Vegetarian
6940 recipes found
Braised Red Cabbage With Apples
This is an adaptation of a classic cabbage dish that I never tire of. The cabbage cooks for a long time, until it is very tender and sweet. I like to serve this with bulgur, or as a side dish with just about anything. You can halve the quantities if you don’t want to make such a large amount.
Dickie's Canapes
Winter Squash Casserole With Rosemary
A pungent bath of minced garlic and rosemary gives a squash casserole new life, and in turn, this casserole gives new life to your fall and winter tables. It comes from Sarah Leah Chase, a cook on Nantucket, Mass., whose book "Cold-Weather Cooking" is full of good things for the winter holidays. Flouring the squash cubes helps them form a crust, and prevents the casserole from becoming mushy; the whiff of ginger in the coating is barely detectable but adds freshness. Slow-baking the squash turns it tender and sweet.
Tomato-Green Bean Salad With Chickpeas, Feta and Dill
This is a perfect salad for summer, when the market is chockablock with great produce. Use whatever tomatoes are sweetest, and feel free to add yellow wax beans or romano beans in addition to green beans. If your market has fresh shelling beans, use those instead of chickpeas. Plan ahead to soak dried chickpeas overnight. With a soak, they only take an hour to cook, and taste better than canned ones.
Wild Mushrooms and Brussels Sprouts
Here, wild mushrooms and brussels sprouts get crisp and golden in the oven while brandy-glazed chestnuts add a touch of sweetness. You can make the shallot-chestnut mixture the day before and refrigerate it in an airtight container. Sprinkle it evenly over the roasting vegetables during the last 5 minutes of cooking to warm it through.
Melon and Avocado Salad With Fennel and Chile
This sweet-savory, crunchy-creamy dish nods to California summers, when a drive to the market can often end with avocados and melons buckled in the back seat. The recipe is simple, and instantly impressive: It involves little more than scooping out the fresh fruit and topping it with a spicy-sweet pinch of sugar and a drizzle of dressing. Rubbing toasted fennel seeds, red-pepper flakes and lemon zest into sugar and salt helps their floral kick travel far. The salad’s balance depends on your melon and avocado, so rely on taste more than measurements here. Adjust the ingredients as needed, until the salad is rich, punchy and bright, bite after bite.
Roman-Style Braised Fennel
Fennel is a crunchy, assertively anise-flavored vegetable that mellows and sweetens when cooked. Here, the vegetable is prepared in the style of carciofi alla Romana, or braised whole artichokes, which is a simple preparation of simmering them in aromatic olive oil until incredibly tender. The braising liquid is infused with bright lemon, fragrant garlic and fresh herbs, which impart the fennel and shallots with layers of flavor. This versatile side dish can be served warm or at room temperature, and leftovers can be chopped and tossed with spaghetti and Parmesan for an easy meal. The unused fennel stalks can be chopped and sautéed as part of a vegetable soup, and the fronds can be used in place of dill to make gravlax.
Sweeney Potatoes
This is a variation of a dish sometimes called "company potatoes," popular in the postwar kitchens of the 1950s, made with canned condensed soups and frozen hash browns. Maura Passanisi, of Alameda, Calif., shared it with The Times as a tribute to her grandmother, Florence Sweeney, who originally served it as a Thanksgiving side dish. Ms. Passanisi uses fresh russet potatoes and no condensed soup, but plenty of cream cheese, sour cream, butter and cheese. "Legendary," she calls the dish. And so it is. Small portions are best. It's rich. And feeds a crowd.
Frizzled Leeks
Bruschetta With Cabbage Braised in Wine
Long-simmered cabbage provides a sweet flavor for this bruschetta. The wine-braised cabbage is adapted from a recipe in “Cooking From an Italian Garden,” by Paola Scaravelli and Jon Cohen. If you don’t cook with wine, substitute vegetable stock, chicken stock or water for the wine. You could also top the bruschetta with a simpler cabbage sauté, but I love the sweet flavor of the long-simmered cabbage.
Pan-Cooked Brussels Sprouts With Green Garlic
These can be served as part of a rice bowl with brown rice, but they also make a nice side dish with just about anything.
Roasted Sweet Potato Salad With Black Beans and Chile Dressing
Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil. Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky flavor, but the peeled exterior is toughened a bit so that the potatoes stay intact when tossed with the other ingredients. You can serve this sweet potato salad warm or at room temperature; it’s great both ways.
Coconut Kale
The kale in this recipe, adapted from Meeru Dhalwala and Vikram Vij of Vij’s Restaurant, in Vancouver, British Columbia, is rich and fiery, sweet and salty all at once. Grilling softens the texture of the kale without entirely removing the mild bitterness of the leaves, while the marinade of coconut milk, cayenne, salt and lemon juice caramelizes in the heat to create a perfect balance of flavors. Made over a charcoal fire or even in a broiler or wickedly hot pan, it becomes a dish of uncommon flavor, the sort of thing you could eat on its own, with only a mound of basmati rice for contrast.
