These recipes prove that being green isn't so hard—and definitely delicious. Call it cheating—we call it 30 minutes you don’t need to spend standing at the stove. To revisit this article, select My⁠ ⁠Account, then View saved stories. This cilantro-miso pesto is bright and delicious on springy ramen noodles. Sign up for the Vegetarian Cooking newsletter. Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Sophie Strangio, Photo by Emma Fishman, Food Styling by Tami Hardeman, Photo by Laura Murray, food styling by Susie Theodorou, Photo by Emma Fishman, Food Styling by D'mytrek Brown, Photo and Food Styling by Sohla El-Waylly, Photo by Emma Fishman, Food Styling by Sue Li, Photo by Laura Murray, Food Styling by Kat Boystova, Photo by Emma Fishman, Food Styling by Rebecca Jurkevich, Photo by Alex Lau, food styling by Lillian Chou, prop styling by Beatrice Chastka, Photo by Laura Murray, food styling by Kat Boytsova, Photo by Chelsie Craig, Food Styling by Pearl Jones, Photo by Emma Fishman, Bowl by Meilen Ceramics, Photo by Alex Lau, food styling by Yekaterina Boytsova, prop styling by Emily Eisen, Photo by Alex Lau, Styling by Andy Baraghani, Photo by Alex Lau, Food Styling by Susie Theodorou, Photo by Alex Lau, Food Styling by Andy Baraghani, Prop Styling by Emily Eisen, Photo by Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen, Photo by Chelsie Craig, food styling by Molly Baz, prop styling by Emily Eisen, Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson, Photo by Chelsie Craig, food styling by Anna Billingskog, Photo Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen, Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Amy Wilson, Photo by Chelsie Craig, food styling by Andy Baraghani, Photo by Alex Lau, food styling by Andy Baraghani, prop styling by Emily Eisen, Photo by Chelsea Kyle, Food Styling by Anna Hampton, Photo by Alex Lau, food styling by Sue Li, Photo by Alex Lau, food styling by Susie Theodorou, Photo by Chelsie Craig, Food Styling by Kate Buckens, Photo by Chelsea Kyle, Food Styling by Chris Morocco, Prop Styling by Bea Chastka, Photo by Alex Lau, food styling by Anna Stockwell, Photo by Alex Lau, food styling by Molly Baz, Photo by Laura Murray, Food Styling by Rebecca Jurkevich, Photo by Alex Lau, Food Styling by Yekaterina Boytsova, Photo by Chelsea Kyle, Food Styling by Frances Boswell, Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski, Photo by Alex Lau, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen Kaminski, Photo by Chelsie Craig, food styling by Jennifer Ophir, Photo by Gentl and Hyers, food styling by Susie Theodorou, prop styling by Nina Lalli, Photo by TED+CHELSEA CAVANAUGH, Food Styling by Susie Theodorou, Photo by Chelsie Craig, Food Styling by Rhoda Boone, Photo by Chelsea Kyle, Food Styling by Michelle Gatton, Photo by Chelsea Kyle, Food Styling by Jennifer Ophir, Photo by Chelsie Craig, food styling by Alison Attenborough, Photo by Alex Lau, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen Kaminsky, Photo by TED + CHELSEA CAVANAUGH, Food Styling by Simon Andrews, Photo by Alex Lau, Food Styling by Sue Li, Photo by Alex Lau, Food styling by Sue Li, Photo by Chelsie Craig, styling by Molly Baz, Photo by Alex Lau, styling by Sean Dooley, Roasted Squash Salad With Crispy Chickpeas, Open-Face Eggplant Sandwiches With Ricotta and Pickled Onions, Galayet Banadoura (Sautéed Tomatoes With Pine Nuts and Mint), Rutabaga Tacos with Greens and Queso Fresco, Miso Polenta with Spring Vegetables and Tofu, Orecchiette with Buttermilk, Peas, and Pistachios, Marinated Zucchini with Hazelnuts and Ricotta, Romesco Pasta Salad with Basil and Parmesan, Miso-Tahini Noodles with Asparagus and Tofu, Oven Polenta with Roasted Mushrooms and Thyme, Vegetarian Meatballs with Soy-Honey Glaze, Butternut Squash Steaks with Brown Butter-Sage Sauce, Grain Salad with Pickled Onions and Herbs, Black Lentil and Harissa-Roasted Veggie Bowl, Pan-Roasted Romanesco with Hazelnuts and Crispy Bits, Crispy Tofu with Coconut Quinoa and Broccolini, Sheet Pan Toasts with Spring Vegetables and Mashed Peas, Vadouvan-Roasted Cauliflower with Harissa Chickpea Curry, Spinach, Roasted Radish, and Herb Frittata, Cromlet with Wilted Greens and Fennel and Olive Salad. 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