Vegetarian
6952 recipes found
Breakfast Sweet Potato
A perfectly balanced breakfast in one subtly sweet dish!
Creamy Walnut Tangerine Dressing
I created this Creamy Walnut Tangerine Dressing recipe after a walnut vendor told me he blended tangerines and walnuts together to use as a salad dressing.
Best Black Bean Soup
This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)
Avocado Mousse
Our savory mousse recipes is a velvety celebration of pure avocado, accented by lime, salt, and the tiniest hint of cayenne. It is light as a dreamy cloud!
Breakfast Bowl
Recipe compliments of Jasmine Comer
blueberry smoothie
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Melissa Clark’s Stovetop Mac & Cheese
In, oh, about 15 minutes—you could be staring at a big pot full of mac & cheese, with all the ease of cracking open a box and shaking out the foil packet. But instead of noodles in a slurry of cheese-ish dressing, these will be hugged by a truly gooey, molten cheddar sauce that tastes like real, sharp, salty cheese. Cheese cheese. Recipe adapted very slightly from Dinner: Changing the Game (Clarkson Potter, 2017). To get the full story, head here.
Pici Cacio e Pepe with Garlic & Marjoram
This recipe is adapted from the cult-worthy dish at Padella in London's Borough Market. What this dish lacks in aesthetic appeal it makes up for in luscious, savory sauce and perfectly imperfect tangles of hand-rolled noodles. It's the perfect project for a Friday night in or a Sunday afternoon, or, if you're feeling ambitious, an excellent date activity. I recommend serving alongside a sharp green salad and some bread for wiping up every bit of the sauce. Every. Bit.
Pimento Mac n’ Cheese
This creamy mac and cheese recipe includes pimento peppers and cheddar. It's inspired by the classic, and comes from Honey Butter Fried Chicken in Chicago.
Julia Turshen's Olive Oil-Fried Eggs With Yogurt & Lemon
When was the last time you got a brand new egg routine? Not just an experiment, but an egg and yogurt recipe that was truly quick, repeatable, and satisfying.
Salty Southern Boiled Peanuts
This recipe makes Southern boiled peanuts that are not the prettiest treat. But, once nervous newcomers try a salty handful, they become lifelong fans.
Kabocha Squash (Japanese Pumpkin) Braised in Milk
This Japanese Pumpkin braised in milk is a recipe that you could imagine in a lunchtime bento box or as a side dish to some grilled salmon or roast pork.
Five Ingredient Paleo Vegan Bounty Bars
This recipe makes sweet, soft, moist paleo and vegan bounty bars that taste much better than the store bought version and are ready in just a matter of minutes.
sweet potato gnocchi with a lemon beurre noisette and basil
My original take on a timeless classic.
Cacio e Pepe Con Ricotta
The idea of adding a puddle of ricotta on your cacio e pepe comes from Sora Margherita, a Roman-Jewish restaurant in Rome that's been around in the 1920s, and likely hasn't changed much since then. The cacio e pepe base recipe is inspired by one in Katie Parla and Kristina Gill's Tasting Rome, which comes from Leonardo Vignoli.
Warm, Cheesy, Baked Gnocchi
This recipe requires only a little chopping, crumbling, or even patience. But the most fascinating step this recipe lacks? Mixing. This baked gnocchi recipe eliminates one crucial step that’s key to a solid baked pasta: mixing the sauce in. Where pasta starts to dry out immediately after being strained, the gnocchi does not.By carefully spooning the sauce atop our potato puffs and not mixing, here is what happens: pockets of tomato sauce form in every nook and cranny of the baking dish. Some sections will even caramelize and acquire a deeper tomato flavor. The gnocchi will absorb some of sauce, but most will rest untouched. The best part is that every now and then, you’ll drag a gnocco through the sauce and discover a surprise.
Purslane Salad
Although many cultures are unfamiliar with this weed, Purslane is a staple vegetable in Turkish Cuisine. Stews, salads and mezes are very popular dishes made with purslane. It is very rich in omega 3 fatty acids , vitamin E C and many minerals. A quick salad recipe with those fleshy succulent leaves will make this veg one of your favorites...
Instant Potato Gnocchi
You might think I'm crazy, but you can make pretty great gnocchi from instant potato flakes... don't knock it 'till you try it. This recipe is 5-ingredients!
Whey Caramel
The whey caramel recipe results in a smooth, thick, and tangy caramel, with a viscosity similar to a heavy molasses. Perfect for using in baked goods.
Vegan Glaze- with flavor variations
A glaze for cookies, muffins, donuts & cakes using coconut butter as it's base.
Purple Carrot Meze ( Tarator )
This is a traditional carrot meze dish that is very popular, only this time I used purple carrots for the lovely enchanting color..
Baked Brie
Serve a creamy, runny-centered, pastry-wrapped baked brie at your next party and watch your guests cluster around it, slicing off bits until it completely disappears. Don’t be tempted to use a fancy, artisan brie from a cheese shop here. This recipe works best with the regular kind of brie you find at the supermarket; fancier bries may leak out of their pastry. Choose any flavor jam for the topping. Orange or ginger marmalade will give you something tangier than, say, raspberry and cherry jam, which are sweeter, more mellow options. While a wedge of brie will work in this recipe, a round of brie looks prettiest.
Methi Gota (Fried Chickpea Flour & Fenugreek Fritters)
The word "gota" comes from the Gujarati word "goti," meaning marbles. Gota are fried chickpea flour fritters shaped likes marbles. Add any greens like fenugreek leaves or cilantro to make the fritters soft inside.
Talelu Marchu (Fried Green Chile Pepper)
Shallow-fried green chile peppers, smothered in salt post-frying, give a hot kick to a Gujarati meal. But salt tempers the heat.