Vegetarian
6945 recipes found
George Lang's Honey-Poppy Seed "Salami"
Fresh Lima Bean and Romaine Lettuce Slaw With Orecchiette
Roasted-Mushroom-and-Broccoli Grain Bowls
Full of chewy grains, caramelized broccoli and juicy mushrooms, this delicious blend of textures and flavors can feel like the best way to get your vitamins and fiber. The omelet ribbons come together almost like fettuccine on top, and the lemony, herbal buttermilk dressing lends the bowl some decadence. If you have the vegetables and grains already cooked and stashed in the fridge, this dish comes together in just a few minutes. Feel free to use any combination of roasted vegetables and grains you like — this recipe can be a template for all your leftovers.
Chocolate-Pecan-Rum Pie
Gluten-Free Banana Chocolate Muffins
These dark chocolate muffins taste more extravagant than they are. Cacao — raw chocolate — is considered by many to be a “super food.” It’s high in antioxidants and an excellent source of magnesium, iron, chromium, manganese, zinc, and copper. It is also a good source of omega-6 fatty acids and vitamin C.
Savoy Cabbage Slaw With Applesauce Vinaigrette and Mustard Seeds
White Bean, Sage And Tomato Salad
Fava Bean Purée
You find variations on this fava bean purée in Southern Italy, the Middle East and Morocco. This one, from Apulia, is the simplest. The purée should have the texture of hummus.
Parmesan Disks
Shredded Beet and Radish Slaw With Rice Noodles
I intended this mixture as a filling for spring rolls, and you can certainly use it this way (though it’s a bit moist). But having mixed it together I tasted it and it was so good, I just wanted to sit down and eat it for dinner, which is what I did – and for lunch the following day. If you do want to wrap this salad, I suggest wrapping it in romaine lettuce leaves.
Ruby Coleslaw
Brussels Sprouts Caesar Salad
This mix of roasted, caramelized brussels sprouts and slawlike raw slices is topped with a lemony, garlicky dressing that’s a bit like Caesar, but lighter, brighter and anchovy-free (though you could add some if you like). Serve it as a satisfying side dish to a simple pasta or roast chicken, or as a light meal on its own.
Marinated Cheese Rounds with Whole Spices
Goat cheese is no longer the trendy dairy avatar that it was in the 1980s, but it deserves to be rediscovered. The fresh cheese can be chalky, but in this recipe, the rounds are softened in olive oil for a week, giving them a lush, spreadable texture. Cheese and oil both absorb the taste of bay leaf, black pepper, rosemary and lemon, and the pink peppercorns add crunch, perfume and festive color.
Cellophane Noodle Salad With Cabbage
This incredibly refreshing salad is loosely based on a recipe for a Thai cellophane noodle salad in Jeffrey Alford and Naomi Duguid’s “Hot, Sour, Salty, Sweet.” The authentic recipe includes more garlic and chiles as well as dried shrimp. Make sure to cut up the noodles before you try to toss them with the other ingredients.
Thai Curry Risotto With Squash and Green Beans
A wonderful weeknight dinner option, baked risotto requires minimal effort and can quickly feed a hungry family. Curry paste is the star here, effortlessly lending lots of flavor. Roasted squash brings a hearty sweetness, while the green beans deliver crunch and bite. You can be flexible with the vegetables: Roasted sweet potato, brussels sprouts, broccoli or cauliflower would work equally well, or stir a big handful of spinach or kale through at the final stages before serving. This recipe yields quite a bit, so refrigerate leftovers for up to two days and reheat with more stock. You could also repurpose risotto into rice balls reminiscent of arancini: Simply form into balls, coat in breadcrumbs and shallow fry until crispy.
Fruit, Poached and Marinated
Fruit compotes make great compromise desserts; they’re sweet, but not as sweet as sorbets, and like sorbets they don’t require flour, butter or pastry skills. I didn’t develop any kind of knack for pastry until I began collaborating with pastry chefs on their cookbooks, but for years I managed to round out my dinner parties with fruit-based desserts(though the children of my friend Clifford Wright used to roll their eyes when I brought dessert – “She doesn’t bring dessert, she brings fruit,” they’d say). I revisited some of those desserts this week, particularly various fruits poached in wine, and I still find them delightful. I find that I’m sometimes negligent about eating fruit in the colder months, but not when I have some wine-poached pears, bananas or prunes in the refrigerator. I am as likely to stir the fruit, with its luscious syrup, into my morning yogurt as to eat it for dessert, andthe compotes are good keepers. Early spring is an in-between time for fruit. Stone fruits aren’t ready yet and it’s not really apple, pear or citrus season either, though all of those fall-winter fruits are still available. I poached pears in red wine and bananas in white wine, and used dried fruits for two of my compotes, prunes poached in red wine and a dried-fruit compote to which I also added a fresh apple and pear. For the last compote of the week I combined blood oranges and pink grapefruit in arefreshing citrus-caramel syrup, and topped the fruit with pomegranate seeds. Even if my friend’s kids wouldn’t agree, this was definitely dessert. Bananas Poached in Vanilla-Scented Chardonnay Summary:Don’t overcook the bananas in this easy dish, and you’ll be rewarded with a fragrant, delicious dessert. I am usually not one forbananas in desserts, but this, if you’re careful not to overcook the bananas, is heavenly. Years ago, in the early days of my career as a vegetarian caterer, I made it often; it was one of my most requested desserts. These days I’m as likely to spoon some of the bananas with their fragrant syrup into a bowl of morning yogurt as I am to serve it after a meal.
Curry Coleslaw
Winter Fennel Slaw With Candied Walnuts
Mixed Green Slaw
Mexican Vegetables
Lime Cumin Vinaigrette
This dressing is a good match for bean salads and for roasted vegetables, and it goes well with grains and fish.
Hillary Clinton's Chocolate Chips
Fred’s Peanut Butter Cookies
Basic Tahini Sauce
Use this sauce, which is adapted from the Philadelphia chef Michael Solomonov, as a garnish for roast chicken and lamb. Dress thinly sliced raw kale and toasted pumpkinseeds with tahini sauce for a simple salad. Drizzle it over sliced tomatoes and cucumbers. Or serve with grilled eggplant, zucchini and peppers or roasted carrots and cauliflower.