Vegetarian
6953 recipes found
String Beans In Walnut And Raspberry Vinaigrette
Brown Sugar Peanut Butter Shortbread
Arugula and Vinaigrette
Roasted Cauliflower, Parsnip and Leek Filling for Crepes
Whipped Feta With Sweet and Hot Peppers
D.I.Y. Vegan Mayonnaise
This recipe is adapted from one by Sir Kensington's, the condiment company in New York that uses chickpea liquid, or aquafaba, to make its vegan mayonnaise. Vegans have embraced the liquid, which whips up instantly into peaks and froths and retains none of its bean-like flavors, and works perfectly as a leavener and as a base for delicious homemade mayo.
Classic Irish Salad
Mango And Scotch Bonnet Barbecue Sauce
No-Cook Cranberry-Orange Relish
Honey-Mustard Salad
Miso-Peanut Spread
Use this nutty, sweet and salty spread as a stand-in for peanut butter, or serve with crudités. I like to pipe it onto rounds of cucumber and slices of jicama.
Provençal Artichoke Ragout
This is the way my friend Christine Picasso prepares artichokes. Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes. She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
Chili-Orange Avocado Soup
Cucumbers with Yogurt
Noodles With Caraway Seeds
Beets With Orange Vinaigrette
Pan-Fried Baby Artichokes With Gremolata
Here is an appetizer course to beat the band. Baby artichokes dipped in seasoned flour, fried and served with a gremolata of parsley, garlic, lemon zest, orange zest and capers. Snap off a few of the tough, dark exterior leaves of the little artichokes until the pale green centers are visible. Then cut a half-inch or so off the tops of each artichoke and trim the stem end with a paring knife. Cut them lengthwise into halves or quarters and put them in a bowl of water with a good squeeze of lemon juice to prevent them from turning brown. This can be done an hour or two before cooking. Use olive oil to fry them if you’re feeling extravagant, or a frugal combination of olive and vegetable oils.
Artichokes in Parsley Sauce
Pico de Gallo Salsa Fresca
Ken Hom's Salad With Curry-Soy Vinaigrette
Avocado With Spiced Tahini-Yogurt Dressing
Pain au Levain
Flounder Fillets With Chopped Pecans