Vegetarian
6955 recipes found
Pasta With Zucchini and Mint
This minty Roman-style zucchini is wonderful with pasta or served on its own.
Gremolata
Baked Quinoa with Spinach and Cheese
This is an easy gratin, a comforting casserole that you can serve as a main dish or a side.
Tomato and Goat Cheese Tart
The tomato tarts and quiches I’ve been eating in Provence are delightful. Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such a perfect condiment for tomatoes.
Tomato Éclairs With Creamy Ricotta and Basil Filling
Spinach With Mushrooms and Bread
This simple vegetarian recipe, from Mark Bittman, is a great light lunch, the result of a trip to a Parisian market in 2008. Pairing bread from an earlier dinner with flavorful chanterelles and spinach, he came up with this quick, flexible meal. It was, as he wrote, “a completely honest and delicious dish that might’ve been the most creative thing I did all week, had it not been among the most traditional.”
Beets and Goat Cheese on a Bed of Spinach
I was inspired by Wolfgang Puck’s iconic goat cheese and beet napoleon to make something similar, but decided on a dish that is much less elaborate. If you have time to spare, you could stack the beet slices and goat cheese rather than crumbling the goat cheese over the beets.
Asparagus With Walnuts, Parmesan and Brown Butter
Here's a sophisticated yet simple way to prepare spring's trademark vegetable. Steam the asparagus. Brown a knob of butter in a sauté pan and toss in a handful of chopped walnuts, garlic and fresh thyme (lemon thyme if you can find it). Whisk in a 1/4 cup of Parmesan cheese, then pour over your awaiting asparagus. Dive in.
Cooked Grains Salad With Tomato Vinaigrette
You can use a variety of grains in this salad. I’ve made it with a mixture of brown rice and farro, with quinoa and with bulgur. The mixture makes a robust main-dish salad for summer.
Bow Ties With Arugula, Olives, Bulgur and Tomato Wedges
Sweet Whole Wheat Focaccia with Pears and Walnuts
This slightly sweet focaccia (three tablespoons sugar in the dough and another sprinkled over the top) is quite beautiful and makes a perfect fall or winter bread. It’s great on its own, and also great with cheese. I like to pair it with blue cheese in particular. There are sweet, nutty and savory flavors at play here, with the rosemary-scented olive oil and pears, and the walnuts tucked into the bread’s dimples.
Beet, Potato, Carrot, Pickle and Apple Salad
This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France." It's a hearty root vegetable salad enriched with hard-boiled eggs and tossed with a lively Dijon vinaigrette.
Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices
The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor. In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney. But here they are roasted, which intensifies their sweetness.
Soba With Green Garlic, Spinach, Edamame and Crispy Tofu
Green garlic and luscious spinach are both in abundance in the markets right now. If you can’t find soba (buckwheat noodles), you can serve the stir-fry with brown rice or other grains.
Pasta with Spicy Tomato Sauce
The sauce for this pantry pasta is a vegetarian take on arrabbiata and amatriciana sauces, two spicy tomato sauces from Southern Italy that include pancetta or guanciale. The authentic versions would call for grated Pecorino Romano cheese, but I’ve already broken with tradition here, so use either Pecorino of Parmesan.
Focaccia With Sweet Onion and Caper Topping
This is much like pissaladière, the Provençal onion tart. It’s a perfect time of year to make it, with sweet spring onions in abundance in the markets.
Eggplant Parmesan Deconstructed
Carrot Gnocchi
Caramelized Honey-Baked Pears
The flavor of cloves infuses these pears and their tawny syrup during their long stay in the oven. Two hours is a long time, but it’s worth it: the pears are transformed, and the syrup, which is not very sweet, is caramelized. The pears will be intact, but they’re so soft you can eat them with a spoon. They also make a nice breakfast with yogurt.
Oven-Baked Grains With Pecans and Maple Syrup
This is one of the two longer-cooking breakfast grain dishes this week. It takes about 1 hour 10 minutes in the oven, so it might be more practical for a weekend breakfast. Grits are much like polenta, and traditionally served as a savory dish, often with cheese added. Here I mixed the grits with the higher-protein millet, and liked the texture of the mix as well as the nuttier flavor. I warmed leftovers in my toaster oven and enjoyed this throughout the week.
Sweet Focaccia with Figs, Plums, and Hazelnuts
This is only slightly sweet, with three tablespoons of sugar in the dough and another tablespoon of cinnamon sugar sprinkled on top. What I find irresistible about the topping is the flavor of the rosemary-scented oil against the subtle figs and sweet-tart plums, and the nutty crunch of the hazelnuts. I use a small amount of cornmeal in my sweet focaccia dough; look for fine cornmeal, which is sometimes called corn flour.
Samfaina
This Catalan dish is akin to ratatouille, the French dish that rummages around in the summer garden to combine eggplant, zucchini, bell peppers, tomatoes and onions in a pot that simmers over low heat. The vegetables soften and collapse into one another, and the flavors meld. Samfaina goes further, though: The ingredients are chopped into very small pieces, then cooked for several hours until the mixture is so thick and caramelized that it almost resembles a vegetable marmalade. It’s often used as a sauce for rabbit, chicken or salt cod, but it can also be a side dish unto itself. It is a time investment — lots of chopping to be done before hours of cooking and simmering — but your efforts will yield dinner for the rest of the week. The samfaina will taste better the next day, and it’s delicious hot or cold. Spoon it on a sautéed or grilled piece of fish, grilled sausages, poached eggs or a thick piece of toast.
Whole Wheat Focaccia with Tomatoes and Fontina
Focaccia, a little crisp on the bottom but soft on the top and inside, can take on many toppings besides tomatoes. Focaccia is a dimpled flatbread that can take a number of toppings, like a pizza but breadier. I used Community Grains whole wheat flour for this half-whole-wheat version, and I’m loving the results so much that I’m ready to start on a week’s worth of focaccia recipes with different toppings very soon. The bread is fragrant with olive oil, a little crisp on the bottom but soft on the top and the inside. It’s a great vehicle for summer tomatoes.
