Vegetarian
6952 recipes found
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!
Pithla
Pithla is a stew recipe made of chickpea flour, onions, and green chile peppers, with a consistency that goes well with white rice as well as with Indian bread.
Spaghetti Pasta with Charred Scallion Sauce
An extremely untraditional riff on the Italian aglio e olio pasta recipe. Instead of garlic, we’re using charred scallions. And we use a lot of them—3 bunches.
Houmous and guacamole bagel with kale
How to make The Porridge
Just 5 minutes of preparation and you have a super tasty breakfast of homemade soya porridge. This recipe is super easy and delicious!
Magical Three-Ingredient Dressing
Mayonnaise-haters, look away. This magical dressing—which leans entirely on the creamy, tanginess of mayo and the spicy, garlicky Huy Fong sauce I eat by the jarful—is my secret weapon for any quick salad, grain bowl, seared protein, or sautéed green in need of some zhooshing up. It asks pretty much nothing of you, and gives you everything in return.
Golden beet hummus
This is a versatile healthy snack that can be made vegan by omitting the Crème Fraîche. I eat it with crackers or just out of the jar.
Somen Noodle Soup With Mushrooms
The perfect salve for cold winter days, this vegetarian noodle soup can be cobbled together in an instant from the contents of a well-stocked kitchen. It takes its flavor from a quick bouillon using just four ingredients: soy sauce, sesame oil, scallions and shiitakes, which deliver a hefty, flavorful dose of glutamate. Poached eggs add richness to the clean and comforting broth. Fresh eggs have stronger, firmer albumen (egg whites) and will thus hold their shape better than older eggs, which have a tendency to unfurl. The main key to achieving that teardrop shape during poaching is allowing the eggs to simmer without disturbance until cooked.
Quick and Easy Apple Crumble
I find that shop-bought crumble is either too floury or too artificial, so we made this recipe from scratch. See my full blog at https://sarahpedgley.wixsite.com/thesarahsuite/post/the-perfect-apple-crumble
Crispy Sweet Potato Fries
Crispy, sweet and salty fries are my ultimate comfort food. This sweet potato fries recipe is Paleo, Gluten Free, minimum oil required, and extra crispy.
Sun dried tomato and chickpea pasta
This is what I make when I have nothing in the refrigerator and/or don't have time to chop and dice. It is my failsafe and it's so satisfying and is also very inexpensive. If I happen to have asparagus on hand I always throw that is as well but in an effort to keep it as basic and pantry-friendly as possible, I have stuck with chickpeas and sun dried tomatoes and dried herbs and spices.
Date Energy Balls
Only four ingredients go into this tasty energy ball that is perfect for breakfast, pre-energy workout, post workout, a sweet tooth, or a healthy snack.
Rainbow Carrot Coins
A super simple recipe packed with flavor perfect for an easy side or meal prepping!
Konbi’s Egg Salad Sandwich
This famous egg salad sandwich comes from Konbi, the tiny Los Angeles cafe run by the co-chefs Akira Akuto and Nick Montgomery. It’s not always the case that sensational, Instagram-famous dishes are carefully calibrated to taste so good, but this one breaks the mold: It’s as pretty as it is delicious. The egg salad is brightened with a touch of rice wine vinegar and mustard and bound with Kewpie mayonnaise. When making it at home, be careful not to undercook the eggs or you’ll cross that fine line between jammy and runny. At the heart of the sandwich is a perfect hard-boiled egg, and we suggest cooking a couple extra in case they break or you have trouble peeling them. Extra eggs, still warm, with a touch of salt and pepper, make for a great snack while you're assembling.