Vegan
3066 recipes found
Maple Spiced Cranberry Sauce
This cranberry sauce is sweetened with apple cider and a touch of maple syrup, rather than conventional sugar, for a healthier but flavorful Thanksgiving condiment.
Cranberry, Cherry & Port Sauce
This sauce is delicious and can be stored in the fridge and used with turkey, lamb or any game meat. It’s a very versatile sauce as it can be made with a variety of fruit just using the same technique. It can also be used as a spread on a turkey sandwich.
Chipotle Orange Cranberry Sauce
I developed this recipe years ago because I wanted something zingy to wake up my Thanksgiving dinner. My first attempt was an Orange Cranberry Sauce with Walnuts that people tended to pile into bowls and eat with a spoon (one friend ate a whole 1/2 pint jar in one sitting straight from the jar), and then a few years later I added the chipotles in adobo, which took this to a whole new level. This recipe easily can be doubled or tripled, and it cans up wonderfully to make gifts or to use throughout the holidays on turkey sandwiches. This makes a slightly tart, smoky sauce, but you can easily make it sweeter by adding more sugar. And, if you want to make that Orange Cranberry Sauce with Walnuts, just leave out the chipotle chilies in adobo and add a teaspoon or so of kosher salt instead.
cranberry orange relish
A good friend intoduced raw cranberry relish to me years ago and I've been making my version of it at Thanksgiving ever since. It has a fresh, bright flavor that balances out the richness of the rest of the meal.
Black-Eyed Peas With Collard Greens
Black-eyed peas with collard greens sounds like a Southern dish, and indeed it would be if you threw in a ham hock and took away the dill. But this recipe actually is inspired by a Greek dish that combines black-eyed peas with wild greens.
"An Nyoung" Brussel Sprouts
Brussel sprouts and kimchi may seem like an unliky combination, but opposites attract! The woodsy, mellow flavor of brussel sprouts is the perfect foil to kimchi's pumgent fire, especially when roasted to crisp perfection and dressed with sesame oil. For me, this is best served over brown rice.
Tangy Brussels Sprout Chips
My sister (Kersh in the Kitch) had Brussels Sprout Chips at a dinner party a few years ago, and being the Brussels lovers we are, we couldn't wait to try it ourselves. My version uses garlic powder and tangy lemon juice for an extra fresh zippy flavor that enhances and complements the chips perfectly!
Winter Squash Puree With Tahini
This popular appetizer from the Middle East is a sort of sweet-tasting hummus, in which winter squash substitutes for chickpeas. This recipe is an adaptation of one by the cookbook author Clifford A. Wright.
Spicy Squash
Chipotle taste makes squash more interesting to folks who aren't fans of mashed vegetables.
Crisp Nori Chips With Toasted Sesame Oil
Olio Piccante, Smoked
This spicy oil is terrific drizzled over grilled veggies or fish, pasta dishes, flatbreads and pizzas. We used one of our favorite ingredients, smoked paprika, to add flavor and nuance to our new kitchen staple.
Wild Maine Blueberry Jam
Making homemade blueberry jam is a wonderful way to extend the wild blueberry seasons. This recipe is as easy as it is delicious! Double it for large batches.
Shell Bean Succotash
Here is another great opportunity to make an end-of-summer dish, so long as corn and squash are still available in farmers’ markets. This is most authentic, and prettiest, if you use fresh lima beans, but I enjoy any kind of shell bean I can find.
Greens on Fire
I learned this technique for grilling broccoli rabe in Judy Rodgers' Zuni Cafe Cookbook. It's fast, easy, and allows you to cook greens in the summer without using your stove (though you will need a grill). The same basic method also works great for radicchio (sliced into quarters) or Belgian endive (sliced in half lengthwise).
Bette à carde "Cymbeline"
I once worked in the chateau of a rich industrialist who grew up in poverty. He adored his bette à carde (Swiss chard), which reminded him of his childhood friend, a goat named Cymbeline.
Calvo Nero salad
I was sick of romaine and iceberg! I wanted a salad that was hearty enough to survive the commute to work, full of iron and nutrition so that I didn't have to boil broccoli as often, and easy to prepare and be versatile! I stumbled upon a discounted back of calvo nero kale at the store and thought, "Hmm, what's this?" A quick search found that I could steam it -- and it's been a favorite ever since.
Expensive tomatoes
cold press coffee
some good friends of mine in minneapolis became coffee snobs while in grad school and decided to perfect cold press coffee brewing at home. This recipe is my version of their findings. Cold press brewed coffee is absolutely delicious. It requires almost no effort and provides you with easy access to coffee anytime. Serve over ice for a real treat.
Summertime in a Glass
I created this recipe after I had a watermelon sitting on my counter for a week and felt pressure to find a use for it. Picking through my fruit selection, I added what I had available and then decided to freeze the fruit mixture, almost to make a granita. Adding rum and a sparkling lemonade to the slushiness of the recipe caused one of my friends to remark that it was “summertime in a glass.” Other types of fruit could be added or substituted. Likewise, substituting vodka for the rum has also been a hit.
Skillet-Fried Potatoes
Moroccan Tomato Soup
This recipe, originally featured in a 1991 column by Barbara Kafka, was rehashed in a piece by Amanda Hesser in 2009. The idea is simple: Aromatic spices are toasted in a small saucepan, paired with tomatoes, and served chilled. The end result is a refreshing soup, full of flavor.
Olive Oil Granola With Dried Apricots and Pistachios
The secret weapon in this addictive granola is, yes, olive oil, which gives the oats and coconut chips a wonderful crispy bite. Make sure to add the fruit after baking (putting it in the oven will dry it out), and feel free to improvise: swap out the apricots for dried cherries, the pistachios for walnuts, the cardamom for a little nutmeg. But double the batch. You won’t want to run out.
Apricot Pomegranate Fizz
Delish
pineapple mint punch
i love offering up a house cocktail especially if it is never the same one twice. i make them when i am in an expansive but no fuss mood and have some fruit or juice in the house. they are super easy. these quantities are approximations. i pour and then doctor if it is too strong or weak. you can use really juicy ripe plums in place of the pineapple juice if they are in season and almost too soft to bite into.