Vegetarian
6918 recipes found
Sweet Potater Bakes
Along the lines of Sweet Potato fries, I bring to you Sweet Potato Bakes. A healthier and -in my opinion- tastier branch-off of these awesome spudniks. Seasoning the taters with Garam Masala (which can easily be found at Whole Foods and the like) adds a touch of Indian deliciousness to these bad boys.
Sourdough & honey
It's the same as every other day; homemade multigrain rye sourdough from Jeff Hamelman's recipe with local just crystalised honey. Nothing tastes better & who wants to cook breakfast on holiday?
Jammy Boursin French Toast
This Boursin French Toast recipe is easy to prepare, just needs to be popped in the oven in the morning, and there's not much cleanup afterwards. Enjoy!
Rise and Shine Spiced Pink Grapefruit Brûlée
We spent many a holiday with the in-laws. After "us kids" started having children, my mother-in-law elected to go by "Nonnie." Before she became a grandmother, and after, she always served the most elegant holiday breakfasts to us all. But what stands out the most in my mind is how she would prepare a broiled grapefruit half for each person upon rising. We were all allowed to get up whenever we wanted on Christmas morning. As we wandered downstairs, our individual grapefruit would be waiting. She deftly cut the sections of the grapefruit perfectly with a grapefruit knife, drizzled maple syrup on top, sprinkled with cinnamon, and then browned them under the broiler. Of course she served these with her endless supply of grapefruit spoons to everyone who wanted one. The care that she took with each one always made us feel so special. And best of all, you got to talk with Nonnie, in the kitchen, usually just one on one, as you savored your warm grapefruit. She exuded a delightfully sunny kind of rise and shine outlook that was rather contagious. It was a wonderful way to start the morning. Once everyone was up, we then all sat around a huge table for a sumptuous feast; sometimes we were a table of 14, but it was talking with Nonnie over that perfect grapefruit half that I remember most fondly. I am adding my sumac to the recipe. I think Nonnie would have liked it this way, too. This recipe is dedicated to her.
Grown-Up Granita
This concoction feels granita-like to me, granita being — as you may know — a sort of slushy Italian dessert usually made from water, sugar and fruit or other flavorings. Obviously, this isn’t that. In fact, I cheat completely, beginning with a pint of good-quality sorbet and then simply adding the other ingredients, two of which contain alcohol.
Danish Blue & Cheddar Cheese Balls
My mother is a wonderful cook and she has taught me many a lesson in the kitchen. However, the real chef in the family is my grandmother, who we adoringly call, Honey. Honey recently gifted me all of her famous recipes and I feel like I have inherited the Hope Diamond. One of my favorite ways to 'spoil my supper' growing up was with these tasty cheese balls.
Tawny Port Two Cheese Spread
I wanted something different from the typical cheddar and wine spread. Something a little tangy and a little sweet, a little nutty and a little spicy. The port provides a nutty flavor and the quatres epices give it a nice warmth.
Nana's Cheese Breads
This recipe has been a family tradition since before I can remember. Every Christmas Eve, my Nana makes these bite sized cheese breads to go around before dinner. I've never seen an appetizer disappear as fast as this one does with my family. This recipe is so simple with very few ingredients and requires minimal effort when hosting a party. The flavor of these cheese breads will have you craving them after the first bite!
Cranberry Bucheron with Frangelico
My favorite hors d'oeuvres are easy to put together and full of flavor. It is no wonder then, that I love baked cheese and often have at least one version on the table during cocktail hour. Although I usually turn to brie for this task, this recipe is lovely with bucheron.
Turkish Figs with Anise and Walnuts
These sweet and savory, soft and crunchy Turkish fig treats are always in my travel bag whether flying or driving. The recipe is simple with anise and walnuts.
Nutella Bruschetta with Fresh Fruit
I'm a nutte-lla-holic! I'm always trying to think of recipes where I can use one of my favorite ingredients of all times! I grilled some crusty artisan bread on the grill pan and smothered on a generous amount of Nutella and topped off with berries, apricot & kiwi fruit slices! I watched my guests devourer this scrumptious, chocolaty, hazelnut, fruity goodness hors d’ oeuvres! A crowd pleaser!!!
