Vegetarian
6950 recipes found
Lemon Cake With Strawberries and Cream
For dessert, a bowl of strawberries and cream is always a winner. But instead, consider this lemony spongecake topped with strawberries and cream, which may well generate applause. It’s worth seeking out smaller strawberries, which tend to be riper and sweeter than the large, white-shouldered type. The spongecake may be baked in advance, up to 2 days ahead. It’s fun to hide the strawberries under a thick layer of whipped cream, but you can serve the cream on the side if preferred.
Lemon Layer Cake With Cream Cheese Frosting
This soft and moist lemon cake is doubly lemony, thanks to lemon juice and lemon zest, and is soaked in a tangy lemon syrup to further boost the flavor. These cake layers bake up nice and flat, so you don’t even need to worry about trimming them. The cream cheese frosting comes together easily with two simple tricks: Start by blending the powdered sugar with the butter until thoroughly smooth before adding the cream cheese, and be sure to use room-temperature cream cheese so it incorporates easily. (Firm cream cheese can lead to overbeating and liquidy frosting.) Practice your piping skills by using a little bit of the frosting and a star pastry tip to pipe a few rosettes around the border of the cake. If you’d prefer not to pipe, thinly sliced lemons make a lovely garnish all on their own, too.
Chocolate Easter Egg Nests
Loved by adults and children alike, Easter nest “cakes” are the perfect no-fuss baking activity for the whole family. These couldn’t be simpler: Just stir, portion, chill and fill with as many candy eggs as you can. If you can find golden syrup (a wondrous sweetener from Britain and a product you’ll never regret having in your pantry), you’ll get a more complex sweetness and chew, though corn syrup will work, too.
Princess Cake
Princess Cake, or Prinsesstårta, makes a spectacular centerpiece for any celebration, but despite its regal appearance, this simplified version is far easier to make than it looks. The original recipe from Sweden called for three layers of soft spongecake and custard, coated with stiffly whipped cream and covered with a thin layer of green-dyed mandelmassa (almond paste), finished with a single pink rose. While the essence and color scheme have endured, almond paste has been replaced with sweeter, smoother marzipan and the pleasing domed shape — thought to allude to a crown — is a modern addition. Purists may argue that jam, which did not appear in the original recipe but is a fixture of contemporary versions, does not belong, though the tart tang is most welcome among the sweet muddle of soft, creamy layers. Here, the usual three cake layers are reduced to two, and using good-quality shop-bought jam saves time. The entire cake is built in a bowl, allowing you to take your time with each layer. Once turned out, it reveals a beautifully smooth dome, fit for any princess.
Roasted Cabbage With Capers and Garlic
It sounds so simple — roasted cabbage with a garlicky caper oil — but the resulting dish is anything but plain. Sharp from briny capers and unapologetically pungent from the garlic, with a bold kick of zesty lemon, the flavored oil serves as both a marinade for the cabbage and a finishing glaze. As the cabbage roasts, it turns savory and caramelized while the capers develop a crunch. Make this dish heartier by roasting chickpeas alongside the cabbage, serve alongside a protein like quinoa or pan-fried tofu, toss through pasta, or simply serve with bread to mop up every last drop.
Broken Egg Salad
This dish has all the elements of a classic egg salad — eggs, mayonnaise and mustard — with one radical change: The cooked eggs are simply torn into deliciously irregular chunks of whites and yolks in a more laid-back approach. Egg salad recipes usually call for hard-boiled eggs, but since they stay largely intact here, this recipe calls for just-set yolks that are golden and jammy at their core. When cooking eggs, every second counts, so make sure you set a timer as soon as the eggs hit the water to avoid overcooking. Eat this egg salad as you would the classic: with bread as a sandwich or tartine, tossed with some chickpeas or grains, or served alongside roasted veggies.
Frosted Carrot Cake With Ras el Hanout
In this twist on the classic carrot cake, ras el hanout, a vibrant Moroccan spice blend, replaces the recipe’s typical spices. Translating from “top of the shop” in Arabic, ras el hanout refers to a blend of the finest available spices in the shop. Its warm, complex flavor, rich with cinnamon, ginger and coriander, adds a delightful kick and fragrance that perfectly complement the tangy cream cheese frosting.
Gnocchi Gratin
This speedy take on potato gratin uses store-bought potato gnocchi instead of sliced potatoes. Not only does the switch cut down on prep time, but the gnocchi get soft and luxurious as they warm in the heavy cream. A sprinkle of nutty Gruyere and salty Parmesan melts into the creamy sauce, which is also scented with garlic, sage and nutmeg — that is, except the layer of cheese on top, which browns and crisps. Serve this as a side to roasted cabbage, asparagus, chicken or another protein.
