Vegan
3066 recipes found
Groovy Chocolate Cherry Coconut Bars
A couple of times a week, I manage to eat every last granola bar/energy bar in my office after my workout. My favorites are the Cherry Pie LARABARs and these groovy chocolate-coconut energy snacks my labmate gets at her local co-op (FYI, we share the stash and replenish as we gobble. I'm not the jerk who secretly eats everyone's lunches). Here, I have combined the two into a yummy homemade snack to share! They are a nice snack before or after a workout and keep well in the freezer and refrigerator. They are also a nice way to ease yourself off of all the sweets you've consumed over the holidays, while also getting a little fiber back into your system :)
Quick Fresh Tomatillo Salsa
Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be simmered or grilled for about 10 minutes, until they’re soft and the color has gone from pale green to olive. You can use them for a quick, blended salsa (like the one in this recipe) and also for a cooked salsa, which has a rounder, seared flavor. Use on tacos, or as chip or vegetable dip, or alongside grilled chicken or pork.
Green Onion Pancakes
The one (and only) problem with making homemade dumplings is you invariably end up with way more dough than pork filling. This is what three generations of my family have always done with the leftover dough. These crispy, hearty, but simple pancakes are the perfect complement to the boiled dumplings they play second fiddle to, but they also do nicely on their own alongside some wok-tossed veggies and tofu.
Raw Peach Crumbles
A non-fussy way to enjoy some ripe, juicy peaches without turning on your oven
Smashed Kale Salad
Guacamole re-incarnated as a salad. Creamy avocado hand-"smashed" into hearty kale leaves, topped with onion, cilantro and fresh-squeezed lime. Even the kale averse will crave this one.
Smokey Grilled Minty Snap Peas
Summer sides calls for easy recipes, and this is one of my current favorites. It's just 4 ingredients, if you include the oil and the salt, but all four are important. They're best served warm from the grill, especially if you use the wood chips, but are great at room temperature, or even the next day. Note: I've also made these without the wood chips, and they're still fantastic. Just maybe a little less so :-)
Biscotti di Vino (Wine Biscotti)
This traditional family-style recipe is common in many regions of Italy with variations per area. This simple biscuit-like biscotti is perfect with wine.
Boozy Sorbet
This sorbet recipe is definitely purposefully extra boozy, unlike other recipes. The watermelon is wonderful in this vodka drink.
Roasted Mushroom Salad
I used a wild mushroom assortment to make this recipe. This salad worked very well along side the halibut fish and a light green salad for a full dinner.
Jennie Cook's Zucchini Butter
It turns out zucchini wants to be butter. Grated fine, it cooks down quickly, pooling into a soft, freckly green pile. Try this pure distillation recipe now!
Watermelon-Tomato Gazpacho
Corn, Avocado, and Mango Salad
This salad is more of an idea than a recipe. I hate measuring, which is why I generally don't post recipes on the site. But I was so pleased with this simple yet delightful combination of flavors that I figured I'd share--if only to inspire others to create their own fresh take on this summer side. I served the corn salad with halibut, but I'm sure it would taste great with trout and almost any other white fish or protein, or taco, for that matter. All measurements are approximated as is the serving size. I wouldn't worry, though. This salad would be very hard to mess up if you use the guidelines I've provided below. Enjoy.
Shiso Nigiri with Avocado and Umeboshi Paste
You know what's fun? Ordering vegetarian food in Japan. (Share your dietary preferences and country of choice in the comments.) I love vegetarian sushi (it's one of the only acceptable times to have soy sauce on your rice), but even speaking the language and spelling out what I don't eat didn't always help. So sometimes you just have to take matters into your own hands. No more boring cucumber rolls! (No, not really. But make these AND cucumber rolls!)
Apricot Lime Fruit Leather
It may be surprising to learn that fruit leather is a classic Lebanese sweet, but it's not surprising that the original is apricot. This recipe plays on that.
Rhubarb Lemonade
I made this lemonade after wanting a simple way to taste fresh rhubarb without cooking/baking/mixing it with much of anything at all. I choose dark stalks for dramatic color.
Sour Cherry Granita
I love fresh fruit desserts! Granitas are excellent because they keep the bursting, fresh flavor of fruit waiting patiently in the freezer until you are ready to enjoy it... plus, they're super easy! Notes in parentheses are specific ingredients I used; use whatever you have. This granita is a brilliant, permeating red and was inspired by a recipe in Saveur.
Miso-mashed sweet potatoes with coconut butter.
This simple side dish is composed of just a small handful of ingredients, but still manages to pack a very big umami punch. Top your mash with a poached egg for extra unctuousness.
Ginger Turmeric Shake
The one ingredient ice cream made creamier with the addition of an avocado (inspired by Detoxinista's Chocolate Cherry Shake http://detoxinista.com/2013/04/cherry-chocolate-shake-vegan/) and a recipe for turmeric tea (Can't find the link to the news clip of my local Whole Foods Market).
Melted Tomatoes
This has become one of my favorite condiments, both for the intense tomato punch and the ease of preparation. They're amazing spooned over fish, grilled steaks, roasted eggplant, salads or toast. Warm, cold, however you like :)
Magic Shell
This is barely a recipe, but it really is Magic Shell. All you need are two parts coconut oil to three parts chocolate -- make as much or as little as you like.
Apricot Jam
I love spring/summer for all the fresh fruits we get to eat! I saw these beautiful apricots at Whole Foods and grabbed a few hoping to make a chutney. I was planning a dinner party with some friends so I figured I’d kill two birds with one stone, I put together a cheese platter just so I could use my new cheese board I got as a birthday gift last year and I made apricot jam instead of chutney to go with the cheese.
Roasted Beet and Yellow Tomato Salad with Goat Ricotta and Basil
The acidity of the yellow tomatoes combined with the sweetness of the beets and that tang of the goat ricotta embodies the colors and flavors of summer in an absolutely perfect way. Inspired by some of the beautiful food photography all around the web, this is an absolutely fantastic salad to brighten up your table and bring joy to your tastebuds!
Basil Vinaigrette
This has become a signature salad dressing for me. Drizzled over soft butter lettuce, it is one of my simplest and most requested sides by my customers. The trick is blanching the basil leaves so they keep their vibrant color, and using a very powerful blender to get it nice and smooth.
Homemade Lemonade with Mint
The perfect quencher on a hot day. Nothing beats a zesty drink to cool and refresh when the sun is shimmering outside. Anything lemon based is ideal and here you have the option to add ginger or mint to make this even more fragrant and summery.