Vegetarian
6953 recipes found
Channa (Curried Chickpea Filling for Roti)
The roti, the delectable, fat, folded-up curry sandwich that is Indian Trinidad's main contribution to world cuisine, is a thoroughly creole invention that has no equivalent in India. (The word roti, in India, describes a kind of griddle bread.) Trinidad's roti begins with an enormous, almost pizza-sized flat bread that's often layered with a thin coating of powdery ground yellow peas. In Trinidad's top roti shops along El Socorro and the Eastern Main Road, the bread is slapped on the griddle when you order; you can watch it hiss and bubble as you wait. Then it's tucked like a blanket around a meat, fish or vegetable curry, wrapped in wax paper and foil, and the hot square package placed in a paper bag with a stack of napkins.
Morels and Comte Cheese On Grilled Toast
Black-Bean-And-Mango-Pineapple Salsa
Caramelized Brazil-Nut Strudel
Salsa (A Cold Tomato And Chili Dish Or Relish)
Cherry Tomatoes With Cream and Caviar
Peach And Macaroon Ice Cream
Caviar Roulade
Banana Yogurt Ice Cream
Celery Root And Potatoes Dauphinoise
Kohlrabi and Celery Root Purée
This simple combination tastes so good to me, it hardly needs embellishment. The butter is optional. If you miss old-fashioned buttery mashed potatoes, let this be a stand-in.
Greek Swiss Chard Pie
You may be familiar with Spanakopita, the Greek spinach pie, and this is very similar. I prefer sturdier greens like chard to spinach, because they retain their dark green color and fresh flavor better when cooked for a long time in the phyllo dough.
Puree of Celeriac
Methi Makai Kebab (Corn Kebab)
Celery Root, With Mushrooms and Parmesan
Celery Root, Potato and Apple Purée
Classic celery root and potato purées combine two parts potatoes with one part celery root. I’ve reversed the proportion here for a lighter purée that also incorporates apple — the “secret ingredient." Rather than milk, I usually use the broth from the celery root and apples.
Leek and Cardamom Fritters
These leek fritters from Yotam Ottolenghi were featured in a Times Magazine article in 2011, and they are absolutely delicious, an easy answer to anyone asking for a vegetarian main dish. They’re somehow both ultratender and wonderfully crisp, sweet from the caramelized leeks and bright and riotously flavorful thanks to the abundance of herbs. You can substitute onions if leeks are unavailable. But try for leeks.
Strawberries With Pink Peppercorn Sauce
Swirled Persimmon Semifreddo
Seitan Piccata
You don't have to make the seitan for this recipe: Store-bought works just as well here, and cuts the cook time down significantly. Make it for a weeknight, and change your dinner game.
Fresh Mushroom Bisque
Game Chips
Jicama-And-Sun-Dried-Tomato Salad With Champagne Vinaigrette
Millet Polenta With Tomato Sauce, Eggplant and Chickpeas
Millet polenta is as comforting as it gets. In season you can use fresh tomatoes in the topping, but canned will work just fine. You could also make this dish with cornmeal polenta.