Vegetarian
6951 recipes found
Spiced Pumpkin Oatmeal
Good oatmeal can be a revelation, with grains that are tender and plump but that retain their toothsomeness and shape. And of course, it is good for you, being high in calcium, iron, protein and fiber and low in salt and calories. This version is a homey, not-too-sweet nod to the pumpkin spice trend.
Eggplant and Roast Tomatoes Gratin
Sweet Potato and Toasted Pecan Grilled Cheese
Because sweet potatoes are a staple of most Thanksgiving tables, Chef Mauro felt it was important to make them part of a leftover sandwich. The combination of melted cheese, toasted pecans and mashed sweet potatoes creates a gooey treat that will quickly become a favorite holiday tradition.
Sweet Potato and Green Bean Salad
Teff Pancakes With Chia, Millet and Blueberries
If you’re trying to work more grains and seeds into your diet, a pancake can be a good home for them. These are hearty pancakes – 3 make a good breakfast – with nice texture.
Broccoli-Rabe Pilaf With Pumpkin Seeds And Crispy Shallots
Roasted Carrot and Avocado Salad
In 2012, carrots, those little spark plugs in a salad or a stew, were having a moment. Chefs across the country were showcasing handsome, meaty specimens in a rainbow of colors, dressed and garnished without a sliver of meat or fish. Well, maybe a touch of bacon. This salad begins with carrots roasted in a spicy paste. It's finished with smooth avocado, sprouts, sour cream and pumpkin seeds.
Cold Sesame Noodles With Sweet Peppers
This mildly spicy dish requires minimal cooking, so it's great for a hot day. Both udon and soba noodles will work in this dish.
Spicy Quinoa Salad With Broccoli, Cilantro and Lime
The grassy flavor of quinoa works well with cilantro in this main-dish salad. I love the versatility of quinoa. It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish. Its grassy flavor marries well with cilantro, itself an herb with a grassy, though more pungent, taste. I added sieved hard-boiled eggs for protein – though you could leave them out if you want to make a vegan version of this dish, and toasted pumpkin seeds for crunch. Another ingredient that contributes crunch as well as color is the soaked split red lentils. They also contribute more protein to an already high-protein grain. They are optional – make this salad whether or not you have the lentils.
Steel-Cut Oatmeal With Fruit
Steel-cut oatmeal is my new favorite hot breakfast. It has more texture than rolled or flaked oats and really sticks to your ribs. But this tasty cereal takes about 25 to 30 minutes to cook — not what you need when you’re trying to get out the door. So I make a batch that will last a few days; it keeps well in the refrigerator, and you can reheat small portions gently atop the stove or in the microwave. You can also freeze this oatmeal in ice cube trays, an idea I got from oncology nutritionist Maria C. Romano. She contributed the recipe from which this one is adapted to the “Eat Healthy, Shop Smart” community farmers’ market program at Montefiore Medical Center in the Bronx.
Roasted Mushrooms With Goat Cheese and Organic Grits
Blood Orange, Date And Parmesan Salad With Almond Oil
Green Bean and Fava Bean Salad With Walnuts
Skinning the fava beans for this summer salad does require a little effort, but you're left with a bright green, healthy salad. Walnuts, toast them or don't, add crunch and the dressing adds zing.
Tomato-Watermelon Gazpacho With Avocado
After several days of sitting out on the counter feeding the fruit flies, even the firmest tomatoes start to slacken. That’s when you know it’s gazpacho time.This time I added watermelon, because I had it and because I wanted a slightly sweeter soup than usual. For color and voluptuous texture, I floated buttery avocado cubes on top. It was pretty enough to serve to company, and expandable enough to use up all the soft tomatoes on the oozing brink.
Summer Squash and Red Rice Salad With Lemon and Dill
During the hot summer months, cook rice in double batches so that you’ll have it on hand for refreshing whole-grain salads. I like to mold this in a ramekin.
Steamed Eggs à la Harbin Restaurant
Artichoke and Spinach Gratin
This gratin contains less cream that you might expect, and it’s a simple dish, although preparation of the artichokes might take a little extra time. “Everybody thinks there is a lot of complexity to artichokes,” said the chef Hugh Acheson. “Cooking and cleaning an artichoke is not difficult. There is just that time. We should take the inconvenient route away from canned artichokes which taste like canned.”
Asparagus Salad With Hard-Boiled Eggs
A classic Italian salad, there are many versions of this dish. Sometimes the asparagus are not cut up, just topped with chopped hard-boiled eggs and vinaigrette. I like to cut them into pieces and toss everything together.
Porcini Broth
Fruit Compote in Red Wine
Honey-Orange Smoothie
Whole Wheat Penne or Fusilli With Tomatoes, Shell Beans and Feta
Shell beans and tomatoes are still available at the end of September in farmers’ markets, and I’ll continue to make pasta with uncooked tomatoes until there are no sweet tomatoes to be found. Shell beans are a rare treat, soft and velvety, to be savored during their short season.
Pistou (Summer vegetable soup)
