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The article presents recipes for vegetable dishes including Lemony Vegetable and Polenia Skillet, Black Bean Chilaquiles with Chile Verde, and Eggplant Shakshuka.

Several Italian recipes are presented including puttanesca sauce with fried capers over linguine, spring vegetable risotto, and Italian-style spaghetti squash.

A recipe for gingered carrot and Edamame soup is presented.

The article presents several recipes that contain coconut milk including recipes for Farro And Dinosaur Kale Salad With Coconut Milk Shallot Dressing, Decadent Vegan Chocolate Truffles, and Scalloped Potatoes With Coconut Milk And Basil.

The article presents several recipes for soups, stews and salads including recipes for Black Bean and Chile Stew, Vegetarian Posole Stew, and Nopalistos-Style Chayote Salad.

The article presents several recipes including recipes for Mushroom-Manchego Quesadillas, Mexican Polenta, and Sweet Potato Quesadillas.

The article presents several recipes including recipes for Spicy Mini Avocado Rolls, Orzo, Cherry Tomato, And Mozzarella Salad, and Rich Chocolate Mousse.

The article presents several recipes including recipes for Artichoke And Herbed Goat Cheese Quiche, Mushroom Lovers' Pie, and Butternut Squash Tarte Tatin.

The article presents several recipes including recipes for Southern Thai Fresh Rolls, Rainbow Vegetable Chow Fun, and Vegetarian Pho.

The article presents several recipes including recipes for Southernstyle Greens With Polenta Croutons, Thai-Inspired Red Lentil Bowls, Braised Fennel With Chickpeas And Olives Over Wheat Berries.

The article presents several recipes for fermented foods including recipes for Curried Cauliflower Picnic Salad, Cocktail Onion Rings, and Ava's Hot Pink Kraut.

The article presents several recipes including the Roasted Whole Leeks with Tangerine Vinaigrette; the Warm Red Cabbage Salad with Sweet Potatoes; and the Carrot Soup with Coconut Milk.

The article presents several recipes including the Cranberry Pistachio Buckwheat Granola; the See-Food Chowder; and the Jamaican Curry Tofu.

The article presents several recipes including the Mesclun Mix with Apples, Pomegranates, and Goat Cheese; the Risotto-Stuffed Mushrooms; and the Roasted Green Beans with Walnuts and Rosemary.

The article presents several recipes including the Moroccan Lentil Stew with Raisins; the Sweet Potato and Kale Frittata with Goat Cheese; and the Vegetables Korma.

Several letters to the editor are presented including one in response to the article "Tempeh Primer" featuring recipes in a previous issue and other related to affordability of healthy foods; and also presents a recipe for the "Tempeh Bolognese."

The article presents several recipes including Holiday Bread Cornucopia, Fork-and-Knife Roasted Vegetables and Essence-of-Thanksgiving Gravy.

The article presents several recipes including Flageolet and Lemony Celery Tartines, Soft Tacos with Ayocote Morado Beans, and Harvest Apple Salad with Yellow Indian Woman Beans.

The article presents several recipes including Salted Slow-Roasted Pecans, Spicy Beet Slaw, and Ginger Sesame Mashed Potatoes, which is popular among chefs including Edward Sun; Fred Anthony Garza; and Ann Gentry.

The article presents several recipes for desserts including Pear Almond Cake, Cherry-Pistachio Crisps, and Winter Fruit Salad with Spiced Syrup.

Several miller recipes are presented that include the Moroccan-Spiced Millet and Lentil Salad, the Apple-Millet Pancakes and the Herbed Millet-Stuffed Mushrooms.

Several recipe for Nordic cuisine is presented which includes Julie Karla's Pearl Barley Risotto With Red Kuri Squash Feta and Fresh Thyme, Paul Cunningham's Henne Garden Salad and Patrik Johansson's Butter Viking's Pearl Butter.

Several recipes are presented that include the Rustic Squash Pizza with Goat Cheese Gremolata, the Baked Squash with Maple-Pecan Topping and the Squash Mash with Sautéed Mushrooms and Watercress.

Recipes are offered for summer squash, corn, and saffron soup; Provençal summer squash, tomato, and Parmesan tian; and summer squash, goat cheese, and herb roulades.

