Vegetarian
6909 recipes found
Homemade Butter
Put it on your bucket list: make homemade butter at least once. It's easy to do, and honestly I wish I could do it every time we need butter! A must try!
Cacio e Pepe with Egg
This cacio e pepe with egg is the easiest dinner recipe you could possibly make. Add some crushed red pepper for a little kick and freshly grind your pepper!
CAULIFLOWER DIJON
Warm, charred cauliflower pairs beautifully with the vinegar and spice contained in Dijon mustard. To go a step further, I added garbanzo beans, making the dish a complete vegan meal with the addition of protein. Roasted garbanzo beans are really delicious! Roasting the beans makes them crisp and almost nut-like. For a comforting meal with loads of flavor, this dish fills the bill.
TOFU STRAWBERRY ICE CREAM
Yes tofu! You've got to trust me on this one. This recipe is made up of simple ingredients; not only does the tofu add extra protein, but it also makes the dessert super creamy! The recipe is also sugar-free and extremely easy to make. Ice cream lovers-rejoice!
Minted tomatillo salsa
This recipe is a simplification of a recipe published by Sue Torres in The New Greenmarket cookbook. When I ran across the recipe I was intrigued by putting mint in tomatillo salsa. Mint and tomatillo are a fresh and delicious combination. My method and ingredients are different that Sue Torres', but the flavor combination was inspired by her. I roast the tomatillos and keep it ultra simple, just tomatillos and mint. This salsa is delicious on chicken tacos.
Candied Almonds
Candied walnuts are a popular treat at Christmas time, and variation is equally festive and delicious. It can also be made with pecans, cashews, or hazelnuts. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/candied-almonds
Balsamic Glazed Cauliflower
In this recipe, roasting brings out the natural sweetness and flavor of fresh cauliflower. Balsamic vinegar adds an additional touch of sweetness.
Blackberry Lime Buttermilk Sherbet
Buttermilk is the liquid left behind after cream was churned into butter. Since almost all the fat is in the butter, buttermilk is naturally low in fat yet it still has a thick creamy texture. Today, commercially-made buttermilk comes in various fat amounts so be sure to look for the lowest. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/blackberry-lime-buttermilk-sherbet
Spinach and Blue Cheese Pizza aka The Best Pizza in the World, Ever (For Real)
We would ride our bikes to this pizza place that had an amazing pizza recipe topped with sautéed spinach, blue cheese, chopped fresh tomatoes and mozzarella.
2-Ingredients Frappuccino
This is the easiest coffee drink that saves time, calories, and money!
Braised Artichokes
Like apples and potatoes, artichokes will oxidize (discolor) if left out in the open. Be sure to submerge them as soon as you're done trimming. This article was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/braised-artichokes
Taleggio, Leek and Thyme Toast
This is a recipe for the morning after the night before, when you know eating something green will be the most you can achieve that day.
Herbed Chili Labneh
Labneh is a traditional Middle Eastern strained yoghurt 'cheese' that gives just the right amount of smug DIY satisfaction without much hassle.
Champagne Zabaglione
This champagne zabaglione takes just minutes to make, tastes great and is low in fat. This recipe was written by the Healthline Editorial Team.
Kattimerka (Crepes) – A Cypriot Tradition
Simpler? These are crepes traditionally made by Cypriots; olive oil (of course) and sugar, served either plain or with honey.
Stuffed Turnips
This is an inventive way to liven up stuffed turnips, the peas in this recipe bring a new texture to a dull root vegetable while the mint sauce adds a zing.
Sautéed Enoki Mushrooms
The simplicity of this sautéed enoki mushrooms recipe makes it a great snack or light lunch, but can also serve as an appetizer or side dish to a larger meal.
Chard Stalk Hummus
Looking for a resourceful way to use up the stalks from your swiss or rainbow chard bounty? The use of chard stalks as a hummus is somewhat common in mediterranean cooking. I came across the idea in Root-to-Stalk Cooking by Tara Duggan. Paula Wolfert's The Cooking of Eastern Mediterranean and Clifford Wright's Mediterranean Vegetables also provide variations, among others. I adapted this dip using my favorite hummus recipe, heavy on the tahini and garlic. I was pleasantly awed by the texture - it perfectly captures the creaminess of hummus, and I'm still rapt in the memory of the garlicky lemon flavor. This dip is pink because I used rainbow chard stalks as that's what I had on hand, but for a beige-colored dip, use swiss chard stalks.
Canadian apple butter
Scrambled Egg Tacos With Avocado
I make these scrambled egg tacos late and often—this is my back-pocket 10-minute recipe after a very long day or a longer party. The avocado is delicious.
Sweet Potato Fries with Goat Cheese and Raspberry Sauce
Who doesn't love food trucks? Here in LA they are a way of life. They have their own Facebook pages and blogs and even have their own day of the month in Venice Beach! Well my own personal favorite was called Fresh Fries, an entire menu dedicated only to avant grade Fries. Unfortunately the truck is no longer and I have had to fend for myself in trying to recreate this most unusual late-night, ultra-indulgent food masterpiece, although to look at it you would think it more of a massacre. All I can tell you is that you have to taste it to believe it. It is the perfect balance of salt, sweet, creamy, sour mouth-watering goodness you will ever stumble upon after a 10 mile bike ride and a 5 mile hike. You have been warned :)
Honey, Berry, Ricotta, Napoleon Rounds
Crispy honey rounds, layered with smooth honey ricotta cheese and fresh berries are placed over a berry coulis, for one delectable dessert.
Pasta with Ricotta and Saffron (Pasta alla Barbara)
When I lived in Siena, Italy, my host mother Barbara would often make this dish from her favorite TV food personality Benedetta Parodi. A sort of Italian Rachael Ray, Benedetta has a knack for fast family friendly dishes, as evidenced by the fact even my picky 2 year old host sister delightedly gobbled this down. I love how using just a little saffron turns ordinary pasta into something much more special. The key is to use fresh, creamy ricotta. At that point, you are only 10 minutes away from a weeknight dinner worthy of the finest Italian restaurant.
Red Onion Chutney
The majority of the households in the Southern part of India wake up to the aroma of steaming Idlis, sizzling Dosas, or yummy Upma, every morning. All of these snacks need chutney to go along. Here is a recipe for special chutney that is not only healthier than cholesterol-aggravating coconut chutney, but also is extremely easy to make. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/red-onion-chutney