Vegetarian
6953 recipes found
Roasted Eggplant and Red Pepper Gratin
Roasting eggplant requires less oil than frying. It is important to let the roasted eggplant and roasted peppers drain in a strainer, otherwise the gratin will be watery. I recommend roasting the vegetables several hours or a day before you wish to make this. Adding cooked rice to the mixture will result in a firmer gratin.
Cornmeal Coconut Biscotti
When I use a grainy flour like cornmeal I always include some fat in the biscotti, and this time I went with coconut oil, which contributes great flavor and a sweet perfume. Use fine or medium-grind cornmeal and make sure to use fine coconut flakes. I used organic sugar (not brown) for these; the sugar is off-white rather than white, and coarser than regular granulated sugar.
Roasted or Grilled Peppers
Roasting or grilling sweet peppers makes them even sweeter, with another layer of flavor from the charred skin that is removed. You can grill them under a broiler, over a burner flame, or over coals, or you can roast them in the oven. Oven-roasting is the easiest method if you’re roasting more than one or two peppers. It yields more juice than grilling. Keep these on hand, serve them as they are or add to salads, pasta, pizza and panini.
Cucumber and Radish Salad With Yogurt and Cumin
This is based on a recipe from Mark Peel’s “New Classic Family Dinners.” Slice the cucumbers and radishes as thin as you can. I use an inexpensive plastic Japanese mandolin for this. (Make sure to use the guard so you don’t cut your fingertips!) I eat this as a salad and also as a delicious bruschetta or crostini topping.
Mushroom Stir-Fry
Steamed Asparagus With Pistachios and Brown Butter
This versatile brown butter sauce could enhance all sorts of other vegetables, or fish for that matter. But it just so happens to be a delightful pairing with perfectly cooked fresh green asparagus.
Fresh Multi-Bean Salad with Charred Red Onion
Chard and Sweet Corn Tacos
These sweet and spicy tacos can be filled with chard of any color, or other greens like beet greens or amaranth. I used Swiss chard for these tacos, but other greens like beet greens or amaranth will work. I don’t recommend strong-tasting cruciferous greens like kale, though. You can use green chard, red chard or rainbow, and do include the stalks if they’re nice and wide. Don’t skimp on the garlic. As for the salsa, you can choose between fresh or cooked tomato salsa, or use a salsa verde made with tomatillos. They all work well. A quarter cup of filling is plenty for each taco.
Tofu Mushroom "Quiche"
This is a vegan quiche filled with a savory mix of blended tofu and mushrooms. It has a deep, rich umami flavor. No eggs are necessary to bind it; the tofu stiffens up when it bakes. You can use the crust of your choice. The yeasted crust is not vegan, as it contains an egg.
Winter Squash Gratin
This gratin uses the same template I use for many of my vegetable gratins. It’s an easy vegetarian main dish to make, resembling a quiche but without the crust.
Jalapeño Spoonbread
Spoonbread, a traditional Southern dish, is sort of a cross between a soufflé and polenta — a light, fluffy mixture of cornmeal, water, milk and eggs. You could serve it as a vegetarian main dish or as a side. I like to bake this in a well-seasoned cast iron skillet
Shaved Asparagus Salad With Ginger and Sesame
Succulent, fat, fresh asparagus is thinly sliced by hand for this raw salad — easier than you'd think, and safer than using a mandoline. It’s very refreshing and bright tasting.
Vegetable Torta
This torta is inspired by an award-winning one made by Laurie Figone of Petaluma, Calif. And her Pinhead Torta is a spin on a rice and egg torta, a sort of frittata made with eggs, rice, oregano and Parmesan. She substituted steel-cut oats for the rice, soaking and cooking the oats in mushroom broth, which contributed great flavor. She also added shredded zucchini, soaked portobello mushrooms and sun-dried tomatoes. This recipe is slightly different. Three tablespoons of extra virgin olive oil are a substitute for Ms. Figone's 6 tablespoons of butter, and fresh garlic for garlic salt. There’s also a choice between dried portobello mushrooms and dried porcinis. Serve the torta with a simple tomato sauce.
Polenta With Zucchini and Tomatoes
Though I think of this Greek-inspired ragout as a summer topping, zucchini is available year-‘round in the supermarket, so you can make this dish through next winter.
Asparagus With Mustard Vinaigrette
Here is an easy, springtime recipe that takes no time at all and puts the light flavors of the season right onto your table. Cooking time is key: both the asparagus and the eggs must be watched carefully. Arrange everything on a plate beautifully, and throw open the windows to spring.
Orecchiette With Raw and Cooked Tomatoes
Here’s a great destination for the last of your summer tomatoes. The sauce is a great blend of concentrated, sweet cooked tomatoes and vibrant fresh tomatoes with garlic.
Quick Pan-cooked Mushrooms
I serve these with chicken, fish, and pasta. I’ve made the dish with mushrooms that had seen better days and I’ve made it with nice fresh ones. The latter was prettier and the mushrooms juicier, but it’s delicious even if the mushrooms aren’t at their freshest.
Whole Wheat Almond Biscotti
These are based on the classic biscotti de Prato, but they are much less sweet and made with whole wheat flour and almond flour. Cut them in thin slices on the diagonal and dip them in tea, coffee or wine.
Pasta With Funghi Trifolati
Smashed Turnips With Fresh Horseradish
Don’t pass turnips by the next time you’re at the market. When cooked right, their earthy flavor is seriously irresistible. At The Meatball Shop, people go crazy for them. The kick from the horseradish brings out the natural sweetness, and the sour cream adds a tangy, rich element.
Moroccan Rice Pudding
For me, a dinner party is a chance to try all those recipes that serve as bedside reading. For dessert, I dug around my cookbook collection and decided on a Moroccan rice pudding (or roz bil hleeb) from Paula Wolfert, made with almond milk and orange flower water.
Saffron Ravioli With Wild Mushrooms and Cashew Cheese
Mâche and Radicchio Salad With Beets and Walnut Vinaigrette
Of all the greens I worked with this week, mâche has the sweetest, mildest flavor. It goes nicely with the bitter radicchio, sweet beets and the nutty vinaigrette. Mâche is so delicate that it takes very little dressing.
Pasta With Mushrooms and Broccoli
Broccoli stems and flowers can be prepared and cooked separately, like two different vegetables. For this pasta I used a vegetable peeler to shred the broccoli stems into thin ribbons, which I cooked briefly with the mushrooms. I sliced the crowns very thin and blanched them briefly with the pasta. The result is a dish with different textures and shades of green: the stems should be crisp-tender, their color faded. The crowns will be bright green, and 2 to 2 1/2 minutes cooking will render them tender but not mushy.