Lentil Soup Potpie
Rescue lentil soup from austerity by simmering it underneath a flaky, buttery crust. All of the hallmarks of a good lentil soup are here — sweet carrots, celery and onions, tender lentils and savory broth — with the added bonus of a warm pastry crown that shatters with each spoonful. The recipe is fairly hands-off, too, thanks to two shortcuts: canned lentils and store-bought puff pastry. To make this vegan, use vegan puff pastry (like Pepperidge Farm) and skip the egg wash, which will result in a more matte, but just as delicious dish.
Simple Whole Artichokes
An artichoke, which is actually the flower bud of a thistle, is a beguiling thing to eat, with its prickly outer leaves, purple inner leaves and a hidden, tender heart. This cooking method is as straightforward as they come, with minimal preparation and a luxurious sauce of melted butter for dipping. Spike the butter with the same ingredients used to season the boiling water; that could be lemon, black pepper and bay leaves, as written, or switch it up with dried chile, garlic, sage leaves or coriander seeds. Just keep the lemon, which adds brightness and keeps the artichokes from browning as they cook.
Um Ali (Sweet Milk and Phyllo Pudding)
Um Ali (which translates to “Mother of Ali”) is a creamy, crunchy Egyptian dessert that could be considered a distant relative of bread pudding. Traditionally a wafer-thin bread is used to form the foundation, which is baked in sweet milk and topped with a handful of nuts and raisins. This version uses phyllo, buttered and baked until golden, which allows for softer, milk-soaked bits throughout the dessert and crispy pastry bits on top. Feel free to get creative with the toppings, using whatever nuts or dried fruits you have to hand. Often served during Ramadan, this dessert is pure comfort.
Rhubarb-Almond Crumble
This tangy, fruity dessert is gluten-free, vegan and suitable for Passover (those who choose to avoid cornstarch at Passover can use tapioca starch in the filling). The topping is a bit sandier and more caky than a classic crumble, with a subtle, nutty sweetness from a combination of almond flour, almond butter and shredded coconut. Paired with the jammy fruit, the almond butter gives this crumble distinct PB&J energy. Note that almond butter brands vary widely; some are loose and runny, others thick and pasty. If yours is on the thicker side, you may need to add a bit more to get the crumbs to hold together. Leftovers make a terrific breakfast, topped with yogurt if you like.
Miso Matzo Ball Soup
This is a delightful, comforting soup to start your Passover Seder (see Tip) or to serve any time of year. The matzo balls add a festive crosscultural touch to miso soup, a dish so beloved in Japan it’s consumed at almost every meal. Vary the vegetables and tofu as you wish, adding potatoes, onion, carrots, cabbage or really any thinly cut vegetable that you fancy. Fresh ginger and a bit of ichimi togarashi give the matzo balls some punch. Finish the soup with a sprinkle of Japanese shiso leaves, a member of the mint family. For a large crowd, you can prepare both the soup and the matzo balls ahead of time and heat them up separately, combining them just before serving.
Skillet Gnocchi With Miso Butter and Asparagus
This skillet gnocchi recipe has a spring in its step: It takes just 10 minutes to cook and is loaded with sweet springtime asparagus and baby greens. But that doesn’t mean the flavor is fleeting: The combination of miso, butter and vinegar forms a silky, rich sauce that glosses the seared gnocchi and vegetables and anything else you wish to add. Perhaps that’s the crunch of sliced radishes or toasted pistachios, or the crispness of a fried egg or seared fish.
Chantilly Lili
This dessert, named for Meghan’s daughter, Princess Lilibet, is based on a banana pudding recipe of Meghan’s grandmother. In the Southern classic, vanilla pudding is layered with cookies and sliced banana; Meghan’s version adds the sweet-tart sting of strawberries macerated with lemon. She happens to have a passion fruit vine in her garden, and its yellow seeds make a nice, juicy garnish. This layered pudding can be made in individual glasses for a party, or a big bowl for a family night in.
Spring Garden Pasta Salad
A perfectly quick spring or summer dinner, this recipe draws on Meghan’s kitchen garden in Montecito, Calif., and her fondness for meals filled with vegetables. “Use a healthy dose of garlic, mint and whatever fresh green vegetables you have on hand,” she said.
