Vegetarian
6901 recipes found
Tomato and Peach Salad With Berkoukes
This refreshing summer salad of tomatoes, peaches and olives nestled in arugula, mint, cilantro and parsley comes together in less than 30 minutes and gets its sweet tang from a simple honey-vinegar dressing. While almonds provide crunch, it’s the berkoukes that bring that fun, chewy textural surprise. Also known as berkoukech or m’hamsa, it is a traditional North African ingredient particularly popular in Morocco and Algeria that consists of small, round pellets similar to large couscous pearls or tiny pasta balls. Typically made from semolina flour and water, the spheres are dried and then sometimes steamed before use; here they’re quickly toasted in oil, boiled and cooled. Though they’re traditionally added to fragrant stews and soups, this recipe showcases their versatility. The light, satisfying texture of berkoukes perfectly complements the fresh, juicy fruits and peppery arugula, creating an eclectic dish that is great on its own or as an accompaniment to grilled chicken, shrimp or fish. If berkoukes is not available at your local markets or conveniently online, swap in pearl couscous.
Cheesy Potato Breakfast Tacos
Inspired by Mexican guisados, when proteins are sautéed in a sofrito of tomato and chiles, these cheesy breakfast tacos showcase Mexican home cooking at its best. Potatoes, poblanos and onions are cooked simply with a grated tomato that caramelizes as it cooks down, giving an earthiness that combines with the smokiness of the poblano for an umami-packed medley. Mixed into scrambled eggs, topped with cheese and served family-style in a skillet alongside fresh corn or flour tortillas, this is a hearty, crowd-pleasing, vegetarian breakfast (or breakfast for dinner!) that’s endlessly satisfying.
Salsa Negra (Smoky Garlic and Walnut Salsa)
This salsa, inspired by Gabriela Cámara’s Salsa Negra recipe in her cookbook “My Mexico City Kitchen,” is a versatile and flavorful addition to any meal. It has a perfect balance of heat and sweetness that enhances breakfast, lunch, dinner and everything in between. The spice level is moderate thanks to morita chiles — smoked, dried jalapeños — that add a smoky note to the salsa. Stir a dollop into scrambled eggs or spread on toasted bread leading up to avocado toast. As long as it’s refrigerated and the oil doesn’t go rancid, it keeps indefinitely. Keep a little out at room temperature so that its full flavors are expressed. This is a great time to splurge on pre-peeled garlic available at most supermarkets.
Angel Hair Pasta
This simple yet satisfying pasta recipe is made with just a few pantry staples. It comes together quickly and with ease, as angel hair is one of the fastest cooking pastas. The classic combination of olive oil, butter, garlic and herbs is enough to coat the thin, delicate strands of pasta, but the addition of soft, bursting cherry tomatoes really sweetens the deal. Be sure to serve with plenty of freshly grated Parmesan for the ultimate bowl of comfort.
Vegan Pesto Pasta Salad
This bright green pasta salad wants an invite to your next picnic or desk lunch. Parmesan or pecorino are aged cheeses that typically contribute acidity, brininess and nuttiness to pesto, but here, tomatoes, lemon, capers and lots of nuts do the same. This pesto recipe, which makes 1 cup, can also be used on grilled fish or over beans, and can be stored for up to 3 days in the refrigerator. (Pour some oil on top to keep it from browning.)
Maroulosalata (Green Salad With Feta and Dill)
Although the iconic Greek salad, colorful with tomatoes, feta and olives, might spring to mind when contemplating Greek salads, monochromatic maroulosalata (which translates to “lettuce salad”) is arguably the more popular option in Greece. The salad is simple and effortless: Toss sliced romaine hearts, fresh dill, crumbled feta and sliced scallions with olive oil and fresh lemon juice, then season with salt and pepper, no separate dressing required. The key to this refreshing chopped salad is slicing the lettuce into delicate shreds, then soaking them in ice water to get them extra-crisp before draining, drying and tossing with the rest of the ingredients. Serve with grilled seafood, such as shrimp or fish, or as a sunny side salad with souvlaki or roast chicken. But this salad can also stand alone, as a light, summery supper on the hottest of days.
Buttermilk Potato Salad With Preserved Lemon
Preserved lemons are lemons that have been packed in salt and spices and allowed to ferment in their own juices. The resulting fruit softens and becomes even tangier with a satisfying salty pucker. You can rinse them before chopping and adding them to soups, stews and dressings, or you can use them as is. Here they add an unexpected zing to a simple buttermilk-based potato salad. Look for them in the international aisle at the supermarket or make your own.
