Vegan
3066 recipes found
Broccoli Soup
Dill Pickle Vinaigrette
This dill pickle vinaigrette recipe is super easy and super tasty. Drink a dirty martini while you eat your dirty salad! Serve over salad or use as a marinade.
Grape Bubbles
Frozen grapes are an easy, quick nutritious treat. To me, they look like bubbles on the plate. This is a mix of Concord, Muscat, and black grapes.
Pressure Cooked Beans
Pressure cooking beans is easy. I cannot tell you the exact timing except that black, pinto, white and kidney beans cook in about 4 to 6 minutes at pressure with a natural pressure release.
White Rice, Sort of Jiro-Style
I use a rice, either short grain or medium grain, that is processed using the kapika method which is a dry polishing method. It basically uses the grains to polish themselves. It reduces the amount of bran left on the rice, which helps to keep the grain fresh, and calls for no rinsing. This kind of rice is the kind of rice chopsticks are made for. It isn't as sticky as Thai sticky rice but the grains still bind together more than enough so you aren't picking up individual grains with your chopsticks. It has a beautiful taste and texture. I think the enameled cast iron pot works great here. The rice doesn't stick to the bottom and it is good even heat.
Arugula, Pear and Orange Salad
CUMIN POTATO FINGERS (ALOO-JEERA)
I make this for my son, it's an easy dish to prepare and works well with Indian food as a side dish- it isn't too spicy either!
Wild Grape Sorbet
This sorbet recipe may be made with cultivated wild grapes, but muscadines yield a prettier hue. It's a sorbet made with the juice of the crushed fruit.
Asparagus and Parsley Pasta
Italian pasta accompanied by tender asparagus and vivid parsley will make a lovely dinner for you and your family!
Homemade Tahini
For a coarser texture and more flavorful tahini, use unhulled seeds. For something smoother and creamier, go with the hulled sesame. I used a mixture of olive oil and vegetable oil. I found the flavor of the olive oil over-powering in a large quantity, but liked having a little bit to give it complexity. I also used a lot more total oil than most recipes out there call for (1:1 seeds to oil versus 4:1). If you find your paste comes together with less, by all means hold your horses.
Tahini Cauliflower with Lemon and Smoked Paprika
I have made this warm, tangy and smoky cauliflower more times than I can count. If you can find “South African Smoke” seasoning at Trader Joe’s I highly recommend it, but any smoky pepper flakes will do nicely.
Vanilla Bean Coconut Milk Ice Cream
I absolutely love coconut milk...it's creamy and delicious. It's also vegan which makes great for vegan recipes. This ice cream is rich and creamy, with a slight sweetness from the vanilla bean and agave nectar. Oh, it's also vegan and gluten-free so every one can enjoy!
Wilted Spinach with Bottarga
If you don't like or have bottarga just use sesame seeds. They are a perfectly wonderful substitution. I squeeze a lot of the liquid out of the spinach after cooking but I always take care not to over squeeze. If the spinach becomes to dry it gives you the feeling of a sponge sucking all the moisture from you mouth when you eat it.
The Kitchn's One-Ingredient Ice Cream
Making one-ingredient ice cream couldn't be simpler. This recipe comes out like the frozen bananas you ate at the boardwalk as a kid, but even creamier!
Cucumber, Green Bean and Dill salad
This one originally draws from Mark Bittman. It's refreshing in the summertime and goes well with everything. Use equal parts cukes and beans, and cut them into equally sized bites.
Tofu With Peanut-Ginger Sauce
If you don’t feel like cooking on a hot summer day, you can enjoy plain cold tofu with a dipping sauce. Or you can sear it quickly in a pan or grill it. This recipe and the others that follow it this week make enough sauce or marinade for a pound of tofu.Spread this sweet and pungent peanut sauce on seared, grilled or uncooked tofu. It also makes a nice dipping sauce for crudités or spring rolls.
Green Goddess Salad topped with Almonds
This gorgeous goddess salad was inspired by a beautiful group of green veggies sitting in my fridge. I thought to myself, now how can I make these flavors come together for a sexy and light lunchtime salad? Lightly steamed cancer-fighting greens are placed atop of a bed of spicy arugula greens, sprinkled with colorful antioxidants, along with protein and nutrient-rich almonds.
Crispy Roasted Chickpeas
What makes this roasted chickpeas recipe so flavorful is the paprika, cumin, cayenne, coriander, olive oil, and salt mix. Roast the chickpeas until crispy.
Blueberry Basil Infused Vodka
Made with simmered blueberries and leafy basil, this recipe's complex vodka infusion captures the essence of summer. Fresh, light and wonderfully fragrant.
Roy Choi’s Pico de Gallo
This quick, easy recipe comes from Roy Choi, the Los Angeles chef behind the Kogi food trucks. Here, a heaping tablespoon of Chinese chili bean sauce (toban djan) or Korean chili bean paste (gochujang) adds a twist on a traditional pico de gallo. Serve alongside a carne asada taco, or pair with tortilla chips for a truly delicious weeknight meal.
Cafe Amande
A cocktail inspired by my morning cup of coffee. Infusing almond milk and coffee liqueur this cocktail packs the punch you need. I can’t stand to be wasteful and the end of the coffee pot in the morning or the last of the vanilla almond milk is no exception. I like to save the last little drops of yumminess and freeze them into ice cubes for this cocktail. Cheers!
Marinated mint zucchini salad
When zucchini season hits, I can't get enough of them in raw marinated salads. This year the first zucchinis came ouit the same week that I decided to invest in an herb garden. Luckily mint grows like a weed so I haven't killed my plant yet (my cilantro is another story...). This recipe does require a mandoline (the cheap ones are fine...just watch your fingers) or really strong knife skills because the salad is best with very thin slices of zucchini and onion.
Corn Tortillas
Does this still count as lemonade?
It is hot. This entire week I haven't wanted to leave my house because it is too darn hot. I needed something for long hard walk (about 10 minutes and I get to stroll through two gardens) to work. This is what I came up with, it's delicious to drink on my way to work, and once I get there I can pull out my fork and go for the fruit which is pleasantly cold and lemony. I put mine in a mason jar because it looks cute and packs easily, but you could use a water bottle or just a glass instead.