Vegetarian
6940 recipes found
Spicy Scrambled Eggs
By most, the humble egg is not considered substantial dinner fare, but these spicy scrambled eggs, which are incredible on their own, make a satisfying meal when piled into a burrito, teamed with rice and beans. Bittman’s cooking technique, borrowed from Jeans-Georges Vongerichten, calls for combining the eggs with butter in a cold saucepan then cooking until creamy and soft – not unlike loose oatmeal – with small curds throughout.
Roasted Eggplant and Tomato Pasta
This summery pasta is just as much about the vegetables as it is about the pasta itself. The star of the dish is the roasted eggplant, which caramelizes and softens in the oven. Those tender browned cubes then get tossed with cooked pasta and a quickly made sauce of fresh grated tomatoes, capers and chile flakes. Because the tomatoes need to be ripe and soft enough to fall into a purée when you rub the cut sides over the holes of a grater, heirloom tomatoes (which haven’t been bred for sturdiness during shipping) are a good choice here. But any juicy, flavorful, fleshy tomatoes will work. The cheese at the end is strictly optional, as is the butter. If you don’t eat dairy, feel free to leave them out.
Pasta With Tomatoes, Capers, Olives and Breadcrumbs
Bread crumbs, crisped in olive oil with garlic, make a flavorful addition to just about any pasta. Make your own bread crumbs if you’ve got bread that’s drying out, and keep them in the freezer.
Chile-Oil Fried Eggs With Greens and Yogurt
This recipe, adapted from a dish served at MeMe’s Diner in Prospect Heights, Brooklyn, is a brunch power move. Eggs sit atop wilted greens on a bed of yogurt, all surrounded by seeded chile oil. The fresh yogurt cuts through the chile oil’s heat, and the seed mix adds layers of flavor and crunch. If you’re feeling lazy — it is brunch after all — skip the greens, or use everything spice mix and peanuts, for the seed mix. But don’t skimp on the chile oil: It’s the best part. Scale it up to have extra on hand for future use, or use store-bought if you like. (You’ll need about 1 cup for four servings.) Serve with toast, to sop up the extra oil.
Grilled Corn on the Cob With Chipotle Mayonnaise
The spicy dip that I serve with grilled corn (as well as with steamed or boiled corn) is sort of like a Mexican aïoli, pungent with garlic, smoky and spicy with chipotle chiles. You can also serve it as a dip with vegetables or chips, or use it as a flavorful spread for sandwiches and panini. The recipe makes more than you’ll need for six ears of corn — if you’re having a crowd for a barbecue, you’ll have enough.
Fruit-Filled Scuffins
The scuffin is a frankenpastry — part scone, part muffin and, like a doughnut, filled with jam — but despite its complex genetics, it is very easy to make. It is even somewhat healthy (for a pastry, that is), using whole grain flour and flaxseeds, and keeping the butter minimal. If you are more of a butter maximalist, feel free to indulge by making a crumb topping for the scuffins: Measure 3 ounces cool butter (instead of 2 ounces melted butter) and use your fingers to rub it into the dry ingredients until coarse crumbs form. The spices can be varied (swap in nutmeg, ginger or allspice for the cinnamon or cardamom), and so can the jams. Do not use jelly, though — only jams, conserves, preserves or fruit butter will do.
Double-Buckwheat Blueberry Pancakes
I call these double-buckwheat pancakes because I use both buckwheat flour and cooked buckwheat (kasha) in the batter. Cooked whole grains always contribute moisture and great texture to pancakes, and kasha has such a wonderful nutty flavor as well. I use half buckwheat flour and half whole wheat flour in the batter; if you don’t eat gluten you could substitute a gluten-free all-purpose flour for the whole wheat flour. The buckwheat is already gluten-free but an all-buckwheat flour batter would be difficult to work with, a bit too heavy and sticky. This batter is already dense and a bit sticky (that’s the buckwheat flour), but the pancakes are not heavy.
Angel Hair Pasta With Peppers and Tomatoes
This simple pasta celebrates the end-of-summer harvest and is perfect for a light lunch or supper, or as part of a buffet. Bell peppers and other sweet peppers — like Corno di Toro and many other varieties of peppers of every hue — ripen in late summer, the same time as long-awaited flavorful (and multicolored) tomatoes, making their pairing seem almost preordained.
Seeded Whole-Wheat Scones
True scones are not overly sweet. These have wonderful texture; even with whole-wheat flour and all the seeds, they’re light. The seed mix I use includes sunflower, pumpkin, sesame, flax and poppy seeds.
Cornmeal-Cranberry Pancakes
Gluten-Free Pumpkin Muffins With Crumble Topping
Silvana Nardone, the founding editor of the food magazine Every Day With Rachel Ray, developed this recipe for her gluten-intolerant son, Isaiah. If you'd like, stir a handful of dried cranberries or 1/4 cup chopped walnuts into the batter for added texture and crunch.
Cornmeal Cranberry Drop Scones
If you’ve got a crowd coming for Thanksgiving, make some of these for breakfast or for afternoon tea. You can whip them up quickly.
Strawberry and Almond Smoothie
This smoothie is a meal in itself — yet avoids the protein additives and brewer’s yeast popular in the world of bodybuilding. This recipe uses almond powder and requires ripe, sweet strawberries. (Frozen strawberries will work fine.) Substitute other kinds of nuts or nut flour, or other kinds of fruit, at your discretion.
