Vegetarian
6952 recipes found
Orange Ice Cream
This recipe, adapted from “La Bonne Cuisine de Madame E. Saint-Ange,” asks you to zest and juice six oranges, but that’s the most effort you’ll have to put forth for this delicately flavored, sublime ice cream. Freeze it in your ice cream maker according to the manufacturer’s instructions, and the result is a citrusy, summery treat.
Fresh Apple Salsa
Savory Olive Oil Bread With Figs and Hazelnuts
This is an adaptation of a bread in Susan Loomis’s ‘Cooking on Rue Tatin.’ The slightly spicy bread makes a nice hors d’oeuvre, cut in triangles and served with wine.
Warm Brussels Sprout Salad With Smoked Feta and Candied Pecans
This recipe came to The Times by way of Amy Lawrence, and her husband, Justin Fox Burks, who developed it for their blog, the Chubby Vegetarian. The trick to this salad is to blanch the brussels sprouts in salty water to remove the bitterness. The candied pecans combined with smoky feta creates a heavenly dish. “Even the little kids eat it,’’ said Ms. Lawrence.
Pan-Roasted Pears With Honey, Hazelnuts And Stilton
Ligurian Kale Pie (Torta di Verdura)
Red Flannel Potato Latkes
Turnip-and-Potato Puree
Tomato-Tarragon Vinaigrette
Spoon over poached chicken or steamed mussels.
Hazelnut Biscotti With Bittersweet Chocolate
Buckwheat Harvest Tart
This vegetarian tart is trifle elaborate, but it's the sort of substantial dish that even meat-eaters will enjoy. It came to The Times in 2012 from the self-taught vegetarian chef and blogger, Sara Forte.
Eggplant With Spicy Ginger Sauce
Chocolate Port Sorbet
The chef Michel Richard spends most of his waking hours running from his French-California restaurant, Citrus, in Los Angeles, to his three less-ambitious French-California restaurants in Santa Barbara, Calif., Washington and Baltimore -- all called Citronelle. He knows he should take a little time for a diet and exercise regimen, but says he's too busy conjuring up ways to make French food more accessible, more casual and more in keeping with what Americans say they want to eat. What Americans say they want to eat (light) and what they actually consume (rich) make life difficult for most chefs. After 15 years working as a pastry chef in the U.S., Mr. Richard determined that what Americans want to eat is light, but with a strong taste.
Pan-Fried Broccoli Stems
This was an experiment and now it is a keeper. Peel broccoli stems, slice them thin, and pan-fry in hot oil just until the slices are charred on the edges, then flip over and brown for just a little bit of time on the other side. If you do this just right, the medallions will have edges that are slightly crispy with that wonderful fried flavor, and tender interiors. With a little salt (or even without) they are irresistible. One stem’s worth of medallions will disappear quickly, so count on 1 per person (at least!). Although you will use a fair amount of oil for frying, it doesn’t all get absorbed by the broccoli stems.
Roasted Carrots and Scallions With Thyme and Hazelnuts
I bought incredibly sweet, baby red onions — they look like thick red scallions — and multicolored bunches of carrots from a farmer at my market and roasted them with fresh thyme. Then I sprinkled on some crushed toasted hazelnuts, which contributed a nice crunchy texture and nutty finish to the dish. If you have a bottle of hazelnut oil or walnut oil on hand, a small drizzle just before serving is a welcome touch.
Gluten-Free Apple-Pecan Cornbread Stuffing
Silvana Nardone, the founding editor of the food magazine Every Day With Rachel Ray, developed this recipe for her gluten-intolerant son, Isaiah. Instead of toasting the cornbread, you can spread out the pieces on a baking sheet and let them sit on your counter top overnight, uncovered, to dry out.
Butternut Squash and Sage Latkes
Winter squash and sage is one of my favorite flavor combinations. Make sure to squeeze as much juice out of the onion as you can before you add it to the other ingredients.
Buckwheat Crêpes
My favorite French street food, these are easy crêpes to make. If you keep them in the freezer, you can pull one out and top it with blanched spinach and a fried or poached egg for a quick and delicious meal. In France the crepe is made on a large, flat, hot griddle, and the egg is cracked right on top of it. That doesn’t work well in a home crêpe pan. It’s easier to have the crêpe already made and then top it with the fried egg.
Brown Rice With Fennel And Asparagus
Sauteed Peppers And Tomatoes
Brown Rice
Frittata With Brown Rice, Peas and Pea Shoots
I often add leftover rice to gratins, something I learned to do in Provence. Here I decided to make a substantial frittata instead, with rice as part of the filling. Although I used brown rice, Calrose, basmati and jasmine rice also work well.
Spicy Carrot and Spinach Latkes
This dish would work as a low-carb alternative to traditional potato latkes. This blend yields 15 to 16 latkes. The addition of nigella seeds adds a nutty, addictive, flavor. As for toppings, you can use the classic sour cream or thick Greek style yogurt, or be a bit more adventurous and try a favorite chutney or raita, a mixture of yogurt and chopped cucumber with spices.