Vegan
3066 recipes found
Spicy Cajun Remoulade Sauce
This spicy cajun remoulade sauce recipe gets its kick from a combination of spicy brown mustard and prepared horseradish. Mustard is my secret ingredient.
Chimichurri-ish Marinade
Some Japanese friends of mine who lived in Argentina marinated beef tongue in a similar sauce. I liked the marinade, but the tongue, not so much. I tried to replicate the marinade and now enjoy it with just about anything I can grill (except of course, the tongue).
Garlicky Red Chili Hot Sauce
Thai mango salsa
With summer's rich bounty of fruits, the onus is on me to dream up new ways to use the fruit. Munching on them alone is fine, but some fruits, like mangoes, beg to be gussied up. Per my husband's request, it's usually in the form of mango chicken — a quick stir-fry of chicken, onions and garlic, topped off with mangoes, cilantro and lime juice, served over jasmine rice. But it's hot. Dreadfully so. And so, along the lines of sweating out the heat with heat, I bring you Thai mango salsa.
Radish Pickles
This super simple recipe will disappear! Eat them as you might eat ginger in between bites of sushi... just a little crunchy flavor zing between bites of a savory BBQ sandwich or to get your salivary glands going! - LASGarcia
Pack a peck of voilà, pickled peppers
Or at least start with a pint. In her recent canning class Savorykitchen showed Midge and me an easy Vietnamese pickled carrot and radish "instant pickle" recipe adapted from "The Joy of Pickling." I am adapting it further to work with vibrant colors and organic cane sugar, which I chose to heat with the vinegar. With regular sugar you can just dissolve without heating. Savorykitchen showed us her gorgeous Korean red pepper threads, which are illustrated in some of the photos, but not all. The threads are called "Shilgochu" among other names and can be ordered at Savory Spice: http://www.savoryspiceshop.com/spices/chilthread.html - Sagegreen
Spicy Apple Relish
I adapted this recipe from one for Quince relish by Silvena Rowe in her cookbook 'Purple Citrus & Sweet Perfume' because I couldn't get hold of quinces. It's good with lamb but equally nice with cheese and crackers.
Pebre
I learned about this recipe while living in Chile and it can be adapted (and used) with just about anything savory. If you like it spicy, add chile paste! If you want less fat, use less oil. Don't like too much tomato, season to your liking. I've had it with bread, on soup, in sandwiches, on pasta and it adds just a little zest to whatever you're eating. - KendraB
Cucumber-Watermelon Salad
Asian (hoisin sauce) and Mexican (jalapeño) combine in this bright summer salad, which takes advantage of a seasonal favorite, watermelon and the ever-reliable cucumber. Flat-leaf parsley adds specks of deep green, and pistachios add crunch.
Coconut Lime Corn
This is a variation of an Indian dish my mother makes. I love corn and I especially love it cooked till its a bit crunchy or chewy. This has been simplified to just a few ingredients, but its a quick and delicious snack. - Lena S.
Chilled Corn Soup
This is, essentially, corn gazpacho, but even more simplified: pureed corn makes a creamy, bright yellow base; whole kernals give a satisfying, summery crunch; and a hint of fresh dill lends a cool, unexpected hint of tanginess to this simple summer soup.
Grains of Paradise PB dip
In this recipe, the Grains of Paradise goes into a delicious peanut butter, where its nutty, citrusy, herbal and peppery flavors jazz up pb to the highest.
Sichuan Celery and Tofu Salad
This otherwise simple salad, adapted from a dish at Szechuan Gourmet in Manhattan, may require a trip to a Chinese market for Szechuan peppercorns and pressed tofu. And you’ll need to make your own chili oil! But here’s the thing. The effort, which really isn’t much more than difficult shopping, produces an elegant dish that is worth whatever shoe leather or mileage you’ll expend getting the ingredients together. It is astonishingly good. And we’ll even allow one substitution. You can use regular celery instead of the Chinese version!
Simple Bruschetta
Bruschetta so simple, you probably have all the ingredients already!
Sugar-Preserved Citruses
I've always longed to try something other than preserved lemons. When blood oranges were in season (remember when?), I had some left over only a few days before we headed on a long vacation so I decided to see if they would make a good preserve. And they do. I've subsequently used them in cake, bread, marmalade. The quantities are fluid - what you want is enough fruit to fill a clean jar, and some sugar. I sprinkle about a tablespoon or two over each layer of fruit and slowly press down. The fruit juices pickle the rinds, softening them and making them extremely versatile and delicious. And the Cointreau? Well, I had some to spare and a couple of tablespoons worked out perfectly.
Lotus Cocktail
One of my favorite summertime drink creations is this Lotus Cocktail recipe. It's light, clean and refreshing. Pairs equally well with sushi & anything grilled.
Heirloom Tomato Ceviche
My wife and I have been all over Mexico and have tasted Ceviche at every stop we could. We even were surprised to see that saltine crackers were used more than tortilla chips. We were determined to take the best of the ingredients and prepare our own dish with home grown heirloom tomatoes. Sometimes we add shrimp for substance beyond the veggies.
Roasted Tomato Sauce
family recipe
Fresh Sumac Berry Iced Tea
Without any sweetener added, this fresh sumac berry iced tea recipe gives a tart, yet subtle, and refreshingly clean impression with pale pink color.
Rice with Tomatoes
My mom would gussy up plain white rice with uncooked chopped tomatoes in their own juice, a comfort food that screamed "Summer!" to me way back then, and now this simple side dish calls the same message to my kids and grandkids. Choose a full-flavored old-fashioned variety of tomato of any color, not one that's been been bred to ship well, one that is dead-ripe but not soft, and preferably one that hasn't been chilled. Sometimes, if I'm putting on airs, I'll add chopped fresh basil, chives or thyme to the tomatoes, but I (we) much prefer it without the herbs. So simple, but satisfyingly good.
Sun-Dried Tomatoes in the Oven
Packing the sun-dried tomatoes by themselves in olive oil (no herbs added), make this oven-baked tomatoes recipe perfect with all kinds of dinner cuisines.
Sweet, Salty, Spicy
Whenever I think of heirloom tomatoes, I think of last year's local roadside vegetable and fruit stand that had a huge sign listing the available produce...including HERLOOM TOMATOES. (I have become a terrible speller myself...too much red wine?) This tomato recipe produces an intense sweet, salty, spicy tomato condiment that is delicious on sandwiches, salads or just as an side to the main course. Use all the ingredients somewhat lightly so as not to overshadow the luscious flavor of the fresh heirloom/herloom tomatoes.
Fiesta beans and rice
Easy, yummy and filling!
Grilled Rosemary Sazerac
This is a summer grilling twist on a classic cocktail.