Vegetarian
6940 recipes found
Fried Eggs and Ramps
The ramp, a kind of wild leek that heralds spring, pairs here with eggs for a particularly satisfying meal. Sizzled in a little butter, ramps make stellar scrambled eggs, and for not much more effort, a spectacular cheese omelet. In this recipe, wilted ramps are a great accompaniment for a couple of eggs fried sunny side up, with a pinch of peperoncino.
Tomato Gazpacho With Vanilla Cream
Granola Bars With Chocolate
Most granola bars are too sweet for my taste, so I wasn’t much of a fan until I made these. They’re inspired by a recipe from “Good to the Grain,” by Kim Boyce, but I’ve cut down on the honey and added chocolate.
Strawberry Muesli Chia Smoothie
I noticed a bottled strawberry/lime/chia drink in the refrigerator section of Trader Joe’s recently, and thought I’d use the strawberry/chia combination in a smoothie. I added muesli for bulk and geranium syrup for flavor.
Matzo Brei With Hot Honey and Feta
When it comes to matzo brei (rhymes with fry), preferences run deep. Do you like yours salty and peppery, with crispy edges, or softer and sweeter, served with a drizzle of syrup or shower of confectioners’ sugar? This version leans savory, dotted with pockets of creamy feta and dill, but a slick of hot honey added at the end is a nod to the sweeter — albeit spicier — side. Serve it for breakfast, lunch or dinner, during Passover and beyond. It’s a quick, satisfying meal with verve to spare.
Mixed Grains Risotto With Kale, Walnuts and Black Quinoa
You may be surprised by the quantity of slivered kale that goes into this risotto. It will cook down as you stir and simmer the rice. Get into the habit of cooking and freezing grains ahead so you can make multigrain risottos like this without having to take the extra step of cooking the quinoa — though it only takes 15 to 20 minutes to cook this grain. Note that you might not use all of the stock; I just don’t like coming up short. Freeze what you don’t use.
Pineapple Chia Smoothie With Herbs
I love pineapple smoothies. In this one I use carrot juice for the liquid and it works beautifully, as it’s neither too sweet nor too acidic.
Fennel Rice
This is a simple Greek recipe, traditionally served at Lent, that works as a main or side dish. it calls for rice but can also be made with bulgur for a nuttier, heartier flavor.
French Toast With Cinnamon Plums
These plums can also be made in advance (though remember to reheat gently so the fruit doesn't fall apart) and their berried cinnamon-scented syrup drenches the sweet French toast gloriously. If you wish, you can remove the cooked plums and let the syrup reduce for a more intense, stickier sauce.
Red Berry, Cabbage and Almond Smoothie
Another high-anthocyanin red smoothie, this one also delivers the benefits of red cabbage, a cruciferous vegetable high in antioxidant-rich sulfur compounds, and almonds, a very good source of manganese and vitamin E.
Raclette
Tomatillo Pineapple Salsa
This fiercely bright salsa comes from Eduardo Rivera, who runs a farm called Sin Fronteras ("without borders") in Minnesota. Resist the temptation to eat it right out of the blender; it's best after it's been chilled at least an hour.
Pear and Arugula Smoothie With Ginger and Walnuts
Arugula may seem like a strange ingredient for a smoothie, but this combination is a real winner, a great lunchtime smoothie.
Sweet Potato and Goat Cheese Gratin With Black Olives
Mixed Berry and Beet Smoothie
The color alone is enough to make me crave this smoothie. The color also tells me that it's high in anthocyanins, flavonoids that are believed to have strong antioxidant properties. You can use raw or roasted beets.
Whole-Grain Blueberry Buckle
A buckle is an old-fashioned cake that has a crumble topping and fruit that makes the batter buckle, or sink, as it bakes. Or at least that’s what all the recipes I’ve read say is supposed to happen. When I made the cake the blueberries didn’t really cause it to buckle at all, they just formed a layer on top of the cake. This is now a favorite dessert. It’s not traditional at all, as I use whole-wheat flour, and oats and quinoa flour in the topping.
Roasted Brussels Sprouts, Butternut Squash and Apple
Tomato Frittata to Go
Pasta is just one destination for my summer marinara sauce. Stir it into beaten eggs and make this beautiful salmon-colored, intensely savory frittata that tastes terrific cold.
Crispy Parmesan Eggs With Radicchio and Pea Salad
The true stars of this main course salad are the Parmesan fried eggs, which have lacy, golden edges that are almost fricolike in their crunch. As the runny yolks leak onto the radicchio and vegetables, they mix with the lemony dressing, making the whole salad creamy and rich. It’s best to shred the Parmesan yourself, using the largest holes on your grater; the preground stuff is usually too fine. Then be sure to use a nonstick skillet or well-seasoned cast-iron pan to fry the eggs; otherwise, they are liable to glue themselves onto a regular pan. And if you aren’t an anchovy fan but still want to add a saline bite, a tablespoon of drained capers also works well.
Kenmare’s Asparagus Gratin
Carrot and Parsley Salad
Wheat Berries With Spinach and Spring Onion
You can use any of the ancient wheat varieties here – spelt, kamut or farro. You could also substitute other greens, like chard or beet greens, for the spinach.
Vegan Broccoli Spigarello
Brown Rice and Farro Salad
I had a tiny amount of farro in my pantry and odds and ends of different grades of brown rice, so I combined them. I like the contrasting textures and flavors of the rice and farro, infused with the flavor of the roasted pepper and the vinaigrette.