Vegetarian
6951 recipes found
Sautéed Broccoli Rabe
Spicy broccoli rabe is often blanched in a big pot of salted water to tame some of its bitter sting, then sautéed with copious olive oil, dried chiles and garlic until silky. But this recipe streamlines and expedites that process: Toss the broccoli rabe in the garlicky oil, add a small quantity of water, cover and steam until fork-tender, then uncover. By the time the liquid has evaporated, the broccoli rabe will be ready. If you find it too bitter, just keep cooking; it will only grow sweeter and softer. Serve this dish any time you’d make a side of broccoli, with meat, fish, beans or other proteins.
Vegan Jackfruit Pernil
On holidays and special occasions, the center of a Puerto Rican table usually features pernil, a juicy shredded roast pork seasoned with garlic, citrus and oregano. In 2020, Lyana Blount suddenly had more time to experiment with her vegan recipes and formed her Black Rican Vegan pop-up. She created a vegan version of the pernil she grew up eating using jackfruit. She boiled canned, brined jackfruit and seasoned it with spices and sauces like adobo, sazón and sofrito, then roasted the marinated jackfruit pieces in the oven, crisping the edges to mimic pernil. Even the most critical abuelas might not be able to tell the difference. Serve the dish with a vegan arroz con gandules or other rice.
Egg Salad
This classic, deli-style egg salad requires only a few kitchen staples and the time it takes it to hard-boil and peel eggs. Seasoned simply with mayonnaise, Dijon mustard, salt and pepper, it makes for a delicious sandwich piled on toasted bread, or a quick snack with crackers. Chop the hard-boiled eggs finely for a smooth, creamy texture, or coarsely for larger pieces of egg in each bite. This basic recipe can be dressed up with whatever green herbs you have on hand, or add a handful of finely chopped celery for some crunch. Use this simple method for cooking eggs to the hard-boiled stage and running them under cool water if using right away.
White Gravy
Smooth and creamy white gravy, one of the American South’s most beloved and versatile sauces, is really just a variation of béchamel, which was brought to Louisiana by French explorers in the 17th century. Excellent draped over chicken fried steak, biscuits or mashed potatoes, it comes together in no time. Start by making a white roux; this version uses butter, but you can also use bacon fat. To ensure the gravy doesn’t seize or clump, bring the milk to room temperature or heat it slightly, or slowly whisk in cold milk 1/2 cup at a time. Be mindful that the gravy will continue thickening off the heat, so remove it just before it reaches the desired consistency.
Spiced Vegetable Phyllo Pie
In this spectacular meatless meal, crisp sheets of buttery, golden phyllo surround vegetables and chickpeas stewed with sweet spices, preserved lemon and earthy turmeric. You can prepare the vegetable stew the day before; just reheat it so it's warm when it meets the phyllo pastry. Once it’s baked, you can serve this hot or at room temperature, making it perfect for a party. Since it’s baked on a sheet pan, it makes enough to feed a crowd.
Tardivo Salad With Pistachio and Citrus
When it comes to wintertime eating, you can count on two things: chicories in abundance and the best citrus of the year. At the cozy Manhattan restaurant Raf’s, executive chef Mary Attea makes the most of both with this tardivo salad, which delivers the style and ingenuity of a restaurant-level dish to any home cook. Tardivo is a top choice for its delicate flavor and dazzling appearance, but endive is a suitable substitute, playing equally well with the fragrant schmear of puréed Sicilian pistachios. The creamy purée acts as the foundation for a bright combination of supremed citrus, sharp fennel and thinly sliced red onion. The dish is mellowed out with good-quality Italian olive oil and fresh lemon juice, and topped with salty slivers of ricotta salata. Serve as an impressive starter at your next dinner party or impress yourself on a weeknight. Either way, you’ve got a hit on your hands.
Cheese Sambousek
These crescent-shaped pocket pastries from Rachel Harary Gindi, a home cook living in Los Angeles are popular in one form or another throughout the Middle East and India. Cooks will find, of course, many variations from all over. This Syrian Jewish version from Aleppo creates the dough using flour and smeed, a fine semolina often also used in Middle Eastern cookies, which is not essential but adds a pleasing texture to the tongue. Some Syrian Jews add several kinds of cheese including feta to the cheese mix. Make this dish your own, as this recipe does with the use of nigella seeds. Topping the sambousek with sesame seeds or (nontraditional) nigella seeds adds a slight complexity to the taste of this mild, homey snack. Though you could certainly brush the tops of the sambousek with water and sprinkle with the seeds, for efficiency you can do as Poopa Dweck, author of “Aromas of Aleppo: The Legendary Cuisine of Syrian Jews” (Ecco, 2007), instructed: “Dip the dough ball or formed sambousek into sesame seeds before baking. The seeds will stick onto the dough.”
