No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Meatless

Explore 9240 recipes, 1 project, 10 articles, 6 galleries, 43 videos, and more

Raspberry Cobbler

Time:2 hours
Ingredients
  • 5 cups (1 pound 10 ounces) raspberries (red, black, or a combination of the two)
  • 1 3/4 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 3/4 cup granulated sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarse salt
  • 6 tablespoons cold unsalted butter
  • 3/4 cup heavy cream, plus more for brushing
  • Sanding sugar, for sprinkling (optional)
expand

Grilled Ratatouille Pasta

Time:40 mins
Ingredients
  • Salt and pepper
  • 1/2 pound curly pasta, such as cavatappi
  • 1/4 cup olive oil, divided, plus more for grilling
  • 1 medium zucchini, cut lengthwise into thick slices
  • 1 bell pepper, halved, stemmed, and seeded
  • 1 small red onion, halved
  • 1 small eggplant, cut lengthwise into thick slices
  • 4 large tomatoes, cut crosswise into thick slices
  • 3 to 4 tablespoons balsamic vinegar (preferably white)
  • 1/4 cup roughly chopped fresh parsley
expand

Asian Salmon Salad

expand

Tomato-Pesto Frittata

Time:25 mins
expand

Vegetable Fried Rice

expand

Avocado, Egg, and Feta Salad

expand

Chopped-Chickpea-Salad Pitas

Ingredients
  • 1 tablespoon extra-virgin olive oil, plus more for serving
  • 1/2 teaspoon lemon zest plus 2 teaspoons juice
  • 1 anchovy fillet, minced (optional)
  • 3/4 cup cooked chickpeas, coarsely chopped
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon capers, rinsed and drained
  • 1 tablespoon minced shallot
  • Salt and pepper
  • 1 cup baby arugula
  • 1 small pita (4 inch), halved and split
expand

Mint-Ginger Iced Tea

expand

Herbed Ricotta Pasta with Corn and Zucchini

Time:25 mins
expand

Three-Bean Pasta Salad

Ingredients
  • Salt and pepper
  • 6 ounces small pasta shells
  • 3/4 pound green beans, trimmed and cut into thirds
  • 2 tablespoons Dijon mustard
  • 1/3 cup red-wine vinegar
  • 2 tablespoons honey
  • 1/2 cup extra-virgin olive oil
  • 1 can (15.5 ounces) pinto beans, rinsed and drained
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • 4 scallions (white parts only), thinly sliced
  • 5 stalks celery, thinly sliced
expand

advertisement

advertisement

advertisement

advertisement