Vegetarian
6951 recipes found
Bulgur and Lentil Salad
The best lentils for this hearty salad are French green lentils or black beluga lentils. They’re more likely to stay intact while cooking than brown lentils.
Bulgur With Peas
Bulgur Pilaf With Chickpeas and Herbs
This is the type of satisfying high-protein grain and legume dish that easily occupies the center of your dinner plate, accompanied by vegetables or a salad. Cook the chickpeas, then use the soaking water for reconstituting the bulgur. It couldn’t be a simpler dish to make.
Mixed Greens and Tomatoes With Raspberry Vinaigrette
Fava Bean Stew With Bulgur
I usually go through the tedious process of shelling and skinning fava beans to make this robust stew. But if fava beans aren’t available in local markets, use frozen skinned favas instead.
Colcannon With Roasted Squash and Apple
This is the sweetest of the colcannons I experimented with this week. The apple is the secret ingredient. I roasted the squash with the apple, but pulled the apple out before the squash because it roasts more quickly at 425 degrees.
Bulgur Pilaf With Red Peppers And Tomatoes
Baked Tomatoes Stuffed With Bulgur, Feta and Raisins
Beans and Peppery Lettuce Salad
Bulgur With Everything
Cantaloupe-Lime Agua Fresca With Chia Seeds
A light, refreshing blender drink that is sweet and a little bit tart. Although I make this in a blender, I think it qualifies as an agua fresca rather than a smoothie, as it is made with pure fruit, enriched with a spoonful of soaked chia seeds. The flavor of the drink will only be as good as your melon, so seek out the best cantaloupe, or other sweet orange melon, you can find. I don’t add sweetener to the drink, but you can if you think it needs a little something.
Salade Maraichere Aux Truffes (Truffle Salad)
Bulgur Salad With Pomegranate Dressing and Toasted Nuts
Recipes Mixed Greens With Herb-Vinegar Dressing
Pear, Gorgonzola And Mesclun Salad
Goat-Cheese Pizzas
Whole Wheat Bread, Apple and Cranberry Dressing
Having grown up with Pepperidge Farm stuffing, I will always have a weakness for bread stuffing seasoned with sage and thyme, with plenty of chopped onion and celery. I prefer to use 100 percent whole wheat bread, one that isn’t at all sweet. A mixed grains bread would also work. The apple and cranberries contribute sweetness, tartness and texture to the classic dressing. I bake this in a gratin dish; you can double the recipe if you want to use it for a stuffing as well, and put half inside the bird. But, moistened with a well seasoned vegetable stock, the dressing makes a great vegetarian side dish. Just be sure to use plenty of stock to moisten, as the problem with most stuffings that are baked outside the bird is that they are dry. Tender apples like McIntosh, Gala, Macoun and Cortland work well in this dish.
Sauerkraut, Beet And Cucumber Roll-Up With Walnuts
Romaine Salad with Couscous Confetti
You can use regular couscous or Israeli couscous for this lemony, confetti-like mixture of couscous, mixed diced peppers and mint. I categorize this salad as a salad with grains rather than a grain salad (I know, couscous isn’t a grain, but it plays a grainy role here), as there’s more lettuce than couscous.
Roasted Stuffed Pumpkin
The quantity of rice specified in the recipe is what I needed for the pumpkin I stipulate, but I should say two things here. One is that you might not find (or want) a pumpkin of exactly the same weight. The other is that different pumpkins have different-size cavities. The easiest way to find out how much rice you need is as follows: When you have cut the top off and scraped out the seeds, take a plastic freezer bag and line the cavity with it. Pour rice into the bag to about halfway up the cavity, then pour out the rice into a measuring cup. Double the measurement to determine how much stock or water to cook the rice in. The plastic liner is not a hygiene thing: it is just that if you don't use it, you will spend ages scraping out the rice. I know whereof I speak.
Skillet-Baked Eggs and Asparagus
Asparagus and eggs have an affinity for each other. The voluptuous yolk softens and smoothes the grassy sharpness of the vegetable, while the asparagus brightens up the dull richness of the egg. The pair’s most classic expression is asparagus hollandaise, but that is too fussy and time-consuming a preparation for a regular home-cooked breakfast. This dish combines the flavors in a time- and cook-friendly way.
Bulgur Pilaf With Dried Fruit and Nuts
Bulgur and Walnut Kibbeh
These patties make a great destination for fine bulgur. Kibbeh (called kufteh in Persian and köfte in Turkish) are usually made with a mixture of ground meat and bulgur, but there are vegetarian versions as well. This mixture of bulgur and walnuts is pungent with garlic and fragrant with parsley and fresh mint. They make a nice appetizer.
