Vegan
3077 recipes found
Coconut Creamed Corn With Ginger
Old Sour
Fresh Corn Summer Salad
Here is a bright bowl of summer offered up by Betty Fussell, the cookbook writer and observer of American life. She tells us to organize the vegetables in rows across a platter, which provides a lovely presentation — but there’s nothing wrong with piling them in a bowl willy-nilly, a crisp riot of color and flavor.
Aji Pique (Hot sauce)
Stir-Fried Noodles With Tofu and Peppers
This simple stir-fry is a dish to throw together when you want something like fried rice but don’t have any cooked rice at hand. Begin soaking the noodles before you begin to chop the vegetables, and they’ll be ready to stir-fry when the other prep is done.
Rice Stick Salad With Shredded Vegetables
Rice stick salad is a terrific vehicle for vegetables. Play around with the ingredients here — if you have different vegetables than those called for, try them. You might shred lettuce in addition to the cabbage, add some bean sprouts, add a minced chili or some cayenne if you want a little spice.
Sweet-Potato Stew
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.
Curry-Mustard Steaming Liquid
Potato and Olive Stew With Tomato Sauce
Bulgur and Mint Salad
Jacques Pepin's Baked Yams
Chard Stem Pickles
It occurred to me that pickling would be a great thing to do with wide chard stalks. They’re crunchy and absorbent, and the texture stands up to weeks of pickling. Red chard or a mix of rainbow chard stalks is especially pretty if you serve within a few days of pickling; in time, the color will fade. Slice them very thin.
Sweet and Sour Stuffed Grape Leaves
A vinegar syrup, mixing sweet and sour, flavors the rice in this recipe from Maryam Maddahi, an Iranian Jew living in Southern California. The dish, which she learned long ago from her mother in Tehran, is also packed with tart lemon flavors and sweetness from dried fruit, like raisins, barberries, apricots, prunes. It made its way to The Times in 2010, after being playing a part in the Maddahis’ Sabbath table, alongside appetizers packed with herbs.
Green Tomato Salsa
This addictive condiment is a strong complement to grilled chicken, beef, pork or veal. It also makes a good dip for chips or crudite.
Spicy Stir-Fried Japanese Eggplant and Cucumber
This light side dish is inspired by a more substantial pork, cucumber and garlic dish in Grace Young’s “Stir-Frying to the Sky’s Edge.” I’d never thought about stir-frying cucumber until I saw this recipe. It’s a great idea: the crunchy, watery cucumber contrasts beautifully with the soft eggplant. Make sure to slice the eggplant thinly, or it won’t cook through. This stir-fry cold is also good served cold.
Mushroom and Eggplant Ratatouille
Baked Beans With Pomegranate Molasses, Walnuts and Chard
This Iranian-inspired rendition of baked beans is sweetened with pomegranate molasses, which you can find in Middle Eastern markets.
Persimmon and Orange Salad
Squat, roundish Fuyu persimmons are the ones to use raw in salads. (The pointy Hachiya variety is better ripened to softness for desserts.) Paired with sweet oranges and watercress, they make a refreshing autumn salad. They barely need dressing at all, but a little sherry vinegar adds brightness.
Bulgur Bowl With Spinach, Mushrooms and Dukkah
This is a simple skillet supper, a bowl of bulgur topped with a savory mixture of mushrooms and spinach. It gets a final flourish of dukkah, a Middle Eastern seasoning made with toasted nuts (or in some places chickpea flour), seeds and spices that is as much a snack as it is a seasoning; a favorite way to eat dukkah is to dip vegetables or bread into olive oil and then into the dukkah. There are many versions of the mix. Ana Sortun, a chef at Oleana in Cambridge, Mass., and the author of “Spices: Flavors of the Eastern Mediterranean,” adds coconut to hers. The recipe for the dukkah makes more than you will need for this meal, but it keeps well (I keep mine in the freezer) and it is great to have on hand.
Bulgur With Olives And Mushrooms
Salade de Cresson (Watercress salad)
Mixed Green Salad
Jean-Georges's Sesame Noodles