Vegan
3072 recipes found
Chipotle Chili Sauce
Fried Hominy
Slow Roasted Fall Vegetables
Stewed Greens With Tomatoes and Mint
This is inspired by a Greek recipe from the island of Corfu, from Diane Kochilas’s book “The Greek Vegetarian.” I love the way the greens and tomatoes are infused with mint. If you want to try more unusual greens from your farmers’ market, like amaranth or purslane, they will work in this dish.
Tomato Salad With Turkish Tahini Dressing
If tomatoes are unavailable, use this popular Turkish dressing with steamed vegetables or a green salad.
Warm Chickpeas and Greens With Vinaigrette
In the mountainous regions of Provence, frugal farmers make a meal of chickpeas and spinach or chard. They cook the greens in a big pot of water, then use the same water for cooking the chickpeas. While the chickpeas simmer, the farmers make a vinaigrette and use that to season the chickpeas and greens.
Ginger Vinaigrette
Stovetop-Braised Carrots and Parsnips
In this simple side dish, carrots and parsnips are simmered in a few pats of butter and a splash of water until tender, then hit with a dash of lemon juice and a sprinkling of fresh herbs. Use the smallest carrots and parsnips you can find; the smaller, the sweeter.
Apricot Poached Pears
Carrot Wraps
Chef Ana Sortun, a chef who has a wonderful restaurant in Cambridge called Oleana, presented a delicious carrot “shawarma” at the recent Worlds of Healthy Flavors conference at the Culinary Institute of America in St. Helena, Calif. Her husband is a farmer, and at this time of year she i’s always looking for ideas for using the carrots he grows. These wraps are inspired by Ana’s, but have a slightly less complex paste/sauce than hers. (It is also more Georgian than Turkish.).
Georgian Cilantro Sauce
Years ago, I found an intriguing recipe for a sauce similar to this one. I loved it, but it wasn’t until I read Dara Goldstein’s “The Georgian Feast,” from which this recipe is adapted, that I realized this sweet, pungent sauce is a mainstay of Georgian national cuisine, often served with grilled meat, chicken or vegetables.
Skillet Mushrooms and Chard With Barley or Brown Rice
Mushrooms and barley are a classic combination, but brown rice is also very nice with this dish, and it cooks faster. Whichever you use, simmer the grain in abundant water and used the drained water to moisten the mushrooms and chard.
Lentil and Barley Soup
Creamy White Bean And Carrot Soup With Rosemary Oil
Saffron-and-Mushroom Barley Risotto
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.
Parsley Salad With Barley, Dill and Hazelnuts
I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabbouleh. The relatively small amount of barley contributes substance and a wonderful chewy texture, as do the hazelnuts. I prefer it on the lemony side so I use 3 tablespoons lemon juice, but I’ve given you a range.
White Beans With Carrots and Roasted Garlic
Skillet Collards and Winter Squash
Barley water is used to make nutritious beverages in many cuisines. I discovered that it can be useful as a sort of sauce when I used the water I'd drained from my purple barley to moisten a pan of vegetables. The barley water added rich flavor and texture to the already delicious vegetables.
Green Garlic Tabbouleh
This heady version of classic tabbouleh salad is for garlic lovers only. Instead of the salad relying solely on parsley, the green garlic stems add intensity and pungency to the mix, while a touch of mint adds freshness. You can tone down the garlic flavor by increasing the parsley-to-green-garlic ratio if you like, or vice versa. And if you can’t get young green garlic with floppy, soft green stems, use scallions or ramp greens instead. Garlic chives will also work. This is best made in late spring when green garlic is just coming into season; it will be at its most tender and mildest then.
Lentils With Pasta and Caramelized Onions
Savory Grain-Stuffed Squash
Bulgur and Lentil Salad
The best lentils for this hearty salad are French green lentils or black beluga lentils. They’re more likely to stay intact while cooking than brown lentils.
Bulgur With Peas
Bulgur Pilaf With Chickpeas and Herbs
This is the type of satisfying high-protein grain and legume dish that easily occupies the center of your dinner plate, accompanied by vegetables or a salad. Cook the chickpeas, then use the soaking water for reconstituting the bulgur. It couldn’t be a simpler dish to make.