Vegetarian
6931 recipes found
Lasagna With Spinach and Roasted Zucchini
You may think of lasagna as a rich, heavy dish, but it needn’t be. There’s no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and grated cheese. Some of each of those elements is welcome, but I cut the usual amounts by half in this recipe, and it was plenty satisfying. You can get ahead on lasagna by making up big batches of marinara sauce and freezing it, or in a pinch use a good commercial brand. The noodles are no-boil, which really makes these lasagnas easy to assemble. They can be made ahead and reheated, or frozen.
Scrambled Eggs With Zucchini
These scrambled eggs, flecked with squash, take just a few more minutes to throw together than plain scrambled eggs, and it’s an excellent way to use that zucchini lingering in your vegetable drawer. If you want a richer dish, serve this with avocado.
Zucchini-and-Fennel Salad With Pecorino and Mint
In 2007, if you were looking for a sign of the culinary times, you could do no better than the one prominently displayed in San Francisco, in my local Übermarket for the conscientious shopper: “Organic Summer Squash, $3.99 a pound.” Our growing food fetishization created a new produce category: luxury squash. I was disturbed but also intrigued: perhaps familiarity had blinded me to squash’s delicate charms — at these prices it clearly deserved more than a typically bland sauté or a quick turn on the grill. Given its etymology (the word “squash” comes from a Native American word meaning “eaten raw”), maybe it shouldn’t be cooked at all. So I swallowed hard, bought some zucchini and shaved them into a salad with fennel, mint and pecorino, which made a delicious and interesting starter.
Zucchini “Pasta”
If you don’t eat wheat, or you’re on a low-carbohydrate diet and miss pasta, this can stand in for fettucine. Be very careful not to overcook it; it will be al dente after just a few minutes of cooking, after which it will quickly fall apart. When cooked just right, it’s silky and wonderful. You can eat it as is, or toss it with a fresh tomato sauce. Use a vegetable peeler or a mandolin to make the thin zucchini strips. It’s easy to do with the peeler, which is what I use.
Summer Pasta With Zucchini, Ricotta and Basil
A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.
Pasta With Zucchini, Feta and Fried Lemon
This is a less saucy, more pasta-salad-like pasta, which is to say it’s best served at room temperature after being carted to an outdoor location and eaten directly from the container. The zucchini mixture should be deeply flavorful and concentrated, rather than loose or watery. If you’re looking for something saucier, add more olive oil (not pasta water) as needed to coat each piece of pasta before serving.
Pasta With Seared Zucchini and Ricotta Salata
My favorite summer pasta toppings split the difference between salad and sauce. They should be chunky and filled with plenty of vegetables and herbs like a pasta salad, yet still be thoroughly seasoned and well integrated. Ideally, the pasta-to-vegetable ratio should be about equal; light, bright and fresh is what I’m after. This recipe is an example.
Zuni Café’s Zucchini Pickles
At San Francisco’s Zuni Café, these turmeric-tinged zucchini pickles are served with a hamburger, but they are also delicious paired with charcuterie, pâtés and smoked fish. Easy to make and wonderful to have on hand, they keep indefinitely in the refrigerator.
Quinoa With Corn and Zucchini
Sweet corn and nutty-tasting quinoa make a nice combination that is also nutritionally rich. Quinoa has more iron than any other grain, and it’s a good source of manganese, magnesium, phosphorus and copper. It’s also a good source of protein.
Stir-Fried Sweet Potatoes
In a 2010 love letter to the food processor, Mark Bittman gave the machine the ultimate compliment: “I upgraded its position in my kitchen from a cabinet to a spot on my itsy-bitsy counter,” he wrote. Here, he uses the machine to chop and grate vegetables, cutting down on prep time (and any possibility of shredding your knuckles on a box grater). The end result is a quick side dish, full of flavor from the ginger and soy sauce.
Sweet Potatoes Anna With Prunes
This layered sweet potato gratin comes out of the oven caramelized on the edges and glistening with butter. The potatoes in the center are soft, their layers embedded with prunes; the ones around the edges are so crisp and sweet from the port, they taste candied. Slice the potatoes thinly — use a mandoline if you have one — and check the potatoes after 35 minutes in the oven. By 40 minutes, ours were perfect.
Creamy Pasta With Roasted Zucchini, Almonds and Basil
Whole-grain pasta offerings on supermarket shelves have expanded with gusto. Unlike the gluey, good-for-you-but-not-your-tastebuds pastas of yore, the best whole-grain brands are firm-textured and tasty. The warm, nutty flavor of varieties like these is robust enough to stand up to intense, complicated sauces, yet satisfying with just a little butter and Parmesan shaved over the top. Here, pasta with creamy goat cheese and a bite of citrus is enough to keep even the most staunch of whole-wheat opponents satisfied.
Zucchini Panzanella
Zucchini shines in this take on panzanella, a Tuscan bread salad commonly featuring tomatoes. (Panzanella didn’t include tomatoes until the 16th century, and earlier versions featured onions as the main vegetable.) Here, scallions crisp up alongside the pan-fried croutons, which get a last-minute candying with maple syrup to provide extra crunch and insurance against sogginess. While the croutons are magnificent and dangerously snackable, the star of this salad is the zucchini. Cooked zucchini tastes wonderful, but the crunch of the raw vegetable in this recipe is stimulating and sweet, especially when doused with the punchy, garlicky dressing. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Candied Sweet Potatoes
When Fred Harvey opened his first Harvey House restaurant in 1876 on the railway line in Topeka, Kan., his idea was radical for the time: Railroad passengers would be fed good food in a pleasant environment. His concept was so successful that it spawned 84 restaurants, a Hollywood movie and an official cookbook. And it was in “The Harvey House Cookbook” that we found this excellent recipe for sweet potatoes candied with confectioners’ sugar and butter. It is best served warm rather than piping hot, which makes it convenient for big meals like Thanksgiving. Bake it before you roast your turkey, then reheat it briefly just before serving.
