Vegetarian
6940 recipes found
Vanilla-Fruit Smoothie
Ninety percent of the time, I eat savory breakfasts. But I don’t like to impose my will on others (at least not early in the morning), so when there are guests, I tend to make smoothies. I’m a big believer in frozen fruit, especially off season; it’s much more flavorful than, say, Chilean peaches.
Frozen Strawberry-Coconut Smoothie With Pomegranate Molasses
Fruity pomegranate molasses is the perfect sweetener for this thick strawberry smoothie. This summer I bought a flat of strawberries, and soon afterward realized that they were going to go off before I had a chance to use them. So I hulled them and froze them in small freezer bags (a heaping cup, or 6 ounces, per bag), and now I’m using them for smoothies. When I was working on this smoothie I felt that it needed something to sweeten it, but what? I looked in my cupboard and saw a bottle of pomegranate molasses, and voilà! Now I know that pomegranate molasses, with its fruity, tangy yet sweet flavor, is perfect for red fruit smoothies of all kinds. This one is enriched with cashews, soaked in water for a few hours or overnight, chia seeds (also soaked), and oatmeal.
Plum, Red Grape and Almond Smoothie
I decided to combine red grapes and plums here because of how well plums and wine go together in desserts. (I wasn’t about to attempt a red wine smoothie, but I hope this recipe inspires some daring mixologists.)
Mango, Orange and Ginger Smoothie
Ginger combines very well with mango and contributes a host of antioxidant and anti-inflammatory phytochemicals.
Herb-and-Olive Frittata
In this recipe, herbs are the focus, but to use herbs on a grand scale, it helps to know which ones work in that role and which ones don’t. Parsley, obviously, works in abundance: it’s clean-tasting, pleasantly grassy and almost never overwhelming. You can add literally a bunch (bunches!) of it to salad, soup, eggs, pasta, grains or beans. The same is largely true of basil, and you can use other mild herbs — chervil, chives, cilantro, dill, shiso — by at least the handful. (Mint is also useful but will easily take over a dish if you add too much of it.) I put most other herbs — epazote, lavender, marjoram and oregano, rosemary, sage, tarragon and thyme — in the category of strong herbs, which must be used more sparingly than mild herbs. You usually don’t want to use more than a tablespoon or so of strong herbs in a dish. This frittata uses generous amounts of both parsley and basil and lesser amounts of dill, mint, rosemary or thyme.
Beet Greens Frittata
The New York City Greenmarket Web site has a handy table that shows what’s available during each month of the year. It tells me, for example, that fresh beets are available from June through November, but that you can count on the greens only through September. Use whatever color beet you choose for this recipes. The red ones will be higher in anthocyanins, the pigment-based phytonutrients that are believed to have strong antioxidant properties. But yellow and pink beets have a lot going for them nutritionally as well. All beets are rich in folates, potassium and the B-complex vitamins niacin, pantothenic acid and pyridoxine. This is one of the most versatile dishes you can make with beet greens. Cut the frittata into wedges and serve as a main dish or into smaller diamonds and serve as an hors d’oeuvre. It packs well in a lunchbox, too.
Peach Vanilla Smoothie
I was thinking of peaches and almonds when I began working on this granola-thickened smoothie, but it ended up tasting more like peach ice cream with a hint of vanilla.
Fresh Fig and Date Shake
Many of us who frequent farmers’ markets this time of year bring home far more figs than we need. This thick, date-sweetened smoothie is a great way to get rid of the extras.
Millet and Greens Gratin
Millet can be dry, but here there’s lots of custard to moisten it, and it works really nicely to hold this gratin together. I used 1 1/4 cups cooked millet that I’d frozen a while back. Look for beets with lush greens at your farmers’ market. There’s a lot of variation from one bunch to the next; I judge the beets I buy as much by their greens as by the bulbs.
Big-Cluster Chocolaty Granola
This granola pairs the bittersweetness of a good chocolate bar with the crunch and nuttiness of classic granola. By not stirring and by letting it cool in the oven, the granola will break apart in big clusters — perfect for snacking on. Eat this granola with berries and yogurt for breakfast, by the handful for an afternoon pick-me-up, or with peanut butter ice cream after dinner. (And yes, if you eat it with milk like cereal, it makes chocolate milk!) If you like your granola on the sweet side, stir in milk chocolate chips or a chocolate cereal like Cocoa Puffs once the granola is cool. Alternatively, lean into its bitterness by adding cacao nibs or chocolate-covered espresso beans.
