Vegan
3066 recipes found
Apple-Mint-Lime cooler (Lemonade)
A tasty combo of Apple juice, spritzed up with Lemonade and the herbiness of Mint. Garnish this recipe with a mint leaf and a lime wedge. Cheers!
Frothy Sweet Almond Drink (Shrab al Loz)
This delicious Syrian almond drink is served at parties and happy occasions. You may not want to wait for a celebration to make this shrab al loz recipe though!
Rhubarb and Basil Spritzer
I'm just back from a fabulous day spent preserving and canning rhubarb creations at Mrs. Wheelbarrow's beautiful home with other Food52 peeps, including our fearless leader Amanda. As per usual with a Food 52 event, the food was amazing and plentiful: homemade cheeses by SallyCan, frittata, salads, homemade sausages by the Charcutepalooza Queen herself, and other spreads, pickles and preserves....and the desserts! There was plenty to choose from. Yours truly was in charge of beverages, and I wanted something light and refreshing. I have had strawberry and basil cocktails before, but the theme of the day was Rhubarb - so here is my take on a Rhubarb and Basil Cocktail. They're refreshing and light as promised, not too sweet, and you can booze them up or down or not at all according to your preference.
Orange Freeze Float
On particularly hot days, my mother would break out the blender and make this frosty recipe for orange freeze floats. This is the perfect sherbert treat!
Cure for the Common Kir
Mommy's little summer secret . . .
Dirty Palmer (Green Tea-Ginger)
I make ginger green tea syrup - it's great in Greek yogurt but delicious with very fizzy water, vodka, and lemonade.
Peppermint Lemon Stick Cocktail
For this Lemon Stick recipe, simply jam a hollow peppermint candy into a lemon as a straw, and you have an instant treat. It's sweet, juicy, sour and minty.
Southern Comfort Orangie (Orange Juice)
This is a twist on the whiskey sour cocktail. We love this Southern Comfort with Orange Juice recipe when the weather gets hot, and after all the work is done.
Lime Mint Spritz
Moving to the desert has given me a new obsession with cold drinks- you can only convince yourself to chug so much water! This recipe sprung from a local deli's lime spritzer offering that I craved every day last summer and the fact that I just can't tame my mint! So what if I accidentally re-invented a mojito? I certainly won't judge if you a splash of rum (preferably white).
Doctored-Up Raspberry Vinaigrette
This recipe uses Kraft Raspberry Vinaigrette, with an upgrade! Pour dressing into a bowl, and then add Chili Powder, Cumin, Salt and Pepper to taste.
Cherry, rhubarb and their hushed, pink peppered affair
Continuing in a flurry of sorted rhubarb liaisons, this recipe offers a compote with some secret stars. If you wanted to can this, you would need to increase the sugar or go for addition of pomona pectin. But a small batch should last a good while in the fridge in a sealed jar.
Chocolate Hazelnut Spread
Less sugar. Less oil. More hazelnuts.
One-pot Rhubarb Cordial, Sauce, & Compote
An experiment this year using a three and a half-pound bouquet of rhubarb yielded three cups of rhubarb cordial, two cups of rhubarb sauce, and three cups of rhubarb compote. I'm a little giddy about the contents of my refrigerator!
Licor de canela
In Portugal I had the most wonderful cinnamon liqueur imaginable. Since I have been back in the States I have not been able to find anything like it. So I decided to make some. With help from a friend we translated a basic recipe we found on the web; it called for brown sugar and an unspecified (but had to be very small) quantity of orange juice. I am adding my own additions of orange peel and ginger with light muscovado sugar instead. For this batch I used Asbach, but would probably select a lighter brandy next time.
Rice Bowl With Spinach or Pea Tendrils
This easy skillet dish is all about sweet spring vegetables. It easiest to find spinach in the markets, but look too for big bunches of snow pea tips, also called pea tendrils or pea shoots, which have a wonderful, sweet flavor. If you do use pea tips, use the midsection, the part that will be most tender and flavorful — the ends with the curly tendrils are too tough, as are the thick stalks. Use tongs to toss all of the greens in the pan.
Fresh Almond Salad
The taste of Fresh Almonds is pure freshness, the essence of springtime in one small package. Lemon is lovely in recipes that brighten the almond’s flavor.
Shredded Beets with Walnuts
This Shredded Beets recipe takes less than 10 minutes to make, and yields a delicious, fresh and vibrant salad dish that's both impressive and healthy.
Sauteed Fiddlehead Fern
The very first crop of fiddlehead fern can make you forget all about the long, hard winter you may have just had. Here is a simple recipe to enjoy them.
Lilac Martini
I was out picking lilacs for my bedside table and found myself wondering what I could make with lilacs. I made a lilac simple syrup and the next thought I had was for this lilac martini. Break out the glasses and come celebrate spring.
Rhubarb Cordial
This rhubarb cordial recipe is the best way to savor the season. Throw some chopped rhubarb and sugar in a jar, cover with vodka, and let it sit for a month.
Vanilla scented sour apricot preserves
You can use this Sour Apricot Fruit preserve recipe as a glaze on poultry, or ribs or spoon it into yogurt but we are purists and love it on whole grain toast.
Hawaiian Punch
It's a cocktail that tastes pretty much just like Hawaiian Punch. If you use lemonade in place of sour mix, you can omit the 7-Up as well.
Dirt Candy
I've tried this Dirt Candy recipe with both raw & white sugar. Conventional white works best. I've also extended the trick to beets & carrots, which work well.
Hotradish and Sweetcarrot Mustard
When I heard about the contest ingredient, the first thing that came to my mind was horseradish mustard. After experimenting with adding different ingredients to the the base of mustard, vinegar and horseradish my eyes fell on some carrots that I had and I think it worked out nicely. What did I use my mustard for? Added a smidge to my Beet Soup, drizzled a little olive oil on the mustard and served it with steamed asparagus. Plan on adding to my mashed potatoes. Didn't know I could find so many uses for an ingredient I am using for the very first time.