Vegetarian
6910 recipes found

Irish Lady Potato Salad
I call this recipe an Irish Lady Potato Salad because, well, an Irish lady made it for me many years ago. It is remarkably simple and insanely delicious.

HOMEMADE GARLIC DILL PICKLES
Easy garlic dill pickle recipe and top with a personalized food label for gift giving.

A Slice of Spain: The Spanish Tortilla
This basque tortilla recipe boasts a complex flavor introduced by five humble ingredients, much like the Spanish culture rooted in the simple things.
Roasted Potatoes with Za'atar
Roasted potatoes are a go-to side dish at my table. I always double the amount and use them in other dishes throughout the week. My tween daughter loves them in quesadillas, on pizza, and they are great in a frittata for a light dinner. I am always looking for a way to change them up a little. Za'atar is one of my favorite ways to add flavor. I was writing about roasted chicken with za'atar for a recent blog post and decided to roast the potatoes with it as well. They were just delicious.

Warm Brussels Sprout and Couscous Salad
This is a very simple, vegetarian and healthy recipe. Not to forget delicious. Perfect for a fast dinner after gym or after a busy day.

Tahini Roasted Broccoli
For this roasted broccoli recipe, toss the broccoli in a mixture of tahini, lemon juice, minced garlic, olive oil, and salt and pepper. Bake for 10 minutes.

Smoky roasted tomato and red pepper soup

CHIIŁCHIN (RED SUMAC BERRY PUDDING)
This chiilchin recipe is a red sumac berry pudding. Chiilchin is the Navajo people's own type of pudding. The berries are washed, dried and ground to make sumac.

Dark Chocolate Dipped Candied Citrus & Lemon Slices with Vanilla Infused Sea Salt
Chocolate Dipped Lemon Slices recipe: Because it's citrus season. And EVERYTHING is better dipped in chocolate! Delicious!

Crock Pot Vegetable Stock
In an effort to eat better, and maybe stock up on some winter soups, I present to you this vegetable stock. It’s made in a crock pot, and it couldn’t be easier. I always keep a sealable baggie full of vegetable scraps in my freezer, and recently my brother, Dane, called me to ask how to make vegetable stock from a similar baggie of vegetables that he had in his freezer. This reminded me that my bag was pretty much full, from carrot peels, onion butts and leftover pieces of zucchini, broccoli, garlic and whatever else I happened to throw in there, so it was time for me to make stock, too. It really doesn’t matter what vegetables you have, as long as you can fill up a 1 gallon baggie of whatever it is. Just toss it all in the crock pot (no need to thaw it out), add a bay leaf and 8 to 10 cups of water, then let it simmer on low for 8-10 hours (or on high for 4-5 hours, but I prefer the flavors of a low, slow stock). The color and texture of your stock will vary depending on what you have in your crock pot. For example, I had a few leftover bits of purple carrot in my stock, so it was a lovely dark brown color. The longer you let your stock bubble away for, the darker it will be, so consider that when you make yours. You can certainly make this in a stock pot on the stove, if you like – just bring it to a simmer, cover and allow it to cook for 3 hours or so. I do think that the crock pot is the best way to go about it, though, and considering how easy and waste-free the method is, I don’t see why everyone wouldn’t try it!

1 Min Chocolate Mug Cake - Eggless
Chocolate mug cake made in microwave in just a minute

Cauliflower fritters
crisp and Fried snacks and starters are a hot favorite during winters.As cauliflower is very easily available during this seasons so we make many recipes and starters with cauliflower.

Blood Orange Rosemary Sorbet
A simple, beautiful sorbet showcasing the best of winter's citrus. Beautiful when mixed in sparkling wine and perfect for company.

