Vegetarian
6952 recipes found
Sweet and Sour Dill Sauce
Sautéed Shredded Cabbage and Squash
You can just cook these vegetables in a skillet and serve them with grains for a great vegan dinner, or turn them into a hearty vegetarian (but not vegan) Provençal-style gratin.
Lentils
Savory Pumpkin Tart
This rustic dish is inspired by a recipe served in France, in the Loire Valley, during harvest time. At lunch, this delightful tart shared the table with green lentils and pork sausages. Feel free to make the tart the focus of a meal, perhaps with a side of bright greens.
Dried Cherry Focaccia (From Ecce Panis)
Cauliflower Salad
Croutons
Deviled Eggs
Ginger-Pumpkin Ice cream
Pumpkin Flan With Cinnamon Pumpkinseeds
Old-Fashioned Scalloped Corn
Scalloped corn is pure Americana. Enjoyed as old-fashioned comfort food throughout the United States, it's often attributed to New England, where any number of other ingredients are scalloped, like potatoes, oysters, clams and tomatoes. Cooks differ over whether to use heavy cream, condensed milk or white sauce, but nearly all agree buttered cracker crumbs or bread crumbs are essential for the topping. If you like, scalloped corn can be prepared several hours ahead of serving and reheated.
Farro Salad With Roasted Rutabaga, Ricotta Salata and Hazelnuts
Fettuccine With Braised Mushrooms and Baby Broccoli
I buy baby broccoli at my local Trader Joe’s. The stalks are thin, like broccoli raab’s, and the flowers are delicate. If you really want an intense mushroom experience, seek out the fabulous mushroom fettuccine made by Al Dente Pasta. You can find it in gourmet markets, in catalogues such as Zingerman’s, and online.
Artichoke, Mushroom and Potato Ragoût
This robust Provençal ragout is more of a cool weather recipe than Tuesday’s ragout with peppers and tomatoes.
Savory Bread Pudding With Swiss Chard and Red Pepper
Don’t throw out that stale baguette! Here an old bread gets new life after being soaked in milk and mixed with some cooked chard and red pepper. Topped with cheese it makes for an easy, thrifty, midweek meal.
Fettuccine With Wild Mushrooms
Savory Bread Pudding With Kale and Mushrooms
These dishes, known also as strata, can be rich, but they are just as satisfying when made with low-fat milk. The formula works well for any number of cooked vegetables tossed with stale bread and mixed with milk, eggs and cheese.
Lentil Stew With Pumpkin or Sweet Potatoes
This easy, subtly seasoned stew is an adaptation of a Moroccan recipe by Kitty Morse, from her lovely book “The Vegetarian Table: North Africa.” Whether you choose to use sweet potatoes or winter squash, you’ll be using vegetables with a great deal of vitamin A.
Pears In Red Wine With Ice Cream And Chocolate Sauce
Savory Bread Pudding with Tomatoes and Herbs
Stale baguettes and country breads give me a welcome excuse to make savory Italian bread puddings, called stratas. You can add different vegetables in season, such as sautéed mushrooms or greens to the mix.
Savory Bread Pudding With Broccoli and Goat Cheese
For this comforting gratin, broccoli is briefly steamed and seasoned with garlic and thyme before being tossed with the bread, eggs, goat cheese and milk. You can include tomatoes if you can still find good ones.
Fettucine With Porcini
Winter Strawberry Gelato
I’m calling this “winter” strawberry gelato only because I’m making it with frozen organic strawberries. You can use sweet, fresh strawberries when they’re in season. The recipe is inspired by Sherry Yard, a pastry chef who taught me that you can make perfectly wonderful ice cream with no cream and no eggs. I make this one with 2 percent milk, but you could use whole milk. If you’re thinking of using skim milk, substitute water and make sorbet.
Savory Whole Wheat Bread Pudding With Seared Tomatoes and Mushrooms
Tomatoes are just coming into the markets. You can get by with slightly under-ripe tomatoes in this dish.