Vegan
3072 recipes found
Pasta With Tomatoes, Capers, Olives and Breadcrumbs
Bread crumbs, crisped in olive oil with garlic, make a flavorful addition to just about any pasta. Make your own bread crumbs if you’ve got bread that’s drying out, and keep them in the freezer.
Banana Oatmeal Almond Smoothie
My bananas were ripening so quickly last summer that every week I froze one or two, knowing I would use them for smoothies at some point. When you freeze bananas, peel them first, then double wrap in plastic. I bulked up this smoothie with oatmeal, which I first soaked until it was softened in just enough water to cover.
Berry and Rose Geranium Smoothie
When I go to a farmers’ market in summer, I can’t resist buying more fruit than I need. I blame those cut fruit samples — one taste, and I’m filling my bag. Fruit from the market is already ripe, and there are times when I need to use up what I have. Smoothies are a great solution; you can blend a lot of fruit into one drink, more than you’d cut up and stir into your morning yogurt.This week I tried something different. I didn’t use frozen bananas in these recipes, as I usually do for smoothies, and I decided not to use dairy. Some of this week’s offerings are pure fruit and ice, sweetened with a rose geranium-infused syrup or agave nectar. When I needed to bulk up a smoothie or make it creamier, I used almond milk. Except for one made with dates and figs, you’ll find these smoothies only moderately sweet. In all of them, you can really taste the fruit. Fragrant rose geranium is very easy to grow in pots, and a little goes a long way. I use it to make a syrup that I add to just about anything I make with berries.
Date Smoothie With Brown Rice and Almond Milk
This is inspired by Bryant Terry’s recipe for date-sweetened almond milk, which I came across in his wonderful cookbook “Afro-Vegan.” You could use commercial almond milk, but it will taste much richer if you make your own. Blanch and skin almonds (it goes quickly), soak overnight, blend and strain. The smoothie is a simple one, subtly sweetened by the dates, and mildly nutty. If you want to introduce another flavor into the mix add a half banana. I liked it both ways but I think I prefer the simpler version, so I have made the banana optional.
Melon Pomegranate Almond Smoothie
You can juice pomegranates using a citrus press: Just cut the pomegranate in half and press down and twist it on the press. Be careful to wear an apron so you don’t get splattered with the beautiful red juice. Half of a medium-size pomegranate will yield about 1/4 cup of juice if pressed this way. Or you can, of course, use a juicer.
Blackberry Lime Smoothie With Chia Seeds and Cashews
I love the flavor and color of blackberries in a smoothie, but I don’t care for the seeds, which that won’t really blend, so I always strain my blackberry smoothies. Make more of the limeade than you need for the smoothie and keep in the refrigerator.
Arugula Piña Colada Smoothie
Pineapple and coconut milk are traditional partners in piña colada, so why not combine them in something that’s really good for you in this lunchtime smoothie?
Peach Almond Smoothie
Peaches and almonds are closely related and make a great match in this not-too-sweet smoothie. Peaches and almonds are closely related botanically, one reason why they have always made a good match in desserts and baked goods. I combined ripe summer peaches with almond milk and soaked almonds here, and also added some almond extract for additional flavor. The smoothie is further enriched with oatmeal, and only slightly sweet. You can add more agave syrup, or honey if you eat honey, if you wish. If delicious fresh peaches are no longer available, use frozen peaches.
Tofu Mushroom Soup
For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles.
Carrot and Papaya Smoothie With Hazelnuts and Pistachios
The carrot and the nuts contribute great texture and substance to this smoothie, and the coconut ice cubes add great flavor.