Creamy Turmeric Ginger Tea
This is a loose riff on the turmeric tea from 101 Cookbooks. Turmeric is an anti-inflammatory, and when combined with the cold-soothing powers of ginger and honey, it makes a powerful restorative. I use almond milk as the base for my turmeric tea, both because it helps release fat-soluble compounds in the spices and because I like the nutty creaminess it gives against the bitter tumeric and sharp ginger. This is the perfect soother if you have a cold, a sore muscle, or even menstrual cramps.
Five-Ingredient Feel Good Soup
Really, there are six ingredients, but since basil is added as a garnish, I thought I could get away with that alliteration. Miso is definitely the star of this recipe. And why shouldn't it be? It’s a rich, low-sodium, vegan flavouring for soups, sauces, dressings and more, plus it’s got a ton of microbiotics that aid digestion as a result of the fermentation process. This soup is so easy on the stomach. I relied on it 100% to get me out of my post-holiday slump, and I'm sure it will work wonders for you as well.

The Cold Buster Concentrate
Super Cold-Buster! This anti-inflammatory beverage is soothing when you have a cold or flu. The recipe makes a concentrate that you can mix with hot water. I find this much more convenient than brewing up a fresh batch every time I need a cup.

Tortilla Soup With Roasted Cauliflower 'Rice'
This is not exactly authentic, but I wanted to add a vegetable to my tortilla soup, to make it more of a dinner in a bowl, so I decided to shave cauliflower, toss the ricelike pieces with oil and chili powder, and roast it. I loved the addition of the spicy roasted cauliflower to each bowl of soup, along with the tortilla crisps that I toasted in the microwave rather than frying. You can make this soup even more substantial by adding eggs (see the variation that follows the recipe).

Noodle Bowl With Soba, Enoki Mushrooms, Sugar Snap Peas and Tofu
Fresh enoki mushrooms are small thin-stemmed mushrooms with a small cap. They are widely available now in supermarkets and very nice in a noodle bowl. A noodle bowl makes for a comforting, filling winter meal and is easily put together. The broth only requires 20 minutes; make it your go-to vegetarian broth because it freezes well. I have found sliced dried shiitake mushrooms in specialty stores, and dried shiitakes in the Asian foods aisle of my local supermarket.

Orange-Scented Winter Squash and Carrot Soup
I was looking around for new approaches to winter squash and found a wonderful looking recipe in “Plenty More,” the latest collection from Yotam Ottolenghi, for roasted butternut squash with buckwheat polenta. The squash was seasoned with allspice, cardamom, and orange peel, among other things, and I was inspired to try these seasonings in a soup. I tied the spices, herbs and orange peel into a cheesecloth bag and simmered them in the soup to great effect. The essence of orange is especially appealing.

Brie and Jelly French Toast
This Jelly and Brie Stuffed French Toast recipe is an improved old favorite. Easy to make and requires only 4 ingredients! Top with syrup and enjoy!

Minestrone With Giant White Beans and Winter Squash
The inspiration for this minestrone was a bag of Rancho Gordo Royal Corona beans that I have had in my pantry for a while. Royal Coronas are large white European runner beans that are similar to Greek gigandes but bigger, richer and sturdier. They are about twice the size of a lima bean and, unlike many other large white beans, the skin doesn’t slip off when you soak them. If you substitute limas I would not soak the beans, but if you use the Royal Coronas, do soak them to shorten the cooking time. The beans are downright meaty and the soup is a hearty one. I didn’t even feel the need to add pasta or rice to this substantial minestrone.

Chard Stalk, Celeriac and Leek Soup
Hold onto your chard stalks! Recently I came upon a recipe in a Provençal cookbook for a gratin made with chard stalks and celeriac. I used the combination for a purée, which I served at Thanksgiving dinner to great acclaim. I took the same idea and made it into a blended soup, this time adding a potato and a bunch of leeks for added flavor and body. The soup is incredibly satisfying, but quite light.

Apple Cheddar Panini
This Panini has a beautiful combination of sweet and savory flavors. Simple, light, and healthy vegetarian dish!

Carrot Salad with Feta + Nigella Seeds
This gorgeous middle-eastern inspired carrot salad is an impressive way to use up that half-bag of carrots languishing in the vegetable drawer.