Vegetarian
6918 recipes found
Strawberry Preserves: for when you feel like having magic (or a delicious memory) for breakfast
When I was 8 we met my mother's Aunt Frances for brunch at a French restaurant. Aunt Frances was a very distinguished woman who never seemed to age in all of her 90-something years. She would offer you a cocktail upon entering her Upper East Side apartment (even if it was barely 11 am) and she wore her black hair in a chignon until the end. I still remember that brunch-- eating a hot baguette spread with butter and strawberry jam with my chin barely above the crumb covered white tablecloth. It tasted like magic-- and somehow this simple combination of flavors and textures continues to taste like magic even now.
Carrot Fries
My boys love these carrot fries hot out of the oven. I like baking them as it eliminates the messy splattering that results from the typical preparation of French fries --frying. http://www.elanaspantry.com/carrot-french-fries/
Crispy Ginger Tamari Cashews
This recipe has you brine raw Cashews in a solution of Tamari and fresh ginger, and then cook -- well, actually you are dehydrating -- them in a slow oven.
mummy’s yummy tomato salad
This is an incredibly simple recipe. Almost child’s play. All you really need is perfectly-ripe, but firm and juicy tomatoes at room temperature — they are the star ingredient here. My mom has been making these ever since we were children. And I have never had this exact combination anywhere else. It's an excellent starter on a warm summer evening. You can also serve it over a piece of toasted bread in the spirit of a bruschetta. The bread soaks the briny solution oozing out of the tomatoes and tastes heavenly!
Dark As The Night Truffles
I don't really do much by the way of candy. Except for truffles. When I studied abroad in Paris, we were each allotted a certain amount of "cultural money" to spend on cultural experiences and improving our language over the course of the semester. Most people spent a lot of time in museums, etc. I went to my fair share of museums, but a large chunk of my money went to a wine tasting class, buying cookbooks, and a chocolate making class at La Maison de Chocolat, where I took copious notes as I learned to make a perfect chocolate ganache. The trick, really is all in the quality of chocolate, and in the stirring technique. I like my truffles quite simple, with plain dark chocolate. You can also flavor them by simmering the cream with cinnamon sticks or zest or other flavorings for a few minutes, then straining it and letting it cool before proceeding. - fiveandspice
Pumpkin Bark
I absolutely love the flavor of pumpkin and pumpkin spice. All fall long I drink pumpkin spice coffee and treat myself with pumpkin bread and muffins. But despite my love for pumpkin flavors, I'm not a fan of pumpkin pie (mostly the texture). So I came up with this pumpkin bark as a way to indulge my sweet tooth with that great pumpkin spice flavor without having actual pumpkin pie. This would also be good with the addition of pecans or almonds for crunch.
Trick-or-Treat-tini
This may look like a trick, but one sip and you will see that it is a TREAT! A midori cocktail is the first thing that popped in my mind when this week’s theme was announced – it is the perfect wicked witch green! This is what the adults at my house will be drinking on Halloween. Note: The black lava sea salt contains activated charcoal, which has a very dramatic visual effect against the fluorescent green of the midori. I will post a photo soon.
José Andrés’ Pico de Gallo
Oven Roasted Broccoli
My boys inhale this naturally gluten free roasted broccoli recipe whenever I make it. Their friend has been known to eat the entire tray just before dinner.
Spooky Witches' Hats
My inspiration for holiday themed baking is my mom. As a child, my mom made everything from homemade Easter candy for our baskets to ornate Christmas cookies, without a cutout in sight. I saw this recipe in the Frango cookbook by Macy's and instantly thought this looked like a creation of my mom's. With a few adaptations of my own, this treat is sure to become a favorite. With just three ingredients, you will be ready to make these at the drop of a ... you got it! ( Minimal assembly required)
Apple cider cocktail
This drink was inspired by an Apple Cider martini I sampled at our local farmers market and the tradition of a neighbor who offers hot spiked cider to parents of trick or treaters. I tried mixing cold sweet cider with vodka, rum or bourbon. All were good but I liked the Maker's Mark bourbon version best. I used a little cinnamon syrup to add extra sweetness and spice.
