Vegetarian Cooking for Two: 80 Perfectly Portioned Recipes for Healthy Eating

By Justin Fox Burks and Amy Lawrence

Enjoy tasty vegetarian meals for two with these easy recipes
With a colorful variety of crisp vegetables, savory cheeses, and meat-free proteins, vegetarian cuisine can be a pleasure worth enjoying with a partner. Whether you're newlyweds, empty nesters, or just roommates sharing cooking duties, Vegetarian Cooking for Two is filled with perfectly portioned vegetarian recipes that make it simple to cook for a two-person household.
Vegetarian Cooking for Two includes:

- Guidance on cooking for two—Get advice for smart grocery shopping, meal planning for a pair, making the most of each ingredient, and more.
- Tailored recipes—These recipes use a limited number of familiar ingredients to help minimize grocery shopping costs, meal preparation time, and leftovers.
- Convenient recipe labels—Easily find which meals use just one pot, take 30 minutes or less to make, or require only 5 or fewer ingredients.
- Use-it-up suggestions—Explore creative uses for the few ingredients that inevitably leave some leftovers, such as granola, carrots, Greek yogurt, and more.
Discover the joy of meat-free cooking for two with easy vegetarian recipes.

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Jan 14, 2025
• ISBN: 9781648769092

Book preview

Cover of Vegetarian Cooking for Two.Title of Vegetarian Cooking for Two.

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Interior and Cover Designer: Elizabeth Zuhl

Art Producer: Meg Baggott

Editor: Justin Hartung

Cover photography by Hélène Dujardin. Food styling by Anna Hampton; Evi Abeler, ii, 129, 130; Hélène Dujardin, vi, 59; Marija Vidal, viii; Sarka Babicka/StockFood USA, x; Lilia Jankowska/StockFood USA, 16; Darren Muir, 35, 112; News Life Media/StockFood USA, 36; Bauer Syndication/StockFood USA, 60, 111; Jennifer Chong, 81; Roulier/Turiot/PhotoCuisine/StockFood USA, 82

Author photo courtesy of Justin Fox Burks Photo Studio

ISBN: Print 978-1-64876-908-5 | eBook 978-1-64876-909-2

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To all of you who fell in love with cooking this past year.

Tomatoes, green beans, spinach, strawberries, blueberries, lentils, fresh herbs.

