Vegetarian
6901 recipes found
Furikake Tomato Sandwich
In this variation on the classic Southern sandwich, a sprinkle of furikake, the savory-sweet Japanese rice seasoning that makes food sing, enhances the flavor of glutamate-rich summer tomatoes. The furikake’s seaweed, as well as its monosodium glutamate, lends you that extra burst of umami (the fifth taste after sweet, sour, salty and bitter), helping the tomatoes taste even more of themselves. Here, soft, just-toasted slices of brioche or milk bread should sandwich thick sheets of your favorite mayonnaise, completing the harmony of fruit, carb and condiment.
Grated Tomato Pasta
It’s tough to highlight peak summer tomatoes in pasta. To make the most out of their bright flavor, summer tomatoes should be minimally cooked. This recipe gently warms the fruit, so they keep their acidity and succulence. Since the tomato hasn’t had the liquid cooked out, it doesn’t cling to the spaghetti the way a cooked pomodoro would, but this keeps the dish light and bright, and makes it perfect for a hot summer day. Be sure to serve with plenty of bread to sop up the cheesy sauce that is left behind at the bottom of the bowl. If juicy, ripe tomatoes aren’t around, swap out for cherry tomatoes and blend them instead of grating to get a similar effect.
Crispy Potato Tacos
Potato tacos, or tacos de papa, as they are known in Mexico, make the perfect meal for those times when you find yourself with an excess of potatoes and a package of tortillas on hand. Tortillas are an endlessly versatile pantry item. In this recipe, adapted from “Tenderheart” by Hetty Lui McKinnon (Alfred A. Knopf, 2023), they are stuffed with potato and cheese for a deeply satisfying meal or light snack. Cooking the potatoes whole, skin intact, prevents them from absorbing too much water, and the skin also adds a nice texture to the filling. Shortcuts are always available: If you’ve got leftover mashed potatoes, you can use them and skip the first step.
Salt and Vinegar Kale Chips With Fried Chickpeas and Avocado
These salt-and-vinegar kale chips from “Tenderheart” by Hetty Lui McKinnon (Alfred A. Knopf, 2023) feel decidedly snacky, but team them up with fried chickpeas, avocado and an optional frizzled egg and they become a delightfully textural meal. To encourage maximum crunch for your chips, it is crucial to dry your kale well after washing, and give the chips ample time in the oven to crisp up, since they’re doused in vinegar for extra verve. Customize your chips, if desired, by adding other seasonings: Paprika and harissa impart more intense flavor, while nutritional yeast, grated Parmesan or Cheddar will add more umami. The key point to remember is that salt will make your kale soggy, so only sprinkle it on your chips after roasting.
Cashew Celery
This vegan cashew and celery stir-fry, which is adapted from “Tenderheart” by Hetty Lui McKinnon (Alfred A. Knopf, 2023), offers a lovely jumble of textures that form a dish that is uncomplicated but elegant. Celery is an ingredient that performs well in stir-fries, as it perfumes the entire dish and delivers a gratifying, crisp-tender crunch. You can use any leafy greens in this dish, but if they have thick stems (like gai lan), make sure you cut them in half lengthwise, which will help them cook quickly and evenly. Cashews add a creamy nuttiness, and tofu provides substance — but you could opt for shiitake mushrooms in its stead.
Paneer Chile Dry
Served at restaurants on both sides of the Pakistan-India border, this spicy, sticky paneer’s popularity is testament to China’s culinary influence on the region. The word “dry” in the title references the preparation’s consistency compared to more saucy, gravy-rich dishes. Coating paneer in batter then frying it gives the mild fluffy cheese a crispy crust, then tossing it in a thick chile-soy sauce imbues it with salt and heat. Onion and bell pepper provide just enough fresh, sweet relief until the next bite. The dish forms a deluge of pleasurable textures and fiery flavor in 30 minutes. If you’d like, you can substitute tofu for the paneer and skip the batter frying.
Basil-Butter Pasta
This pasta captures the essence of basil, without pesto’s garlic, nuts and salty cheese tussling for attention. It smells like a sun-warmed basil plant, one of summer's greatest moments. To make it, simply blanch basil leaves to lock in their color, then blitz them with butter. As the bright-green basil butter melts onto hot pasta, it carries the sweet pepperiness (and the smell, too!) of the herb into every nook and cranny.
Chilaquiles
Chilaquiles are an incredibly comforting, quick and easy Mexican dish whose origins and name are believed to go back to the Aztecs. (In Náhuatl, the Aztec language, the name means “submerged in chile sauce.”) It was — and is — a great way to use up stale tortillas because they soften and absorb the flavor and color of the chiles. For chilaquiles rojos, guajillo chiles are used to add that familiar brick red color, as well as an earthiness that balances out the sweetness and acidity of the tomatoes. Chiles de árbol add heat, but if you don’t have them, you can use one or two chipotles in adobo for heat and a bit of smokiness. Top with shredded rotisserie chicken or roasted vegetables to make a hearty meal.