Cucumber Pomegranate Salad
Cucumber pomegranate salad is an early fall love story that confidently leaps into winter. Crisp and sweet Persian cucumbers are a welcome companion to ruby-red, tart pomegranate seeds, the jewels of cooler months. Tossed with red onion and both dried and fresh mint, this colorful and tangy salad enlivens a meal and your taste buds. There’s no need to prepare the dressing separately; drizzle and sprinkle everything directly on. The juice from the pomegranate seeds mingling with the lime juice makes for a pink-hued dressing that is worthy of slurping directly from a spoon.
Balsamic Vinaigrette
Both tangy and slightly sweet, balsamic vinaigrette is versatile enough to complement a variety of greens and vegetables without overpowering them. In this basic recipe, a spoonful of Dijon mustard balances the vinegar’s sweetness with a touch of acidity, and it also helps thicken, or emulsify, the dressing. Keep the balsamic vinaigrette refrigerated in an airtight jar for up to a week; it may separate over time, but can easily be whisked together again. Before serving, bring it to room temperature and give the jar a good shake.
Flour Tortillas
Homemade flour tortillas give every single store-bought one a run for its money and will elevate any burrito or quesadilla you make. The process is somewhat laborious, and it can be challenging to get them to be perfectly round, but perfection is not necessary, as you are going to roll or fold them anyway and your shapes will improve as you practice. This recipe uses vegetable shortening, which makes the tortillas accessible to vegetarians and non vegetarians alike. Taking a cue from the El Paso and Ciudad Juárez region, these tortillas de harina fronterizas are made with hot water and baking powder and the dough rests twice, the second time with the portioned dough nicely rubbed in fat. Follow these simple steps, give the dough a chance to rest and make sure the tortilla is fully cooked: When done on the outside, brown freckles appear on both sides, and it’ll be cooked through on the inside when it puffs. The results will be worth your while, as the tortillas will be soft and pillowy. Tuck any leftovers into a sealed container and enjoy the fruits of your labor for days.
Burritos de Chile Verde con Papas (Chile Verde Burritos With Potatoes)
One of the most popular and traditional burritos of the El Paso-Ciudad Juárez borderlands, this chile verde burrito is referred to as a purist burrito: It has no toppings, no garnishes and no salsas or crema to drizzle on top. It is neat, clean, slim and tightly packed; its filling is intensely flavorful, but delicate in its texture and bite. Everything in it is cooked al punto, on point: The Anaheim chiles are fire-roasted to bring out their exuberance, tenderly cooked over soft heat with almost-caramelized onions and soft-to-the-bite potatoes, and then coated in creamy crema. The fact that the best renditions of this burrito are made with freshly made flour tortillas makes the experience sublime.
Lemony Pasta With Braised White Beans
Braising canned white beans with garlic, chile flakes and olive oil is a classic recipe — a speedy, meatless, very satisfying weeknight meal. This version turns the mix into a sauce for pasta, brightened by lemon juice and zest, and rounded out with fresh parsley or arugula and cherry tomatoes, a juicy contrast to the velvety beans. The pasta water also plays an important role here, keeping the beans from becoming pasty. Use the best olive oil you can, especially for drizzling at the end. That’s where you’ll really taste it, and a robust, herbal oil will add a lot of character to this simple dish.
Avocado, Radish and Iceberg Lettuce Salad
I’ve always liked this very simple salad that was served at La Taza de Oro, a now-defunct Puerto Rican diner in New York City.
Easy Crudités
A crudités platter can be as simple as a bunch of vegetables piled on a plate, or as composed as a work of art. Use a mix of raw and blanched vegetables, or just raw, keeping in mind that a variety of colors, shapes and textures will help create a beautiful platter and provide guests with more options. Keep the platter simple, or dress it up with additional snacks, such as marinated olives, artichokes, crackers and nuts, and add homemade or store-bought dips, such as hummus, tzatziki or ranch. This recipe easily scales up or down, just plan on about 1 cup vegetables total (blanched and raw) per person. Serve crudités alongside a charcuterie board for a more substantial spread.
Cheesy Pull-Apart Bread
If pulling apart slices of warm, cheesy, garlicky bread is your idea of a good time, do this: Slice crusty bread into a grid pattern, coat every nook and cranny with garlic butter, tuck in some shredded mozzarella and bake the whole thing. What was just a loaf of bread is now a worthy party centerpiece. You can prepare, wrap and refrigerate the loaf up to one day ahead. The format is adaptable, too: Season the butter with scallions, rosemary or other flavorings, or swap the mozzarella for Cheddar, pepper Jack or another melty cheese you’d use for a grilled cheese.
Quinoa
Quinoa is a small but mighty seed: Hearty, plump, protein-rich and gluten-free, use it as you might use rice or whole grains in salads and soups, or as a side. A ratio of one part quinoa to one-and-a-half parts water will create quinoa that’s fluffy with enough bite to maintain its shape. It’s important to rinse and dry the quinoa before cooking to remove its naturally occurring bitter, soapy coating. Optionally, you can also toast the quinoa — as with nuts or sesame seeds — to enhance the seeds’ nuttiness. Cooked and cooled quinoa will keep refrigerated in an airtight container for up to 5 days.
