Vegetarian
6952 recipes found
Spinach Artichoke Dip
Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. And with the inclusion of fresh spinach, it could almost be described as classy. Use canned artichoke hearts; they've got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.
Oranges with Olive Oil and Chocolate
Choose an olive oil that’s not too mild and buttery, yet not too robust and peppery.
Easy Vegan Red Wine Filled Chocolates
In this vegan recipe, chocolates and vino come together for a sweet, filled Valentine's treat. You'll be impressed with your own skill and the flavor!
Almond Joy Almond Butter
A simple recipe with wonderful results.
Inverted Puff Pastry
This inverted puff pastry recipe looks daunting but it's not. It's so easy! You can make puff pastry at home for nearly any dessert that needs crisp or crunch.
Ajvar
Lovely roasted pepper-based sauce from Serbia.
Cold peperoni salad/sandwich
Grandmother's recipe - peperoni , garlic, olive oil and old newspapers to pull a simple and delicious culinary rabbit out of the hat
Dark Chocolate Cherry Quinoa Bark
If you've never popped quinoa before, here's your chance; it’s like making the world’s tiniest popcorn. The quinoa gets crunchy and toasty, and once it’s mixed into melted dark chocolate and cooled, it imparts a wonderful flavor and texture to the bark. You could get away with making this bark with just quinoa and chocolate if you’re a purist. Me, I added some dried tart cherries because I’m a sucker for cherries, but feel free to add whatever nuts, seeds, or dried fruit you’re feeling and really make it your own. Regardless, you’ll end up with one quick, easy dessert.
Fried Tomatoes
Vegan and packed full with vitamin C, Galayet Bandora recipe originates from the Jordanian rural “food basket,” where tomatoes are grown near the Dead Sea.
Fennel carrot
Just had some fennel and carrots in the fridge
Farro With Roasted Squash, Feta and Mint
Falling somewhere between a grain bowl and a warm grain salad, this colorful dish is substantial enough to be a meatless main course, or it makes a hearty side dish to simple roasted meat or fish. You can use whatever kind of squash you like here, either peeled or unpeeled. Squash skin is perfectly edible; let anyone who objects cut theirs away at the table (though see if you can get them to try it first). If you don’t have farro, you can substitute brown rice. Just increase the cooking time by about 20 minutes.
Victoria Granof’s Pasta con Ceci
For this pasta con ceci recipe, first, you need to use all of the olive oil. It gives the soup substance and body and carries the other chickpea flavors.
Vinaigrette Beets with Feta Cheese
A simple refreshing side made with beets, feta cheese and a light, tasty homemade vinaigrette.
Tangy Plum Dip
A very healthy and delicious Plum and raw mango Chutney
Baked Stuffed Apple Crumble
Crumbles were one of my all time favorite desserts growing up, and that really hasn’t changed. There’s no better time to enjoy these than fall. With all of the delicious apple varieties in season, now’s the time! They’re also a great way of using up those apples that you might have accidentally dropped on the floor and bruised, or left in the fridge just a bit too long.
Black Rice Congee
Black congee is such a comforting dish, real warming, nourishing food. You can go the Asian route, or totally mix the recipe up and add Mediterranean flavours.
Very Imprecise Sourdough Bread Method
Just have fun and don't get too hung up on technical details and specifics! No matter what you'll have an edible final product with this sourdough mix ins recipe.
Pumpkin Pie Energy Bites
These little energy balls are the perfect mid afternoon pick me up. They satisfy that need for something sweet without the energy crash of other sugary sweets.
Thanksgiving Leftover Potato Fritters
Simply combine whatever leftover potatoes you've got with an egg, some breadcrumbs, and spices in this recipe. These fritters are amazingly delicious.
Roasted Sweet Potatoes with Apple Brandied Coconut Pecans
Overnight oats
Sous Vide Brussels Sprout Confit
Brussels sprouts are delicious on their own or flavored! In this sous video recipe, we add Chipotle tabasco to give the dish contrasting flavor.
Cal Peternell’s Fried Herb Salsa
Cal Peternell’s 4-ingredient herb salsa recipe--a smart way to dispense with herbs in the crisper, and a last-minute dinner savior in one.
TRAHANAS PORRIDGE FOR THE LITTLE ONES
A traditional Greek dish for those who love carbs! This trahana breakfast recipe is as simple as it is delicious. It's the perfect breakfast for children too.