Zucchini Tofu Udon
Fuyu, or fermented tofu, is the umami star of this quick noodle dish, delivering a briny, tangy saltiness that is also creamy. Also called furu or doufuru, it is made by fermenting soybean curds in a brine of rice wine, water, salt and spices. It has a strong flavor on its own, but when used to stir-fry noodles (or greens, as it is commonly employed in Chinese cooking), its punchiness mellows into a subtly sweet hum that is redolent of buttery blue cheese. This dish is finished with a generous amount of black pepper, giving it unmistakable cacio e pepe vibes. In a dish where black pepper is front and center like this one, freshly ground is preferred, but measuring it can be cumbersome, so if you are using a grinder, 1 teaspoon amounts to about 50 to 60 turns.
Fruit Salad
A bit of sugar and lime makes a standout fruit salad: The duo accentuates fruit’s flavors and sweetness while creating a syrup to gloss the fruit. Massage lime zest into the sugar so its oils release, then stir mixed fruit with the lime sugar and some lime juice. Taste and tweak until the result is electric. You could also add chopped mint or basil, ground cinnamon or coriander, vanilla bean seeds, chile flakes or grated fresh ginger.
Zucchini Pasta With Crispy Capers and Pistachios
This pasta dish celebrates zucchini, cooking it two ways. Half the zucchini is thinly sliced into rounds, fried then steeped in red wine vinegar for a sweet and sour kick. The remaining zucchini is cut into large chunks and braised until it’s so silky that it seems to melt into the pasta sauce. Cooking the pasta directly in its sauce takes a little more attention than usual, especially toward the end of cooking when the liquid reduces to a sauce, so be sure to stir frequently to prevent the pasta from sticking to the bottom of the pot. This one-pot cooking approach allows all the starch released from the pasta to be captured in the sauce, creating a rich, glossy coating without the addition of dairy. The fried topping adds bursts of flavor and texture, turning this into a show-stopping dish. This pasta works just as well cold, so can be made in advance.
Chana Masala
Variations of chana masala, which means spiced chickpeas, are found across South Asia. This version, particularly common in Punjab, calls for a simple spiced onion and tomato mixture, which serves as the foundation for the humble chickpea. The nutty and buttery legume benefits from both dried chile powder and fresh chiles, coriander and the spice blend garam masala. Thinly sliced ginger and cilantro, added upon serving, add freshness. Both canned and dried chickpeas work for this dish, and in the case of the former, the resulting bowl of comfort feels nothing short of a miracle in under 30 minutes.
Frijoles de Olla (Homestyle Black Beans)
This beloved dish often starts with unsoaked dried beans, which are traditionally cooked in an olla, earthenware pot, or other types of clay pots, such as a cazuela de barro. Any pot works and the seasonings are generally simple — usually onion, garlic, herbs and sometimes lard or pork — but the resulting flavor is rich and complex. A staple throughout Mexico, this dish varies from region to region in the types of beans used and include pinto beans, black beans and Mayocoba beans. Eaten as is as a side or a main dish, frijoles de olla also can be puréed, smashed or refried and used as a sauce or a filling for dishes like tetelas.
Tortillas de Maíz
Any reservations you might have had about making corn tortillas from scratch will disappear the moment you taste them: warm, soft and chewy, they actually taste like corn. Freshly made masa purchased from a Mexican market or tortilleria will give you the most soulful flavor and texture, but masa harina is a close second that turns out tortillas that are still miles ahead of packaged ones. When mixed with water and salt, masa presses easily into rounds if it’s properly hydrated according to the tips below. A staple of the Mexican table, homemade tortillas are served with most meals the way bread is in other countries. And while outside Mexico, tacos may be their most well-known use, they can be toasted to make tostadas; stuffed, rolled and fried to make taquitos or flautas; or bathed in a chile, bean, tomato or mole sauce to make enchiladas, enfrijoladas, entomatadas and enmoladas.
Gorditas de Maíz
Gorditas are thicker and heartier than their flat tortilla cousins and are even easier to make. They don’t require a tortilla press and can be shaped simply by patting masa dough flat. Once cooked, they are often split in the center like a pita and filled with stewed meats and vegetables. Their extra thickness helps to absorb guisos, braises, and to hold their structure and shape when they are stuffed with saucier fillings like pork pulled off the bone from encacahuatado de costillas de cerdo. Gorditas also can be served uncut and used like a thick tortilla for swiping through mole negro.
Bloody Mary Tomato Salad
A Bloody Mary is more than a hangover cure or acceptable brunch tipple; it is also an excellent example of precise and intentional ingredient pairings. There’s tart tomato, balanced with crisp celery, pepped up with piquant hot sauce, Worcestershire sauce and black pepper, then rounded out with lemon. These elements are the inspiration for a simple summer tomato salad, sans the vodka, of course. A brief pickle in lemon juice softens the celery and takes the bite out of the onions. This salad is vegan so rather than Worcestershire, which contains anchovies, soy sauce and balsamic vinegar are used to deliver that same umami and tang. (Vegetarians and vegans, remember this combination for other recipes that ask for Worcestershire!). Serve on its own, with bread to mop up the tasty juices, or toss it through pasta and serve as a salad. This salad will keep and will taste just as good (or even better) the next day.
