Vegetarian
6951 recipes found
Giant Limas With Winter Squash
I love the fact that beans, lentils and greens symbolize prosperity in the New Year in places as disparate as the American South and the South of France. I wonder if it’s really because lentils and beans are round like coins and swell when they cook, or if it’s because that’s about all anybody can afford to eat after the excesses of the holiday season. The notion of thrift wouldn’t apply to some of the other foods that symbolize good luck or prosperity in certain cultures – fish, for instance, or saffron. I’ve taken traditions from different places this week and thrown some of them together, focusing mainly on lentils, beans, greens and fish. These are simple dishes that I hope will help you to begin 2012 on a happy, healthy note. Look for more New Year’s dishes in the Recipes for Health index. Baking in a slow oven is the best way to cook large lima beans, which can fall apart easily if boiled too hard. This dish is luxuriously creamy (though there’s no cream in it) and comforting.
Costa Rican Coleslaw
Here is a version of a recipe I learned from Chris Schlesinger and John Willoughby, in their indispensable guide to beachfront cooking, ‘‘Let the Flames Begin.’’ It has been central in my summer cooking repertory for more than a decade. Opinions may vary on the idea of hearts of palm and avocado in a coleslaw, but only until this dish is eaten.
Platanos Maduros (Fried Yellow Plantains)
Here, two simple ingredients yield huge, complex results. There's something about frying deep yellow plantains in oil that brings out their sweetness. The crisp outside yields to a soft, sweet center, the complement to a platter of rice and beans and garlicky pork. But, to be honest, they're so good, they might not even make it to the table.
Fried Plantains With Herbs
Succotash Gratin
Mashed Potatoes With Scallions
Broccoli Rabe With Raisins and Garlic
Mashed Potatoes With Parsnips
Platanos Verdes (Fried Green Plantains)
Succotash Salad
Spinach Salad With Roasted Vegetables and Spiced Chickpeas
The best main-course salads are precariously balanced things, requiring planning and forethought to come out well. You need to make sure that your mix of vegetables, proteins and starches hits all the requisite flavor and textural notes — sweet, salty, tangy, fresh, crisp, soft and rich. In the end, a main-course salad should feel virtuous and a little decadent, and eminently satisfying. This recipe works on all those levels. It has crunchy, salty chickpeas imbued with spice. There are sweet potatoes and carrots roasted until exquisitely tender. The creamy Greek yogurt dressing spiked with garlic is creamy and rich. And finally, there’s the spinach, which is earthy and fresh.
Broccoli Rabe and Cannellini Bean Salad
Celery Soup With Lima Beans, Asparagus and Peas
Mashed Potatoes With Chives
This is about as simple as it gets: classically prepared mashed potatoes – just potatoes, milk, butter and salt – get a generous handful of pretty chives stirred in. Be sure to add plenty of salt, and taste as you go; good mashed potatoes rely on it.
Vegan Pizza
This is a vegan spin on classic pizza margherita, adorned simply with tomato sauce and rounds of cashew “mozzarella” cheese. Right after you make the cheese, it will be smooth and spreadable — more like ricotta than mozzarella — but as it bakes, it will firm up, resulting in pockets of creaminess that hold their shape in a sea of tomato sauce. If you’re short on time, there are a couple ways to make the pizza come together more quickly: Use store-bought crust or dough (enough for 1 large or 2 smaller pizzas), or try one of the many shredded vegan mozzarella cheeses available in stores these days. You can use a heaping cup on each pizza.
Red Bean Stew With Fried Onions and Cilantro
Based on lobio, a Georgian stew, this is a warming, thick mix of simmered beans seasoned with both raw and fried onions, garlic and plenty of cilantro. In Georgia, the stew is sometimes spiked with a sour plum sauce called tkemali, which you can find at specialty markets or online. But if you can’t get it, pomegranate molasses (or even a good balsamic vinegar) will give the dish a similarly fruity tang. Note that the bean mixture will thicken as it cools, so be prepared to add a bit of water or broth upon reheating.
Red Kidney Bean Puree
Corn and Lima Bean Ragout
Georgian Bean Salad With Cilantro Sauce
This is one of my favorite versions of a signature dish of the Republic of Georgia.
Banan Peze (Crisp Fried Plantains)
Salt water is the key to making these golden, starchy disks crisp and salty. Smashed and fried plantains are a popular staple around the Caribbean, where they are called tostones, patacones or, in Haiti, where this recipe comes from, banan peze.
Root Vegetable Gratin
Use turnips, rutabagas, kohlrabi or a mix of these vegetables in this delicate winter gratin.
Autumn Mashed Potatoes
Grilled Plantains
