Five teen-approved vegetarian dinners
Contents of the newsletter:
The newsletter from The New York Times Cooking introduces five exciting vegetarian recipes that teenagers or the inner child in all of us might enjoy. The author, Margaux Laskey, shares her journey supporting her daughter's interest in vegetarianism and presents a variety of flavorful dishes to expand the typical vegetarian menu beyond salads and plain cheese.
Products:
The newsletter features the following vegetarian recipes:
- Crispy Halloumi With Tomatoes and White Beans: A dish by Nargisse Benkabbou that combines grilled halloumi with cherry tomatoes and white beans for a delectable texture.
- Sheet-Pan Bibimbap: An easy-to-make version of the classic bibimbap by Eric Kim served with cucumber salad.
- Sticky, Spicy Tempeh: A flavorful recipe by Ali Slagle that involves crumbled and crisped tempeh in a savory sauce with soy sauce, vinegar, sugar, and chili sauce.
- Gnocchi With Hot and Sweet Peppers: Ali Slagle's recipe pairs gnocchi with bell peppers, tomatoes, and canned chipotles for a spicy-sweet sauce that can be enhanced with chickpeas for added protein.
- Crispy Tofu Tacos: A recipe from Alexa Weibel that transforms tofu into crispy nuggets for delicious tacos.
The New York Times (nytimes.com) store:
The store affiliated with The New York Times, specifically with the Cooking section, offers a plethora of innovative and tasteful recipes for individuals looking to explore vegetarian options. The store provides a platform where users can access a wide range of recipes, cooking tips, and food-related content to help them create delicious meals at home. Additionally, the store promotes a sustainable and healthy approach to cooking, aligning with the growing interest in vegetarian and plant-based diets.
