Vegetarian
6951 recipes found
Soba Noodles in Broth With Sweet Potato, Cabbage and Spinach
This simple Japanese soup can be served as a meal or as a starter. As the sweet potatoes and cabbage simmer in the broth of your choice, they infuse it with sweetness. Spinach is added at the last minute, and the soup is served with cooked soba noodles.
Asparagus With Red and Yellow Coulis
Cold Mustard Greens With Olive Oil And Lemon
Naked Tofu With Cold Sesame Soba Noodles
Fresh white bean curd has been an integral part of Asian cooking for centuries. Some people turn up their noses: others love this chameleon that tastes like whatever it's cooked with.
Eggplant-Mushroom 'Lasagna' for a Crowd
Oven-Dried Tomato And Grape Lasagna With Spiced Ricotta
Stir-Fried Baby Squash, Long Beans, Corn and Chiles With Soba Noodles
Long beans stir-fry more quickly than regular green beans because they have a thinner husk, but if you can’t find long beans you can use regular ones, like Blue Lakes. I used purple long beans for this stir-fry but green ones will work as well. Make sure to drain and dry the vegetables on several thicknesses of paper towels after you wash them so that they sear properly.
Mustard Greens Salad With Roasted Cheese Pumpkin And Goat Cheese
Wild Mushroom Lasagna
Soba Noodles With Tofu, Shiitake Mushrooms and Broccoli
I like to use soba for this dish. The buckwheat noodles have a nutty flavor and contribute a measure of all-important whole grain to the dish.
Arroz de Verduras (Vegetable Rice)
Marinated Tofu Sandwich With Greens
You won’t use all of the marinade for this sandwich, so add more tofu to it for another meal.
Grilled Goat Cheese, Roasted Pepper, and Greens Sandwich
The title of this recipe was getting very long, so I left the last option – roasted artichoke hearts – out of it. I included them in my sandwich because I had some shriveling artichokes in my produce bin (along with the shriveling red pepper I used) and it didn’t take very long to trim and roast them. But it’s not a must; the peppers and goat cheese with the greens are what really stand out. I stir everything together and spread it on the bread. It’s always a good idea to have a roasted pepper on hand for quick dinners like this.
Summer Aioli Feast
In Provence an aioli feast is not just a summer affair. But I love to throw an aioli party in the summer, when my guests and I can sit outside and enjoy the endless array of fish and vegetables with chilled rosé. Sometimes it’s a potluck, and each guest brings a vegetable or fish to eat with the aioli. Traditionally the fish would be poached, but if you’re outside with the grill going, go ahead and grill it (though that would require more olive oil, and the whole point of this garlic mayonnaise feast is to serve the mayonnaise with plainly cooked foods). The vegetables are traditionally boiled, but I prefer steaming most of them. Use this list of vegetables to guide you, but rely on the market when you make your choice. You don’t have to serve everything on the list.
Chipotle Chili Sauce
Greek-Style Dinner Pie With Leftover Greens
Leftovers often die an ignoble death in the back of the refrigerator, a waste of money and time. They can, however, be an opportunity to improvise, even to elevate. Here, some leftover cooked greens are combined with raw ones in a show-stopping Greek-style treatment that uses boxed phyllo dough to its best advantages. Pie for dinner!
Grilled Feta and Roasted Squash Sandwich
I had a hunk of butternut squash lingering in my refrigerator, and it turned out to be the perfect ingredient for a grilled cheese and vegetable sandwich. I roasted it to bring out its sweetness, and paired it with chopped fresh sage, my favorite herb to use with winter squash. The rest came together quite naturally. The sweet and earthy flavors against the salty feta are perfect. You’ll have more mashed roasted squash than you need for one sandwich. Use it in another, or freeze it for another night when you’re too tired to cook.
Greens and Mushroom Panini
For these greens-packed panini, try to find a bag of washed, stemmed greens. If you blanch your greens after bringing them home from the market, you can make the panini in no time.
Fried Hominy
Roquefort Cheese Balls
Giant Green Pie (Torta Pasqualina)
This savory pie, called torta pasqualina in Italy, is many times made for special occasions because the preparation is a bit fiddly. The finished product, though, is impressive to behold, and you’re sure to draw compliments from your dining companions. Traditional cooks use a strudel-like pastry, rolled out very thin into a large circle, for the pie. At least four layers are necessary, brushed with oil to achieve a flaky crust. (You can get good results with phyllo dough or ordinary pie dough.)
Slow Roasted Fall Vegetables
Stewed Greens With Tomatoes and Mint
This is inspired by a Greek recipe from the island of Corfu, from Diane Kochilas’s book “The Greek Vegetarian.” I love the way the greens and tomatoes are infused with mint. If you want to try more unusual greens from your farmers’ market, like amaranth or purslane, they will work in this dish.