Dairy-Free
1473 recipes found
Miso-Glazed Fish
Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod, which he marinates for two to three days. I can’t imagine finding fish fresh enough to marinate for that long, so in my recipe I marinate the fish for a few hours before broiling and then finishing, if necessary, in the oven. The marinade is based on the Matsuhisa recipe, but I’ve reduced the sugar considerably.
Stir-Fried Beans With Tofu and Chiles
This crunchy, colorful stir-fry has an added kick from serrano chiles. I can’t resist buying an array of beans when they’re at summer farmers’ markets. I love to mix yellow and green beans in this crunchy, colorful stir-fry, but don’t hesitate to make it if all you can find is green. For added kick and color I threw in some serrano chiles from my garden that had ripened to bright red. Thai chiles will work too.
Creamy Cauliflower Soup With Rosemary Olive Oil
This soup turns a short list of vegan ingredients into a sublimely silky soup. Infusing olive oil with fresh rosemary is a trick you’ll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread. The croutons here are optional, but they transform an elegant and delicate first-course soup into a satisfying lunch.
Stir-Fried Tofu and Peppers
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it’s also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn’t been weighted.
Stir-Fried Cabbage, Tofu and Red Pepper
Start cooking the rice or quinoa that you will serve this with, prep your vegetables and make the stir-fry. The prep is the most time-consuming but there aren’t too many ingredients. You can be sitting down about 35 minutes after you begin.
Spinach, Tofu and Sesame Stir-Fry
You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.
Vegan Mac and Cheese
Many creamy vegan pasta recipes call for an arsenal of expensive ingredients, but this one relies on more approachable ones, like cashews and almond milk for richness, nutritional yeast for tang and soy sauce for complex saltiness. Sautéed onions do double duty: They serve as a thickener and help offset the sweetness of the cashews. This simple stovetop pasta is wonderful on its own, but feel free to add roasted vegetables, fresh herbs, spices, harissa or hot sauce. For a quick-baked version worthy of Thanksgiving dinner, pile the prepared mac and cheese into a casserole dish, top with panko and more nutritional yeast, and broil for a few minutes until golden brown.
Chicken Stir-Fry With Mixed Peppers
I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is “velveted” before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.
Stir-Fried Snow Peas With Soba
Snow peas are a great source of fiber, vitamin K, calcium and vitamin C.
Carrot-Parsnip Soup With Parsnip Chips
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine. Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch. Stir in more water or broth if you prefer a thinner consistency.
Coconut-Nut Macaroons
The reward of these classic one-bowl cookies far outweighs the effort of making them. They are so easy – just dump and stir – and you don't need any special equipment. Here, Mark Bittman adds a generous handful of pistachios for crunch and color. They are also gluten-free, and the perfect treat for Passover.
Beet and Arugula Salad With Berries
Berries and beets: a salad of dark green, blue and purple hues if there ever was one. I threw this together because I had these ingredients on hand – beets that I’d roasted several days earlier, arugula that was bolting in my garden, and berries from the market – and it worked. The sweet-tart flavor of the berries contrasts beautifully with the earthy sweetness of the beets and the pungent arugula.
Fastest Pasta With Spinach Sauce
The very best pasta is often the simplest. Jack Bishop, the author of “The Complete Vegetarian Cookbook,” has refined his technique for pasta and vegetable sauce to breathtaking efficiency: He cooks the greens with the pasta and adds the seasonings at the last minute. While the pasta is cooking, Mr. Bishop prepares the seasonings. Allow at least a gallon of water to a pound of pasta, because you need a large pot to accommodate the greens and because, if there is too little water, the addition of the greens will slow the cooking too rapidly.
Lobster and Avocado Salad
This recipe, from Craig Claiborne with Pierre Franey, brings together two scrumptious delights, the lobster and the avocado. The creaminess of the avocado complements the sweetness of the lobster. The combination is perfect for a light summer supper or lunch. It’s great for a special occasion, but can also be a treat just for you.
