Vegetarian
6940 recipes found
Pasta Appetizer
Bisque
Oven-Dried Grapes
Puréed Mushroom Soup
Thick and creamy, with no cream, this tastes so much richer than it is. I use a small amount of milk to thin out the soup, but you can also use stock to thin it, if you don’t want to include any dairy.
Mac-and-Cheese
Tortilla
Candied Kumquats or Meyer Lemons
Grilled Sweet Potato Slices
Noodle and Apple Kugel
This comforting kugel tastes much richer than it is, and it is certainly lighter than a traditional kugel (though it is not a low-calorie dessert). I’ve made this with Golden Delicious apples and with tarter varieties like Pink Lady; I liked it both ways.
Preserved Tomato Purée
A little work in prime tomato season will help carry bright summer flavors into the cold of January, giving you a base for pasta sauces, gumbo, enchiladas, shakshuka, bouillabaisse — a world of possibility. It’s an afternoon of chopping, puréeing, simmering and canning, the heat of the day reminding you that the cooler nights, spicy pasta all’arrabbiatas and warming chana masalas are just around the corner. You’ll need three quart-sized jars (32 ounces each) or six pint-sized ones (16 ounces each).
Kohlrabi Home Fries
Kohlrabi can be cut into thick sticks like home fries, browned in a small amount of oil, and seasoned with chili powder (my favorite), curry powder, cumin or paprika. It’s a very satisfying and healthy fry.
Gremolata Potatoes
Warm Pickled Peppers
Bean and Green Herb Stew
This is inspired by a famous Persian stew that is traditionally made with chicken and kidney beans. I came across a vegetarian rendition of the stew in Louisa Shafia’s wonderful new book, “The New Persian Kitchen.” Louisa uses tofu in her stew; I’m just focusing on the beans, herbs and spinach.It’s crucial to cook red kidney beans thoroughly, because they contain a naturally occurring toxin called phytohemagglutinin that causes extreme intestinal distress but is reduced to harmless levels when the beans are boiled for a sufficient amount of time (10 minutes is sufficient, according to the Food and Drug Administration, but of course beans require a lot more cooking than that to soften). You should not cook them in a crockpot because the temperature may not be high enough to destroy the toxin, and you should discard the soaking water.
Dressing
Beet Salad With Goat Cheese Toasts
A beet salad can be spectacular if you roast your own beets, specifically fresh ones, not vacuum-packed or canned. They take at least an hour to cook so it’s a good idea to make them early, even two days in advance. Then, this tasty salad can be assembled in a few minutes. Choose any color beet, but the golden ones make an impression.
Garlic Soup With Spinach
I made a lot of turkey stock after Thanksgiving and pulled some out for this spinach-packed, very quick and easy soup. A vegetarian version made simply with water and garlic is equally delicious.
Corn Risotto With Okra And Shiitake Mushrooms
Baked-Potato-Style Red Beets
It’s fun to treat beets like baked potatoes sometimes, roasting them skin-on, and serving them with “all the fixings.” For simplicity’s sake, arrange little bowls of the usual suspects — crème fraîche or sour cream, chives, dill, butter and salt and pepper — and let the diners do the work. For special occasions, you can upgrade the presentation with a dab of caviar or trout roe.
Tacos With Roasted Vegetables and Chickpeas in Chipotle Ranchera Salsa
These winter vegetables sweeten with roasting and contrast beautifully with the chipotle-spiked cooked tomato salsa. It’s another easy do-ahead dish that can be reheated when the crowds are hungry.
Chili-Flavored Pumpkin Soup
Spicy Ketchup
Caramelized Kohlrabi Soup
This is a great way to use the mountains of kohlrabi and turnips available in winter at the farmers’ market (or crammed into your community-supported agriculture box). When caramelized in the oven and simmered into soup, these hardy roots turn sweet and mellow, making for a comforting and cozy soup.
Schwowebrettle or Petits Fours de Noel
The dough should be prepared 12 hours before it is to be baked.