Pupusas stuffed with sauted mushrooms and pesto
I am lucky enough to have a fabulous tortillaria near my home that sells fresh organic masa. I make everything from challah bread to corn dogs with it. But if I can't make it over there, I make my own masa from dried organic corn and "cal." Blows masa harina out of the water. These pupusas aren't made quite like a Salvadorian grandma would, but they're delicious. You can fill them with near about anything. They freeze well too (heat them thoroughly in an oven before serving). Bring these to a party and, trust me, there will be no leftovers.
Raclette potato pancakes
I love raclette cheese. I love potatoes. This idea for putting the two together in this way came to me while I was living in Avignon, France. It was in the winter time, and the Mistral had been blowing something strong for several days in a row, and it called for some serious comfort food... The best bites from this pancake happen on the edges, when the melting cheese oozes out the sides and crisps up. [Hanukkah worthy? My wife made this pancake for writer and Nobel laureate, Elie Wiesel, and he gobbled it down. You be the judge!]
Apples Baked in Cider
Apples baked in cider somehow taste more of themselves. It goes without saying that this is comfort food, easy to put together and pop in the oven just as soon as dinner is underway. If possible, use cider from a farm stand or farmer’s market—it has a deeper, more concentrated flavor than the grocery store brands, which wash out in comparison. The comfort extends to those times when you are not eating dessert for self-improvement purposes, but want something just a little sweet. These won’t do much damage. You can even omit the sugar if you want to feel pure. - Sally
Turnips a la Res
This is based on a potato au gratin served by Bill and Moreton Neal when they cooked at La Residence (known locally as La Res.) The potatoes are luscious, but I think the turnip baked in cream is from some other reality. And low carb to boot.
Root Gratin
This side has appeared on our Thanksgiving table for almost 35 years, and is a favorite of adults and kids alike. Linda Olney's recipe, included in the Time Life Good Cook series, is the inspiration for this dish that I have tweaked to be more appealing to the crowd that professes a dislike of turnips. Salting the vegetables prior to assembling the recipe leeches the bitterness out of the roots, and the substitution of Ritz cracker crumbs to top the gratin adds a delicate sweetness. - Bevi
Raw Butternut Squash Salad With Raisins and Ginger
This is a very simple yet very delicious salad, and it appeals to ominvores and vegans. The natural sweetness of raisins and squash are cut through by sherry vinegar and black pepper, and ginger lends complexity.
Cashew Milk
Cashew milk is my new favorite. I use it in smoothies and tea or splashed over a bowl full of granola. http://www.elanaspantry.com/cashew-milk/
French baguette, with Parmigiano Reggiano Cheese, Italian Organic Fig preserve and Balsamic Glaze
My local grocery store is now carrying a selection of Di Bruno cheeses, as well as various condiments and jams. I created this recipe for an appetizer for one of my dinner parties, and it was a hit....The blend of sweet fig and savory balsamic, along with the melted cheese, was a delight to the senses!
Cindy's Mom's Sweet Potatoes (or Yams)
My friend Cindy gave me this recipe for her mom's yams/sweet potatoes. They're the bomb! I love sweet potatoes on their own but dolled up like this? Irresistible. Giving the yams/sweet potatoes a long, slow simmer in the salted butter-brown sugar-maple syrup concoction changes everything -- they're tender, buttery-smooth and surprisingly, not too sweet. Try to find tubers that are relatively straight to make the initial quartering easier.
Roasted Cumin Carrots
I love carrots and cumin - this is easy enough to toss together quickly, which is a relief at Thanksgiving when there's a lot going on.
Flourless Carrot Cake
This crunchy, spicy carrot cake is much lighter and less cloying than most I’ve tasted. It’s important to grate the carrots on the fine holes of your grater, or else they’ll remain too crunchy. For best results, wrap the cake tightly in plastic after it cools and serve it the next day. It will keep for five days in the refrigerator if wrapped airtight.
Spiced Date Cake with Mulled Wine Mascarpone Cream
A friend served a walnut date cake (Simple Southwest Cooking by Judy Walker) with tea one afternoon. The cake was perfectly simple the way it was, but to me, it cried out to be messed with. The inspiration for this version comes from Amanda’s Apician Spiced Dates in Mr. Latte. I poached the dates before chopping them and adding them to the batter, then used the poaching liquid in the mascarpone. The result is a sophisticated and yummy dessert. It’s not bad for breakfast either. (Extra bonus: It is gluten free for your non pie eaters.)
Butterball Slider Cocktail
This butterball cocktail has butterscotch schnapps in it and is delightful. This recipe is a must try!