Vegan
3066 recipes found
Cayenne Popcorn with Nutritional Yeast
This popcorn would be great bar food - it makes you thirsty!!! The Nutritional yeast adds a cheesy flavor and lots of B vitamins.
Edamame with Sea Salt and Lime
For this recipe, I like to slightly nudge my edamame out of their pods with a gentle squeeze, swipe the lime wedge, dip in the sea salt, and munch. Yum!
MIGNONETTE FOR OYSTERS
I love oysters just as nature made them...right out of Tomales Bay, right out of the shell. The best oyster company on Tomales Bay (north of SF in Marin) is the Hog Island Oyster Co. which farms the best tasting oysters. They make a sauce that they call Hog Wash. This is sort of what I remember it tastes like.. And, it's quick to make when your ship comes in (with oysters)!
Caramelized Grapefruit Vinaigrette
I like citrus-based vinaigrette recipes. But, sometimes the flavor is too thin, too faint and ephemeral. Caramelizing the grapefruit offset the bitter flavor.
Warm and Nutty Breakfast Couscous
This warm and nutty Breakfast Couscous recipe is chock-full of protein-rich seeds and nuts and is sweetened with ground cinnamon and pure maple syrup.
Vitality Juice
At the start of every new year (and at the start of each season, too), I like to do a juice fast for 3-5 days. It's a great way to eliminate toxins, nourish the skin and clean out the system. I subsist on a variety of vegetable and fruit juices, and this is a favorite. It's also a great way to start the day, or as an afternoon pick-me-up. The bright flavor harbors a healthy dose of vitamins C and A and anti-inflammatory ginger.
LIMONCELLO
I have given you my recipes for Nocino and French 44. So, I figured you might as well have my third favorite liqueur. I used to make this all the time...then everyone started making it. It is also available commercially, but I tried it and found it way to sweet. With this method you can control the sweetness, but, it is lemon based so you need sweetness. In the summertime limoncello tastes divine with a splash of sparkling water and ice.
Jalapeno-Infused or Serrano-Infused Tequila
This serrano or jalapeno-infused tequila recipe makes out-of-this-world margaritas! You can use any tequila you want as long as it's 100% agave. I like silver.
Mostarda Mantovana - Fruit and Mustard Sauce from Mantova
The oldest recipe for Mostarda Mantovana was published in the 14th Century and is still the basis of the modern recipes. It is mostly made with pear and apple.
Cardamom Ginger Infused Vodka
Homemade infused vodka recipes, like this cardamom ginger one, are traditional in Scandinavia and one of the simplest drink experiments you can try at home.
Port Wine Jelly
How could I post an Italian Wine Jelly without posting the most subttle of all the Jellies - Port wine. Well, being Portuguese and living in Italy does make me cook very different things so here is the Port Wine Jelly. Serve with red meat, grilled or roasted. Also is fabulous to brush on the meat when it is cooked and leave covered with aluminium foil to rest.
Vernaccia Wine Jelly
Wine jelly is one of my favourite sauces to serve with a good mature cheese like Pecorino. It is also very nice to serve with roasted or grilled poultry or pork meat. I make wine jellies of many kinds, this is one of my favourites. Vernaccia is a white wine from the San Gimignano region in Tuscany and this jelly has a lot of flavour and the taste of the Vernaccia is exquisite.
Whole Preserved Lemons
Variation on several recipes found on the internet.
Tangerine-Passion Fruit Marmalade
For years, I made passion-fruit curd as gifts. Then a few years back, I got on a marmalade kick after reading about it in John Thorne's book "Mouth Wide Open." This year: the best combination possible! I buy frozen passion-fruit pulp from brands like Goya and La Fe. It comes in 7-ounce packs, which is about 1.5 cups when defrosted. I don't bother with the full canning treatment--I just pack in sterilized half-pint jars, and it lasts in the fridge forever.
One Cup Punch
I give this warning every time I make this punch, but no one ever listens. Be careful. Drink slowly. Beware the punch. It is kinda sweet, very boozy, and guarantees a party.
Cardinal
My French friend is visiting this month and has introduced me to a wonderful French cocktail that is very holiday-like... It's two ingredients over ice, and as easy to make for 1 or 10.
Dill Rice the Afghani Way- Chelo Shibit
Chelo means rice and shibit means dill, in Dari, one of the national languages of Afghanistan. This recipe has a lovely herbal quality from the dill over rice.
Sweet and Sour Winter Squash
This dish is based on a Sicilian recipe that I learned from the food writer Clifford A. Wright. The sweet and sour flavors are typical of Sicilian cuisine, though I have changed the technique used in the authentic version, which entails sautéing the squash in a lot more oil.
Stir-Fried Winter Squash and Tofu With Soba
Winter squash is a nutrient-dense vegetable, with lots of vitamin A in the form of beta carotene (the more orange the flesh, generally the more vitamin A in the squash), vitamin C, potassium and dietary fiber. Winter squash goes well with ginger, and this stir-fry makes a delicious vegetarian main course. Use a sweet, dense squash like butternut for this dish.
Can't live without you Garlic Infused Olive Oil
I decided to make life simple and make my own DIY Garlic Oil and have it handy for all the recipes that call for garlic. Made with only 2 ingredients! Try it!
Ginger Pear Butter
This is a simple and delicious version of spiced pear butter made in a crockpot. It’s delicious on toast, in plain yogurt, and anywhere else you’d use a fruit sauce or butter.
Pineapple Cranberry Deliciousness
My mom always made this on Thanksgiving when I was growing up. I always look forward to seeing the first batch of fresh cranberries arrive so I can get my fix! Mom always made it with walnuts. But, living in TX, I usually use my local pecans. It's all good!
Cranberry Pomegranate Sauce
This is a delicious sauce served hot or cold with turkey or pork
Sweet-scented cranberry sauce
I found a recipe which tried to be interesting with the addition of a sweet yellow apple and raisins to the cranberries. The idea was to raise the sweetness of the sauce. I thought this did not bring out a result too different from just cranberries and sugar, so decided to: 1) make the additions the same golden color (swapping white-grape raisins for the regular dark ones) and 2) kick up the fragrance factor (for which, to my mind, there is no better substitute than a well ripened quince). The sugar and cinnamon pair well with the new version too. I can eat this sauce on its own as a dessert (especially mixed with my home-made yogurt), not just as an accompaniment to meat!