Vegan
3090 recipes found
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.
Crazy-Good No-Temper Chocolate-Dipped Cherries
The secret to preventing the chocolate from turning grey is to dry and chill the cherries before dipping for this recipe. Then, refrigerate again right after.
Homemade Creamy Peanut Butter
Homemade peanut butter with sea salt is a pantry staple recipe that's easy to make. Once you try pure fresh homemade PB you'll never go back to store bought.
Thai Gremolata
I developed this recipe for a Thai-inspired variation of gremolata a couple of weeks ago, when I wanted something to add an herbal, colorful, and flavorful punch to a braised chicken peanut curry. Traditional gremolata is an Italian condiment consisting of minced parsley, garlic, and lemon zest; it’s typically used to add a bright and herbal note to rich, meaty dishes. I thought a similar concept would work well with Thai flavors, so I subbed lime zest for the lemon and minced cilantro for the parsley, kept the garlic, and added shallots and peanuts. The results were delicious and I think this Thai Gremolata will be a go-to around the indieculinary household for not only curries and such, but for grilled meats, too.
Minty Turnip Lactopickles
I ferment hakurei turnips with a little bit of mint at the end to give them an amazing, fresh twist. You can sub any small turnip or even cut up a large one. Just make sure you wash thoroughly and don't peel them! Fermentation is simple pickling. Time and submersion are the keys!
roasted orange rhubarb compote å la Luise
This is a recipe for roasted Orange Rhubarb Compote å la Luise. Serve it with scones, crepes, vanilla ice-cream, a lemon-ricotta tart or just a spoon. Enjoy!