Vegetarian
6928 recipes found
Guacamole With Toasted Cumin
Everybody loves guacamole, and everyone has an opinion as to what an authentic guacamole should be. I leave it up to you whether to add onion and chile — but please don’t make it in a food processor. Guacamole should have texture; use a fork or a mortar and pestle to mash the avocados.
Soft Tacos With Scrambled Tofu and Tomatoes
Soft tofu makes a wonderful stand-in for scrambled eggs. Serve these savory tacos for a great Mexican and vegan breakfast.
Rustic Rancho Gordo ‘Yellow Eye’ Bean Soup
Vegan Chocolate Cupcakes
Vegans have made amazing discoveries in the field of eggless baking. This is a boon not just for folks who abstain from animal products, but also for those who have dairy allergies. This recipe, adapted from “Vegan Cupcakes Take Over the World,” by Isa Chandra Moskowitz and Terry Hope Romero, makes cupcakes that are moist and sweet and dark with cocoa.
One-Pan Pasta With Garlic and Oil
Chickpeas With Baby Spinach
This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.
Wheat Berries With Sesame, Soy Sauce and Scallions
Wheat berries do take a while to cook, maybe half an hour, maybe 45 minutes, sometimes even longer, but you can cook a lot of it and keep it in the refrigerator and heat up a little bit at a time as you need it. Once the wheat berries are cooked, top with sesame oil, scallions and soy sauce. Try it for breakfast when cold cereal and toast aren’t warming your heart.
Red Lentil and Bulgur Kufteh
I adapted this from an Armenian recipe that I found on the back of my packet of red lentils. Kufteh (Persian), köfte (Turkish), and kibbeh (Arabic) are round walnut size patties usually made from pounded meat (the word means “pounded”) but sometimes made with fish or vegetable pulp, mixed with fine bulgur, herbs, and spices. Serve this vegetarian version as an appetizer or a side dish.
Curried Red Lentil Soup
Red lentils are a beautiful color orange when dry, but they become a rather drab yellow when they cook. This can be disappointing, until you taste the lentils.
Spinach Salad with Seared Shiitake Mushrooms
Shiitakes, which are sold in my supermarket along with cremini and button mushrooms, are powerhouse mushrooms. Along with the B-vitamins and minerals that all mushrooms contain, the shiitake contains all 8 amino acids, unusual for a plant, and the essential fatty acid linoleic acid, as well as an immune-boosting chemical component called lentinan. When you pan-cook them over high heat, as you do here, the flavor is very intense, because of the natural msg that all mushrooms contain.
Winter Marinara Sauce
This is the marinara sauce I make all winter. It’s basically the same sauce as the fresh tomato sauce I gave you last summer, but canned tomatoes stand in for the fresh ones (so you won’t have to peel the tomatoes or put them through a food mill). If you buy chopped tomatoes in juice, you won’t even have to chop them.
Tzatziki With Mint
Called Cacik in Turkey, Tarator in the Balkans, Tzatziki in Greece, each version of this salad is a variation on a theme: yogurt, cucumbers, garlic, fresh herbs. The yogurt is thick, and pungent with mashed garlic, the cucumbers either finely chopped or grated, then salted and allowed to wilt. Walnuts enrich the Balkan version, which is also considered a soup, as is Cacik. India has its version too, raita, the cooling mixture that accompanies hot curries. Whatever the cuisine, it’s one of my favorite combinations, one I never forgo if I see it on a menu.
Mediterranean Chickpea Salad
This pretty chickpea salad comes together quickly. If you can't find juicy, flavorful tomatoes, leave them out, or use halved grape or cherry tomatoes instead.
Summer Minestrone With Fresh Basil
You can finish this hearty summer soup with slivered fresh basil, or with pistou, the Provençal version of pesto (it’s pesto without the pine nuts). A Parmesan rind, simmered in the soup and then removed, adds great depth of flavor without adding fat. On a hot summer day in Italy the soup might be served at room temperature, or just barely warm.
Beet and Endive Salad with Walnuts
This is a French classic. I add a small amount of goat cheese or feta to mine (in France they might use blue cheese, or no cheese), a tart contrast to the sweet beets.
Baked Feta With Honey
A drizzle of honey and a blast of heat transform a standard block of crumbly feta into an unexpectedly luscious, creamy spread for pita and vegetables. This, with a hunk of crusty bread and a glass of chilled white wine, is the perfect warm weather supper. If you can't get your hands on thyme honey, the regular sort will do just fine.
French Onion Soup Casserole
The onion soup originates from the French cookbook “Gastronomie Pratique,” which was written in 1907 by Henri Babinski. The Times published the recipe in 1974, when the book was first translated into English. It is a strange recipe for soup that yields delicious results. Baguette toasts are spread with butter and layered with grated cheese, sautéed onions and tomato purée. Then, in what seems to be a nod to stone soup, salted water is gently poured in. The dish is then simmered and baked, and by the time it is done, the “soup” is like a savory bread pudding and the top has a thick, golden crust that your guests will fight to the death over.
Green Beans With Ginger and Garlic
Here is a recipe for fresh green beans, boiled just until barely tender and bright green, then tossed in a pan with minced garlic and ginger. The beans can be cooked a day ahead, leaving nothing more to do before the meal than to assemble everything over high heat.
Garlic Soup With Poached Eggs
Rawia Bishara's Vegetarian Musaqa
Masala Winter Squash
Spiced and Herbed Millet
Millet is an underused grain associated with rough-hewn, well-meaning vegetarianism: although we all think it might be good for us, we doubt it will be one of life's true pleasures. But when it is tossed in a little oil, well-seasoned and simmered in broth, it produces a toothsome graininess, not as nutty as bulgur but more interesting than couscous. Leftovers make a great grain salad the next day: think tabbouleh and add masses of freshly chopped herbs, a judicious amount of good olive oil and a spritz of lemon juice.
Sweet Potato and Chickpea Curry
This is a warming rather than hot curry. You can taste the spices and enjoy their aromatic fullness. The ginger, chile and pepper flakes provide heat, while the coriander and cumin add a pleasurable earthiness. Meanwhile, the sweetness of the coconut milk, heightened by the soothing starchiness of the sweet potatoes, has as a counterpoint the fierce tang of tamarind. As a side dish, this recipe would be fine without the chickpeas, but as a meal, along with rice and maybe some steamed broccolini, they add heft and, if you're interested, protein.
Liptauer Cheese
The journalist Joseph Wechsberg introduced many Americans to the pleasures of Austro-Hungarian food, including this liptauer spread. The recipe is adapted from "The Cooking of Vienna's Empire," Mr. Wechsberg's 1968 entry in the Time-Life Foods of the World series. Cottage cheese and butter are the base for paprika, caraway seeds and briny capers. This dip is a fine accompaniment for crudités or hearty slices of rye on a brisk autumn afternoon.