Vegan
3077 recipes found
Roasted Winter Tomatoes
This recipe is designed to be used with the watery, mealy tomatoes you find at the market in the depths of winter. I like to use cherry tomatoes for this recipe, but anything will do. The method couldn't be easier: cover those sad tomatoes in oil, add ginger, garlic and basil, and pop them in the oven for about 2 hours. With that, your tomatoes are suddenly juicy and flavorful and exciting again. Refrigerate or freeze them for later use; you can serve them with pasta, on toast with whipped feta, on bagels with cream cheese. Or you can make a delicious tomato soup with them, or turn them into a coconut curry sauce that can go over fish, tofu or rice, and is guaranteed to blast your seasonal affective disorder to bits. And save that cooking oil too, which you can store in the fridge for up to 2 weeks. Use it as you would any normal olive oil, except it’s so much more delicious. Taste it and try to avoid guzzling the entire bowl.
Orange Glaze
Quick Harissa Sauce
Greens With Raspberry Vinaigrette
Baked Garbanzo Beans
Basic Vinaigrette With Mustard
Mesclun Salad
Black Olive Paste
Spiced Olives
Southern Mesclun Salad
La Zucca Magica’s Orange and Olive Salad
The combination of sweet, juicy, tart (and cold) orange and bitter, fatty, slightly warmer tapenade is fantastic. Don’t omit the fennel seeds, which add another dimension of flavor and texture — just super. And by all means use the common navel orange — it’s in season, and it seems, to me, just perfect.
Sunchoke and Apple Salad
In the fall, sunchokes are crunchy and watery, like a water chestnut, or like a pear that’s not sweet. In this salad from executive chef Michael Anthony at New York City’s Gramercy Tavern, a combination of raw and roasted sunchokes are tossed with apples, celery, shallots, pumpkin seeds and mixed greens then dressed with a sweet-tart apple cider vinaigrette.
Wine Granite
Morrocan Orange, Red Onion And Black Olive Salsa
This salsa plays the sweet, pungent flavor of red onions against the saltiness of oil-cured olives. It is best spread on a plate and topped with grilled veal or pork chops, tuna, swordfish or salmon steaks.
Seasoned Blanched Kale
Here’s a recipe for a side dish of immense flavor but it can also be a killer ingredient in sandwiches. You can add fresh thyme or fresh rosemary to the kale during the (very) short cooking process if desired, or season with plenty of hot red pepper.
Squash Sauce
Ramps Braised In Olive Oil
Summer Vegetables In Vodka Marinade
Black Rice and Soy Salad
I’ve made this salad with Chinese black rice and with Lundberg’s Japonica, and both work well. It’s a salad high in omega-3 fatty acids and plant proteins — contained in the tofu, edamame and rice — and it packs well in a lunch box. Whichever type of rice you use, just follow the cooking instructions on the bag.
Orange, Chili And Rosemary Steaming Liquid
Eggplant, Tomato And Ramps Sauce (Woods Gramercy)
Fried Cucumber with Purple Perilla
Hot Chili Sauce (Pico de Gallo)
Vegetarian Spring Rolls With Kohlrabi
Spring rolls are quite easy to make, and make a light and delicious lunch, appetizer, side dish or snack. You can find the rice flour spring roll wrappers in Asian markets.