Rawia Bishara’s Brussels Sprouts With Tahini Sauce
This recipe is a mashup from Rawia Bishara, who has gradually adapted the home cooking of her childhood in Nazareth to the tastes of Brooklynites at her restaurant, Tanoreen. She'd never cooked Brussels sprouts before she arrived forty years ago, and she said that at first, deep-fried was the only way her children would eat them. We modern cooks may prefer roasting for a weeknight dinner, but the golden, crisp fried version should be experienced at least once. Sesame is one of the most universal flavors of the Middle East, and the base for many of its staples: tahini (sesame paste), hummus, halvah, and the spice mix called za'atar. But straight tahini sauce, with sesame, garlic, and lemon juice, comes on a little strong. The sweet sharpness of pomegranate molasses provides a counterpoint to the rich sesame, and yogurt lightens the mixture.
Roasted Turnips and Winter Squash With Agave Glaze
Traditionally, this dish, from the Great Plains, would include timpsula, the wild turnip that grows in patches across the region. (Old Lakota harvesting stories tell of how the timpsula point the forager from one plant to the next.) In Lakota homes, the turnips are often braided and dried for use throughout the winter. Unless you live in the region, fresh timpsula is difficult to come by, as it’s not sold commercially. It’s also milder and slightly denser than the garden turnips we’ve substituted in this traditional pairing. The agave glaze adds a touch of sweetness to the vegetables, and the toasted sunflower seeds add crunch. Serve this with bison pot roast with hominy or spooned over wild rice for a comforting vegetarian meal.
Sweet Potatoes With Bourbon and Brown Sugar
These silky mashed sweet potatoes are spiced with cloves, nutmeg and a little black pepper, brightened with lemon zest, and spiked with bourbon (or orange juice, if you'd prefer). Puréeing them in a food processor yields the smoothest, airiest texture, but for something a little more rustic, you could mash them by hand. Whichever you choose, these reheat well, either in a microwave or in a pot over low heat.
Sweet Potatoes With Cranberry Chutney
This is an easy and surprisingly delicious way to get a dramatic-looking sweet-potato dish on the table with little fuss. The heat of the jalapeños in the chutney, mixed with aromatic vegetables and the sweetness of the dried fruit, gives the cranberries depth. A dollop of sour cream goes on the halved sweet potato, followed by a generous spoonful of chutney. Make the chutney up to two weeks ahead and keep it in the refrigerator. It also freezes well. Assembly on Thanksgiving is an easy last-minute task.
Mashed Potato and Cabbage Pancakes
Vegetable pancakes with a sweet and comforting flavor. These have a sweet, comforting flavor. They are quick to mix up, using either leftover mashed potatoes from your Thanksgiving dinner, or potatoes that you have cut up and steamed for 20 minutes.
Lemon-Verbena-Peach-and-Raspberry Soup
Since we started our farm, I've rediscovered many vegetables and herbs that are not quite so mainstream. Lemon verbena is one of them. I'd often heard about it but never quite understood its fascination until we began growing it.''
Popovers
Popovers begin with essentially the same batter as Yorkshire pudding. Purists will tell you that what makes Yorkshire pudding so great is that it’s cooked in beef drippings. But butter isn’t a bad stand-in, and popovers are pretty easy. You can buy special popover pans, with deeper, narrower cups which force the tops up in a more pronounced fashion, but I wouldn’t bother. Any muffin pan will produce a perfect popover if the butter is hot, the batter is rich and smooth and the baker is patient. But the patience ends when the popovers are done: they must be eaten right away.
Roasted Butternut Squash Salad With Green Goddess Dressing
This colorful salad of sweet, soft roasted squash and crisp, bitter greens finished with a creamy, tangy green goddess dressing is an elegant mix of contrasting flavors and textures. The squash is good both warm and at room temperature, so feel free to roast it ahead of time. Some bitterness is nice against the sweet winter squash, but if you want to mellow radicchio’s bite a bit, you can soak the pieces in ice water for 10 to 30 minutes, then drain and dry before adding to the salad. Just taste before you soak; you’ll want a little bit of its bitterness. The dressing will keep for at least three days in the fridge. Serve it over other salads, or as a dip for cut-up vegetables and chips.
Scalloped Potato Gratin
Is there anything better than a molten, golden-topped potato gratin? I don’t think so, either. This one stays fairly classic — scented with sage, garlic and nutmeg, then showered with lots of nutty Gruyère. My tweak is in form rather than flavor. Instead of piling the potatoes an inch or two deep in a gratin dish, I shingle the slices in a shallow sheet pan. It gives the whole thing a more elegant look, and you get maximum browning and crunch on top. There’s less of the gooey center, but what it loses in ooze it makes up for in increased surface area for the crisp-edged baked cheese.
Spinach Salad With Lemon and Mint
This salad is a snip, but then one would hardly expect a salad to cause trouble. Using a lemon rather than just lemon juice as an ingredient makes for the most fabulous salad regardless of leaves. And by all means, serve it as a starter rather than a follow-up on the main course. It is fresh, sharp, vegan and delicious.
Lemony Brussels Sprout Slaw
Like cabbage, raw brussels sprouts do well when shredded and mixed with a tart apple, lemon juice and zest, and a dressing of Dijon mustard and mayonnaise. It’s not a traditional slaw, but the concept is the same. Serve this immediately, or give it some time in the fridge to let the flavors meld. (You may want to drain it before serving if it has released a lot of liquid.)