Vegan
3072 recipes found
Spiced Yellow Lentils with Quinoa
This lentil dish is inspired by Mark Bittman’s revelatory article and dal recipes that ran in The New York Times Magazine on Dec. 2, 2012. I didn’t have a fresh green chile in the fridge so I used a little cayenne instead to spice it up. I wanted to introduce some color so I added half of a red bell pepper that was in my refrigerator to the mix. I am making the cilantro optional because I didn’t have any even though normally I would have used it; the dish was fine without it.
Wild Rice and Quinoa Stuffing
Call this savory mix of wild rice, quinoa, mushrooms, walnuts and greens a stuffing or a pilaf. It’s not meant to go inside a turkey but it's imbued with the definitive flavors of Thanksgiving. Kale or chard add some color; if you’re trying to find a place for greens at the table but don’t want to deal with massive amounts to stem and cook for a crowd, this is a great place for them. The result is substantial, and will satisfy everybody at the table – vegetarians and vegans, and those who avoid gluten. If you're feeding omnivores and wish to add even more flavor, crumble browned Italian sausage into the pan alongside the grains and greens.
Quinoa Bowl With Crispy Brussels Sprouts, Eggplant and Tahini
There’s a lot going on in this satisfying grain bowl, topped with crunchy vegetables, a creamy lemon-tahini dressing and plenty of fresh mint. Feel free to substitute any cooked grain for the quinoa: Brown rice or millet would work just as well as a base for the roasted brussels sprouts with their blackened edges, and the soft, velvety eggplant. If you love tahini dressing, consider doubling it. Any left over will keep for a week in the fridge and can be used as a salad dressing or dip.
Whole-Wheat Seeded Loaves
This is a whole-wheat adaptation of Jacquy Pfeiffer’s seeded bread from “The Art of French Pastry.” The seeds and the flaked oats are soaked overnight before they’re mixed into the dough. This allows them to absorb moisture and softens them, so that the bread is wonderfully moist, and the seeds won’t be hard on your teeth when you bite. Soaking the seeds also breaks down phytic acid and protease inhibitors, which allows the nutrients to be more readily absorbed by the body. This is a two-day recipe, as you must allow time for soaking the seeds overnight.
Rainbow Quinoa Salad With Fava Beans and Herbs
Each of the three varieties of quinoa in rainbow quinoa -- red, black and blond – has a different texture, which is one of the things I like about the blend. The black grains are the hardest and never splay, and the red grains are harder than the white grains. The mixture takes about 5 minutes longer to cook than blond quinoa alone. I like to toast the grains in a hot pan first, for a richer flavor.
Nava Atlas’s Quinoa Pilaf
Contributed to “Vegan Holiday Kitchen” by Barbara Pollak, a longtime reader of Ms. Atlas’s, this pilaf is attractive when made with a combination of red and white quinoa, but either color can be used on its own. It is a veggie-filled way to celebrate quinoa’s becoming standard Passover fare.
Quinoa With Thai Flavors
This recipe for quinoa seasoned with mango, lime juice and red onion, was brought to us from Susie Fishbein by way of Julia Moskin. Ms. Fishbein is the author of the popular Kosher by Design cookbooks, which have sold more than 300,000 copies. Quinoa is popular among kosher cooks because although it tastes and chews like grains, which are forbidden during Passover, many religious and botanical authorities consider it a berry.
Not-Quite-Whole-Grain Baguettes
Sourdough Rye
Country Bread With Apples
This is a whole wheat version of a classic Norman country bread. Normandy is apple country and apples find their way into many dishes in this region. I came across the bread in “Bread Alone” by Daniel Leader, and have adapted the recipe. The dough ferments overnight in the refrigerator, and after it has come back to room temperature the chopped apples are kneaded in. It goes beautifully with cheese.
Kale and Quinoa Salad With Plums and Herbs
I was so taken with the spicy, sweet and savory mix of flavors in the soba salad with eggplant and pluots that I made a few weeks ago that I decided to use the same formula for a kale and quinoa salad. The kale is the main ingredient here, with quinoa adding texture and bulk.
Couscous With Tomatoes, Cauliflower, Red Peppers and Olives
Cauliflower is one of the few cruciferous vegetables you find in North African tagines. The spicy tagines make a good vehicle for this nutrient-rich food and are one of the few types of dishes in which cauliflower can be cooked until quite soft and not lose its appeal.
Quinoa Pilaf With Sweet Peas and Green Garlic
Quinoa’s grassy flavor is beautifully complemented here by the sweet vegetables that are appearing in farmers’ markets.
