian Times

This recipe eliminates the messy, time-consuming process of preboiling the noodles--use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They'll cook in the sauce.

Ultimate Vegan Lasagna

From Vegetarian Times

You could serve this at a fancy dinner party in Paris, and no one would ever guess that it's vegan! Strong coffee gives it flavor depth. Folding in Hip Whip, a vegan whipped topping available in the frozen foods section of most natural foods stores, keeps it light, smooth and creamy when frozen. (Find sources for Hip Whip at nowandzen.net.)

Vegan Frozen Chocolate Souffle

From Vegetarian Times

Easy enough for kids to help make, elegant enough for a Thanksgiving celebration, these wow-worthy cornucopias will take you back to the times you made horns of plenty in grade school.

Roasted Vegetable Cornucopias with Gravy

From Vegetarian Times

Avocado replaces the eggs and most of the oil in a rich, chocolaty batter that turns out supermoist baked goodies.

Glazed Chocolate-Avocado Cupcakes

From Stevia In The Raw®

Perfect over roasted or grilled lamb, or other meats.

Stevia Honey Aioli

From Vegetarian Times

Hominy is one of the best-kept secrets of the vegetarian kitchen. These chewy white nuggets made from corn are great for adding hearty oomph to soups and stews. Find hominy alongside canned corn or in the Hispanic section of supermarkets.

Two-Step Southwestern Stew

From Vegetarian Times

Because a Western-style fondue pot is too small for all the broth in a Vietnamese hot pot, we recommend using an electric skillet or electric wok that can be set in the center of the table and kept at a simmer. (Electric skillets can be found for under $20 at Target, and make a great "extra burner" whenever you're cooking multiple stove top dishes for a crowd.)

Vietnamese Hot Pot

From Vegetarian Times

This tangy bread is made with a petrin, a mixture of flour and yeast that is allowed to develop before the bread is made.

Classic Rye Bread

From Vegetarian Times

Leftover garnishes for this easy appetizer can be used to season the Hot Pot.

Spicy Tofu Lettuce Wraps

From Vegetarian Times

Vegan Chocolate Truffles

From Vegetarian Times

The stir-together filling of these healthy enchiladas gets a fresh flavor boost from diced red onion and chopped cilantro. Makes 12 enchiladas.

Enchiladas in an Instant

From Vegetarian Times

Spicy peanut sauce and lemon wedges add flavor to this vegan version of an Indonesian favorite. The recipe here calls for cooking the skewered seitan in the oven after marinating, but feel free to pan-fry or barbecue.

Seitan Satay with Peanut Sauce

From Vegetarian Times

Beloved in Japan, burdock is a long, slender root vegetable that resembles a stick. Beneath the bark-like skin, burdock's flesh is crisp, earthy, sweet, and mineral-like. If you can't find burdock, try this recipe with raw beets, jicama, or daikon radish grated or cut into small, thin sticks.

Crunchy Burdock with Toasted Sesame Dressing

From Better Homes and Gardens

Serve this low-calorie ice as an appetizer or dessert.

Fat-free Watermelon Sherbet

From Vegetarian Times

Other melon options for this salad might be Ambrosia or Sharlyn melons, both enhanced by the Elysium dessert wine.

Chilled Crenshaw Melon Soup

From Vegetarian Times

30 MINUTES OR LESS This spicy starter is a favorite classic dish.

Cold Sesame Noodles

From Vegetarian Times

Cooking the frozen edamame and grated carrots in the same pot as the noodles saves both cooking and cleaning-up time. For real speed and ease, pick up some store-bought sesame-shiitake dressing for the noodles, and skip making the dressing.

Asian Noodles with Edamame in No Time

From Vegetarian Times

Whether creamy white or sunny yellow, the cute, squat pattypan squash has firmer flesh than other squash, so it holds its shape better during baking.

Pattypan Squash with "Sausage" and Apple Stuffing

From Vegetarian Times

Rice paper wrappers (also sold as spring roll skins) can be found in the Asian section of many markets. Cut all the filling ingredients about 3 1/2 inches long. Cut crunchy ingredients, like carrots or bell peppers, the thinnest; slice softer ones, like cucumbers, thicker. If making ahead, place rolls in a plastic container, cover with a damp towel and seal tightly. They will keep at room temperature up to 3 hours. The sauce can be made up to 1 week ahead and refrigerated.

Summer Salad Rolls with Spicy Peanut Dressing

From Vegetarian Times

Even people who don't like Brussels sprouts will eat -- and enjoy -- this fast dish with a tender crunch. Pre-peeled garlic cloves from the produce section make this recipe even quicker.

Garlicky Brussels Sprout Saute

From Vegetarian Times

Boiling the sugar, raisins and spices produces a wonderfully flavored cake that's bound to become a holiday favorite. Dress it up with the lemony glaze just before serving for the perfect finish to this festive dinner.

Boiled Spice Cake

From Vegetarian Times

The key to perfect coleslaw is a creamy base, a hint of sweetness, a touch of tangy vinegar, and, in the case of Cajun versions, a little kick from hot sauce or cayenne pepper.

Deep South Slaw

From Vegetarian Times

This spread may be made up to two days ahead, tightly covered and chilled. Bring it to room temperature, and serve with toasted bread slices.

Eggplant Caviar

From Vegetarian Times

Traditional Middle Eastern tabbouleh is more about the mint and herbs than the bulgur grains. The longer this salad sets, the better it gets, so make it up to a day ahead.

Tabbouleh with Mint and Pistachios