Roscioli Roman Cacio e Pepe
The Roscioli family has built its own culinary empire in Rome since the 1960s, including bread bakeries, a pastry shop, a wine bar and a salumeria that moonlights as a restaurant. It’s a straight-from-the-airport destination for many American chefs, who go to taste the best food and wine from all over Italy, plus perfected Roman classics like cacio e pepe. The Roscioli method involves making a “crema” of cheese, pepper and water in advance. (It can also be refrigerated for later use.) The cheese needs to be grated until fine and feathery, so that it will melt quickly, and the hot pasta water must be added slowly. Unlike many recipes, the pasta here should be fully cooked, not al dente; it won’t cook any further once it’s added to the cheese.
Grilled Tofu Tacos
Inspired by zesty Baja tacos, which typically feature fried fish, these quick vegetarian tacos are filled with tofu that has been marinated in a spicy adobo sauce, then grilled for smoky flavor. All of the typical toppings work perfectly here: Shredded cabbage adds crunchy texture and a creamy, cilantro-spiked crema tames the heat. If you don’t have access to an outdoor grill, the tofu can be cooked indoors on a lightly greased cast-iron skillet for charred flavor that’s enhanced by the adobo sauce.
The Watkins Co. Rainbow Sprinkle White Chocolate Popcorn
It's hard to resist Funetti flavored anything, but have you seen the viral sprinkles popcorn trend? We found that coating a better-for-you vessel like popcorn with tons of rainbow sprinkles is a slightly less indulgent way to satisfy that pesky Funetti craving. Looking for a way to make it even better? Try using Watkins Rainbow Sprinkles which are free from artificial dyes and still vibrant without using FD&C colors. Ready in under 20 minutes, this easy-to-make viral treat is a guilt-free way to brighten your day.
Goat Cheese and Dill Dutch Baby
This savory Dutch baby, typically a sweet dish, is made by pouring a light, eggy batter into a heated pan of hot melted butter. The herb-flecked batter begins cooking on contact, and when baked, puffs and crisps and develops a tender, custard-like center. Adorned with crumbled goat cheese, fresh dill and crunchy watercress, this is also finished with a drizzle of honey plus a sprinkle of lemon juice. When served as breakfast or brunch, this one-pan meal is about as quick and straightforward as you can get.
Sago Pudding
In Southeast Asia, sago or tapioca pearls are combined with coconut milk or cream to make a jiggly lightly-sweet pudding eaten for dessert or a snack. While it’s widely known as sago pudding, it is often made with tapioca since sago is harder to find. (You will often see tapioca packaged and sold as sago). Tapioca is extracted from the cassava root, while sago comes from the spongy insides of tropical palm plants, but they can be used interchangeably in this recipe. After cooking, the pearls will be very sticky, but rinsing them well will remove some of the excess starch. Eat the pudding warm as a soup, at room temperature, or chilled; it thickens as it cools. The beauty of sago pudding is that it is endlessly adaptable: Top with seasonal fresh fruit, compote, canned lychees or swirl through with mango purée. As is common with Chinese desserts, this pudding is not-too-sweet, so top with your favorite sweetener until it’s just the way you like it.
Grilled Tofu Salad
Perfect for simple summer grilling, this vegetarian salad makes a great weeknight meal or easy-to-transport picnic fare. Grilled tofu and zucchini pick up smoky notes and light char from the grill in just 10 minutes. They’re dressed in a rich and tangy lemon-miso vinaigrette that does double duty as basting sauce and dressing. The grilled salad is brightened by a final shower of fragrant herbs, plus a raw snap pea topping that adds fresh, crisp bites. Leftovers turn into a fantastic pasta salad the next day; simply toss with cooked short pasta and finish with more olive oil and grated Parmesan.
Caramelized Zucchini and White Bean Salad
This flavorful and hearty salad makes use of one of summer’s most abundant vegetables, zucchini. You start with a big pile of shredded zucchini and onions, then might marvel at how much it cooks down as it browns and caramelizes. Next, you’ll toss that potent blend with creamy white beans and herbs to make an easy, flavorful side or main. The mint adds brightness, and it pairs well with other soft herbs, like parsley, dill and basil. The caramelized zucchini mixture makes a great base for bean salad, but it is so versatile it can be used in many other ways: Make a big batch and toss it with pasta, serve it on top of ricotta-slathered toast, or top a flatbread with it; you really can’t go wrong.
Tofu and Asparagus With Frizzled Leeks
This almost-no-cook vegan meal is a spunky mix of flavors and textures: Fried leeks add crunch and sweetness; asparagus provides snap and pleasant bitterness; miso lends savoriness; and tender, mild tofu balances it all out. The leeks get frizzled in oil, then the mixture is poured over the miso-dressed tofu and asparagus for an aromatic finish, similar to techniques common in Chinese and Indian cooking. (You could also swap in juicy, crunchy snap or snow peas, cucumbers or celery.) Serve over rice, soba or rice noodles, or spring lettuces drizzled with lemon or lime juice.