Vegetarian
6902 recipes found
Fresh Corn Salad With Brown Butter, Chives & Chiles
This fresh corn salad recipe is as easy as it gets. Cut the kernels off the cob, then toss with brown butter, fried chiles, and chives. Serve with meat or fish.
EZ Oatmeal with Bananas and Cherries
Kids love this EZ oats recipe because it's a little sweet from the bananas and the cherries break up the monotony of the oatmeal. It takes about 5 minutes.
Breakfast Pasta
Who said pasta can't be a breakfast recipe? Not me! With a creamy sauce, a yolky fried egg, and grated parmesan, it's the perfect recipe for a hearty breakfast!
Egg in a Nest
An easy weekday breakfast recipe for mornings you want something quick without sacrificing taste.
Estela's Tomato Toast
An all-new, crunchy, juicy, rich, fancy, Genius recipe riff of the classic tomato toast sandwich from Chef Ignacio Mattos of the Estela cookbook and restaurant.
Homemade raspberry flavoured yogurt with chia seeds
Red Bean Tempeh Breakfast Scramble
We got some lovely Red Bean Tempeh the other day and after using half for a steak dinner I used up the remainder in this hearty 2-part breakfast scramble recipe.
Watermelon, Raspberry and Mint Smoothies
In these smoothies, watermelon, raspberries and mint are all working together to cool you down during these dog days of summer. To avoid sub-par frozen raspberries, I recommend buying or harvesting fresh raspberries and then freezing them rather than buying pre-frozen varieties. Using a ripe, bright red watermelon will also help you achieve maximum flavor potential
3 ingredients Gnocchi gratin
One of my favorite dish! It's very simple to make with only 3 ingredients, but a real comfort food!
Kale and mushroom rigatoni
Delicious simple recipe with my favorite pasta!
Zucchini Potato Cheese
"Zucchini potato cheese" is just a string of three separate foods. And yet, these three words mean so much more than the recipe name. It's three ingredients!
Sweet & Sour Tamarind Chutney
This delicious tamarind chutney recipe was developed for aloo chaat, which provide much of the dish's delicious flavor contrasts.
Quick Cilantro Chutney
Quick cilantro chutney is pure flavor, no embellishments. Just grind cilantro, ginger, chile peppers, and lime juice together into a fine paste. Slightly runny, this chutney is perfect as a topping sauce over grain or potato bowls, your morning eggs, savory oatmeal, and beans of any kind.
Green Nanner Smoothie
This smoothie is simple and yet includes greens, sweetness, and protein.
Sheveed Polo (Dill Rice)
This dish is a simple way to make use of a whole bunch of dill and transform an ordinary pot of plain rice. Naz Deravian, the author of “Bottom of the Pot: Persian Recipes and Stories” (Flatiron Books, 2018), uses a mix of fresh and dried dill here. The dried dill enhances the fragrance and also draws out the humidity from the fresh dill so the rice doesn’t turn mushy when steaming. This recipe uses a traditional Persian technique for cooking rice in which you boil the rice for several minutes over high heat, wrap the lid in a kitchen towel to catch the condensation, then steam the rice over low heat for several minutes more. Don't worry; it won't be overcooked. It will be fluffy perfection. Serve it with chicken or seafood, like this roasted dill salmon.
Scrambled Eggs With Buttery Bread Crumbs
Also known as the “poor man’s Parmesan,” pan-fried bread crumbs are most often found on top of pasta. But it turns out, they’re great on just about anything. Case in point: tender, fluffy scrambled eggs. Think of it like eggs and toast, just different. I always have English muffins around, but feel free to swap in your favorite bread. Sourdough, whole-wheat, multigrain, rye, anything works. And while this is wonderful with just the eggs and crumbs, if you’re feeling ambitious, you could call in some finely chopped chives, hot sauce, or even—wait for it—grated Parmesan.
Healthy Vegan German Potato Salad
This simple German potato salad recipe is a healthy, vegan twist on a classic summer favorite. This version gets bold flavor from spicy brown mustard and salt.
Greek Yogurt Potato Salad
Instead of rich mayo, there’s tangy Greek yogurt in this modern potato salad recipe. Add in torn oil-cured olives (briney! buttery!), and plenty of fresh herbs.
Takeout-Style Sesame Noodles
Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s. The family of Shorty Tang — an ambitious restaurateur who emigrated from Sichuan to Taipei to New York — firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan’s Chinatown. They have never divulged the exact recipe; this is our own lush but refreshing version.
Spiced Chickpea Salad With Tahini and Pita Chips
This main-course salad has all the fresh flavors of a great falafel sandwich — tahini, mint, paprika, cucumber, cumin, garlic — plus the crunch of pita and the satisfying heft of chickpeas. The vegetarian cookbook writer Hetty McKinnon created this recipe, and the amount of olive oil she calls for might seem excessive. Don’t hold back: After cooking the chickpeas, the oil becomes part of the garlicky, paprika-warmed dressing for the finished dish. You could make her recipe even easier by using salad greens instead of cooked greens as the base.
Spicy Buttery Tomato Sauce
Adapted from Marcella Hazan’s Tomato Sauce with Onion and Butter. Love the original recipe, and wanted to try a spicier version so added garlic, chopped the onion, and added some pepper flakes. Will make it again!
Black Rice Bowl With Bok Choy and Mushrooms
A bowl of rice with vegetables makes a healthy and delicious meal, especially if the rice is whole grain. Whole-grain rice comes in many colors, from golden amber to rusty red to purplish black. This recipe calls for Thai black sticky rice (also called sweet or glutinous rice), which is pleasantly chewy. In Thailand, black sticky rice is most often used to make sweet rice pudding with coconut milk, but it tastes very good in combination with savory ingredients. If sticky rice is not your thing, you could use Chinese black “forbidden rice,” or any other whole-grain rice. With stir-fried greens and shiitake mushrooms, this visually stunning dish is full of goodness, kissed with ginger, garlic and sesame.
Air-Fryer Brussels Sprouts With Garlic, Balsamic and Soy
Brussels sprouts are quite possibly the best vegetable you can make in an air fryer; the leaves turn brittle and delightfully crunchy. Here they are paired with slivers of garlic, which turn into pungent golden chips as they fry. Then the whole thing is dressed with a mix of balsamic vinegar that’s been simmered until thickened, then seasoned with lime juice for freshness and soy sauce for complexity. Serve this as a side dish, or as snack with drinks; just make sure to have plenty of napkins on hand.
Bhurrka
Bhurrka is a freshly made condiment of seasoned oil, roasted garlic, red chile and peanut powder. Spicy, hot bhurrka, pithla and white rice is my comfort meal. Bhakri or sorghum bread is also enjoyed with this combo in Western India. But as you can imagine from its ingredients, bhurrka is multi-talented. Top your grain bowl or black bean soup for a hot kick. Or mix with some olive oil and serve as a dip for a hearty, course bread. Combine with cream cheese and lather over your bagel. Replace hot sauce with bhurrka on anything!