Apple-Walnut Drop Scones
There are many reasons an apple a day may keep the doctor away. Among popular fruits, apples rank second (after cranberries) in antioxidant power, according to the nutritionist Jonny Bowden. They are extremely high in phenolic compounds (polyphenols), particularly quercetin, and if the apple is red, anthocyanins. These phytochemicals carry many health benefits, both antioxidant and anti-inflammatory. Apples have been linked to lower rates of heart disease in several studies. The phytonutrients in apples are concentrated in and right under the skin. So whenever it’s possible when you’re cooking with apples, it’s best not to peel them. Seek out organic apples if possible, as the skin is also where you’ll find most of the pesticide residue, and conventionally farmed apples are on the Environmental Working Group’s list of the most contaminated produce.Scones are easy to make and lend themselves to whole-grain flours. These are particularly moist because of the grated apples.
Bulgur Salad With Greens, Barberries and Yogurt
I bought some dried barberries at my Iranian market not too long ago and have been adding them to frittatas and salads. They’re tart dried fruits, about the size of currants. You can substitute dried cranberries or dried cherries for them.
Mango Blueberry Smoothie
This drink is similar to lassi, made tangy with buttermilk (or yogurt), mango and spoonful of lime juice. If you want to make a nondairy version, use almond milk or rice beverage.
Cherry Almond Smoothie
This dairy-free smoothie serves well at breakfast or as an afternoon snack.
Rosemary and Pistachio Granola
This recipe came to The Times from the chef Steve Redzikowski of OAK fourteenth in Boulder, Colo., and moves granola out of the breakfast realm while still remembering its hippie roots. It is a savory mix, pairing rosemary and red-pepper flakes with a flourish of juniper berries. As with most granolas, simply mix the ingredients and toast them in a low oven until crisp. The result here makes for a substantial afternoon snack, but try it using it as a crust for red meat. It’s a surprising addition to dinner.
Savory Whole-Wheat Buttermilk Scones With Rosemary and Thyme
These rich, herbal scones are savory like American biscuits, with the added nutty, wholesome dimension of the whole-wheat flour. They’re great with cheese and with salads, soups and stews.
Banana Wild Blueberry Smoothie With Chia Seeds
Because I use frozen organic wild blueberries for this, I don’t need to add any ice cubes. You’ll need to soak the chia seeds for several hours or overnight.
Green Smoothie With Pineapple, Arugula, Greens and Cashews
Pineapple can stand alone as a fruit to combine with greens in a smoothie. No bananas are required. I did add a piece of ginger to this smoothie and loved the way it pumped up the flavor. I didn’t use any dairy in this one, just orange juice. And I found that it required no additional sweetener, though you could add a teaspoon of agave nectar or honey if you wish. It’s best to use the pungent, feathery wild arugula for this. I used a baby greens mix that included kale, chard and spinach.
Bihari Green Beans Masala
This succulent green bean dish, in a gently spiced sauce of coconut milk, is from Bihar, a state in India. “It is an everyday, simple dish that is several hundred years old,” said Julie Sahni, a cooking teacher, and author of eight cookbooks. The dish requires fresh green string beans, not French haricot verts or Asian long beans, which are thinner, and more dense. “The string beans will plump up, and absorb some of the sauce,” said Ms. Sahni. The recipe can be adapted for 12 ounces of raw cauliflower, carrots, eggplant, or brussels sprouts. For the eggplant, Ms. Sahni uses the long, slender Japanese ones, and cuts them on the diagonal, in one-inch slices. She trims and peels the carrots, and cuts them like the eggplant, in one-inch diagonal slices. For the cauliflower, she uses the florets, and cuts them in pieces that are one and a half inches in diameter. For Brussels sprouts, she trims and discards the stems, and cuts the vegetable in half. Very fresh cauliflower cooks in four minutes, the other vegetables in six minutes, Ms. Sahni said.
Spicy Tunisian Carrot Frittata
Tunisian frittatas are sometimes baked in an earthenware dish in the oven, sometimes on top of the stove. This one, adapted from a recipe by Clifford Wright, is made like an Italian frittata, but the spices are unmistakably Tunisian.
Bruschetta With Chard or Spinach, Poached Egg and Dukkah
Coconut Pineapple Pumpkin Seed Smoothie
I got the idea of making ice cubes with coconut milk from the nutritionist Jonny Bowden. You get the welcome coconut flavor, always compatible with pineapple, and the icy texture, but not so much coconut milk that the calories skyrocket.
Roasted Tomato and Eggplant Tartine
Baron Bagels
Dan Graf, a genetics major who dropped out of Rutgers, founded Baron Baking in Oakland, Calif., after working in a delicatessen. The son of a Bergen County, N.J., contractor, he grew up accompanying his father to jobs on weekends. Stopping for bagels was part of the ritual. After moving to California, he worked for two years at Saul’s Restaurant and Delicatessen in Berkeley, where he became fascinated with baking. He began baking bagels in his apartment and eventually won an account with his former employer. There are all kinds of bagels; Mr. Graf’s has a chewy bite and an almost pretzel-like crust. This is his recipe.