Vegetarian
6945 recipes found
Midnight Pasta With Roasted Garlic, Olive Oil and Chile
This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a complex, mellow flavor to the entire dish. If you’re a planner, you could even roast a couple of heads of garlic in advance. (Roasted garlic will keep in an airtight container in the refrigerator for up to two weeks and in the freezer for up to two months.) Add whatever vegetables or proteins look good to you.
Cabbage With Apples, Onions and Caraway
Robert Galano's Artichokes Italian-Grandmother Style
Bean Tostadas
This is by far my most popular tostada, appealing to both vegetarians and meat-eaters. If you don’t have time to cook the black beans, you could use canned beans and refry them with the spices called for in my recipe for refried black beans. You’ll have to moisten them with water.
Smoky Sweet Potatoes With Eggs and Almonds
Slow-roasting sweet potatoes in coconut oil and spices gives them a rich flavor and delicately crisp texture on their exterior while they turn velvety within. Don’t be tempted to take them out of the oven early. As Steven D., a reader, wrote in the notes of the recipe upon which this one is based: “The potatoes are soft after a half hour or so, but then the crusts harden in the second half hour, giving them the delicious texture that makes the dish unique.” Adding fried eggs, a smoky yogurt sauce and crunchy almonds turns a sweet potato side dish into a satisfying, meatless meal. And if you don’t have coconut oil on hand, you can use olive or another cooking oil, though the potatoes won’t have the same texture.
Barbara Bush's Chocolate Chips
Polenta, Corn and Cheese
Fried Winter Squash With Mint
In Sicily this dish, which I find to be irresistible as a side dish and a snack, is served both hot and at room temperature. If you make it for Thanksgiving and don’t want to be in the kitchen frying squash at the last minute, opt for the room-temperature version. Or fry the squash ahead of time and warm in a low oven. The recipe works equally well with butternut and starchier squash like kabocha.
Linguine With Fresh Herbs
Tomato-Cumin Bread
Dandelion Salad With Garlic Confit Dressing
Okra Salad With Toasted Cumin
Even avowed okra-phobes love this salad, which is seasoned with a warm and earthy Moroccan spice blend. The okra cooks for only 2 minutes in salted water, and the resulting flavor and texture are somewhat reminiscent of asparagus. The salad tastes best at room temperature.
Black Bean and Poblano Tacos
There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.
Stuffed Peppers (Chiles Rellenos)
Fettuccine with Sunchokes and Herbs
Grated Squash, Corn and Tomatillo Tacos
Once you’ve made the tomatillo salsa, this light filling is very quick to put together.
Fettuccine, With White Truffles
Creamy Stovetop Corn With Poblano Chiles
Fresh Tomato Sauce For Fettuccine
Fried Eggplant With Chickpeas and Mint Chutney
In this gently spiced vegetable dish, baby eggplant slices are first fried until golden, then braised with chickpeas, tomatoes and garam masala until soft, velvety and richly flavored. A quickly made fresh mint chutney adds a complex, herbal, spicy note thanks to the jalapeño in the mix. Serve this over rice or with flatbread as a main course, or on the side of grilled meats or fish.
Savory Spiced Carrot Cake
This carrot cake is not a dessert, though at first glance it looks like one. Whimsical and festive, it could even be a birthday cake for someone lacking a sweet tooth. Serve it as a first course, or pair it with a salad for a light meal.
Quesadilla With Mushroom Ragoût and Chipotles
Mushroom ragoût accepts chipotles willingly. I made a delicious and substantial quesadilla dinner with the ragoût, two tortillas and a bit of cheese in under three minutes.
Fettuccine With Shiitakes, Tomatoes And Rosemary Cream