Spiced Cocoa Coffee Beans
This recipe is based on the traditional chocolate covered espresso bean (Cocoa coffee beans). Here, I have added a spicy coating to bump up the flavor.
HARRY POTTER'S PUMPKIN PASTIES
My boys discovered this recipe on an internet search for Harry Potter recipes. Harry Potter eats these treats on the Hogwarts Express. They are, indeed, little pumpkin pastries. This is a very simple recipe - the original calls for store bought cookie dough, but I thought I'd jazz them up a bit by using Mrs. Larkin's "Best Chewy Sugar Cookie" recipe.
Quinoa Oat Apple Crumble
Apple crumbles can be tricky, because the apples tend to dry out in the oven. The way to avoid this problem is to bake them until thoroughly softened before you finish them with the crumble.
Snow White's Apple
My mother always made candied apples for Halloween. She made a huge batch for the neighborhood kids every year. She added red food coloring to make them bright red. I decided that the apples were gorgeous as nature intended so I left that ingredient out. This is so simple it is hardly a recipe...but it is a solid tradition. (the candy thermometer was my mother's at least 40 years ago). I used winesap apples, a US heirloom variety. The trees on our property are over 100 years old. - dymnyno
Kale Creamsicle
This dark green, luscious Gluten-Free and Dairy-Free Kale Creamsicle Shake is my go to drink when I need greens and a little protein pick me up. http://www.elanaspantry.com/kale-creamsicle/
Crushed Cauliflower
This is comfort food. It is overcooked but with restraint which gives it a flavor that is deep, resonant and all cauliflower. I can stand at the stove and eat all of it right out of the pan, so keep that in mind before you taste for seasoning. What happens is you get these really caramelly crunchier bits and these bigger pieces that are creamy and tender. It is really, really good with prime rib, leg of lamb or as I said all by itself while standing at the stove.
Grilled Peaches
Yes, this recipe is simple. And yes, it's delicious because it's simple. Grilled peaches are an absolute delight come summer each year.
Steamed Cauliflower with EVOO and Lemon Juice
This is a super-simple, healthy way to eat a lovely vegetable. My mother is from Spain, and this is how she always prepared cauliflower. When we moved to the States and I saw the gloppy, cheese-covered version of how cauliflower is served in most American households, I was slightly horrified.... My children love this dish, it takes just minutes to make and it goes with just about everything....
Simple Roasted Cauliflower
We had this at a dinner party and it was so good that everyone wanted more. Luckily there are few ingredients, so the hostess just popped more in the oven. She used fontina which was good but I like the parmesan more.
CONFETTI CAULIFLOWER
I love the bright green and red colors of this appetizer. It looks gorgeous in the middle of a table. The cauliflowers at the farmers' market are a stunning display of bright colors...orange, green and purple. Here I have dressed up a plain white one so that it holds its own for gaudiness and especially for taste!
Peanut Butter & Jelly Sandwich
This is my favorite sandwich to take for my lunch! I guess it is a comfort food, but it's so easy to make. I think I could eat this for every meal if I had to.
Guilty pleasure lunch
Okay, I wasn't going to share this because I'm slightly embarrassed by how not balanced this is to eat for lunch, but it's delicious and I love it, and I do eat it for lunch, so I figured I'd share in case anyone else occasionally likes to indulge with something that's pretty much a dessert as their midday main course!
Plum and Star Anise Jam
In the summer, I become a compulsive fruit buyer. As I walk through the Greenmarket, the bursting berries and the plump peaches erase any memory that there's already a bowl full of fruit sitting at home. So then I end up with more plums (and nectarines and tomatoes) than I can reasonably eat while they're still at their peak. This small-batch recipe comes from my first-ever attempt to make jam when I was staring down an avalanche of plums recently. There weren't enough to justify going through the entire preserving process, though, so the batch is small. It derives its sweetness more from the fruit than from sugar, so it isn't too cloying. My favorite ways to enjoy the jam: mixed into plain yogurt and on top of toasted baguette spread with chèvre.