Curry Tomatoes and Chickpeas With Cucumber Yogurt
Much like the combination of chana masala and raita, this dish’s appeal lies in the contrasts: soft and warm chickpeas and tomatoes rest atop a layer of cool and crunchy cucumber yogurt. The cooking happens quickly; sauté small tomatoes and chickpeas just until softened and fragrant with spices, then pile the mixture onto a swirl of yogurt that’s zesty with chopped cucumbers, garlic, lemon and herbs. The yogurt will loosen under the topping’s warmth and weight, so serve with rice, focaccia or flatbread such as roti or doubles to sop up the lushness.
Chile-Crisp Tofu, Tomatoes and Cucumbers
With cucumbers, tomatoes, browned tofu and a punchy dressing, this recipe’s combination of hot, cold, juicy and snappy makes for a refreshing lunch or light dinner. Inspired by Chinese smashed cucumber salads, many of which include dried chiles or chile oil, this recipe’s piquant and spicy dressing uses chile crisp as well as lemon juice, raw garlic and soy sauce. The only cooking that’s required is searing the tofu, which helps it drink up more of the dressing. Eat it over rice or salad greens, and feel free to embellish with thinly sliced snap peas or celery, cilantro and sesame oil, seeds or paste.
Oven-Fried Zucchini
Crisp on the outside and creamy on the inside, these oven-fried zucchini aim to please the soggy skeptics. Zucchini are about 95 percent water, so a few things need to be done to ensure the disks don’t lose their bite. First, slices should be uniform in thickness (1/2 inch) for even baking. Next, lightly salting both sides of each slice before coating draws out some of the moisture (make sure to blot the zucchini slices dry with paper towels). Lastly, a generous amount of cheese in the coating helps the zucchini brown and crisp. To avoid bread crumb-y hands, use one for dipping in the egg wash and the other for the panko. To retain their crispness, the zucchini are best served right away. Try them with marinara or pizza sauce for dipping.
Tomato and Farro Salad With Arugula
This fresh, summery salad comes together quickly and holds well, making it perfect for a picnic at the beach or a backyard barbecue. Sun-dried tomatoes add a punch of concentrated, tangy tomato flavor alongside bright and sweet cherry tomatoes. Peppery arugula serves as the base here, but you could certainly substitute any other soft green or lettuce. The grain is just as adaptable: Try quinoa, pearled barley or smoky freekeh if farro isn’t available.
Mango Salsa
Bursting with sweetness, tang and a little heat, mango salsa is the colorful sidekick that’s always invited to the party. A balance of flavor and texture is key to building this simple condiment. Choose ripe but not mushy mangoes so the flesh doesn’t fall apart. For a contrast in textures, use one riper mango and one less ripe mango. The sharp bite from the red onion and the heat from the chile pleasantly complement the sweetness of the fruit. Add as much lime juice as you like to wake up the taste, and don’t forget to season with a little salt to draw out all the natural flavors. Have fun adding other ingredients like avocado, pomegranate seeds, cucumber and jicama, plus a sprinkle of Tajín for an extra kick. Serve with tortilla chips or pita triangles for scooping, or alongside grilled meats, fish or tacos. Mango salsa is best served the day it's made, but will keep covered in the fridge for up to two days.
Coleslaw Dressing
Toss this light and tangy dressing with your favorite combination of shredded raw vegetables to build the coleslaw of your dreams. Start with cabbage as a base, then add some combination of carrots, bell peppers, broccoli, onion, scallions, baby bok choy and raw corn kernels for a lively mix. Finish with a handful of chopped fresh green herbs if you have any hanging around your crisper.
Tomatoes Vinaigrette
Possibly too easy to even be called a salad, this satisfying summer side dresses thin slices of tomatoes with a vinaigrette of wine vinegar, olive oil, garlic and dried oregano. Salting the tomatoes brings out the best of both peak season and cold weather fruit, encouraging their sweet juices to leak onto the plate and mix with the dressing. Serve with grilled bread to sop up what’s left behind. This dish is greater than the sum of its parts.
Pasta Primavera
This vegetarian pasta is a great way to use all of your fresh vegetables from the farmer’s market (or even the ones still hanging on in your fridge). The vegetables are cooked until they are just tender and still crisp, then coated in a delicate, lemony cream sauce and sprinkled with fresh Parmesan and herbs. Originally, this recipe was made with spaghetti, but a shorter pasta shape that’s the same size as the vegetable pieces provides a more enjoyable bite. “Primavera” means spring, but any vegetable from the spring and summer season is welcome in this dish. Feel free to add asparagus, cherry tomatoes, carrots and more — just note which vegetables cook faster than others and adjust as needed.
Oven-Roasted Corn on the Cob
Next time you’re thinking of boiling water for corn on the cob, consider this flavorful oven method instead. Ears of corn are brushed with a garlicky herb butter, then wrapped in foil and roasted until tender and just starting to brown. The butter flavors the corn as it roasts, and a spoonful spread on each ear just before serving delivers a little extra richness. For corn on the cob with a kick, consider adding a pinch of chili powder or ground cayenne to the butter mixture.
