Baja-Style Cauliflower Tacos; Quinoa Pilaf with Chile, Queso Fresco, and Peanuts; Stuffed Grape Leaves

Our online cooking school teaches you how to make innovative vegetarian recipes. [Log In]( [America's Test Kitchen]( [FIND RECIPES]( [START FREE WEB TRIAL]( Notes from the Test Kitchen [Innovative Vegetarian Recipes]( April 13, 2018 Innovative Vegetarian Recipes Vegetarian and vegan cooking have flourished over the past decade. No longer do these diets have bad reputations for flavorless meals. Rather, there are more recipes out there than ever that experiment with flavor and texture in new and exciting ways (No meat? No problem!). We’ve diligently tested ways to make vegetarian and vegan meals innovative and vibrant. We’ve created cookbooks with vegetarian and vegan recipes that have become staples in our kitchens and the kitchens of many home cooks: [The Complete Vegetarian Cookbook]( [The Complete Mediterranean Cookbook]( and [Vegan for Everybody](. Our [Online Cooking School]( has since developed several classes focusing on vegetarian and vegan cooking techniques, including the technique courses [Vegan Dinners]( and [Vegetarian Dinners](. This week, we’re sharing three of the School’s recipe classes with you. Each class includes step-by-step recipe guides, as well as information on what you’ll need to prepare each recipe and how to avoid common missteps. Learn how to make [Baja-Style Cauliflower Tacos]( [Quinoa Pilaf with Chile, Queso Fresco, and Peanuts]( and [Stuffed Grape Leaves](. America’s Test Kitchen Daily Cooking Skill We’ll cover techniques, ingredients, recipes, quick tips and more with a new skill posted every weekday. [Enable the Skill →]( [Baja-Style Cauliflower Tacos]( [Baja-Style Cauliflower Tacos]( This recipe re-creates the feel of a Baja-style fish taco, [using cauliflower as a vegan stand-in](. Instead of deep-frying, we cut the cauliflower into large florets and roast them. To boost their flavor, we dunk the pieces in canned coconut milk seasoned with garlic and spices and then roll them in a mixture of panko bread crumbs and shredded coconut. A bed of crunchy slaw with juicy mango and spicy jalapeño provides the perfect balance of sweetness and heat. Whip up an authentic vegan crema by using equal parts vegan mayonnaise and dairy-free sour cream plus cilantro and a bit of lime zest. [View Recipe]( [Quinoa Pilaf with Chile, Queso Fresco, and Peanuts]( [Quinoa Pilaf with Chile, Queso Fresco, and Peanuts]( In the often-staid world of grains and seeds, [quinoa is a veritable rock star](. Packed with sufficient quantities of all nine essential amino acids, it earns the title of complete protein (it’s also a good source of fiber and minerals). Beyond health benefits, quinoa has a pleasantly vegetal, slightly nutty flavor that lends itself to a wide range of dishes and seasonings. Most recipes for quinoa pilaf turn out woefully overcooked because they call for nearly twice as much liquid as they should. We cut back on the water to ensure tender grains with a satisfying bite. We finish the pilaf with a judicious amount of boldly flavored ingredients, including chile and peanuts, to ensure that the toasted quinoa stays in the spotlight—right where it belongs. [View Recipe]( [Stuffed Grape Leaves]( [Stuffed Grape Leaves]( [Stuffed Grape Leaves]( known in Greece as [dolmathes]( should boast seasoned, tender leaves wrapped around a flavorful rice filling, but too often, store-bought versions are drowning in oil and suffer from mushy leaves and overcooked rice. To develop a foolproof recipe, we chose to use jarred grape leaves instead of fresh to avoid issues of seasonality. Blanching the leaves helps tame the flavor of the brine. As for the filling, tasters preferred the slight stickiness of short-grain rice to the texture of long-grain rice. Simmer the stuffed grape leaves in a skillet to form a single layer. A bit of lemon juice added to the steaming water gave the leaves tangy flavor. Lining the bottom of the skillet with the extra, unused grape leaves ensured that the stuffed leaves were not in direct contact with the heat, preventing scorching. [View Recipe]( For the first time, you can access our most popular courses for just $9.99 each—no big commitment of your time or money—just anytime, anywhere access to your courses. Introduction to Grilling Feeding A Crowd Bakery-Style Pastries [Start This Course]( [Start This Course]( [Start This Course]( [Start Learning →]( Recommended Equipment for These Recipes [Nordic Ware Baker’s Half Sheet]( Baking: ★★★   Warping: ★★½   Handling: ★★★   Roasting: ★★★   Rack Compatibility: ★★★   Roast cauliflower for your tacos on our favorite rimmed baking sheet, which cooks everything evenly. We love its sturdy, warp-resistant construction, and the price can’t be beat. [Learn More →]( [BUY NOW]( [OXO Good Grips Stainless Steel Measuring Cups]( Accuracy: ★★★   Durability: ★★★   Ease of Use: ★★★   A proper ratio of quinoa to water is key to making quinoa pilaf work. You’ll never question your measurements with these stainless-steel measuring cups from OXO. Accurate and extremely durable, this set snaps together for compact storage. The handles are seamless with the cups themselves, making them easy to level off. [Learn More →]( [BUY NOW]( [All-Clad Stainless 4-Qt Sauce Pan]( Speed: ★★½   Cooking: ★★★   Accuracy: ★★★   Ease of Use: ★★½   Versatility: ★★½   A good, reliable saucepan is a must-have kitchen item, and it will help you make the most tender, flavorful stuffed grape leaves. Our longtime winner from All-Clad excels, with uniform, steady heating and good visibility inside the saucepan to monitor browning. Its cup-shaped stay-cool handle is easy to grip, and a helper handle provides another grabbing point when the pan is full. Even after a brutal whacking on concrete, this saucepan emerged with only tiny dents inside and one slight dent on the bottom, and it still sat flat on the counter. [Learn More →]( [BUY NOW]( Stay Connected with the Test Kitchen [Live Q and A]( America’s Test Kitchen’s Bridget Lancaster and Elle Simone answer your home cooking queries! [WATCH NOW]( Check out our past Live Q&A sessions, including videos with: REPLAY [Live Video Q&A with Jack & Katie →]( March 22, 2018 REPLAY [Live Video Q&A with Bridget & Morgan →]( March 15, 2018 REPLAY [Live Video Q&A with Lisa & Christie →]( February 15, 2018 [America’s Test Kitchen on The Splendid Table]( Tune in to your local public radio station or listen at [splendidtable.org](. 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