The Washington Post, known for excellent reporting, for years has been collecting reader recipes and Washington DC staples, and The Washington Post Cookbook is the perfect collection of favorites over the years. These recipes are time tested and diverse with all sorts of flavors.
This recipe is certainly not vegetarian, but it has some wonderful vegetarian and vegan options. With recipes like Icy-Spicy Watermelon Soup, Black Bean and Chipotle Soup, and Kale Chips, starters and appetizers are in the bag. German Potato Salad; Chickpea, Cucumber, Tomato and Avocado Salad; Vegetarian Chili with Butternut Squash and Rutabaga; and Tofu-Pesto Pasta make dinner fun and flavorful. There are some exciting vegetable options such as Tomato Kimchi-chi, Sweet and Sour Pumpkin, and Ginger-Spiced Chickpeas which are delicious side dishes with unexpected flavors sure to please anyone.
Beyond these, there are unique dessert options such as Chocolate Grapes and a wide assortment of breakfast options and breads that are tantalizing. For the most part, however, these are vegetarian, but not vegan. The recipes in this collection are incredibly varied, and while the book does not aim to be plant-based in any way, there are some great surprises.