Vegan
3066 recipes found
Baklazhannaia Ikra (Poor Man’s Caviar)
Five-minute Cranberry Schmutz
I threw this together with what I had on hand on Thanksgiving morning this year. Alongside a Thanksgiving (or Christmas) turkey or smeared on sandwiches, this five-minute, four ingredient cranberry schmutz was a little tart, a little sweet, and exactly perfect. I’m putting a little schmutz on a pumpkin muffin for breakfast, too. If there were ever a reason to stop sliding that factory cranberry sludge out of a can, this is it.
Orange Blossom Candied Cranberries
This recipe makes bright, orange blossom candied cranberry gems that look beautiful in a glass bowl, and are so easy for your guests to pop in their mouths.
Martha Rose Shulman's Harissa
Harissa is that fiery paste used in Tunisian cuisine. You can get it in tubes, but the homemade version tastes much fresher. Make a note on the label to top up with olive oil whenever the harissa is used so that it will keep for a long time.
Genius Cauliflower Soup From Paul Bertolli
This cauliflower soup recipe for creamy, incidentally vegan cauliflower soup from Paul Bertolli comes together easily, deliciously, and without cream.
Blackberry Champagne Cocktail
An elegant cocktail with fresh blackberries soaked in brandy, champagne, and lindeman's framboise!
Vanilla Bean Applesauce
A simple applesauce gussied up with vanilla beans. This apple sauce can be canned using a water bath canner, but it never lasts that long in my house! It does make a really great gift and my in-laws request as soon as fall hits. It can easily be doubled, just make sure to use a very large, wide pan.
Roasted Brussels Sprouts and Golden Beets
Adding fennel and a hint of apple cider mess around with the taste in a surprisingly delightful way. For more local food recipes, visit http://localme.tumblr.com.
Chai spice blend
There is no single formula for Chai spice. it varies from brand to brand & home to home. Indian Masala tea comes in many many flavors and every one of them is deliciously unique. From a simple addition of smashed fresh Ginger root & crushed cardamom to complex blends incorporating a dozen spices.. My preferred method of ginger root & cardamom only gets me so far as a cup of chai, so I cobbled up a mix of 5 spices (inspired by Chef Raghavan Iyers newly launched line of spices, turmeric trail).. While its near impossible to decipher the exact proportions of the spices used in the commercial version, I used the list of ingredients on the package to come up with my own. Its been through a rigorous set of testing on regular spiced chai as well as experiments with hot chocolate , a version of chai spiced shortbread, and my thanksgiving apple and pear pie!. The flavor of the blend is pretty intense and all you need is about 1/4 th of a tsp for a strong cup of chai or chocolate. Classic case of a little goes a looong way. Its not worth making larger quantities unless you're planning to make industrial amounts of tea.
Braised Carrots With Cumin and Red Pepper
This recipe calls for braising the humble carrot in olive oil and garlic, then seasoning with toasted cumin and red pepper. They taste good hot or at room temperature which makes them ideal for a large dinner party or potluck. Use real carrots and peel your own. Which is not to say that those miniature peeled carrots in bags aren’t real, but, convenience aside, they often lack true carrot flavor.
Caramelized Turnips With Capers, Lemon and Parsley
dead simple roasted brussels sprouts
The best thing about this is that it is so quick! The caramelization of the brussels sprouts is delicious and you can vary it a lot, depending on what you like. I think cooking them so that they are still a bright green brings out their natural sweetness, and avoids the cabbagy-sulfuric nasty taste that turn many people off Brussels sprouts. I like roasting garlic along with the brussels sprouts, and you can squeeze the yummy mellowed roasted garlic out of its skin as a little treat in between the crunchy and bright brussels sprouts. I have to thank my friend Ori Cosentino, a professional chef, who turned me on to the idea of pre-heating the baking tray. Check out her food blog at upchefcreek.com.
Isabelle's Cognac Punch
This recipe comes from my boyfriend's mother, Isabelle. I originally asked for her spiced wine recipe for this contest, which I tried last Christmas, ladled from a pot heated over the wood-burning fireplace in their family room. She told me that she didn't really have a written recipe for her spiced wine; it was just a little of this and a little of that, but offered me her Cognac Punch instead. Since she comes from Cognac, it feels extra authentic. This punch would be great for any holiday party, because it looks and tastes so festive!
Blood Orange and Ginger Punch (Cocktail)
Blood Orange juice & Ginger ale are paired with lime and, for the adult version, liquor, vodke or rum, to create this wonderful Cocktail recipe. Cheers!
Ginger, Cucumber, Carrot and Cabbage Slaw
Crisp Kale Chips With Chile and Lime
Easy, addictive and loaded with bright flavors, this is your new favorite way to prepare kale. Buy more kale than you think you need; these go fast.
The WFP: Greek Mahogany Potatoes
The idea for this recipe comes from Avgolimono soup. Some recipes are more about guidelines than about measurements. This is one of those recipes.
Jean Anderson's Sweet Red Pepper Paste (Massa de Pimentão)
Jean Anderson applies the magic of slow-roasting to a traditional Portuguese preserved red pepper sauce, in this genius recipe from her cookbook The Food of Portugal. Use it to marinate chicken or pork, sauce grilled fish and vegetables, and top pizzas and sandwiches.
The Wedding's Over Simple Salad
We had a lot of beautiful green onions and tomatoes leftover from a wedding. Always quick to the obvious, I thought: let's make a recipe for some salads.
Pear-Infused Vodka
There are few cocktails better than a high-quality vodka with a real fruit infusion. In this pear-infused recipe, you will be rewarded after a one-week wait.
kale crisps
Kale is such a super versatile veggie. You can stir fry, eat it raw or bake to create kale chips--which is my sure-fire way to get my son to eat kale. It's so simple that not only will my son eat it, he can make it himself too. Sometimes I top pizzas with this for an added crunch and greens.
Simply roast tomatoes
Fresh home grown Irish cherry tomatoes to die for
Leftover Cherry Dip
I love fresh cherries in the summer...but I never seem to eat them all before they start to dry out. I used "leftover" cherries that I wouldn't have eaten alone in this dip / chutney / compote. I hope you enjoy:)
Creamy Cashew Marzipan
I was inspired to make this marzipan after discovering a recipe for a peanut-based on in Fany Gerson's "My Sweet Mexico." She said you could substitute pecans, pistachios or almonds, but, in honor of my grandfather, whose favorite nut is the cashew, I went for cashews instead. This was simple and fun to make, as well as a real time-saver. I made it for a party and it seemed to be a hit; the fun shapes--from dachshunds to hearts--probably didn't hurt.