Vegan
3078 recipes found
Stir-Fried Zucchini, Corn and Peppers
Red Pepper Puree
Potato, Leek and Morel Salad With Truffle Oil Vinaigrette
Celery Juice
Fresh Corn Tamales with Chanterelles
Corn on the Cob
Whole-Wheat Focaccia
Focaccia is a flatbread, not unlike a very thick-crusted pizza. It’s an easy dough to put together. It’s a great vehicle for all kinds of vegetables, just as pizza is. Three variations on the flour mix follow the recipe; you can use more whole-wheat flour or less than is called for in this recipe, which uses half whole-wheat and half all-purpose. When I use Community Grains whole-wheat flour, a California flour made from ancient strains of wheat that is milled in such a way that it is very fine but retains all of its nutrients, I can get away with using a lot. Coarser whole-wheat flours are best used in combination with all-purpose.
Basic Corn on the Cob
Sesame Ginger Vinaigrette
My decision to devote this week’s recipes to salad dressings was partly a reaction to my son’s request for a bottled sesame ginger dressing. “We don’t buy dressings in this house,” I said huffily. The next day I looked at a bottle of sesame soy ginger dressing at a local market and was horrified to see that the second listed ingredient was sugar. I thought: I can make something sort of sweet and do better than that. And so I did. This dressing is great with green salads and cooked vegetables, as well as with noodles and grains.
Spinach Gnocchi
Basic Steamed Long-Grain Rice
Rice can be cooked many ways, but here’s the technique that I find to be most reliable. Combine the rice with water, bring to a boil, reduce the heat, cover tightly and simmer over very low heat for 15 minutes. Once the water has evaporated from the pot, place a towel between the lid of the pot and the rice, and let it sit for ten minutes to absorb more moisture and steam. The amount of liquid you choose to use will affect the texture of your rice. A 2-to-1 ratio, liquid to rice, produces soft, tender rice. Chewier rice will result from using a 1-to-1 ratio, or from adding a bit more water. I usually go with a 2-to-1 ratio for cooking a long-grain rice like basmati. Traditionally, basmati rice first is soaked for 30 minutes to as long as two hours. The grains are brittle, but if they absorb a little water they are less likely to break while cooking. Still, I have to admit that there are many times that I don’t soak my basmati rice — and I can’t really tell the difference.
Rice Pilaf With Pistachios and Almonds
This dish is inspired by a number of Persian rice pilafs, but it’s simpler, and calls for much less butter than an authentic Persian pilaf. There are sweet and tart flavors at play here, especially if you use barberries, but apricots also have a tart edge to them. Rose water makes the pilaf wonderfully fragrant.
Miso Spice
Limiting miso to soup is like limiting Parmesan to pasta. For starters, you can dry it and turn it into a condiment (which happens to be reminiscent of Parmesan). Use this to season a whole fish, croutons or bread crumbs; sprinkle the top of bread with it before baking; warm it in sesame or peanut oil for a bagna-cauda-style dip.
Hot-and-Sour Soba Salad
I find any combination of noodles and hot-and-sour dressing fairly addictive, and none more than these earthy buckwheat noodles. You can make a meal of this salad if you add a little protein in the form of tofu, shredded chicken or shrimp.
Lentil and Carrot Salad With Middle Eastern Spices
I combined two of my favorite Mediterranean salads to stretch the cup of lentils I had in my pantry. Take care not to overcook the lentils; they should be slightly al dente. They go quickly from al dente to mushy, so make sure to check after 25 minutes.
Roasted Squash with Kale and Vinaigrette
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.
Toasted Corn Salsa
Resist the urge to substitute frozen corn for fresh in this delightfully crunchy salsa recipe from “America’s Test Kitchen Healthy Family Cookbook.” Be sure to use a nonstick skillet when toasting the corn, and for a spicier version, add the jalapeño seeds. You can make this ahead and refrigerate it in an airtight container for up to 2 days. Just season with additional lime juice, salt, and pepper to taste before serving.
Reveling Red Cabbage, Apple and Walnut Salad
This sherry-infused salad could start, accompany or even punctuate a meal, or become a refreshing private lunch.
Quinoa Pilaf with Chick Peas, Pomegranate, and Spices
Two superfoods in one dish! Pomegranate juice is considered by many nutritionists to be a superfood, with powerful antioxidant properties and cancer-fighting benefits. This quinoa pilaf is based on a Turkish pilaf that is traditionally made with rice or bulgur.
Melted Red Peppers and Garlic
Tomato and Avocado Salsa
Serve this rich-tasting salsa with fish or chicken, or on its own with soft corn tortillas and a sprinkling of queso fresco or feta.
Roasted or Grilled Peppers
Roasting or grilling sweet peppers makes them even sweeter, with another layer of flavor from the charred skin that is removed. You can grill them under a broiler, over a burner flame, or over coals, or you can roast them in the oven. Oven-roasting is the easiest method if you’re roasting more than one or two peppers. It yields more juice than grilling. Keep these on hand, serve them as they are or add to salads, pasta, pizza and panini.
Tofu Mushroom "Quiche"
This is a vegan quiche filled with a savory mix of blended tofu and mushrooms. It has a deep, rich umami flavor. No eggs are necessary to bind it; the tofu stiffens up when it bakes. You can use the crust of your choice. The yeasted crust is not vegan, as it contains an egg.
Shaved Asparagus Salad With Ginger and Sesame
Succulent, fat, fresh asparagus is thinly sliced by hand for this raw salad — easier than you'd think, and safer than using a mandoline. It’s very refreshing and bright tasting.