Vegetable
882 recipes found
Endive with Pear, Walnut + Goat Cheese
A snack bite recipe for Endive with pear, walnut + Goat Cheese. The sweet nutty mix is exquisitely paired with savory goat cheese. Perfect for any occasion.
Braised Whole Belgian Endives (Indivie Intere a Crudo)
This is a Roman recipe from Ada Boni's Italian Regional Cooking, a 1960s cookbook. It's a classic side dish to go with some roast beef or other roast vegetables. Extremely low maintenance, just throw everything together in a pot and cover -- just cook it very, very slowly and gently, and remember to take a peek every now and then. Mint is a really typical Roman herb, but you could basil or fresh oregano for the mint leaves. You can prepare this ahead of time and simply warm it up gently in the same pot before serving.
Creamy Leek and Apple Soup with Garam Masala
This creamy leek and apple soup is simple to make, but an earthy, complex antidote to Fall’s cooler temps. The homemade lends substance and the Garam Masala gives the soup an unexpected twist of global flavor. It’s both familiar and new, the best kind of combination.
Quinoa Couscous Salad
A delicious chopped salad!!!! A few simple fresh changes and this salad is always in season. So good I could eat it everyday!
Butternut Squash Fries
Sweet and rich butternut squash fries lightly seasoned with salt and fresh parsley. Crispy on the outside and soft on the inside, these fries are perfect for the fall season.
Persian Cucumber Dill Yogurt Dip (Maast o Khiaar)
Whether you call it tzatziki, cacik, mast o khiar, or cucumber yogurt dip, it's just a plain yummy recipe for a Persian side, dip, spread, or healthy snack!
Braised Brussels Sprouts with Balsamic Vinegar and Soy Sauce
You know that time when you had that meal, and there was something that you never thought you'd like which turned out to not only be a revelation, but also was something that you just couldn't quite recreate, no matter what you tried? Having never liked Brussels sprouts in my life, I rocked up at a food-by-donation lunch and was served a scoopful of them by a congenial hipster lady, and I was too polite to say no. They were unforgettably good. Years later, I've landed on a "recipe" which ain't it, really, but it's close enough for me.
Butternut Butter
To cut down on stove top time and to give it that full bodied roasted flavor, I roasted the butternut squash before pureeing. Mixed with apple cider, pumpkin pie spice, and sweetened by maple syrup, this is clean recipe that tastes great on crackers, mixed into yogurt, or to eat by the spoonful. It's wonderful paired with plain chevre. Gift a jar of butternut butter with a crusty loaf of bread, homemade graham crackers, or goat cheese and crackers.
Roasted Carrots with Goat Cheese, Peanuts, and a Balsamic Drizzle
This is on the appetizer menu at a local Italian-ish restaurant, I love it so much that I order it as my main course every time I go. Needless to say, I had to recreate it at home. They use a wood-fired oven for their carrots, so if you have one laying around, you should too. If not, muddle through like the rest of us with your plain old, regular oven.
Celeriac, Apple and Tarragon Soup
Celeriac, sweetened by apple, marries perfectly with the anise flavor of tarragon to create a soothing, satisfying cold weather soup.
Crispy Vegan Coconut Bacon
This recipe makes savory, smokey and slightly sweet vegan "bacon" easily made from unsweetened coconut flakes. It calls for agave nectar and tamari.
Green Cabbage Slaw (Krautsalat)
This mild, addictively delicious green cabbage salad or krautsalat was a favorite of my mother's. The key to this recipe is soaking the cabbage.
Asian-style kale salad
Super quick and tasty way to serve up kale. Great hot or cold. I could live on this!
Brussels Sprouts and Chickpeas
Lightly adapted from Jennifer McLagan's Bitter. A couple of notes: McLagan highly recommends cooking your own chickpeas, and I have used her method here. If however you need to make this posthaste, substitute a couple 15-ounce cans of chickpeas (washed, drained, dried). Also, McLagan finishes the dish with a couple tablespoons of dry sherry. If you are feeding small humans, you may want to skip this step -- the alcohol does not cook off -- which is why it is listed as optional below.
Kale with buttery mashed potatoes and leeks (Colcannon)
The secret to the mashed potatoes in this Colcannon With Kale And Leeks recipe is to put the cooked potatoes back on a low heat to dry them out before mashing.
Simple Mustardy Green Beans
This recipe is so too easy to be this tasty
Indonesian Cauliflower curry
Cauliflower curry cooked in coconut milk and mild spices
Spaghetti Squash
Oven Roasted Spaghetti Squash
Scallion Dry Ramen
Practically bare naked, the scallions are completely transformed into sweet bits of caramelized umami by the frying, and believe me (for your own benefit) when I say that this is simplicity at its best.
Sauteed Brussel Sprouts with Shallots and Proscuitto
This recipe came out of a need to get at least one dairy free side onto the holiday table! I had recently found out I was highly lactose intolerant and my family members were still having trouble wrapping their brains around all the many ingredients that would get me into trouble. This recipe is delicious, quick and easy - perfect for a weekday or a holiday where the cooking never seems to end!
Vegan anchovies
Grabbing one of these long strips of pickled eggplant from a jar brings anchovies to mind. They are tasty spooled up on a cracker, spread out on a tartine w/lemon ricotta, or tossed into a pasta.
Fennel and Radish Salad with Orange Honey Vinaigrette
I love salads but often get stuck in ruts, so I search the web for inspiration. I saw a picture of this salad, but there was no recipe included so I decided to do my best at reproducing the image and this is what I came up with, a fresh, crunchy summer salad that is light on the palate and a heavenly combination of sweet and savory.
Grilled Fresh Tomato Sauce
Sauce is one of the best ways to preserve tomatoes. Grilling the tomatoes adds a smokey flavor and softens the skins.
Corn Milk and Tomato Vinaigrette
Good summer corn is a beautiful thing. Sadly, when cut corn is required for a recipe, one of the best parts often goes to waste. Instead of throwing away the cob, and the amazingly flavorful corn milk it contains, I use this recipe to throw together a healthy (and vegan friendly) dressing.