Recipes are offered for asparagus patties with lemon parmesan corn; kale, caramelized onion, and parmesan pizzaa; and roasted butternut squash with a rosemary-pecan-parmesan crust.

Recipes are offered for roasted confetti corn, slow-roasted tomatoes, and Italian white bean and kale soup.

Recipes are offered for tempeh tacos with ancho-lime sauce; tomato-tempeh soup with fresh basil; and glazed maple-mustard tempeh strips with collards.

Recipes are offered for penne with poblano chiles, corn, and cilantro cream; gemelli with blistered cherry tomatoes, chickpeas, and smoked paprika; and pappardelle with butternut squash, browned butter, and chard.

The article presents several gluten-free recipes including the Cauliflower Gratin with Tomatoes, Capers, and Feta; the Polenta Squares with Cranberry Mostarda; and the Thai Drunken Shirataki Noodles.

The article presents several recipes including the Feta-Stuf fed Peppadews; the Shaved Fennel Salad with Apples; and the Hazelnut and Pistachio Dukka.

The article presents several recipes including Baked Egg and Kale Cups, Chickpea Salad with Curried Yogurt Dressing, and Quinoa-and-Black Bean Stew.

The article presents recipes for two desserts namely Tres Leches Cake, and Mexican Mocha Pudding With Pumpkin Cream.

The article presents two recipes namely recipes for Guacamole Reinvented, and Mexican Rice.

The article presents a recipe for the Wild Rice-and-Sage Stuffing with Crunchy Croutons.

The article presents several recipes including Caramelized Onion-Cranberry Sauce, Pomegranate-and-Beet Compote, and Hot-and-Sour Celery Pickles.

An interview with 37-year-old Dave Martinez, a punk rock musician, culinary innovator and a vegetarian chef from Los Angeles, California is presented. He discusses about his philosophy in cooking, go-to kitchen utensil and favorite summer ingredients. He also mentions that the Middle Eastern dish called Kofta is his favorite menu.

The article profiles Mia Evans, a vegetarian chef contestant for American television series "Masterchef Junior."

The article offers the insights of chef and owner Shawn McClain of vegetarian restaurant Green Zebra located in Chicago, Illinois about cooking. Topics discussed include his philosophy in cooking, as well as his favorite foods, his key utensils in the kitchen, like knives, and various dishes, like roasted Hokkaido squash dumplings with Chinese greens and five spice broth.

An introduction is presented in which the editor discusses various reports within the issue on topics including garden soil quality, the varieties of vegetable suited for cold weather planting, and the feature of the sring vegetable chyote squash.

An interview with Peter Burke, author of the book "Year-Round Indoor Salad Gardening: How to Grow Nutrient-Dense, Soil-Sprouted Greens in Less Than 10 Days," is presented. He talks about the types of sprout greens being grown by him, and his web site that offers suggestions for buying seeds for gardens, He discusses the recipes available in his book.

An introduction is presented in which the editor discusses various articles within the issue on topics including suggestions for growing winter gardens of vegetables, tips for making different recipes, and suggestions regarding eating healthy vegetarian diet.

A letter to the editor is presented in response to the article "True North" on Nordic cuisine in the October 2015 issue.

The article presents recipe developer Isadora Lassance's recipe, Sweet Potato Sushi Bowls with Ginger Soy Dressing.

A letter to the editor is presented in response to the article "Weeknight Pasta" in the September 2015 issue.

A letter to the editor is presented related to cooking with ingredients from small-town grocery stores.

An introduction is presented in which the editor discusses articles within the issue on topics including dishes Holiday Bread Cornucopia and Fork-and-Knife Roasted Vegetables, and recipes for trimmings.

The article offers some useful cooking tips for Brussels sprouts including roasting Brussels sprouts at high heat with olive oil and sea salt, adding pomegranate syrup and spreading Brussels sprout leaves on large baking sheets to make them crisp.

Two recipe are presented that includes the Whole-Grain Flour Blend and the Whole-Grain Fruit-and-Nut Muffins.

A recipe for the Spaghetti Squash with Spinach Pesto and Sun-Dried Tomatoes is presented.

The article presents views of readers such as Preeya Nayee, Holly Jordan and Sara Shepherd on what they will cook for a friend considering becoming vegetarian including different cooking styles of Indian vegetarian dishes, comfort food such as chickpea pot pie and cooking vegan clam chowder.