Old-Fashioned Coconut Cake
The variations of coconut cake in the South are nearly endless and depend a lot on where you live. Pecans make an appearance on occasion. The frostings range from cream cheese to buttercream. Yellow cake layered tightly with custard and topped with meringue is not uncommon either. This version, though, is simple and traditional, and about as delicate and old-fashioned as they come. It is pared down to a soft white cake and a delightful Swiss buttercream that centers the coconut. It’s a perfectly elegant way to celebrate spring and all of the holidays that come with it.
Chocolate Pretzel Shortbread
In this sweet and salty shortbread, finely ground pretzels replace a portion of the flour to deliciously toasty effect. Use any style of salted pretzels you have on hand; just make sure to finely grind the pretzels until they are the texture of almond flour for the best results. (If the ground pretzels are too chunky, the shortbread will not hold together.) Bittersweet chocolate chips add richness to this simple cookie, but any type of chocolate chips will do the job. Slice the baked shortbread with a very sharp knife to reduce crumbling.
Sour Cream and Onion Drop Biscuits
These wondrous, quick and easy biscuits taste very much like sour cream and onion potato chips. But even though the name of this recipe mentions sour cream and onion, the ingredient list does not include either: The tangy element is the buttermilk, and the actual sour cream flavor comes from grated Parmesan. Along with chives, the combination sort of tricks our brains into perceiving the beloved duo that is sour cream and onion. The effort required for these buttery biscuits is minimal, and the results are spectacular.
Huevos Enfrijolados (Eggs in Spicy Black Beans)
Eggs nestled in a spicy, smoky black bean sauce, huevos enfrijolados are a staple of Mexican home cooking. It’s a quick way to make a meal from what’s already in the kitchen: leftover frijoles de olla, chiles and fresh eggs. In this version, canned black beans are cooked with chipotles and garlic until rich and creamy, then eggs are gently dropped into the simmering beans to poach. Served with crunchy tostadas, queso fresco and avocado, it’s a deeply comforting, pantry-friendly meal that comes together in under 45 minutes — perfect for a weeknight dinner or a quick and hearty brunch.
Spinach and Feta Lentil Bowls
These satisfying bowls are heaped with silky greens, spicy lentils, jammy eggs and salty feta. The fact that all of the components are cooked in the same pot and can be refrigerated for the week is nice, too. The greens are cooked like horta, a Greek dish of boiled wild greens often finished with olive oil and lemon. Using a mix of spinach and bitter greens, like kale or mustard greens, creates a juicy and bittersweet combination. The lentils, dressed with oregano and crushed red pepper, provide a tender base for the toppings, but grains would work, too. And feel free to embellish further with sliced raw fennel or carrots, toasted nuts or a dollop of cottage cheese.
Mushroom and Egg Donburi
There are many different types of donburi, a Japanese rice bowl topped with some combination of meat and vegetables, including gyudon (beef), katsudon (pork) and oyakodon (chicken and egg). In this meat-free version, which was inspired by oyakodon, mushrooms and leeks simmer in a dashi-based sauce before beaten eggs are poured over and cooked until custardy. The combination of mushrooms and leeks is especially satisfying because it doubles down on the savory and sweet contrast in the sauce, but vegetarian versions of oyakodon are also frequently made with cubed tofu or other thinly sliced vegetables and egg. To keep it vegetarian, use fish-free dashi, which can be purchased or made with dried shiitakes and kombu. (You can add the rehydrated shiitakes to the mushroom mixture.)
Sweet Potato Cornbread
Old-school Southern cornbread is good anytime and anywhere, but make it a bit more surprising with sweet potato. This cornbread is seasoned with caramelized sweet potatoes and warm spices, then smeared with a delicious sweet potato-brown sugar butter that’s reminiscent of classic sweet potato pie. To save time and energy, a can of sweet potato stands in for fresh ones that require roasting. When jazzed up by caramelizing in a skillet, its flavor instantly changes from back-up dancer to star.
Mushroom Quesabirria Tacos
Rich with melting cheese, chiles and spices, these crispy mushroom tacos aren't trying to imitate their meaty counterparts — they're creating their own kind of magic. Birria, a true delight from Jalisco, Mexico, traditionally features beef or goat braised in chile-spiced broth until tender and served as a rich stew. As the dish traveled north to Tijuana's famed taqueros, it was transformed into cheese-filled quesabirria tacos, which became a smashing success. While tomatoes aren't traditional in most birria, they bring welcome depth to this vegetable-forward adaptation. The soul of this dish still lies in its rich consomé, a broth made with a pared-down blend of chiles and spices that is a perfect backdrop for meaty, tender mushrooms.