Vegetarian
6951 recipes found
French Lentils With Cashews
Ravioli Alla Burrata With Pistachio Pesto
Corn Pudding
Turnip Gratin
A turnip gratin can be a rich, creamy affair, but this lighter version made with low-fat milk is equally delicious and comforting. When you use low-fat milk for a gratin, you will find quite a bit of liquid in the pan when you pull the dish from the oven. Let it sit for 20 to 30 minutes and the turnips will reabsorb the moisture. If any liquid remains in the dish, it’s delicious spooned over the gratin.
Raisin Rye Bread
Brown Rice Salad With Mushrooms and Endive
Triticale is a hybrid grain made from wheat and rye, which farmers and health food stores alike had high hopes for in the 1970s. It is a good source of phosphorus and a very good source of magnesium, but apparently the yields were disappointing to farmers and it never really caught on among consumers. I had sort of forgotten about it until I came across it again recently at Bob’s Red Mill. I like its chewy texture and earthy flavor, both very similar to farro or wheatberries. Any hearty, toothsome grain works well in this salad, so I’ve given you a choice.
Celeriac and Red Pepper Salad
Sweet Bread Pudding
Mashed Turnips and Potatoes With Turnip Greens
This is inspired by colcannon, an Irish mix of mashed potatoes and kale or cabbage. This lightened version is a mixture of two-thirds turnips and one-third potatoes, with the turnip greens stirred in at the end.
Braised Celery Root Purée With Mushrooms
Onion Salad
Creamy Gruyere Potatoes
Mushroom and Daikon Soup
Stewed Fennel
Watercress Barlotto
Sake-Steamed Kabocha Squash With White Miso
This steamed kabocha squash is astonishingly delicious straight from the pan or cold the next day.
Carole Peck's Fresh Cucumber Kimchi
Stir-Fried Soba Noodles With Long Beans, Eggs and Cherry Tomatoes
Tomatoes and noodles Asian style; the cherry tomatoes are cooked just to the point at which their skins split, allowing the fruit inside to soften just a little bit and sweeten a lot.
Yellow Tomato Gazpacho with Goat Cheese Croutons
Soba Noodles in Broth With Spinach and Shiitakes
This dish is inspired by a recipe by Sonoko Kondo in her wonderful book “The Poetical Pursuit of Food” (Clarkson Potter, 1986). Soba noodles represent longevity in Japan because they are long and lean. When you eat them, slurp them without breaking the noodles.
Mustard Greens With Warm Walnut Vinaigrette
Soba With Black-Eyed Peas and Spinach
I’m bringing together good luck charms from all over the globe in this comforting dish. Soba (buckwheat noodles) is traditional in Japan, black-eyed peas in the American South, and spinach or other greens pretty much everywhere. Buckwheat pasta does exist in Northern Italy; it's called pizzoccheri, and it’s traditionally tossed with a rich cabbage and cheese topping.
Stir-Fried Brown Rice With Kale or Frizzy Mustard Greens and Tofu
I used a beautiful green I’d never seen before called frizzy mustard greens for this quick and easy stir-fry. They look like a cross between frisée and curly kale and have a sharp, mustardy kick. Curly kale makes a fine substitute. Also, you can substitute white rice for the brown.