Vegetarian
6918 recipes found
Moffles!
For this moffles recipe, the waffle iron transforms the texture of the hard, dense mochi block so that the outside is crispy crackly, while the inside is soft.
Bright green pea and spinach soup
This is a super quick and healthy soup that you can throw together without using exact measurements. The ingredients are inexpensive and it's great for days you want something light and fresh. Like a hot and satisfying smoothie-in-a-bowl!
Rye Bread French Toast
My mom's recipe makes a French toast out of thin slices of Jewish rye bread, dipped in egg, fried until golden, and served with plenty of salt and pepper.
CREAM CHEESE WITH CHIVES
I decided to jazz up our classic bagel breakfast recipe by adding chives to the cream cheese. Chives have a perfect oniony flavor with a tiny hint of garlic.
My Perfect French Omelette
I've been trying to "perfect" the French Omelette for a long time and I finally think this is it! Sometimes, the simplest and quickest recipes are the best.
Homemade Alcoholic Ginger Beer
Whether you're a Moscow Mule fan or just enjoy sipping it with ice, making alcoholic ginger beer at home will mean the end of store-bought ginger beer days.
Roasted Baby Turnips with Dijon-Shallot Vinaigrette and Tarragon
Oftentimes at brunch, I'm so underwhelmed by the side dishes: usually just some overdressed frisée or a bad biscuit (hey, I may live in Brooklyn, but this Southern girl knows what a real biscuit is supposed to taste like). This delicious side dish is easy to pull together at the last minute, but your guests will never know! It's a great compliment to any brunch table.
30 Minute Sweet Pickled Onion
This Japanese pickled onion recipe can be used on burgers (especially lamb), in guacamole, with soft boiled eggs, or really anything if you're like me.
Shanghai Noodles Served with Sauce
This is a quick and easy traditional breakfast dish, often seen on Shanghai people's breakfast table usually served together with stir fried eggs, Chinese tea or/and soy bean milk to make a full breakfast. When I was little, my dad cooked this as easy and quick morning dish, and sometimes as dinner as well. Now I cook for my family by myself, so this easy one would be a good choice for a rush morning.
Garlicky Chard
Want to take a break from kale? Give chard a chance. It’s a nutritious green and makes a great warm salad. I made this super easy warm chard-red quinoa salad in less than 15 minutes for a quick lunch. Its loaded with garlic and I topped it with tomatoes to add some freshness. You can add other veggies for more color and taste, add an egg, grilled tofu…this has endless possibilities!!
Egg in Vinaigrette Toast
Socca (Farinata)
A quick, easy, and savory "pancake" made from chickpea flour, socca is destined to be your new favorite canvas for toppings of all kinds.
Grilled Cheddar, Apple and Mustard Sandwich
I came up with this combination one day when I'd finally gotten bored with the classic grilled cheese, and I've never looked back. It's not going to solve a craving for grilled cheese with Kraft singles and Campbell's tomato soup, but I've found this classed up sandwich can prompt cravings of its own. With so few ingredients, make sure to choose ones you love. I prefer cheddar so sharp it can bite back, honeycrisp apples, and sourdough bread. For the mustard, I like "moutare a l'ancienne,' which I think just means "made like in the olden days before we had machines to properly pulverize the mustard seeds."
Sweet & Spicy Avocado Toast
A sweet & spicy take on a beloved classic!
Chocolate Dipped Bavarian Pretzels with Salted Caramel Drizzle
A simple way to spice up Bavarian pretzels. Thanks to the The Brown Eyed Bake (thebrowneyedbaker,com) for the delicious salted caramel sauce recipe.
Gluten-Free Spaghetti With Baby Broccoli, Mushrooms and Walnuts
This week I was really into adding nuts to many of my pasta dishes. They contribute substantial “meaty” texture and wonderful flavor. Baby broccoli is more elegant than regular broccoli, with long wispy florets and thin stems.
Molly Stevens' Roasted Fennel, Red Onion, and Orange Salad
Three of our winter standbys -- an orange, an onion, and a roasted fennel bulb -- walk into an oven together and morph into a warm winter salad recipe.
Roasted Vegetables: Butternut Squash, Celery Root, and Radish
My local market is bringing on the most lovely watermelon radishes and celery root (celeriac). Roasting butternut squash with the radishes and celery root creates wonderful, caramelized flavors of sweetness, freshness, and a tangy bitterness. The preparation couldn't be easier, and the three disparate tastes create a combination of flavors that are refreshing and surprisingly good. When you cube the vegetables, try to keep their size uniform.
Edamame with Matcha Salt
Instead of using plain sea salt for the edamame pods, I added matcha to it. This instantly made my mid-afternoon snack extra special.
Chinese Egg and Tomato Soup
This is a tomato-based soup swirled with wispy scrambled egg, warming ginger and the satisfying umami of soy sauce. This recipe is a must try!
4-ingredient Miso Avocado Bowl
This can be gussied up with fresh garlic, a drip of bright citrus or some fruity olive oil, but after making A House in the Hill's kale noodle bowl for the umpteenth time, I've discovered that for me, making this an everyday meal means just four simple ingredients and the same explosive flavor. Sometimes I add shaved carrot, steamed edamame, broccoli or sesame seeds, but this is the base I always return to--served hot or cold. (Note: Authentic buckwheat noodles are gluten-free, but most brands in the U.S. contain wheat flour.)
Apple and Bitter Lettuces Salad
You can use a mix of lettuces for this salad, and you can also add some milder lettuce. My favorite combination is endive, radicchio and arugula. It is a simple salad with wonderful contrasts. Dice the apples small.
Seasoned Sweet Potato Chips
There's a few notes about this recipe! I was on a mission to make the crisipiest BAKED sweet potato chips I could, and I feel I've succeeded. The spices can be played with, however, the method cannot. You need to use a mandolin slicer for even cuts; you need to bake these one batch at a time; you need to use the aluminum-parchment method; you need to space them away from each other; don't toss them in oil, the brushing is important. I've detailed all the steps below for easy follow-along. You're going to burn a few, especially the smaller ones; some will come out very crunchy, some will have a tiny bit of softness to them in the middle. Also, the longer you wait to serve them, the less crunchy they'll be, so whip up a batch to go with dinner instead of tomorrow's lunch! Sweet potato chips need salt, so don't be afraid of being a little heavy-handed with it. And most of all, have fun!
