Vegetarian
6950 recipes found
Melon With Red Chili Flakes, Salt and Lime
Skewered melon with chili, salt and lime juice, served as a snack or part of a larger meal, is as unexpected as it is compulsively edible. It's also easily assembled and takes no time, and rewards with layers of flavor.
Artichoke Fritters With Bearnaise Sauce
Roasted Pepper Sauce
The flavor in this sauce is deepened by peppers, which are first grilled or roasted, then cooked in olive oil with onion, garlic and chili flakes.
Artichoke Heart Frittata
You can make this easy Italian frittata with the fresh, tiny artichokes that arrive with spring or, more quickly, with frozen artichoke hearts.
Pumpkin Ginger Pie
Marinated Vegetables Dijon
Rainbow Quinoa Tabbouleh
Quinoa lends itself to lemony salads, and the rainbow mix is particularly nice because each type of quinoa has a slightly different texture. The pearl white grains are the fluffiest, the red and black more compact.
Seared and Roasted Brussels Sprouts With Red Pepper and Mint Gremolata
Searing brussels sprouts in a hot cast iron pan was a revelation to me when I first began preparing them this way a few years ago. In this version, adapted from Momofuku’s recipe for Roasted Brussels Sprouts With Fish Sauce Vinaigrette, as featured in Food52’s upcoming book “Genius Recipes,” I achieve the sear on the cut surface of the sprouts in the pan, finish them in a hot oven, then return them to the frying pan, where in the meantime I have cooked a sweet red pepper. The combo is
Brandade Of White Beans With Artichokes And Truffle Vinaigrette
Panini With Artichoke Hearts, Spinach and Red Peppers
Here’s a great way to pack a lot of nutrients into a sandwich. If you use frozen artichoke hearts, the panini are quickly assembled.
Pan-Roasted Baby Artichokes
Mashed Potato and Broccoli Raab Pancakes
A delicious way to use mashed potatoes, whether they be leftovers or freshly mashed. Use leftover mashed potatoes from Thanksgiving for these, or just steam up some potatoes and mash (that is what the nutritional values here are based on, not on your buttery leftover Thanksgiving mashed potatoes). Whichever way you go, the mixture is very quickly thrown together.
Napa Cabbage Salad
Spinach and Red Pepper Frittata
Spinach and red peppers bring vitamin A and vitamin C to this beautiful frittata. Spinach is also an excellent source of a long list of other nutrients, including vitamin K, manganese, folate and magnesium. And it’s packed with protective phytonutrients, including the newly discovered glycoglycerolipids, which some researchers believe may help protect the digestive tract from inflammation.
Penne With Artichokes And Mushrooms
Pili Pili (Spicy Herb Oil)
This spicy oil with an African name is popular throughout Provence. It’s usually on the table in pizzerias for drizzling, but it’s also terrific drizzled over vegetables, grilled meats or fish, grains and bread – whatever you want to add a kick to. In France it is made with very hot bird chilies. You could use fresh Thai chilies for this, but I’m using dried chiles de arbol, because that’s what I have on hand and it makes an oil that will last for months.
Troisgros Potatoes Gratin
Corn Con Cotija (Courtesy of Martine Garcia)
Stir-Fried Tofu With Cabbage, Carrots and Red Peppers
This is a beautiful stir-fry using vegetables that are easy to keep on hand, as they all stay fresh for more than a week in the refrigerator.
Butternut Squash and Purple Potato Latkes
Purple potatoes add a bit of color and some extra nutrients but regular white potatoes work, too. Of course you can use white potatoes for these, but I loved the idea of the color combo when I created the recipe. The purple doesn’t show up so much once you have browned the latkes but the anthocyanins in the potatoes are still there.
Pave of Tomato and Cabbage With Basil Broth
Spicy Stir-Fried Tofu With Kale and Red Pepper
Kale is a member of the cruciferous family of vegetables (genus Brassica), so named because their flowers have four petals in the shape of a cross. A nutritional powerhouse that tastes wonderful when properly cooked, kale is one of nature’s best sources of vitamins A, C and K and a very good source of copper, potassium, iron, manganese and phosphorus. These greens are hearty, and they maintain about 50 percent of their volume when you cook them, unlike spinach, which cooks down to a fraction of its volume. The various types of kale also maintain a lot of texture, which makes them perfect for stir-fries.
David Wallach's Wild-Mushroom Stew
Carrot, Squash and Potato Ragout With Thai Flavors
This is inspired by a recipe in Patricia Wells’s “Vegetable Harvest.” The flavors are both sweet and pungent. Serve it on its own or over rice; Thai purple sticky rice looks particularly pretty against the orange vegetables but any type of rice will do. I’m very happy serving this over brown rice.