Vegetarian
6955 recipes found
Chocolate Straws
Roasted Apple and Pear Compote With Candied Ginger
This comforting compote should be served warm. If you do want a little indulgence, add a dollop of crème fraîche to each serving.
Spiced Sweet Potato Fries With Chili-Cilantro Cream
Sweet potato french fries will surprise everyone at your holiday table — and nobody will miss the marshmallows. The potatoes are baked, not fried, so no need to feel guilty. Chili powder, cumin, cayenne and paprika complement the natural sweetness of the potatoes. It’s probably a good idea to double this recipe, because they go fast.
Ricotta Cheese Gnocchi
You think you know what gnocchi are: small, fork-tine-indented potato dumplings served with pesto or tomato sauce. They’re starchy, thick and filling, and rarely made well enough at home to justify the work. But gnocchi don’t have to be only that. “Gnocco” translates literally as “lump” (nice, huh?) and is a colloquial word for dumpling; gnocchi can be made out of semolina, cornmeal, spinach, even bread crumbs. One of my favorites: ricotta gnocchi, which is just as authentic as its potato relative, but lighter in texture and much easier to make.
Whole Wheat Focaccia with Peppers and Eggplant
I first made this because I had a festival of leftovers in my refrigerator – sautéed peppers with tomato and onion, and roasted eggplant. The combination made a delicious, typically Mediterranean topping. The peppers would suffice, but it’s even better with the eggplant. You can use one type of bell pepper or a mix, and if you want some heat, add a hot one.
Roasted Tomato-Coconut Sauce
This easy sauce, which uses slow-roasted tomatoes, goes great with fish or tofu served on top of a grain (rice, coucous, anything). Just pan-sear your protein very quickly, and you’re ready to eat. If you don’t like tomato skins, blend the tomatoes before you add them, or use an immersion blender on the finished sauce.
Mushroom Tart
If you have made the mushroom ragoût, this tart is quickly assembled. You need about 2 cups of the ragoût for the filling.
Pan-Cooked Summer Squash With Tomatoes and Basil
This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.
Focaccia With Cauliflower and Sage
I love to roast cauliflower on its own, so I decided to roast it, along with fresh sage leaves, on top of focaccia.
Beet Gnocchi
Pasta With Mushrooms and Gremolata
This savory pasta is just one idea for gremolata, a pungent mixture of garlic, lemon zest and parsley. It’s terrific with the sautéed mushrooms and makes a great condiment for a variety of roasted vegetables.
Winter Tomato Quiche
You can make a tomato quiche off-season using canned tomatoes for a rich tomato sauce that you blend with the custard filling. When tomatoes are in season I use the same filling but line the tart shell with sliced tomatoes.
Baked Giant White Beans With Cabbage
This slow-baked bean and cabbage dish is luxurious in both taste and texture. The limas become soft and pillowy after their long, slow simmer, while releasing some of their starch into the bean broth; the cabbage sweetens over time and almost melts into the velvety broth. Baked beans with cabbage traditionally contain a ham bone or some salt pork for flavor, but I get that rich umami flavor with Parmesan rinds.
Seared Red Rice With Spinach, Mushrooms, Carrot and Egg
Rice bran oil has a very high smoke point, so it's a perfect oil for searing and stir-fries where that high-heat seared flavor is desired. You can make this dish with any type of rice, but I love the red rice I’ve been finding in whole-foods stores, whether from Thailand or Bhutan.
Provençal Tomato and Bean Gratin
This is a comforting Mediterranean version of baked beans. You can halve these quantities if you want a smaller amount to serve your family.
Summer Tomato Gratin
When you bake tomatoes for a very long time, as you do here, they become quite sweet.
Sweet and Sour Cabbage with Tofu and Grains
You can use regular green cabbage for this slightly spicy, sweet and sour stir-fry, or you can use Napa Cabbage. I like to serve the dish with bulgur, but you could also serve it with rice, noodles, or any other grain.
Orecchiette With Fresh and Dried Beans and Tomatoes
Once the beans are done, this pasta dish takes only 15 minutes. Orecchiette is a great pasta to use with beans, which lodge in the hollows of the little ears. I used lush Good Mother Stallard beans, an heirloom bean that I ordered from Rancho Gordo for this dish, but you can substitute supermarket pinto or borlottis. Cook them simply and use some of the broth for the sauce. If you have marinara sauce on hand you can use that; otherwise take advantage of the tomatoes arriving in farmers’ markets and your garden, and chop up a few of them. No need to cook them if you don’t want to.
Spaghetti With Roasted Cauliflower, Tomato Sauce and Olives
Perhaps because cauliflower is on the bland side and Mediterranean black olives have such a pronounced flavor, the two go beautifully together. In Italy, Greece and in North Africa, you find the triumvirate of cauliflower, tomatoes and olives in all sorts of dishes.
Andean Bean Stew with Winter Squash and Quinoa
This savory, filling pot of beans is inspired by a Chilean bean stew. I’ve substituted quinoa for the corn that the authentic version calls for. Make it a day ahead for the best flavor.
Spaghetti With Fried Eggs And Roasted Peppers
Moroccan Cooked Carrot Salad
There are many versions of this cooked carrot salad throughout the Middle East and North Africa. This one, seasoned with lemon juice, cumin, garlic and olive oil, is always a crowd pleaser.
Bulgur and Squash Kefteh
This mixture can be formed into patties, but it is just as wonderful and a lot easier to spread in a baking dish, served by the spoonful.
