Vegetarian
6953 recipes found
Corn, Tomato And Black Bean Salad
Gluten-Free Raisin Pistachio Biscotti
I use a mix of almond flour and either millet flour or cornmeal for these. They are irresistible. If you soak the raisins in amaretto before you make the biscotti there will be a slightly bitter edge to the flavor. As in other whole grain biscotti I use some butter here, which makes for a more delicate cookie, requiring a slightly thicker slice than a wheat flour cookie.
Sauteed Peppers, Onions And Rosemary
Carrots and Turnips With Fried Sage Leaves
Sauteed Corn With Fava Beans
Corn And Green Pepper Salad
Pickled Swiss Chard Stems
Corn With Onion and Peppers
Salade Arabe Traditionnelle (Moroccan Tomato Salad)
Asparagus With Red And Yellow Pepper Coulis
Eggplant Caviar, With Onion and Green Pepper
Winter Squash With Madeira
Swiss Chard with Currants and Pine Nuts
This is a popular dish throughout the Mediterranean, particularly in Catalonia, Provence, and the Italian Riviera. It is often made with spinach, but I prefer to use Swiss chard, because the chard stands up to the cooking but still has a delicate flavor.
Thai Cucumber And Mint Salsa
This salsa makes a wonderful garnish for grilled fish. It can be used as a salad, garnished with grilled shrimp, bass or snapper, as well as chicken.
Summer Peas
Morels
Gluten-Free Chocolate Buckwheat Biscotti
These biscotti have a crumbly texture when they emerge from the first baking, so allow the logs to cool and cut them carefully, about 1/2 inch thick (if you cut them too thin they can fall apart). Buckwheat flour is a great backdrop for the chocolate; it doesn’t dominate but seems rather to show off the chocolate.
Spring Vegetable Stew
This is inspired by a lush Sicilian springtime stew called fritteda that also includes peas and fava beans (and much more olive oil). This one is simpler, but equally sweet and heady because of all the fennel and the spring onions. I like to serve it with bow tie pasta and a little Parmesan as a main dish, or with grains as part of a meal in a bowl. It also makes a delicious side dish with just about anything. The stewed vegetables will keep for about 3 days in the refrigerator, but the dish is best freshly made.
Carrot-and-Red-Pepper Soup
Rhubarb Sherbet
Mousse De Poivrons Doux (Red-Pepper Mousse)
Mixed-Greens Pie With Cornmeal Crust
Roasted Winter Tomatoes
This recipe is designed to be used with the watery, mealy tomatoes you find at the market in the depths of winter. I like to use cherry tomatoes for this recipe, but anything will do. The method couldn't be easier: cover those sad tomatoes in oil, add ginger, garlic and basil, and pop them in the oven for about 2 hours. With that, your tomatoes are suddenly juicy and flavorful and exciting again. Refrigerate or freeze them for later use; you can serve them with pasta, on toast with whipped feta, on bagels with cream cheese. Or you can make a delicious tomato soup with them, or turn them into a coconut curry sauce that can go over fish, tofu or rice, and is guaranteed to blast your seasonal affective disorder to bits. And save that cooking oil too, which you can store in the fridge for up to 2 weeks. Use it as you would any normal olive oil, except it’s so much more delicious. Taste it and try to avoid guzzling the entire bowl.
Braised Leeks With Parmesan
My friend Elizabeth tells me that even people who think they don't like leeks like this dish. The leeks are braised in wine and water or stock until soft and golden, then topped with Parmesan and run under a broiler, so you get a crunchy layer on top of soft cooked leeks. One of the tricks here is to discard the outer layers that become papery when you cook them, so that the whole leek will be soft and easy to cut through.