Vegetarian
6940 recipes found
Spaghettini With Zucchini
Mushroom Broth
Caramelized Onion and Fennel Risotto
A hearty risotto flavored with a taste of fall by caramelized onions and fennel. “Being vegetarian or vegan around the holidays is incredibly difficult,” says Joe DiMaria of Somerville, who sent us this recipe. “It’s even more difficult when you don’t like squash, root vegetables or sweet potatoes.”
Simple Chickpea Soup
This recipe came to The Times in 2013, when the food writers Michael Pollan and Michael Moss were prompted to make “a tasty, reasonably healthy lunch” using ingredients available at most grocery stores. “No farmers’ market produce, no grass-fed beef or artisanal anything,” the prompt stated. They came up with a few simple dishes: pizza, a salad of sliced avocados and oranges, and this simple but flavorful soup, which Mr. Pollan regularly made for his family and relies on canned garbanzos.
Fresh Herb Risotto
This classic risotto is flooded with fresh herbs at the very end of cooking. Serve it as a main dish or a side. Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
Spicy-Sour Potatoes With Cumin
Steamed Artichokes
Serve the artichokes hot, warm, at room temperature or cold.
Brown Soda Bread Loaf With Caraway Seeds and Rye
Some regional variations on Irish soda bread, from Donegal and Leitrim, call for caraway seeds. I love caraway seeds in bread, but in my personal food memory bank they will always be paired with rye. So I decided to add a little rye flour to this already dark brown, grainy and moist bread.
Warm Lentil, Potato and Vegetable Salad
Penne Pasta With Ginger and Basil
Whole Wheat Soda Bread With Raisins (Spotted Dog)
Traditional spotted dog is made with white flour and does not always include an egg. I’ve always preferred brown soda bread made with a mix of whole-wheat and white flour, with more whole wheat than white. For this version, rather than traditional currants or sultanas I used a delicious mix of large golden, flame and jumbo raisins. As always with soda bread, the trick to success is to handle it as little as possible.
Red Bean and Green Bean Salad
The first time I made this, I used some delicious small red beans that my housekeeper, Ana, brought from El Salvador. I also tested it with canned beans; of course I liked the Salvadoran red beans better, but not having them shouldn’t deter you from making this substantial salad.
Fava Bean Soup with Mint
Although this looks like a Mediterranean soup, I came across it in Veracruz, where the cuisine still has Spanish overtones. I have eaten a similar fava bean dish in Spain. You can find skinned, split fava beans in Middle Eastern markets.
Turkish Bean and Herb Salad
The authentic version of this sweet, fragrant bean salad requires about three times as much olive oil. In Turkey, borlotti beans or red beans would be used; I prefer pink beans, available in many supermarkets. The salad is adapted from a recipe by the cookbook author Clifford Wright.
Tater Tots
There's no need to peel the new potatoes for these otherwise labor-intensive tots, which are little short of a revelation. Serve with ketchup, of course.
Sauteed Potatoes With Sweet Red Pepper
Oven-Baked Polenta
Cheddar, Cucumber and Marmalade Sandwiches
Melissa Clark came up with this recipe in 2011, a sandwich for her daughter, against the one she made for herself with Branston pickle in place of the marmalade. (Branston pickle is a British pickled chutney, made with vegetables, that dates back to the early 20th century.) You can certainly make the grown-up version. But this sweet, salty, cool variety is close to perfect for lunch or a light dinner.
Ligurian Risotto
This Ligurian risotto is not something you would actually come across in Liguria, that green and gorgeous coastal strip of northwest Italy. But I call it that because the components of my recipe are, give or take, the discrete parts of that Ligurian wonder-sauce, pesto.
Fennel Puree
Pumpkin Dumplings
Whole Wheat Irish Soda Bread With Bulgur
If you have ever been to Ireland you have tasted soda bread, a moist, easy to make bread that is rich and nutty tasting when made with whole wheat flour. It is a very quick and easy bread to make as long as you are willing to get your hands sticky. When you pull the bread from the oven wrap it loosely in a kitchen towel and allow to cool. This softens the crust and makes it easier to cut.
Pecan Indulgence
