Vegetarian
6918 recipes found
Limequat Gimlet Recipe
When faced with a bucket of limequats, a lovely cross between a lime and a kumquat, I made this twist on a classic gimlet recipe – and I loved it.
Super Simple Single Serving Breakfast Quesadilla
What could be easier than just sticking some cheese and the tortilla atop the egg and frying it all together? Easy-peasy Single Serving Breakfast recipe.
spiced white melon salad
this dish featured an heirloom "snow leopard" melon, but any fresh melon would be wonderful with the tangy and tart flavor of sumac and my favorite aleppo red chilies.
Pickled Chai Grapes
This recipe makes pickled grapes soaked in a sugary brine, absorbing the spicy flavors of chai. The pickles work equally well served with savory or sweet meals.
Soy mayonnaise
This is a vegan, egg-free, Soy Milk Mayo recipe. I recommend warming up the soy milk a little before start making it, it will help it emulsify into mayonnaise.
DOUBLE-DIPPED CHOCOLATE DATE HEARTS WITH PINK PEPPERCORNS & TOASTED WALNUTS
These four-bite hearts are a relatively healthy chocolate treat, especially when made with dark chocolate. Soaking the dates in hot water and double-dipping them in chocolate results in a smooth consistency that mimics that of a chocolate truffle. Pink peppercorns provide pleasant crunch (together with the interior toasted nuts), though the same beautiful color contrast can be achieved with crumbled freeze-dried raspberries for a sweeter note. These are enjoyable any day of the year, not just for Valentine's Day.
Winter Citrus Salad
The perfect winter brunch salad, quick to pull together and colorful enough to brighten any gray day!
Kale with Carmelized Onions and Raisins
A simple family favorite that takes kale to a place of comfort.
SLB - SWEET Leaf Blower
This is my go-to Sweet Leaf drink recipe for breakfast - the lime adds a lip-smacking punch and the avocado makes it oh so creamy! Using chard tastes best to me.
Hindbeh Bi Zeit (Chicory Leaves)
The recipe here is a Lebanese vegetarian recipe "Hindbeh Bi Zeit" meaning Chicory leaves, sauteed with olive oil. I borrowed this recipe from my mother!
Vanilla Toasted Coconut Cashew Butter
Toasted Coconut and creamy cashews are combined with vanilla to create this rich and decadent butter.
Red Bean Paste (for Mooncakes)
A simple recipe for this classic Asian dessert ingredient. If you can use this red bean paste in something other than mooncakes like steamed buns or mochi.
For the Love of Roots and Leaves
This fun recipe was the very first recipe that I created when I wanted to "try" kale. I had read so much about how it was a Superfood and it was so healthy for me, but I didn't know how to "give it a go". I started with my favorite spices and added in some carrots and when I introduced my palate to Kale for the first time, I was super happy with this super food!
Perfect Roasted Kale
This is my favorite way to eat kale, and thankfully, it's effortless. Just toss the kale with olive oil, salt, pepper, and roast. In a handful of minutes, it's done. Half just dissolves on your tongue, and the other half has that leafy bit to it. Perfect!
Blood Orange Juice with Freshly Grated Turmeric and Ginger
This bright red blood orange juice recipe is full of vitamins and powerful roots, the turmeric and ginger roots are an antiseptic boost to your immune system!
Roasted Kale, Sweet Potatoes, and Broccoli
The recipe is, of course, infinitely adaptable: roasted sweet potatoes for winter squash, broccoli for cauliflower, and collard greens for kale.
Orange Gomaae Greens
Of my many food memories, a few stand out as truly formative. One such memory was a visit to a magical Japanese restaurant. Fully equipped with waitresses in kimonos and special dining rooms made private by paper screens, I was instantly enamored. So much so that my mother tells me my favorite imaginary character for a long time was a Japanese waitress, shuffling in socks and flip flops to the table to take orders and clear away plates. And while the sushi was wonderful, it was the tiny dish of spinach salad in sesame dressing that was a revelation. Seemingly so simple, but deeply complex in flavor, it has since been one of my favorite dishes. Over time I have used a variety of ingredients from brown rice vinegar, to sake and tahini with a touch of hot sauce. But this time, working my way through the towering bowl of clementines we seem to always have, I decided to add some citrus. And rather than eating a tiny bowl as a side, I often make this salad a platform for any number of other ingredients. My favorite pairing is avocado, toasted almonds and a protein of sorts- leftover roasted chicken or steak or some baked tofu.
Mashed Potato Cakes with Broccoli and Cheese
The mashed potato cake is the best way, second only to shepherd's pie, to breathe new life into leftover mashed potatoes. With a crunchy panko crust, garlicky broccoli, and sharp cheddar cheese, these won over even my spud-snubbing two-year-old.
Blood Orange Marmalade - Sunset in a jar
This marmalade is like the brightest red sunset caught in a jar. So far my marmalade recipe worked very well with Seville oranges and tangerines, so why not with blood oranges? It worked, and more than that, the result is amazing! Sweet, yet slightly bitter.
Rainbow Chard & Figs
A simple recipe of sautéed rainbow chard sweetened with figs & honey.
Shortcut Cheesecake
This is exactly it. A shortcut to delicious cheesecake. So fulfilling and decadent. My family raved about this (especially the crust). Best part? Sugar free!
No Knead Herb Bread
This is a very flavorful recipe. Feel free to adapt it as the ratios are simple. There is very little to no hands on work here! However, this requires some planning ahead.
Tortilla de Acelga
I spent some time last year in Argentina with family in a sleepy beach-side town. On day 1 in Miramar the family took us to Rotimar, a favorite lunch spot. We chose from dozens of pastries, baked goods, salads, and so much more. My favorite thing: Tortilla de Acelga (Swiss Chard Spanish Tortilla). I couldn't get enough of it. Upon my return to Texas, I immediately recreated the dish. This is the final and most delicious result. Even for the non Swiss Chard lovers out there, this one may win you over.
Purple Kale, Roast Pumpkin and Dukkah Almond Salad
A warming, winter super food salad…