Vegetarian
6916 recipes found
Kale, Celery, + Fennel Salad
This wintry kale salad straddles the line between salad and slaw, and does so with finesse. It's hearty, bright, and can even hold its own in the fridge overnight. If I'm in the mood for heat (which is pretty much always) I like to serve with big pinches of red pepper flakes. Visit on my blog at: http://www.hungryinlove.com/blog/2014/11/18/kale-celery-fennel-salad
Rabbdi (Indian Milk Pudding)
It can be difficult to find Indian desserts with milk, but this rabbdi recipe (Indian milk pudding) is a classic Indian treat served on chilly winter evenings.
Moong daal Bhajiya /lentil fritters
This recipe makes crispy fried nuggets, or fritters, with yellow lentil, fresh fenugreek and potatoes. Wash and soak moong daal for about 3 hours. Grind daal.
Beet, Orange, and Black Olive Salad
This Beetroot Salad recipe is a simple adaptation of one in Yotam Ottolenghi's Plenty, which calls for the addition of Treviso, parsley, and orange flower water.
White Chocolate Bark with Peanuts and Cinnamon Red Hots
The bright red cinnamon candies contrast beautifully against the white chocolate in this chunky bark. If you're not a fan of peppermint, like me, then this bark is the perfect red-and-white holiday treat for you and your loved ones!
East Spaghetti with Brown Butter, Lemon & Sage
Some white beans tossed in would bump up the protein in this lemon sage pasta recipe. I love to serve it with plenty of fresh finely cracked black pepper.
Baked Chipotle Butternut Squash Chips with Cilantro and Queso Fresco
These sweet, salty, and spice baked butternut squash chips can definitely hold their own against traditional potato chips. Not only are they healthy and easy to make, but they're not too bad to look at, either!
Mushroom Risotto With Peas
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas, too. You’ll get a vibrant dash of green from the parsley added at the end of cooking.
Chunky Chickpea Sweet Miso Paste
Making a soy-free chickpea miso paste recipe at home is embarrassingly easy, especially now that we can now use the internet to order pre-cultured koji rice.
Apple Butter: Small-Batch, Slow-Cooked
This is the recipe for small-batch apple butter is for when you over-bought on apples last weekend and just can't eat another caramel-dipped slice.
Endive with Pear, Walnut + Goat Cheese
A snack bite recipe for Endive with pear, walnut + Goat Cheese. The sweet nutty mix is exquisitely paired with savory goat cheese. Perfect for any occasion.
Braised Whole Belgian Endives (Indivie Intere a Crudo)
This is a Roman recipe from Ada Boni's Italian Regional Cooking, a 1960s cookbook. It's a classic side dish to go with some roast beef or other roast vegetables. Extremely low maintenance, just throw everything together in a pot and cover -- just cook it very, very slowly and gently, and remember to take a peek every now and then. Mint is a really typical Roman herb, but you could basil or fresh oregano for the mint leaves. You can prepare this ahead of time and simply warm it up gently in the same pot before serving.
Raw Cranberry Chutney
Did you know raw cranberries can taste really good and are super good for your health! This holiday inspired recipe uses raw cranberries, orange juice and zest, jalapeño, and maple syrup for sweetener. This sauce gets better over time, so make sure to let it marinate at least overnight before serving.
DIY Everything Bagel Croutons
I'm getting more comfortable in the kitchen. This time, I thought, "hey, I have stale bread, why not make Everything Bagel Croutons recipe?" And so I did.
4 INGREDIENT BROWNIES WITH PUMPKIN SPICE FROSTING
These rich and decadent, chocolate pumpkin brownies are perfect with a cup of coffee on a cool fall evening and are also a healthy addition to your Thanksgiving dessert menu.
Quinoa Couscous Salad
A delicious chopped salad!!!! A few simple fresh changes and this salad is always in season. So good I could eat it everyday!
Butternut Squash Fries
Sweet and rich butternut squash fries lightly seasoned with salt and fresh parsley. Crispy on the outside and soft on the inside, these fries are perfect for the fall season.
Scallion/Green Onion Omelet
Scallions or green onions in combination with parmesan and goat cheese is a great balance between sharpness and tanginess in this omelette recipe.
Persian Cucumber Dill Yogurt Dip (Maast o Khiaar)
Whether you call it tzatziki, cacik, mast o khiar, or cucumber yogurt dip, it's just a plain yummy recipe for a Persian side, dip, spread, or healthy snack!
Healthy Granola for an Energizing Breakfast
Breakfast is my favorite meal of the day. And I want to make it as healthy as possible. I also love oats for breakfast as they're dead delicious, simple to make and protein rich. Here's my healthier version of granola.
Gianduja Truffles with Hazelnut Centers
There's not a much better gift you can give any time of year than a box of homemade chocolate truffles. They are really easy to make, and everyone is always so impressed. This variation on the basic truffle is a little nod to the Perugina Baci. Gianduja (chocolate combined with hazelnuts) is a very Italian variety that is incredibly delicious.
Braised Brussels Sprouts with Balsamic Vinegar and Soy Sauce
You know that time when you had that meal, and there was something that you never thought you'd like which turned out to not only be a revelation, but also was something that you just couldn't quite recreate, no matter what you tried? Having never liked Brussels sprouts in my life, I rocked up at a food-by-donation lunch and was served a scoopful of them by a congenial hipster lady, and I was too polite to say no. They were unforgettably good. Years later, I've landed on a "recipe" which ain't it, really, but it's close enough for me.
Aioli With Roasted Vegetables
In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one. In this recipe, an assortment of colorful roasted vegetables stand in for the raw and boiled ones. It makes a very elegant side dish to an entrée of roasted fish or meat, or can be the main event of a vegetable-focused meal. The aioli can be made up to three days ahead and stored in the refrigerator. The vegetables are best roasted right before serving.
Butternut Butter
To cut down on stove top time and to give it that full bodied roasted flavor, I roasted the butternut squash before pureeing. Mixed with apple cider, pumpkin pie spice, and sweetened by maple syrup, this is clean recipe that tastes great on crackers, mixed into yogurt, or to eat by the spoonful. It's wonderful paired with plain chevre. Gift a jar of butternut butter with a crusty loaf of bread, homemade graham crackers, or goat cheese and crackers.