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Culinary Arts

Vegetarian Cooking

Basic Vegetarian Cooking Techniques

Cheese Varieties Suitable for Vegetarians

Colorful Vegetarian Salads

Dairy Alternatives for Vegetarians

Exotic Fruits and How to Use Them

Essential Vitamins for Vegetarians

Famous Vegetarian Dishes Around the World

Global Vegetarian Breakfast Ideas

Herbs and Their Flavor Profiles

International Vegetarian Cooking Techniques

Legumes and Their Health Benefits

Mock Meat Alternatives

Nut and Seed Superfoods

Types of Tofu and Their Uses

Vegetarian Substitutes for Classic Recipes

Vegetarian Sauces and Dressings

Vegetarian Finger Foods for Parties

Vegetarian Soup Inspirations

Vegetarian Appetizers from Different Cuisines

Vegetarian Meal Planning

Vegetarian Grains and Their Preparation

Vegan Baking Essentials

Vegetarian Pizza Toppings

Vegetarian Sandwich Fillings

Vegetarian Protein Sources

Vegetarian Comfort Foods

Quick and Easy Vegetarian Snacks

Seasonal Vegetables and Their Peaks

Spices Every Vegetarian Should Know

Staple Vegetarian Ingredients

Super Greens for Vegetarians

Seasonal Vegetables and Their Peaks

Flashcards

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Zucchini

Peak season: Summer. Preparation: Grill, sauté, bake, or spiralize into 'zoodles'.

Eggplant

Peak season: Summer to fall. Preparation: Grill, roast, or make into dishes such as ratatouille or baba ganoush.

Butternut Squash

Peak season: Fall. Preparation: Roast in cubes, turn into soup, or mash.

Sweet Potato

Peak season: Fall. Preparation: Bake, mash, roast, or turn into fries.

Carrots

Peak season: Spring and fall. Preparation: Eat raw, roast, steam, or boil.

Corn

Peak season: Summer. Preparation: Boil, grill, or steam the cobs; also great in salads.

Broccoli

Peak season: Fall and spring. Preparation: Steam, stir-fry, or roast with seasonings.

Spinach

Peak season: Spring and fall. Preparation: Sauté, use raw in salads, or incorporate into dishes like omelets and quiches.

Tomato

Peak season: Summer. Preparation: Eat fresh in salads, roast, or turn into sauces.

Beets

Peak season: Fall to spring. Preparation: Roast, boil, or steam; can be eaten raw when young and tender.

Asparagus

Peak season: Spring. Preparation: Steam, grill, or roast with a bit of olive oil and salt.

Kale

Peak season: Winter (also available year-round). Preparation: Sauté, make into chips, or use raw in salads.

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