Banana Oatmeal Almond Smoothie
My bananas were ripening so quickly last summer that every week I froze one or two, knowing I would use them for smoothies at some point. When you freeze bananas, peel them first, then double wrap in plastic. I bulked up this smoothie with oatmeal, which I first soaked until it was softened in just enough water to cover.
Breakfast Udon
This bowl of udon is inspired by the delicate noodle dishes often served as the first meal of the day in Japan. A light, savory broth of dashi, soy sauce and mirin provides a gentle kickstart to your morning. Dashi, a simple seaweed-based stock, is foundational to many Japanese dishes, bolstering the umami flavors of the ingredients and providing balance to the overall dish. If you have 10 minutes and a piece of dried kombu in your pantry, make a quick kombu dashi (see Tip), but in a pinch, a lightly seasoned vegetable stock works, too. The jammy seven-minute egg and wilted spinach are enough to make this dish feel substantial, though you could also add slices of pan-fried tofu, tempura vegetable, seaweed or other hearty toppings to transform this into a complete weeknight dinner.
Whole-Wheat Buttermilk Scones With Raisins and Oatmeal
You may be accustomed to the gigantic, sweet scones in coffee shops in this country. They are nothing like the diminutive, light scones that originated in Britain and Ireland. This is a whole-wheat version, only moderately sweet -- the way I think scones should be. You can always top them with jam or honey if you want more sugar. The whole-wheat flour brings a rich, nutty flavor to the scones.
Granola Muffins
These substantial breakfast muffins are sort of like bran muffins, but they have a little crunch. When I make a batch, I freeze what doesn’t get eaten the first day and thaw them in the microwave.
Banana Muesli Smoothie
Years ago, before the term “super foods” was a part of our lexicon, I would always add a handful of chia seeds to my whole-grain bread dough. I knew the seeds were high in protein (chia, like quinoa, has all of the essential amino acids), and in those days vegetarians were obsessed with proving that we could get enough protein from plant sources. I didn’t use chia seeds in other recipes, and eventually I forgot about them. But chia seeds have made a comeback. They are not only high in protein, but higher in omega-3 fatty acids than flaxseeds. They’re a great source of fiber, phytochemicals, phosphorus and manganese, and they also contain calcium. If you want a delicious smoothie that will see you through a morning workout, this is it. Soak the muesli in water or milk the night before.
Marion Cunningham’s Lemon Pancakes
These spectacular pancakes, adapted from a Marion Cunningham recipe, are made with cottage cheese, lemon peel and beaten egg whites, which makes them puff up like a soufflé. You have to whip the egg whites using an electric mixer, so this is definitely a weekend or holiday affair, but goodness, are they ever worth it. Serve with blueberries or raspberries and a dollop of plain yogurt.
Berry and Rose Geranium Smoothie
When I go to a farmers’ market in summer, I can’t resist buying more fruit than I need. I blame those cut fruit samples — one taste, and I’m filling my bag. Fruit from the market is already ripe, and there are times when I need to use up what I have. Smoothies are a great solution; you can blend a lot of fruit into one drink, more than you’d cut up and stir into your morning yogurt.This week I tried something different. I didn’t use frozen bananas in these recipes, as I usually do for smoothies, and I decided not to use dairy. Some of this week’s offerings are pure fruit and ice, sweetened with a rose geranium-infused syrup or agave nectar. When I needed to bulk up a smoothie or make it creamier, I used almond milk. Except for one made with dates and figs, you’ll find these smoothies only moderately sweet. In all of them, you can really taste the fruit. Fragrant rose geranium is very easy to grow in pots, and a little goes a long way. I use it to make a syrup that I add to just about anything I make with berries.
Cornmeal Pancakes With Vanilla and Pine Nuts
Whole Wheat Apple Pecan Scones
As I was playing around with the mixture for these not-too-sweet scones I learned that if I used as much liquid (in the form of buttermilk or yogurt) as I usually do in my scones, they wouldn’t be flaky. That is because the apple provides plenty of liquid. You just need to add enough buttermilk or yogurt to bring the dough together. Otherwise you will have drop biscuits and they will have a consistency more akin to a soft cookie than to a biscuit or scone. Juicy apples like Braeburn, Crispin and Empire work well for these scones.
Kimchi Omelet With Sriracha Syrup
The ingredient list is short and the cooking method quick and unfussy — so much so that this kimchi omelet doesn’t seem like a restaurant recipe at all. But then you bite in. There is a delicate balance of flavors — sweet, salty, spicy — and textures — soft, crunchy, sticky — that only a skilled chef could so precisely devise. That the ingredients are not expensive and the technique not daunting only makes it more appealing. The premise is simple: you sauté chopped store-bought kimchi in a pan, then add beaten eggs. What elevates this from your standard brunch is the sriracha syrup, made from simmered rice vinegar and sugar spiked with thick red hot sriracha chili sauce (or any other hot sauce). Combined with the kimchi, there’s just enough heat to make your tongue tingle but not burn. For that you can add more sriracha on the side if you like. Or serve it with more kimchi. It makes a hearty breakfast, an unusual lunch or a light dinner. And a simple one, too.
Apple, Lime and Chia Smoothie
I love the pale green color of this smoothie. Granny Smith and lime make a great marriage and the yogurt and chia seeds make the sweet and tart smoothie substantial enough to get me through the morning.