Vegan
3067 recipes found
Pepper Fried Rice
I was once amazed to find I could use frozen red and yellow bell pepper strips straight from the package. (I am aware that this is not a revelation to everyone; call me stupid.) The peppers are great in a simple quick dish of fried rice. If frozen vegetables are handled expeditiously, they are often better than buying 'fresh' at the store." It's true. Freezing, especially after blanching (which is almost always a part of the process), locks in both flavor and nutrients. And the use of I.Q.F. (individually quick frozen) technology has become routine, and the results are profoundly better than freezing vegetables in solid blocks. (These products are almost always sold in plastic bags, not boxes, and as a rule you should buy frozen vegetables in plastic bags.)
Brown Rice and Seaweed Salad
There is nothing like a brown rice and seaweed salad for setting the scene for a more virtuous-feeling new year. Brown rice just seems righteous and pure, and I somehow believe that eating it makes me a better person. And just the word "seaweed" is promising: It may sound like the culinary equivalent of a hair shirt, but imagine this hair shirt lined with cashmere, so delicious and flavorsome is this salad. There is not the faintest whiff of penance about it.
Currant-Apple Vinaigrette
Tamarind and Pomegranate Granitas
The Floradora
Fattoush (Lebanese Tomato and Pita Salad)
For millions of Muslims in the United States, food takes on a new significance during Ramadan. Fasting during this time is one of the five pillars of Islam, along with devotion to Allah, prayer, giving alms and visiting Mecca. Soup or salad, like the fattoush made with tomatoes and pita bread, is a light way to break the fast.
Fattoush
For millions of Muslims in the United States, food takes on a new significance during Ramadan. Fasting during this time is one of the five pillars of Islam, along with devotion to Allah, prayer, giving alms and visiting Mecca. Soup or salad, like the fattoush made with tomatoes and pita bread, is a light way to break the fast.
Lettuces, Sprouts and Snow Peas With Radish Water
Moroccan Beet Salad
Roasted Cauliflower
Cauliflower is an excellent blank canvas. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness. Cauliflower will absorb the oil and seasoning, soaking up flavors much the way eggplant does, but it remains firmer. Roasted cauliflower can be served warm or at room temperature. It can also be part of an antipasto of roasted vegetables, or as an accompaniment to a roast chicken or lamb. And though they aren't obvious choices, scallops and lobster, both naturally sweet themselves, are delicious with roasted cauliflower.
The Brasserie's Gazpacho
Guacamole
This guacamole, adapted from Josefina Howard, the chef at the original Rosa Mexicano restaurant in Manhattan is dead simple. It'a also easily scaled to serve a crowd, which is good, because you'll need a lot of it — even if you're the only one partaking.
Craig Claiborne's Salsa
Linda McCartney's Coleslaw
Linda McCartney's Vegetable Soup
Roasted Red Potatoes and Carrots
Jacques Pepin’s Polenta
Sautéed Spinach
This is a wonderfully simple, snappy side dish, and it welcomes variations. Try a little lemon zest, sauteed onion or white wine mixed in.
Pepper Salsa
Red-Pepper Coulis 2 minutes
Firm Polenta
To make the "candy"; that my sister and I loved, use a stainless-steel pot with a copper bottom. After you have removed the cooked polenta, the inside of the pan will be coated with mush. Put it over high heat for 2 to 3 minutes and gently peel the crust that forms away from the sides of the pan. "Only a devoted mother will do this," says mine.
Hawaij (Yemenite Spice Blend)
Salad With Garlic Dressing