Vegan
3078 recipes found
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.
String Beans In Walnut And Raspberry Vinaigrette
D.I.Y. Vegan Mayonnaise
This recipe is adapted from one by Sir Kensington's, the condiment company in New York that uses chickpea liquid, or aquafaba, to make its vegan mayonnaise. Vegans have embraced the liquid, which whips up instantly into peaks and froths and retains none of its bean-like flavors, and works perfectly as a leavener and as a base for delicious homemade mayo.
Mango And Scotch Bonnet Barbecue Sauce
Provençal Artichoke Ragout
This is the way my friend Christine Picasso prepares artichokes. Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes. She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
Beets With Orange Vinaigrette
Artichokes in Parsley Sauce
Pain au Levain
Garlic-and-Bread Sauce With Thyme
Black Bean And Papaya Salsa
Miranda Magagnini's Basic Tomato Sauce
Pear and Jicama Salad
Black Beans With Amaranth
Throughout Mexico, wild and cultivated greens of all kinds are added to beans and to meat dishes. Amaranth is a favorite choice. The pretty leaves are red, or green with red veins. While they’re a bit tough and bitter when uncooked, they’re sweet and tender after blanching.
Mary Clare Ulmer's Artichoke Pickles
Linguine With Garlic and Lemon
Gingered Carrot Salad
Cepes Provencale (Sauteed wild mushrooms with garlic)
White Radish And Jicama Salad
Seared Green-Bean Salad
Roast Potatoes And Squash
Sauteed Wild Mushrooms with Shallots (Cepes Bordelaise)
Oven Fries
These fries have savory, crisp, dry edges, and they’re satisfying and somewhat addictive, just like regular fries. I use a mix of regular and sweet potatoes for this. Choose waxy potatoes, like new potatoes or red potatoes, which have a lower glycemic index than starchy russets.
Black Currant Cumberland Sauce
