Vegan
3072 recipes found
Red Bean Stew With Fried Onions and Cilantro
Based on lobio, a Georgian stew, this is a warming, thick mix of simmered beans seasoned with both raw and fried onions, garlic and plenty of cilantro. In Georgia, the stew is sometimes spiked with a sour plum sauce called tkemali, which you can find at specialty markets or online. But if you can’t get it, pomegranate molasses (or even a good balsamic vinegar) will give the dish a similarly fruity tang. Note that the bean mixture will thicken as it cools, so be prepared to add a bit of water or broth upon reheating.
Georgian Bean Salad With Cilantro Sauce
This is one of my favorite versions of a signature dish of the Republic of Georgia.
Banan Peze (Crisp Fried Plantains)
Salt water is the key to making these golden, starchy disks crisp and salty. Smashed and fried plantains are a popular staple around the Caribbean, where they are called tostones, patacones or, in Haiti, where this recipe comes from, banan peze.
Grilled Plantains
Black Bean Muneta With Fried Plantain Chips
Belgian Endive Salad
Swedish Brown Beans
Winter Vegetable Stew
Matchstick Potatoes
Refrigerator Corn Relish
This colorful, mildly spicy relish is sweet, but not as sweet by a long shot as many corn relish recipes I’ve seen and tasted. It goes well with everything from burgers to tofu sandwiches. You can add more chiles to the recipe if you want a spicier relish.
Basil Broth
Pickled Beets
Summer Squash Refrigerator Pickles
With its spongy texture, summer squash will soak up the spicy flavors in this mix. Experiment with other spices if you wish. I like to use a mix of yellow squash and zucchini. Add the pickled squash to salads, use it as a relish or as a condiment with grains, meat or fish.
Pickled Watermelon Rind
Pickled Peaches With Sweet Spices
I love the balance of sweet, sour and spice in this recipe. These are refrigerator pickles, meant to be kept in the refrigerator, where they will keep for up to two months; so you could pull them out for Thanksgiving, though I doubt you will be able to resist them for that long. Although this recipe calls for a lot of sugar, you will not be consuming the syrup so don’t be alarmed by it.
Pickled Green Beans
In the South these are sometimes called “dilly beans” because of the dill that goes into the jars with the beans. My only reservation about making pickles out of green beans is that it is impossible for the beans to retain their wonderful green color. But I forget about this regret when I taste them, redolent as they are with coriander seeds and dill. You can serve them as an aperitif, garnish or side, or cut them up and add them to salads.
Mashed Fava Bean Toasts
Fresh fava beans are a great addition to a spring vegetable stew or a pasta primavera. But savored on their own, mashed and smeared on toast for crostini, they are sensational. It is a fussy job, though — each bean must be peeled by hand. Try to get a friend to help; the work goes faster with more hands. You will need about 5 pounds of fava beans in the pod to yield 2 cups of mashed favas, but this labor of love is worth it.
Stir-fried Broccoli Stalks and Flowers, Red Peppers, Peanuts and Tofu
Probably most of you have used broccoli time and again in stir-fries. In this version I cut the stalks into 2-inch julienne, which is almost like adding a separate vegetable to the mix of broccoli flowers and red pepper (also cut in julienne). There’s a lot of texture at play here – crisp-tender vegetables, crunchy peanuts and soft tofu. You can add a little spice if you want, but I’ve made the chili flakes optional.
Tomato Tartare
Watermelon or Cantaloupe Agua Fresca
Agua fresca is a light fruit drink popular throughout Mexico. It’s simply made by blending fruit with water, a bit of sugar and a little lime juice. Begin with sweet, juicy melon, or your agua fresca won’t have much flavor.
Cherry Lemonade
Dried Fruit Compote With Fresh Apple and Pear
An alcohol-free compote with a variety of dried fruit and a bright flavor. This compote, which I like to add to my morning yogurt, does not involve wine, though you could add some red or white wine for flavor if you wanted to. The sweetness will vary with the type of fruit used. If you use dried sour cherries, don’t use too many, because they will give the compote too stronga sour cherry flavor. Sweet fruit, like dried apples, pears and raisins, will result in a compote with a brighter taste. Apricots are great too, contributing another rich taste layer. I add fresh apple and pear for their texture, which remains somewhat crunchy even after they simmer.
Spring Rolls With Shredded Broccoli Stems, Vermicelli and Red Pepper
Lately I’ve been finding bags of shredded broccoli stems or broccoli stem slaw in supermarkets. I used just such a bag for this. You can grate the stems that come with your bunch broccoli for these, or you can save a bit of time and effort by buying the bagged product. Whichever way you go, these light, pungent spring rolls are easily assembled. The only problem you may have is if they sit for too long. If the broccoli stems have not been purged before you make the spring rolls they will continue to drain and the water can eventually dissolve the wrappers (I learned this when I made them, kept them overnight and took them the next day on a flight).