Vegetarian
6952 recipes found
Pomme Purée
An extra buttery potato side dish pomme puree is richer, creamier, smoother and, dare I say, better than traditional mashed potatoes.
Fresh homemade chile sauce
I whip out this hot sauce every time I make any Asian, Indo-Chinese or Thai dish. It's fresh, fiery red and your flavor buds send delicious waves of contentment to the brain after every bite.
Apple Quesadillas
These are delicious and my four year old daughter loves them! We eat them for breakfast.
Classic Ranch Dressing
The original dressing served in the 1950s at Hidden Valley Ranch, a guest ranch near Santa Barbara, Calif., was made mostly from dry herbs and aromatics. To recreate that taste, this recipe, from the “Ranch” cookbook (Dovetail, 2018) by Abby Reisner, with recipes by Eleanore Park, is made with garlic powder instead of garlic, dried parsley instead of fresh, and so on. It makes enough seasoning mix for about 4 cups dressing; you can mix it, store it, then add dairy as needed. If you don’t like the zip of mustard, try hot sauce or Worcestershire sauce instead — or simply omit for a milder taste. To make a thick dip instead of a pourable dressing, reduce the amount of buttermilk to 1/4 cup.
Berry Superfood Popsicles
Healthy berry popsicles are filled with fresh strawberries, tart raspberries and creamy coconut milk for a treat or pre/post workout snack. We use Purium Power Apple-Berry Shake mix so it's bursting with flavor and superfoods!
Stinky Tofu Ratatouille
This Stinky Tofu Sauce is a fusion dish, inspired by the summer harvest and one of my favorite Taiwanese recipes. The pungent aroma isn’t for the faint of heart!
Coconut Butter
5-Ingredient Energy Balls
5-ingredient energy balls made with walnuts, dates, pecans, cacao powder, and salt! They are dairy-free, grain-free, and gluten-free! They work perfectly as a snack or a dessert! Enjoy!
Couscous Salad With Turmeric, Chickpeas and Tomato
Turmeric highlights the golden hue of couscous while adding a welcome bit of flavor. The grains are paired with tomatoes, which have been left to sit in red wine and vinegar, infusing them with flavor and making the dressing even more juicy for the couscous-chickpea mix. If you want the onion to be nice and crisp and to take its raw edge off, put the slices in a bowl of ice and water before you cook the couscous. Drain them right before tossing them in. You can add even more crunch by topping the salad with sliced celery or chiles, if you like your food spicy. Either thinly sliced fresh chiles, such as fresno or jalapeños, or preserved ones, like peppadews or hot cherry, work well.
Polenta "Pizza" Crust
This recipe is a delicious alternative to pizza crust because the polenta provides the perfect bed for pizza toppings. Here, a knife and fork are mandatory.
Chocolate Sunflower Seed Butter Cups
If you love traditional chocolate peanut butter cups, you'll love this homemade healthy makeover recipe for sunflower seed butter cups with dark chocolate.
4 Ingredient Overnight Coconut Chia Seed Pudding
Easy 4 Ingredient Overnight Coconut Chia Seed Pudding takes 5 minutes to prep. Get creative with your toppings! It's vegan & it's a good breakfast options as it's an energy booster.
Roasted Eggplant and Buffalo Mozzarella Pizza
In Italy, when high-quality buffalo mozzarella is used to top a pizza, it’s often added after baking instead of before. The heat of the just-cooked pizza softens but doesn’t melt the cheese, which retains its milky, sweet flavor and stays supple instead of becoming stretchy. Here, the cheese crowns a pizza topped with tomato, roasted eggplant, chile flakes and fresh basil leaves. If you can’t get good buffalo mozzarella, substitute dollops of fresh ricotta. Or, you could experiment with burrata, draining it first. Save the cream, mix it with olive oil and salt, then use it to top ripe tomatoes instead of dressing. And if you are in a rush, substitute store-bought pizza dough.
Green Beauty Smoothie
All the ingredients in this green beauty smoothie recipe blend really well into a sweet yet slightly tart, refreshing and super healthy drink.
Chipotle Chickpea Tacos
These Chipotle Chickpea Tacos are everything you want in a taco - meaty, spicy, smoky and a freaking flavor bomb! Five ingredients, ready in less than 15 minutes, and absolutely delicious.
Strawberry Chia Coconut Butter Cups
Looking for a sweet treat that is *actually* good for you? Let me introduce you to these sweet and creamy cups!
Uber-Umami Egg Skillet
These eggs are not just for breakfast! Creamy over-medium eggs temper the spice of a generous spoonful of harissa, the salty bite of soy sauce, and balance nicely with the chewy, savory bits of shiitake mushrooms and browned garlic.
Umami Toast
This Japanese-inspired breakfast dish was born of necessity. I had some leftover miso butter and thought that the best way to use it would be to slather it on toast. I had no idea what I was getting myself into when I topped it with a sunny-side up egg and sprinkled furikake seasoning over it. It was an umami kick in the mouth! Now, I always have miso butter on hand so that I can enjoy this quick and easy breakfast at least once a week.
White Bean and Ricotta Sandwich
This sandwich has it all--creamy, crunchy, sweet, salty. This is easily multiplied and can be made in a big batch--general rule of thumb is 2:1 beans to ricotta--to serve with toast or crackers for a party, or just on its own out of the bowl...it's that good.
Edna Holland’s Three Ingredient Eggplant
Edna was not my own mother, but matriarch to the 6 generations who have been my next door neighbors... well, forever. In the tiny seasonal community of Dinkey Creek, California - where we kids roamed the mountainside in a pack, where every “mom” had equal disipine authority to your own, and where shared dinners were the norm - Edna’s recipes were the gold standard. They still are nearly 80 years on... I bet half the families on the creek don’t even know eggplant can be cooked another way. And why should they? It's creamy and crunchy, so simple it’s barely a recipe, and totally scalable.
DIY Hoisin Glazed Mushrooms and Eggplant (w/ Home-made Hoisin)
We loooove Hoisin sauces, but the stuff you see on the shelf can be too candy-like. This umami-packed DIY recipe goes great with Mushrooms & Eggplants. Try it!
Mango Icecream
learn how to make mango icecream with this simple recipe now. Hostel made mango icecream is a frozen dessert made with milk, cream and fruits. It is a very popular dessert, and demanded mostly in summers. It might look is difficult to make, but on the contrary its very easy, specially since it uses only 3 ingredients.
No-Churn Mango Sherbet (Sorbet, Frozen Yogurt, or Ice Cream!)
With simple ingredient swaps you can turn this Mango Sherbet recipe into vegan sorbet, frozen yogurt, or ice cream. Just keep a bag of frozen mangos on hand.
Vegan ‘Cheesy’ Popcorn
Using more oil than popcorn kernels — a technique developed by Jessica Koslow, the chef and owner of Sqirl in Los Angeles — gives you an ultracrunchy popcorn with rich flavor. Ms. Koslow prefers grapeseed oil for its high smoke point and clean taste. But to mix things up, you can combine grapeseed oil with a more flavorful oil such as virgin coconut, olive oil, butter, duck fat, or bacon grease. Use 1/4 cup of each. After popping, you can toss the kernels with just salt (they won't need any more fat by way of butter) or a flavorful spice mix. Here, they're tossed with nutritional yeast, which gives them a Parmesan-like umami flavor, along with a little rosemary or kelp powder for depth.