Marinated Cherry Tomatoes on Toast
Taking a cue from Italian bruschetta and Spanish pan con tomate, these easy marinated cherry tomatoes go with everything. Toss them over greens for a summery salad or spoon them over grilled fish. Or serve them as they are here, on toasted bread, a great vehicle for catching all the delicious juices.
Tomato Salad
The minimal ingredients in this salad allow tomatoes to shine through. Besides our star, salt is the most important element because it draws out the juices to leave the tomato with more concentrated flavor. The resulting pink-hued juices mingle with the shallot, olive oil and lemon juice to create a dressing that is so good, it is reason enough to make this salad. Use up every drop by dipping into it with grilled bread, or pour it over braised beans, grilled fish or roast chicken. While tomato salads are often dressed with vinegar, lemon juice is more gentle, working behind the scenes to help tomatoes taste like their brightest selves.
Dill Pickle Tzatziki
This punchy, crunchy and creamy sauce combines dill pickles and tzatziki for an easy dip that goes with everything from potato and pita chips to crab cakes and kuku. Traditionally, making tzatziki starts with draining the water from grated cucumber, but that’s not necessary here because the pickles are a two-in-one ingredient, adding crunch and tanginess. (While this might sound like a novel trick, Greek chef Diane Kochilas adds brininess to her tzatziki with cornichons and capers.) Keep the dip on-hand covered in the refrigerator for up to 2 days.
Honey Mustard Potato Salad
There exist entire worlds between a good potato salad and a bad one. The good ones have good potatoes that have been prioritized and not just boiled to death: perfectly steamed, not too wet on the inside or outside. This clever, lazy method — boiling the potatoes for half their cook time, draining them, then using the residual heat of the pot to steam the spuds until tender, like one does with, say, sushi rice — ensures perfectly creamy, pillowy potatoes, whose fluffy edges are excellent at soaking up a curried dressing, dyed golden with mustard, lightly inspired by those delicious honey-mustard pretzel pieces from the snack aisle. If your curry powder isn’t hot enough for you, then add a dash of cayenne pepper or your favorite fresh chile, finely chopped. Some like it sweet; if that’s you, add a pinch of sugar or another dribble of honey; taste and adjust as you go.
Angel Hair Pasta Salad
Light, bouncy angel hair makes for a surprisingly stellar pasta salad. Dressed in a simple mayonnaise and vinegar dressing, a rainbow confetti of raw vegetables shines in this chill, endlessly adaptable recipe. Salting the vegetables in advance, allowing them to sweat their excess moisture and then patting them dry, leads to crunchier, longer-lasting results. This salad keeps for up to 3 days in the refrigerator, covered; as it sits, the vegetables give off their flavor and fragrance to the blank-canvas pasta. Simply stir before serving to redistribute any dressing that has collected on the bottom of the bowl.
Pimento-Stuffed Eggs
You may know these as “deviled” eggs, but since they are often served at church functions, they’re sometimes referred to instead as “stuffed.” Here, they’re filled with a combination of their cooked yolks and some favorite ingredients in Louisiana cookery — from pimento peppers to paprika to cayenne — which add a pinch of heat to these savory bites. The relish adds just enough sweetness to balance out the pungent flavor from the Dijon mustard. Be sure to remove the shells from the eggs as soon as they are cool enough to handle so the peeling will be easier. The stuffed eggs can be prepared up to three days in advance, but they are best the day they’re made.
Farinata (Herbed Chickpea Flour and Onion Pancake)
Farinata is a popular street food from the Ligurian coast surrounding Genoa, Italy, to the French Côte d’Azur, where it’s called socca. Typically a humble pancake built on only chickpea flour, water, olive oil and salt, it’s inexpensive, gluten-free and suitable for vegans. It can be very thin, highlighting its crispy, golden exterior, and is usually eaten plain or with a simple side of cured meats. This version is thicker, showcasing its creamy herbed interior, and topped with an array of garnishes for a more substantial dish and a plant-based alternative to a frittata. (For an even heartier meal, top with roasted vegetables, such as broccolini.) Thyme, sumac and sesame oil are not traditional seasonings — unlike rosemary, fennel seed or sage — but they recall za’atar and meld with the chickpea flour and olive oil.
Creamy Coconut-Lime Rice With Peanuts
Coconut milk does double duty here in this light yet hearty rice dish that straddles the line between side salad and pilaf-like main. First the rice is simmered in creamy coconut milk, then the remaining milk is used to make a soothing dressing spiked with lime juice, peanut butter, toasted peanuts and garlic, with a little added heat from chile sauce. Fresh cherry tomatoes and chopped herbs turn it all into a rice salad that can be a flavorful side for grilled chicken or the base for fried eggs.