Couscous With Turnips and Sweet Potatoes
Turnips store well and are a vegetable you can count on during the winter. They are rich in sulfuric compounds, particularly glucosinolates, that are believed to have antioxidant properties. They’re also a very good source of potassium. When you can get them with the greens attached, they’re a two-in-one crop, like beets, as their greens bring you a whole new set of nutrients – lots of calcium, vitamin K, vitamin A and beta carotene – and culinary possibilities. Turnip greens are similar in flavor to kale, perhaps a little more bitter, and with a more delicate texture. Winter turnips are not sweet and tender like young spring turnips. They stand up to longer cooking times, so they’re perfect for soups, stews and gratins. But I found them equally welcome in a frittata and a stir-fry. This spicy, comforting couscous demands little in the way of prep time. It’s the long simmer on the stove that results in the tasty broth. As it simmers, the sweet potato falls apart into small bits that tint the broth.
Couscous Salad With Dried Apricots and Preserved Lemon
While summer is still with us, you can serve any vegetable-laden dishes you’ve been enjoying all season alongside your meat. Or for something different, I offer a couscous and dried apricot salad dressed with preserved lemon and plenty of herbs. If you can’t find any preserved lemons, and can spare a few weeks, here’s a recipe to make them yourself.
Couscous With Tomatoes, Okra and Chickpeas
Okra is popular in the North African cuisines of Tunisia and Algeria, where it is also dried. Because you don’t cut it up, the okra doesn’t become slimy. It contributes great flavor to the stew. Very high in dietary fiber, okra is a great source of vitamins A, C, B complex and the phytonutrients glutathione, xanthin, lutein and beta carotene, all believed to have antioxidant properties. For the best texture and flavor, look for the smallest pods you can find
Seven Vegetable Couscous
Seven-vegetable couscous is a well-known offering at Sephardic Jewish New Year celebrations, but since it's a bountiful, colorful tribute to the harvest, it makes a great meat-free main dish for Thanksgiving as well. Despite the long ingredient list, it's as easy as can be to make.
Raw and Cooked Tomato and Herb Salad With Couscous
This is an adaptation of a recipe from Yotam Ottlenghi’s cookbook “Plenty.” I liked his idea of combining two different types of couscous, as well as both roasted and fresh tomatoes. The roasted tomatoes coat the couscous and add depth to the overall flavor of the dish.
Couscous With Chickpeas, Spinach and Mint
Spinach and chickpeas are a popular combination throughout the Mediterranean. This is one of my favorite couscous tagines. You can also use sturdier greens like chard. If you do use chard, simmer for 10 to 15 minutes rather than the 5 minutes required for spinach.
Couscous With Tomatoes, Kale and Chickpeas
The topping for this couscous isn’t too much more complicated than making a tomato sauce with blanched kale and chickpeas added. Reconstitute the couscous, then start the topping. By the time the topping is done the couscous will be ready to steam in the microwave.
Couscous Salad With Dried Cranberries and Pecans
This combination of pecans, cranberries and couscous has the feel and flavor of a classic autumn side dish without the heaviness. It can also be made a day in advance.
Couscous With Tomatoes, White Beans, Squash and Peppers
This hearty vegetarian dish, served with couscous, can be made ahead and uses the bounty of vegetables from late summer and early fall. And when the weather turns cold and winter rolls in, canned tomatoes are a fine substitute. The hot and the sweet peppers contribute great contrasting flavors.
Butternut Squash Congee With Chile Oil
Congee comes in many textures and flavors, under a number of different names, and is eaten widely across East, South East and South Asia. This particular version of congee is not traditional to any region or cuisine, but is a seasonal interpretation, incorporating butternut squash for a warming, naturally sweet, earthy glow. The chile oil delivers a lively counter to the mellow nature of this congee, delivering both heat and savoriness. Using leftover rice gives you a hearty congee in just about 30 minutes, but make sure you give it a good stir at the end to further break up the rice and create a creamy finish. Butternut can be an unwieldy vegetable and many find it hard to handle, so try cutting it into smaller pieces before slicing the skin off with a sharp knife or peeler. Quicker still, opt for pre-cut cubes of butternut which can often be found at the supermarket.
Rice Cooker Steel-Cut Oats
The rice cooker isn’t a one-trick pony: It’s actually the secret to waking up to hot, creamy oatmeal. Steel-cut oats soften in the machine while retaining their nutty flavor and nubby chew — all without any effort on your part. Since rice cooker models vary, you can play around with the water proportions to achieve your favorite consistency. Generally, though, you’ll need a lot more water to oats using a rice cooker because oats stiffen and soak up even more water as they rest after cooking. Once they’re done, you can top them however you like, but regardless of whether you prefer your oats sweet or savory, be sure to cook them with salt to enhance their flavor.