Pineapple, Orange, Granola and Carrot Smoothie
I never thought about adding vegetables to smoothies until I tasted a lunchtime smoothie my sister made that included spinach, pear and walnuts. These are ingredients I like in a salad, and they work well together after taking a trip through the blender — especially with fresh ginger added to the mix. With that, I broadened my horizons and explored fruit and vegetable smoothies. I’d picked several pounds of oranges from a friend’s tree, so I used fresh orange juice as the liquid, and for each drink I combined one or two fruits with a vegetable. I was thinking the smoothies would make great snacks, but in fact these make satisfying meals. They’re packed with vitamins, especially C and A, beta carotene, and antioxidant-rich flavonoids. A small amount of granola contributes great texture to this tangy smoothie. I prefer the thick version without the ice cubes, but that’s a matter of taste. Pineapple is an excellent source of manganese and contains an enzyme called bromelain that aids digestion.
Marinated Shaved Fennel with Avocado and Minneola Tangelos
This recipe, from the chef Norman Van Aken, came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan -- no meat, fish, eggs or dairy products.
Vanilla-Fruit Smoothie
Ninety percent of the time, I eat savory breakfasts. But I don’t like to impose my will on others (at least not early in the morning), so when there are guests, I tend to make smoothies. I’m a big believer in frozen fruit, especially off season; it’s much more flavorful than, say, Chilean peaches.
Frozen Strawberry-Coconut Smoothie With Pomegranate Molasses
Fruity pomegranate molasses is the perfect sweetener for this thick strawberry smoothie. This summer I bought a flat of strawberries, and soon afterward realized that they were going to go off before I had a chance to use them. So I hulled them and froze them in small freezer bags (a heaping cup, or 6 ounces, per bag), and now I’m using them for smoothies. When I was working on this smoothie I felt that it needed something to sweeten it, but what? I looked in my cupboard and saw a bottle of pomegranate molasses, and voilà! Now I know that pomegranate molasses, with its fruity, tangy yet sweet flavor, is perfect for red fruit smoothies of all kinds. This one is enriched with cashews, soaked in water for a few hours or overnight, chia seeds (also soaked), and oatmeal.
Plum, Red Grape and Almond Smoothie
I decided to combine red grapes and plums here because of how well plums and wine go together in desserts. (I wasn’t about to attempt a red wine smoothie, but I hope this recipe inspires some daring mixologists.)
Mango, Orange and Ginger Smoothie
Ginger combines very well with mango and contributes a host of antioxidant and anti-inflammatory phytochemicals.
"Gnocchi" of Hass Avocado with Apples and Shaved Walnuts
This recipe is from the French Laundry, the chef Thomas Keller's restaurant in Yountville, Calif. It was published as part of a 2001 story about the raw food movement, in which every element of every dish is raw, organic and vegan.
Peach Vanilla Smoothie
I was thinking of peaches and almonds when I began working on this granola-thickened smoothie, but it ended up tasting more like peach ice cream with a hint of vanilla.
Fresh Fig and Date Shake
Many of us who frequent farmers’ markets this time of year bring home far more figs than we need. This thick, date-sweetened smoothie is a great way to get rid of the extras.
Cherry Almond Smoothie
This dairy-free smoothie serves well at breakfast or as an afternoon snack.
Green Smoothie With Pineapple, Arugula, Greens and Cashews
Pineapple can stand alone as a fruit to combine with greens in a smoothie. No bananas are required. I did add a piece of ginger to this smoothie and loved the way it pumped up the flavor. I didn’t use any dairy in this one, just orange juice. And I found that it required no additional sweetener, though you could add a teaspoon of agave nectar or honey if you wish. It’s best to use the pungent, feathery wild arugula for this. I used a baby greens mix that included kale, chard and spinach.
Coconut Pineapple Pumpkin Seed Smoothie
I got the idea of making ice cubes with coconut milk from the nutritionist Jonny Bowden. You get the welcome coconut flavor, always compatible with pineapple, and the icy texture, but not so much coconut milk that the calories skyrocket.
Pineapple Chia Smoothie With Herbs
I love pineapple smoothies. In this one I use carrot juice for the liquid and it works beautifully, as it’s neither too sweet nor too acidic.
Fennel Rice
This is a simple Greek recipe, traditionally served at Lent, that works as a main or side dish. it calls for rice but can also be made with bulgur for a nuttier, heartier flavor.