contents

introduction

chapter 1

Eating Vegetarian Together

chapter 2

Breakfast and Brunch

Apple, Raisin, and Pecan Twirls

Grits Casserole

Breakfast Fried Rice

Tofu Scramble Extraordinaire

Banana-Oat Smoothie Bowls

Herbed Omelet

Portobello Mushroom Bacon

Potato Hash

Tomato Lox and Bagels

Peanut Butter and Banana–Stuffed French Toast

Black-Eyed Pea Sausages

Waffle Breakfast Sandwiches

Gluten-Free Fluffy Pancakes

Our Favorite Avocado Toast

Yogurt, Citrus, and Granola Parfait

Crêpes with Mint-and-Pea Pesto

chapter 3

Salads and Handhelds

Celery, Apple, and Blue Cheese Chopped Salad with Walnuts

Tempeh Chicken Salad with Walnuts and Grapes

Orange and Avocado Salad

Ravioli Salad

Chickpea Falafel Salad

Warm Egg Roll Salad

Corn Chip Salad

Ginger-Peanut Cabbage Salad

Warm Acorn Squash Salad

Big Burrito

Loaded Microwave Latkes

Kale and Artichoke Tacos

Beet Reuben

French Dip

BBQ Baked Bean Burger

Kale and Apple Grilled Cheese

Chickpea Chick’n Sandwich

California Wrap

chapter 4

Soups and Stews

Gnocchi Stew

White Chili

Weeknight Ramen

Black Bean Soup

Roasted Butternut Squash Bisque

Mushroom and Potato Stew

Pesto Tomato Soup

Chana Masala

Carrot-Ginger Soup

Confetti Corn Chowder

Baked Potato Soup

Chilled Honeydew Soup with Peanut Pesto

Smoky Yellow Split Pea Soup

Three Pepper and Sweet Potato Stew

Ravioli Vegetable Soup

Curried Cauliflower Soup

chapter 5

Hearty Mains

Fancy Overstuffed Quesadillas

Grandma Pie

Sushi Bowls

Veggie Fajitas

Tempeh Bolognese

Skillet Mexican Lasagna

Creamy Cauliflower Noodles

Ranch Sheet Pan Nachos

Loaded Mac and Cheese Bowl

Baked Cincinnati Chili

Skillet Pot Pie

Tofu Dumplings

Vegan Fondue

Cabbage Roll Casserole

Quiche Lawrence

Beans and Baby Carrot Franks

Brussels Sprouts and Apples

Green Goddess Grain Bowl

Sheet Pan Stir-Fry with Peanut Sauce

Baked Eggplant Schnitzel

chapter 6

Desserts

Cashew Cheesecake

Strawberry-Balsamic Crisp

Brandied Fruit

Blueberry Cobbler with Corn Bread Topping

Spiked Hot Cocoa Tiramisu

Date and Peanut Turtles

Carrot Cake Truffles

Grilled S’mores Sandwich

Skillet-Baked Brie with Cinnamon Tortilla Chips

Tangy Peanut Butter and Banana Pudding

measurement conversions

references

about the authors

Spices, fresh greens, lemon slices, garlic.

introduction

Hey there! It’s Justin Fox Burks and Amy Lawrence, authors of three vegetarian cookbooks plus this one you’re holding in your hands. We’ve tailored this book just for you. You see, we’re not just cookbook authors but also a married couple. At home, it’s just the two of us and our two pups. We’ve been together for more than 20 years and cook vegetarian meals at home every day. We know what you need because we live it.

If you’re new to vegetarian cooking or you’re looking to add some fantastic, out-of-the-box ideas to your meal rotation, this book is loaded with perfectly portioned vegetarian recipes for two. Whether you’re a couple like us or you’re newlyweds, empty nesters, or even roommates sharing cooking duties, this book will make cooking for your household a pleasure. In the past, you might have found many cookbook recipe yields to be outrageous for your needs, and we are here to help.

We achieved the goal of smaller-yield recipes by focusing each meal around fewer ingredients. That means less prep, fewer hours spent shopping and in the kitchen, fewer dishes in the sink, and more time for other pursuits. We want cooking to be a joy, not a chore. We even have a few recipes that don’t require any cooking as well as guidance about some prepared ingredients that will save you time.

We really have no doubt that the recipes you choose to make from this book will become weeknight staples and weekend favorites. This goes for experienced cooks as well as kitchen novices. We’ll walk you through the steps so that you end up with a delicious vegetarian dish every time.

Crepes with Mint-and-Pea Pesto

Crêpes with Mint-and-Pea Pesto

chapter 1

EATING VEGETARIAN TOGETHER

The moment is here—it’s time to get excited about vegetables! At its core, going vegetarian or just working more vegetarian meals into your life isn’t about giving up anything—it actually opens up a new world of culinary possibilities.

When you’re at the grocery store, spend a little more time in the produce department like we do, and dream up new ways to present something fresh and delicious. Make barbecue from that, stuff this into a taco shell, tuck those into a casserole. Don’t worry, we’ve done a good bit of the imagining for you in this book, but these recipes can help fuel a new, creative way to think about fruits and vegetables. This book will help you focus your grocery list and end up with more complete meals and fewer leftover odds and ends. And we have ideas for any extra ingredients you have on hand, too.

A VEGGIE-FORWARD PLATE (OR TWO)

We all want to just snap our fingers and have a healthy, delish meal on the table that didn’t take all night to prepare or drain our bank accounts. That’s human nature. Preparing a meat-free meal really is conducive to these ends, and cooking for two helps focus on shopping for fewer ingredients for ease all around. You have to ask yourself, Do I want to spend less money at the grocery store by cutting out expensive animal products? (Of course you do!) Would it benefit me to add more fresh vegetables to my diet? (Yes, this can work wonders for