Easy Parker House Rolls
Using prepared pizza dough makes these Parker House rolls a snap to put together, and brushing them with plenty of melted butter gives them the moist interior and richness you expect. The trick to a tender texture is to cover the pan of just-baked rolls with foil, allowing them to steam and soften as they cool. This prevents the rolls from developing a crunchy crust. Be sure to leave plenty of time for rising; different brands of pizza dough will vary. To ensure the lightest rolls, wait until they are very puffy and risen before popping them in the oven. Serve these on the same day they’re baked, preferably still warm from the oven. Leftovers can be split and toasted for breakfast the next morning.
Cheesy Spinach Bake
This baked spinach gratin is similar to creamed spinach but has even more going on. It’s rich but uses half-and-half, so it’s not too heavy, and it’s crunchy with crisp toasted bread crumbs. It tastes verdant from so much spinach, sweet with onion and garlic, and sharp and gooey from two aged cheeses. It’s great alongside turkey, steak or white beans. To prepare this dish in advance, refrigerate the spinach mixture and the bread crumb topping separately for up to 24 hours before assembling and baking. If cooking chilled ingredients straight from the fridge, you may need to increase the cook time by 5 to 10 minutes.
Spicy Roasted Mushrooms With Polenta
Packed full of umami, roasted mushrooms and tomatoes are coated in a fresh, fragrant Sichuan chile oil and served on top of creamy polenta in this midweek dinner hit. The oil can be made ahead, and will continue to develop in flavor. Make extra, as you’ll want to drizzle it over your eggs in the morning. Try using a variety of mushrooms — some oyster mushrooms torn into chunks, or portobellos cut into thick slices — but do make sure to slice them to the same thickness so that they cook evenly as they roast. The mixture is perched on a very simple polenta, but feel free to add butter, milk and cheese to it for a bit of extra indulgence.
Parker House Rolls With Black Pepper and Demerara Sugar
These tender, fluffy morsels are everything you want in a Parker House roll. The secret to their particularly moist interior is adding instant potato flakes to the dough, a technique adapted from King Arthur Baking Company. Softened butter, seasoned with black pepper and Demerara sugar, is brushed on top both before and after baking, giving these rolls a glossy, burnished crust that gets a little crisp at the edges where the sugar meets the pan. (For a more classic Parker House roll, skip the pepper and sugar.) Like all rolls, these are best served warm from the oven or on the same day they’re baked. Then split and toast any leftovers for breakfast the next morning.
Quinoa Salad
This bright, crunchy and hearty quinoa salad is inspired by the flavors and textures of tabbouleh and Greek salad. Quinoa, cucumbers, bell pepper, olives, lots of parsley and an assertive lemon-garlic dressing make it a filling and protein-rich vegan lunch, or a great side for grilled chicken, seared fish or spiced chickpeas. Feel free to add other briny, creamy, snappy or herbaceous ingredients, such as feta, avocado, torn romaine leaves or fresh mint. The salad will keep for up to 2 days refrigerated; refresh with salt and lemon juice before eating as flavors may become muted in the fridge.
Pumpkin Empanadas
During the fall, many Mexican American households and bakeries simmer winter squash with sugar and spices to make a purée then stuff it into disks of dough to make pumpkin empanadas. This recipe from Yvette Marquez-Sharpnack, a cookbook author and food blogger, is similar to her grandmother’s, but opts for convenience with canned pumpkin. When Ms. Marquez-Sharpnack was a child living in El Paso, her grandmother – from Chihuahua, Mexico – would cut up an old jack-o’-lantern and simmer it to make the filling, similar to ayote en miel. While Ms. Marquez-Sharpnack recommends making the dough from scratch, you could also use store-bought empanada disks for baking, which are less sweet and slightly firmer but incredibly easy to work with.
Caramelized Brussels Sprouts With Lemon
Separating the dark green outer leaves from the lighter green cores of brussels sprouts allows you to roast them so they’re both tender and crispy. Prep them ahead of time for an easy side dish. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)
Easy Herb Stuffing
This recipe makes a simple, versatile Thanksgiving stuffing, flavored with sautéed onions and celery, savory herbs and chicken broth. Almost any kind of bread will work, but choose a fluffy white bread, like a Pullman loaf or French bread, if you can. Even sliced sandwich bread works — and it provides a great shortcut for cubing the bread. Be sure to toast the bread cubes in the oven if you’re using a fresh loaf of bread; the cooked cubes should be dry and firm to the touch, like croutons. If you’re rationing oven space on Thanksgiving Day, you can assemble the stuffing and refrigerate it up to 12 hours before baking. The stuffing will be crisp on top and moist underneath. The longer you leave it in the oven without foil, the crispier the bread cubes on the top will be.