Vegetarian

6952 recipes found

NYT Cooking

Couscous and Chickpea Salad

15m4 servings

NYT Cooking

Summer Squash Bread Pudding With Feta

This savory whole-wheat bread pudding has Greek overtones, with the dill or mint and feta cheese. Make sure to squeeze as much water as you can out of the grated squash, or the dish will be too watery.

3h6 servings

Baked Sweet-Savory Carnaroli-Rice Pudding

NYT Cooking

Baked Sweet-Savory Carnaroli-Rice Pudding

Mastic comes from the mastic tree and is often used as a spice. Here, it adds an herbal note. Mastic crystals and powder (sold as gum mastic) are available at kalustyans.com.

1h 45mServes 8

NYT Cooking

Whole-Wheat Pie Dough

Most of the vegetable tarts that I post on Recipes for Health call for a yeasted olive oil crust that I love to work with. With French quiches, however, I prefer a crust that resembles classic French pastry. However, I always use at least half whole-wheat flour – which is not so French – not only for its nutritional superiority, but also because it gives the resulting shell a nuttier, richer flavor that is particularly welcome in a savory tart. This dough, adapted from Jacquy Pfeiffer’s recipe for pâte brisée in “The Art of French Pastry,” involves more butter than you’re used to seeing in my recipes, but an occasional butter-based crust, especially when it’s made with whole-wheat flour and contains a filling that is all about vegetables, is not going to kill us. Instead, it’s a vehicle for the foods that we want to move toward the center of our plates.

45m2 9-inch pastry shells, 6 to 8 servings each