Vegan
3090 recipes found
French Carrot Salad
One of my favorite things to bring on a picnic - just make sure to make more than you need because it tastes even better a couple of days later
Coconut Oil Roasted Sweet Potatoes
Here, coconut oil deepens the natural caramelized flavor of roasted sweet potatoes, and it adds a delicate coconut essence. Brown sugar and nutmeg sweeten the dish, and a dash of black pepper makes it for adults. It's just delicious.
Simple Roasted Carrots
Some things are best left alone, or very close to left alone. I see carrots as one of those things. My mom taught me how to roast root vegetables long ago and there really isn't one thing to improve upon. These carrots are delicious, sweet, and so simple to prepare.
Curry Carrot Chips
I was trying to find something else to do with carrots and while a little labor intensive is really tasty!
Kibbutz Carrot Salad
In 1961 my sister spent a year on a kibbutz in Israel, and came home with this recipe. In 1981, my husband and I had a store with a natural foods deli, and served this salad. 2011, we still make it and have found no reason to do it any differently. If you want, try blood orange for the juice, or grate raw beets with the carrots, or use gogi berries in place of raisins... or just keep making it according to the original, simple and elegant directions. On the kibbutz, it probably showed up at breakfast, lunch and dinner. Why not?
Spicy Cumin Roasted Carrots
A simple side dish that goes wonderfully with braises. You can also puree it after roasting...it makes a great mash or dip.
Te Helado
For this te helado recipe, you'll make refreshing ice tea with one cup of lemon. Serve in a glass with ice or chilled and sweetened with sugar of choice.
Cinnamon Amaretto Syrup
This cinnamon amaretto syrup recipe is one of the first that I made. It's sweet and makes you feel warm inside. It's great over waffles on cold winter days!
Cardamom Sugar
I love making flavored sugars and Cardamom Sugar is one of my favorite recipes. I use it in everything from sweetening my coffee to stirring into pancake mixes.
Cardamom Coffee Concentrate
A trip to Denmark in the mid '90's prompted a love of all Nordic things: amber, clogs (they even sold them in some of the supermarkets there), and food. Upon returning home, I churned out traditional remoulade, copied pastries I had eaten, and made renditions of my friend Simon's mother's recipes. Hearing of friends' travels to Finland hastened another recipe frenzy which included a Christmas where only cardamom scented pulla yeast braids were given as a present. For this challenge out of the box thinking was in order. I had about two cups of leftover strong coffee lurking in the fridge and some cardamom seeds (sans pods) in the cabinet. I had read about Rhode Island coffee milk which is basically strong sugared triple brewed coffee concentrate (a few tablespoons) stirred into cold milk, like chocolate milk. As soon as it heated up on my stove with sweet musky cardamom coffee whiffs coming into the next room I couldn't help myself but to sip it undiluted from a spoon. Enjoy it in cold milk or added to ice cream. I am thinking of pouring it over a freshly baked banana bread also.
Eggplant & Tomato Dip
Growing up in Russia, both my parents and grandparents made this simple roasted eggplant and tomato dip. This recipe is easy and delicious!
Star Anise Syrup
I broke up with a fellow after stocking his kitchen with ingredients. He asked what he'd do with a cupboard full of spices - this was my suggestion.
Easy Baba Ghanouzh
When I was growing up in Lebanon, there were ALWAYS 2 things you could count on at the dinner table (other than crazy relatives yelling at each other) - hummus and baba ghanouzh. In the old days, Tayta (Grandma in Arabic) would shanghai someone into standing at the stovetop turning eggplants over to char/roast them which inevitably caused even more yelling when things didn't go right. Here's a much easier way to make it
Korean Hummus
I had some guests coming for dinner yesterday and I saw testkitchenette's Edamame Hummus recipe and thought that sounded good. I can usually get fresh, depodded edamame and thought it would make a nice starter for the party. Well, mostly. I wanted something a bit more Mediterranean, so while I Iiked the idea, I thought I might cut the sesame oil in favour of olive oil, and maybe cut the rice vinegar and try a bit of balsamic, or perhaps jerez sherry vinegar? And, instead of the ginger, maybe I'd give it some heat with a bit of pimenton. But the almonds and the garlic, they were definitely staying. So then I couldn't find edamame. In the end, I concocted this, but the almonds and the garlic remain. I ended up giving it some heat with Korean taeyangcho gochujang, which is a fermented chili and soybean paste, sort of miso and chili all in one. Yummy stuff. I used a whole 60gm tube, but think some brands might be hotter than others, so taste before you commit yourself.
My best finger lime recipe
Finger limes are a new arrival at the Santa Monica Farmers' market. They are an extremely resin-y version of lime, with small vescicles that pop like caviar. I thought they might taste good with gin. I was right.
Salt and Vinegar Kale Chips
I made these super healthy salt and vinegar kale chips the other night before dinner, and was shocked, I mean absolutely shocked, that my children ate them. Not only did they boys eat these, they loved them. Trust me, while these kale chips are healthy, this is a sophisticated flavor combination for children. http://www.elanaspantry.com/salt-and-vinegar-kale-chips/
Sautéed Baby Bok Choy
A perfect side dish for chicken adobo, the national dish of the Philippines, or any other meat dish.
Sauteéd Kale
I love kale. My boys love kale. Even my husband goes for it. Kale is a universally favorite vegetable in our family. And boy am I lucky since it's a superfood. Given our collective kale obsession, I am always looking for more ways to cook kale, and this is one of my favorites. http://www.elanaspantry.com/sauteed-kale/
Post-holiday Clementine Cocktail
After the holidays I usually end up with too many clementines in my kitchen. This drink is brings a nice, light, citrus kick to a cold and dreary January.
Bloody ginger
The first drink that I made with my new bottle of Domaine de Canton was this; it was New Year's Day.
Salted Plantains
A deliciously easy to make Mexican snack.
Hot Toddy with Dried Cherries and Lime
In this hot toddy recipe, I use rye instead of the typical bourbon, raw sugar instead of white, and I slip in dried cherries with some lime zest for scent.
Marinated & Grilled Spring Artichokes
This recipe yields the best Marinated and Grilled Spring Artichokes! Dipping sauce like aioli or oil and lemon are not needed whatsoever. Easy and delicious.
Megadarra (Lentils and Rice with Caramilized Onions)
This megadarra recipe was given to me by my dear friend Soulafa Akel. This dish is of the poor, but is wonderful... it is best served at room temperature.