Vegetarian
6909 recipes found
Broccoli Walnut Soup
The goat cheese and walnuts add texture, but feel free to leave them out or add some croutons instead to this broccoli walnut soup recipe to make it your own.
Apricot Tarte Tatin with Pistachios
In this deliciously easy apricot tarte tatin recipe, use a thick bottomed, cast iron baking dish for making the caramel, proceed as described in the recipe.
Mojo Verde
This heavenly sauce/vinaigrette makes so many things wonderful—tacos, rice, grilled vegetables, slaws, etc. It's one of our families go-to recipes.
Alex Raij's Mushroom Confit (Setas Confitadas)
This mushroom and garlic-scented oil are both as much a reason for making the confit recipe, setas confitadas, as the mushrooms themselves are. Delicious!
Vanilla Cashew Nut Milk
Vanilla Cashew Nut Milk - DELICIOUS!!! ..Dessert in a bottle.
Vegan Watermelon, Coconut and Mint ice cream
This is a simple ice cream I dreamt up, which needs only an immersion blender, and just turned out to be vegan. It worked out beautifully, very creamy and not icy in the least. It's going to be a summer time staple from now on.
Mast-o-Khiar (Persian-Style Cucumber Dip)
This mast-o khiar is a gorgeous Persian dip recipe you can enjoy with potato chips, crackers, or bread. It is also a lovely side dish for any grilled meat.
Rhubarb Ginger Lemonade
It may look like your standard pink lemonade, but it's so much more. Rhubarb mixed with ginger and lemon makes for a tart, refreshing summer drink.
Easy paneer cheese
This is my incredibly easy paneer cheese, so easy it almost doesn't need a recipe. It's a great way to get more high quality dairy in your diet and you can flavour it in lots of different ways.
Agua fresca
A liter of freshness, try it like this or add alcohol.
Blueberry Cabbage Juice
This Blueberry Cabbage Juice recipe is a refreshing, luscious and sweet drink laced with hints of apple and blueberry flavors and zero taste of cabbage.
Spicy Aspargus
This spicy aspargus recipe is a simple and tasty side dish that is a great compliment to any spring or summer meal. Chili flakes give it its signature kick.
Simple Avocado Toast
I don't live there anymore so I decided to make my own simple avocado toast recipe. For brunch, we added a bit more protein by topping with a fried egg.
Carlle's Strawvo Dream
A sugar-free guilt-free treat and/or breakfast alternative using just 2 ingredients and blending for 5 minutes. The perfect vegan "frozen yogurt" that is raw and completely plant-based. You won't regret making this over and over and over again.
Ras El Hanout Yogurt
Three-ingredient Moroccan Ras El Hanout spiced Yogurt recipe. This comes together in about 5 minutes and tastes delicious on everything! Try it!
Savory Dutch Pancakes with Smoked Salmon, Ricotta & Chives
This Dutch recipe is a savory take on the classic pancake. If you're looking for something new, try savory dutch pancake with smoked salmon, ricotta & chives.
Canal House's Pimentón Fried Eggs
This recipe is adapted slightly from Canal House Cooking Volume No. 5: The Good Life. These fried eggs with smoked paprika are so simple and divine.
Mashed Cauliflower with Roasted Garlic
Creamy and satisfying without the guilt
Nut Butter & Chocolate Bars
When I think of back to school time I think of all the sweets and pb&j sandwiches I looked forward to in my lunchbox. Now a days peanut butter is banned from most schools due to allergies so I used almond butter to make these delicious no-bake bars. You can substitute with whatever nut butter you like!
Raw Beet and Orange Salad with Roasted Hazelnuts
Asparagus With Caper Vinaigrette
This is an UNrecipe. You decide how to cook the asparagus: boil, steam, broil, grill. Just be sure to use my recipe for Caper Vinaigrette.
Caper Vinaigrette
This is a star at our dinner table. I pour it over grilled chicken, drizzle over seared scallops or shrimp and use it to dress up green vegetables.
Tomatillo Salsa
I make this tangy, versatile tomatillo salsa to accompany a range of Mexican and Tex-Mex dishes. It’s always great with shrimp and fish, and it’s my go-to salsa for tacos with chicken in the filling, and with vegetables like potatoes and greens, summer squash and corn. I roast the tomatillos under the broiler before blending them to get a deep, toasty flavor. You can also roast the chiles if you want a deeper roasted-spicy flavor, as opposed to grassy-spicy flavor. If you wish to roast the chiles alongside the tomatillos, place the whole chiles on the baking sheet, too; they will be done faster than the tomatillos, only a minute or two on each side. Once they're cool enough to handle, peel and stem them, and coarsely chop, then proceed with the recipe.
Diane Morgan's Classic Mashed Potatoes
As the result of a conversation with food scientist Shirley Corriher, cookbook author Diane Morgan happened upon a clever, very easy way to make mashed potatoes taste more buttery (without adding any more butter). As she told me, "When making mashed potatoes, it is typical to see a recipe suggesting that the milk and butter be heated together, simmering the milk and at the same time melting the butter. That mixture gets added to the just-mashed, cooked potatoes. Easy enough, right? However, using the same quantity of milk and butter, but heating them separately and adding the melted butter first to the mashed potatoes, you end up with a butterier tasting potato dish. The fat absorbs into the cells of the potato, which have swelled and pulled apart from one another. Then, the milk loosens and flavors the potatoes." Adapted slightly from Diane Morgan.