Steamed or Roasted Beets and Beet Greens With Tahini Sauce
I usually roast beets, but I decided to steam them for this dish. I then added some water to the steamer and blanched the greens – though you could also steam them. Beets take about the same time to steam as they do to roast, and it’s a good option if you don’t want to heat up your kitchen with the oven. But I find that roasted beets have a richer flavor. Here, the flavor of the tahini sauce is so pungent that it doesn’t matter if the beets are muted.
Avocado Toast
It may seem silly to give a recipe for avocado toast, but there is an art to it, as with most things that are both simple and perfect. Here, you want to make sure of a few things: that the bread you use is sturdy and has some taste; that there's enough salt and citrus to bring out the avocado's flavor; and that you use a good olive oil to bring it all together. These garnishes, from the Australian café Two Hands in Manhattan, are tasty but unnecessary.
Cauliflower and Tuna Salad
I have added tuna to a classic Italian antipasto of cauliflower and capers dressed with vinegar and olive oil. For the best results give the cauliflower lots of time to marinate.
Turkish Shepherd’s Salad
What distinguishes this summer salad are all the fresh herbs and the sumac and red pepper used to season it. You can buy these spices at Middle Eastern markets or from online retailers like Penzey’s. The recipe is adapted from one in “The Little Foods of the Mediterranean,” by Clifford A. Wright.
Cold Rice Noodles With Coconut Milk, Peanuts and Lime
In this breezy recipe, rice noodles are tossed in a creamy-yet-light mix of coconut milk, fish sauce and lime, then garnished with plenty of salty peanuts, chile, lime zest and cilantro. Don’t bother picking the cilantro leaves from the stems; just chop the whole plant until you hit a firm, white stem. The green stems add crunch, and they pack more concentrated flavor than the leaves. Feel free to add whatever fridge stragglers or greenmarket celebrities that look good to you, such as thinly sliced vegetables, poached shrimp, pan-fried tofu, grilled chicken or pork. Because this salad teeters from savory to sweet, even pineapple, green apple or mango would do.
Radish Salad
Radish salad is something you see in places around the world (in the last couple of years, I have been served it in similar guises in both Mexico and Turkey), but almost never in this country. Salting the radishes first reduces their harshness while accenting their crispness. At that point, they can be dressed with a traditional vinaigrette or the more tropical (and oil-less) version here. The only trick is to slice the radishes thinly. For this, a mandoline is best.
Baked Tunisian Carrot, Potato and Tuna Frittata
Tunisians often add tuna to their frittatas. I’ve tried this one with both tuna packed in olive oil and in water, and find that the tuna packed in water becomes too dry when the omelet bakes.
Noodle Bowl With Mushrooms, Spinach and Salmon
I love spinach, barely cooked, in a noodle bowl. Use either bunch spinach from the farmers’ market or baby spinach for this one.
Vegan Mashed Potatoes
If you think cream and butter are required to make amazing mashed potatoes, then this recipe might surprise you. It calls for Yukon Gold potatoes, which are naturally creamier than russets and need only to be mashed with a little of their cooking water to become rich and fluffy. Sizzling shallots in a generous amount of olive oil infuses the oil with flavor before it’s swirled into the potatoes. The finished mash is topped with the crispy shallots for a delightful, savory crunch. You could also fry a rosemary sprig in the same oil, or skip it and just add several pats of vegan butter. Whatever you do, remember to season the mashed potatoes generously. Mashed potatoes need lots of salt, especially those without dairy.
Grapefruit Vinaigrette With Greens or Broccoli
I came across a grapefruit vinaigrette, served with stuffed beet greens, in Anya von Bremzen’s "The New Spanish Table" and have adapted it. I loved the idea of this vinaigrette as an accompaniment to greens, such as chard or beet greens, but my favorite is broccoli.