Vegan
3066 recipes found
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.
Apple a Day Toddy
Everyone has heard the old adage: an apple a day keeps the doctor away. During the winter months some of us drink a medicinal toddy every now and then, and I think this variation on the classic imparts an extra level of warmth thanks to the addition of ginger liqueur. The fresh apple cider keeps the flavor bright and, if they're available where you live, use Bittercube blackstrap bitters. The extra bite is a welcome addition, but is not strictly necessary.
Malt-O-Meal with Rooster Sauce
This unique take on Malt O Meal is obviously not your typical American breakfast recipe, but it's really good. I like dipping buttered toast in mine. Enjoy.
Hot Apple Pie
Need a little something to take the chill off? Who am I kidding – it’s cold EVERYWHERE- we ALL need the chill taken off! This should do the trick, and everyone loves apple pie!
Cider and Tequila Hot Toddy
This is a progressive take on the classic Hot Toddy. It sounds odd, but it is truly a great cocktail. It was adapted from a Gourmet magazine recipe. Hope you enjoy and Happy Holidays!
Simplest Fried Okra
Okra, cornmeal, oil, salt. That's it. As always, take care (and wear shoes!) when deep frying. ---BTE
Sweet Potater Bakes
Along the lines of Sweet Potato fries, I bring to you Sweet Potato Bakes. A healthier and -in my opinion- tastier branch-off of these awesome spudniks. Seasoning the taters with Garam Masala (which can easily be found at Whole Foods and the like) adds a touch of Indian deliciousness to these bad boys.
Rise and Shine Spiced Pink Grapefruit Brûlée
We spent many a holiday with the in-laws. After "us kids" started having children, my mother-in-law elected to go by "Nonnie." Before she became a grandmother, and after, she always served the most elegant holiday breakfasts to us all. But what stands out the most in my mind is how she would prepare a broiled grapefruit half for each person upon rising. We were all allowed to get up whenever we wanted on Christmas morning. As we wandered downstairs, our individual grapefruit would be waiting. She deftly cut the sections of the grapefruit perfectly with a grapefruit knife, drizzled maple syrup on top, sprinkled with cinnamon, and then browned them under the broiler. Of course she served these with her endless supply of grapefruit spoons to everyone who wanted one. The care that she took with each one always made us feel so special. And best of all, you got to talk with Nonnie, in the kitchen, usually just one on one, as you savored your warm grapefruit. She exuded a delightfully sunny kind of rise and shine outlook that was rather contagious. It was a wonderful way to start the morning. Once everyone was up, we then all sat around a huge table for a sumptuous feast; sometimes we were a table of 14, but it was talking with Nonnie over that perfect grapefruit half that I remember most fondly. I am adding my sumac to the recipe. I think Nonnie would have liked it this way, too. This recipe is dedicated to her.
Grown-Up Granita
This concoction feels granita-like to me, granita being — as you may know — a sort of slushy Italian dessert usually made from water, sugar and fruit or other flavorings. Obviously, this isn’t that. In fact, I cheat completely, beginning with a pint of good-quality sorbet and then simply adding the other ingredients, two of which contain alcohol.
Turkish Figs with Anise and Walnuts
These sweet and savory, soft and crunchy Turkish fig treats are always in my travel bag whether flying or driving. The recipe is simple with anise and walnuts.
Raw Butternut Squash Salad With Raisins and Ginger
This is a very simple yet very delicious salad, and it appeals to ominvores and vegans. The natural sweetness of raisins and squash are cut through by sherry vinegar and black pepper, and ginger lends complexity.
Cashew Milk
Cashew milk is my new favorite. I use it in smoothies and tea or splashed over a bowl full of granola. http://www.elanaspantry.com/cashew-milk/
Roasted Cumin Carrots
I love carrots and cumin - this is easy enough to toss together quickly, which is a relief at Thanksgiving when there's a lot going on.
Roasted Carrots
This dish is inspired by a roasted carrot antipasto served at the now Oliveto Cafe in Oakland, Calif. The oven-roasted carrots are tossed with lots of parsley and thyme, which offset the sweetness of the carrots. This recipe makes a soft and tender carrot in about 30 minutes in the oven, but if you like browned and caramelized edges, roast uncovered for all, or part, of the cooking time.
Cranberry Chutney
This no-cook, three-ingredient cranberry sauce from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, could not be simpler. Just toss cranberries, sugar and orange zest into the bowl of a mixer with a paddle attachment (a food processor won't work), flip it on the lowest setting and go about your business for an hour. When you return, you'll have a bright, chunky chutney that has more flavor and personality than the cooked sort.
Pumpkin Seed Battered 'Chicken' With Cranberry Cabernet Sauce
This hearty entrée has it all: tantalizing cutlets battered in crunchy, seasoned breadcrumbs, all covered in a robust, rich sauce. This lovely centerpiece dish, created by VegNews contributing chef Tal Ronnen, has been known to leave meat-eating relatives begging for seconds.
Poached Pears in Red Wine
Jeff Potter enjoys the science of cooking, which is why he wrote, “Cooking for Geeks: Real Science, Great Hacks and Good Food.” For a combined dessert and science experiment, Mr. Potter suggests poaching pears, which causes changes in the structure of the fruit’s flesh, breaking down cell walls and affecting the bonds between neighboring cells to create a softer texture that’s infused with the flavor of the poaching liquid. While you can get away with poaching pears that are a little underripe, you can also encourage pears to ripen by storing them in a paper bag.
Seitan Roulade With Oyster Mushroom Stuffing
This savory entrée by VegNews food columnist Robin Robertson is filled with flavorful stuffing and covered in a zesty marinade, making it a classic, meat-free main course. This homemade wheat meat comes together in less than 10 minutes and makes the perfect plant-based substitute in stews, stir-fries and sandwiches.
Thanksgiving Roasted Root Veggies
This simple recipe for roasted vegetables came to The Times from Dr. Andrew Weil, the popular alternative health physician. It's ridiculously easy, and so versatile. Choose a single vegetable or a combination of potatoes, carrots, parsnips, turnips, rutabagas, beets or sweet potatoes. Cut, then toss with olive oil and paprika or chili powder. Roast until tender and brown. Twenty minutes before they're done, toss several garlic cloves into the pan. The garlic will infuse the surrounding vegetables with flavor, and you can spread the softened cloves on bread.
Chestnuts, Onions and Prunes (Marrons aux Oignons et Quetsches)
This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France." It's delicious on its own or as an accompaniment to meats, like roast chicken or pork.
Maple-Roasted Brussels Sprouts With Toasted Hazelnuts
In this dead simple recipe from Chloe Coscarelli, the vegan chef and cookbook author, brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, then tossed with toasty hazelnuts and a glug of maple syrup.