Vegetarian
6950 recipes found
Roasted-Vegetable Stock
Coconut Dukkah
Adding coconut to dukkah introduces a sweetness to the nutty/spicy Middle Eastern mix. Serve it with crudités and flatbread, or sprinkled over a carrot purée.
Pan-Fried Zucchini With Fresh Corn
Roasted Corn and Tomato Salsa
Grilling tomatoes, jalapeños and corn makes for a nice mix of flavors. The sweetness of the corn contrasts well with the charred and picante flavors of the salsa. I’ve added corn to salsa fresca before, but this time, eyeing generous ears of corn on the cob in the market, I imagined it grilled or roasted in a roasted tomato salsa. I used as a starting point the renowned chef Rick Bayless’s terrific roasted jalapeño tomato salsa with fresh cilantro, from a book he published in 1998 called “Salsas That Cook.” After I had grilled the tomatoes and jalapeño under a broiler (you could also cook them on a grill), I grilled an ear of corn, also under a broiler. The kernels take on a beautiful color, and their sweetness contrasts nicely with the charred and picante flavors that run through this salsa. The corn also contributes crunch. The salsa is great with tacos, chips, and grains, and is particularly good with chicken.
Chocolate Cocoa Cake
Broiled Mahi-Mahi With Capers and Fresh Tomato Sauce
Pumpkin Seed Dukkah
Because I associate pumpkin seeds with Mexican food, I decided to add some mild chili powder to this mix. You can substitute Aleppo pepper if you want to keep with the Mediterranean theme. I love this mildly spicy, nutty dukkah with everything, including on its own.
Salsa Fresca with Kohlrabi
Kohlrabi, with its crisp texture, is a pleasant surprise diced into this tomato salsa. It goes well with chips, nachos, tacos and quesadillas, or with fish and chicken. For the past month, I’ve been a guest on the New York Times’s Motherlode Blog, helping out Renee Ruder and her family in Bend, Ore., put more vegetarian meals on the table using produce they receive in their community-supported agriculture basket each week. She received kohlrabi one week and was at a loss as to what to do with it. I had some suggestions for ways to use the vegetable in main dishes, and now I’ve come up with a way to use it in a side. The kohlrabi has a crisp texture much like that of jicama, with a nice cruciferous flavor. This salsa fresca would be welcome with just about any tostada, nacho or taco, with chips, or as a condiment with fish or chicken.
Cucumber Mint Soup
Pureed Red Pepper and Potato Soup
This is a beautiful soup with a deep, rich flavor to match the color. Make sure to strain it after you puree it, a quick step that absolves you of the longer step of peeling the peppers.
Barberry and Orange Tea
I have in my pantry a rather large bag of dried barberries, bought at my Persian market, and I had been using them up slowly. Now I know where much of what remains of these sour, zingy vitamin C-rich dried fruits will go.
Cold Chickpea-Tahini Soup
Chickpeas have an irresistibly robust and nutty flavor, and a texture that can run from crunchy to tender. Dried chickpeas take longer to cook than other beans (two hours is a likely cooking time); use enough water, and the process is stress-free. One major benefit to cooking chickpeas yourself — aside from the superior flavor and texture — is that the water you cook them in becomes particularly rich and flavorful by the time they’re done. Save it for soups like the cold one here, which is a refreshing riff on hummus.
Carrot Purée
You can serve the carrot purée on its own on croutons or pita triangles, or as a dip with crudités. You can also accompany it with garlicky yogurt seasoned with mint, as it would be served in Greece or Turkey.
Truffled Potatoes Sarladaise
Vegetarian Apple-Parsnip Soup
Honeycrisp Apple and Parsnip Soup
Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall. Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
Pureed Carrot Soup
This rice-thickened French classic, known as Potage de Crécy, is simple and comforting. You can garnish it with any number of chopped fresh herbs, as well as with croutons.
Moroccan Fava Bean and Vegetable Soup
When I am planning a Passover menu I look to the Sephardic traditions of the Mediterranean. The Sephardim were the Jews of the Iberian Peninsula; they had a rich culture and lived in harmony with Christians and Muslims until the Spanish and Portuguese Inquisitions at the end of the 15th century, when all non-Christians were expelled from Spain and Portugal. The Sephardim were welcomed in Turkey, and many went to Greece, North Africa and the Middle East as well. Throughout the Mediterranean, springtime is the season for spinach and other greens, artichokes and fava beans, and these vegetables make delicious appearances at Passover meals. This dish is inspired by the fresh fava bean soup that Rivka Levy-Mellul, author of “La Cuisine Juive Marocaine,” remembers as the first course of her childhood Seders in Morocco. The authentic dish is a substantial soup made with quite a lot of meat, but I’ve made a vegetarian version. I expected the fava beans to color this soup a pale green, but the other vegetables — the carrots, leeks, turnips and onion — and especially the turmeric contribute just as much, and the color of the soup is more of a burnt orange.
Spicy Egyptian Dukkah With Chickpea Flour
Dukkah is very popular in Egypt, where it is made with chickpea flour, sesame seeds, sometimes dill seeds, and spices. I like to toast the chickpea flour. I use the mixture, which is adapted from a dukkah in “The Arab Table,” by May S. Bsisu, not only as a condiment for vegetables and bread, but also as a coating for fried fish or vegetables.
Puréed Winter Squash Soup With Ginger
One of the most comforting dishes you can make with winter squash is a puréed soup. I use rice to thicken this one, but you could also use a potato, or not add additional starch at all, as the squash itself has a lot of body. To enhance the flavor, this one calls for ginger, with a little lime juice and a swirl of yogurt added before serving.
Peach Buttermilk Soup
I like to eat this creamy soup for breakfast. It is almost like a lassi, the popular Indian milkshake-like drink. Make sure your peaches are ripe and juicy.
Plum and Red Wine Soup
You could also call this ruby-colored, jam-like soup a compote. Look for plums with deep red flesh.
Creamy Wild Mushroom and Parsnip Soup
Puréed Broccoli and Celery Soup
Celery adds a new dimension to the flavor of this soup and harmonizes with the broccoli. When you cook broccoli for more than 8 to 10 minutes the color fades, so I add a little spinach at the end of cooking to brighten up the color.