One-Pot Orzo With Tomatoes, Corn and Zucchini
This recipe is inspired by the tail end of summer, when fresh produce and herbs abound but the heat waves are finally starting to relent. And while this dish makes a wonderful stage for the season’s produce at its peak, it can also turn sad-looking February vegetables into a sauce that makes it feel like summer. The trick is to sauté the tomatoes slowly, until they’ve collapsed and become deeply sweet and fragrant. The orzo cooks right in the sauce, which cuts down on the dishes and allows the pasta to absorb the flavor as it cooks. If you prefer a larger pasta shape, stick to the traditional method of boiling pasta for best results, and save some pasta water to help loosen the sauce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Mashed Sweet Potatoes
Believe it or not, not everyone wants their sweet potatoes topped with marshmallows or brown sugar. For them, here is a straightforward dish that lets the natural, earthy sweetness of sweet potatoes shine.
Roasted Sweet Potatoes With Horseradish Butter
This recipe plays velvety, honeyed roasted sweet potatoes against the sharp bite of a fresh horseradish and herb compound butter. It’s a great dish for feeding a crowd at Thanksgiving or another gathering. You can roast the potatoes and make the horseradish butter ahead, then pop them into the oven just 15 minutes before serving, while the turkey rests. If you can’t find fresh horseradish, substitute another aromatic ingredient like garlic, fresh ginger or scallions, adjusting the quantities to taste. You'll need less ginger and garlic than you would horseradish, and probably the same amount of scallions. Taste as you go.
Sweet Potato Galette
Every part of this simple galette has its charms. The crust is easy to pull together and since it’s rolled out flat — no crimping or fluting — it’s doable even if you’re not a pie-hand. The topping is thin slices of sweet potato and apple brushed with maple syrup. And the filling is a hidden gem, a mix of cream cheese, Parmesan and maple syrup spiked with chile powder. Here, it’s piment d’Ville, a California chile grown from the seeds of piment d’Espelette, native to French Basque Country. This type of chile is warm and toasty, a little hot and a little sweet and a jazzy partner that swings sweet and savory, just like the rest of the galette.
Grilled Zucchini and Feta Toasts
Though its flavor is subtle, zucchini absorbs seasonings readily, and develops deep complexity when grilled. In this recipe, the grilled squash is doused with a flavorful oil made with garlic, cumin and coriander. If you have extra time, marinate the grilled zucchini pieces in the spice oil for up to 24 hours to help build flavor. You can serve the dish hot off the grill, or prepare in advance, then serve at room temperature.
Candied Yams
Sweet enough for dessert but savory enough for a side, candied yams are a quintessential Southern staple for Sunday dinner, get-togethers or holidays. Many supermarkets use the terms “sweet potatoes” and “yams” interchangeably. For this recipe, any orange-fleshed varieties like Jewel or Garnet will do. Whatever you use, this dish will definitely round out anything savory on your plate, on Thanksgiving and beyond.
Sweet Potato-Garlic Soup With Chile Oil
This silky-smooth sweet potato soup features the deep flavor of roasted garlic and a splendid dose of garlicky, Sichuan peppercorn chile oil, which delivers heat and a tingling sensation with every spoonful. Roasting the sweet potatoes at a high temperature does a few things in this recipe: First, it develops the sweet potato’s flavors, and second, it softens the tubers, yielding a smooth texture. Serve this soup with thick slices of buttered, toasted bread to sop it up.
Sweet Potato Aligot
In a classic French pommes aligot potatoes are mashed with butter and enough cheese to turn them into a stretchy purée that’s soft, gooey and eminently comforting. This version, made with sweet potatoes, has a gently caramelized flavor and a deeply satiny texture. Pan-fried sage leaves make a crisp, herbal garnish that’s worth the few extra minutes of work. Note that the bigger the sage leaves, the easier they are to fry. If you can’t find Saint-Nectaire or Tomme de Savoie cheese, you can use fontina or mozzarella. And if you want to make this ahead, or reheat leftovers, let the mixture cool, then store it in the fridge for up to 3 days. Reheat it on low, stirring in a little cream until the mixture is elastic and smooth. Serve this as a side dish to sausages or roasted meats, or as a meatless entree with a fresh, crunchy salad.
Sweet Potato and Apple Latkes With Ginger and Sweet Spices
I found that the best way to make these so they cook through without burning is to make small latkes, using about 2 tablespoons of the mixture for each one. You can also finish them in the oven.
Sweet Potatoes With Miso-Ginger Sauce
Think of this miso-ginger sauce as a universal sauce, because it’s so good on so many things: tofu, tempeh, winter squash and napa cabbage salads, for starters. This recipe, adapted from "In My Kitchen," by the vegetarian cookbook author Deborah Madison, spoons the dressing over sweet potatoes, and suggests serving them with spicy Asian greens or stir-fried bok choy, and maybe soba noodles or brown or black rice. Not surprisingly, the sauce is good on them, too.