Vegetarian
6918 recipes found
Kale Salad Lyonnaise
Recently when my parents were visiting, we got to reminiscing about one period in my youth, following a family trip to Paris, when all my father wanted to eat was frisee with lardons and poached eggs: Salad Lyonnaise. Now my parents are mostly vegetarian and fond of kale salads, so I made a version for them which substituted crispy fried shallots for the lardons and used the shallot-scented oil in a hot vinaigrette to coat the kale leaves. The kale was a perfect foil for the runny egg yokes and the crispy fried shallots added a wonderfully deep, caramelized flavor that I liked even better than bacon.
Lemon Caper Greens
Two of my favorite flavors -- bright citrus and salty capers combine to counter the bitterness of greens. Good for side dish or over rice for lunch with some nice Parm grated on top. My husband, who eats but does not love his greens, calls this tobacco greens.
Dijon Braised Collard Greens
This preparation for collard greens is bursting with original and unexpected flavor. Since I am an avid Yoga practitioner and a vegetarian who really doesn't like to sacrifice full flavor, and I loves me some dark leafy greens (but not with ham hocks), this recipe is perfect!
Pan Seared and Steamed Baby Bok Choy
I used the potsticker method to create a simple bok choy dish. I cannot say that this is a particularly unique or innovative recipe but I enjoyed the results and hope you do too.
Autoimmune Paleo Cara Cara Orange Salad
Autoimmune Paleo orange salad that is light for post-holiday eating
Avocado Citrus Breakfast Shake (aka the "I wish I were in San Diego" smoothie)
I was in the frigid Minnesota winter and missing California, so I blended together avocado, orange, and coconut for a hit of sunshine in this smoothie recipe.
Daal (Lentil Soup)
This lentil soup is the perfect comfort food. Make a huge batch and freeze the rest for later.
Garlic-Parmesan Fusilli Pasta
Whats more comforting than pasta after a long day at work?! The answer is this quick, no-fuss pasta. This is my go-to fusilli recipe for a weekday dinner.
Black Quinoa, Fennel and Celery Salad
This salad was a big surprise. It is so simple. I began with a bulb of fennel and some celery that I had on hand in the refrigerator, the remains of a bag of black quinoa, and fresh herbs from my garden, thinking that I would need to add some unexpected ingredients to achieve something interesting. But the contrasts of textures and the crisp, clean flavors of the fennel and celery in a lemony dressing made for a salad that I can’t resist. Slice the fennel and celery as thin as you can.
Roger Vergé's Fried Eggs with Wine Vinegar
The richness of fried egg is tempered by sitting next to a tart wine vinegar. The balance of soft and sharp acting like a good vinaigrette. This recipe is tasty!
Grapefruit with Vanilla-Honey and Coconut
This is like your classic morning grapefruit sprinkled with sugar, but using a warm honey-vanilla sauce instead of sugar makes it oh so much better, and the coconut adds a tropical note while making it a little more filling. This is a perfect light pick me up breakfast in the dead of winter.
3-Bean Good Luck Salad With Cumin Vinaigrette
This is a colorful variation of the black-eyed peas salad I always serve at my New Year’s Day open house. You can cook the black beans and red beans together or separately. The black-eyed peas cook more quickly so should be cooked separately.
Vegetarian Chopped Liver
The only vegetarian recipe my mother ever made, she forgot to hand down the measurements - just the list of ingredients with the 'taste of this' and 'handful of that' descriptions. It took me over two years to finally create a version I liked, and another twenty to decide to change it up as I expand my own vegetable repetoire. I am now trying it with leeks and almonds, and look for reader's versions to try as well
Super Greens Pasta Bake
Sometimes, you just want a Super Greens Rotini recipe that you can make ahead and pop in the oven later. With tomato sauce, whole grain pasta & cheesy topping.
Roasted Hazelnut Torte
It's always the wafting aromas that transport me. My mother, from Manchester, and my father, from Berlin, met after World War II in England. That's where we grew up, surrounded by love and culinary madness: everything from tripe to trifle (from Mummy's side) to carp with beer and this special occasion hazelnut torte (from Papa's side). We children just thought it was normal! I think my mother tried very hard to accommodate my demanding father; like with this recipe, so simple yet so delicious in it's simplicity. I believe it was from our German grandmother. We always asked for it on birthdays.
Brittle made with Jaggery!
Brittle recipes can be made with your favorite nuts or seeds– Peanuts, almonds, cashews, sesame seeds or even flax seeds. Jaggery is an unrefined form of sugar.
Raspberry Dark Chocolate Bark
This is an easy to make Raspberry Bark recipe that is very suitable to be made in bulk and be wrapped up as edible gift. It's also perfect to make with kids!
eggplant parmigiana
a very traditional version that has been with my famiglia for as long as I can remember. No breading or frying , this reminds me of how Italians showcase the true flavors of an ingredient with little fuss but in the most delicious way.
Spaghetti With Broccoli and Walnut-Ricotta Pesto
This spaghetti sauce is a creamy, pungent walnut-thickened pesto that is thinned out with a small amount of cooking water from the pasta. Break up the broccoli florets so the flowers are quite small. They will absorb the sauce in the nicest way when you toss everything together.
Silky Broccoli and Bowties
Broccoli and bowties is a dish my mom makes the night before the holidays; a low maintenance, comforting pile of pasta. It's more of a comfort food than you'd think. The broccoli is blanched into soft submission, made creamy with generous amounts of olive oil and parmesan cheese and breaks down into almost a chunky pesto. You'll keep going back for more. Sometimes you'll even eat it straight out of the pan.
Dark Chocolate and Pomegranate Bark
Chocolate bark is the workhorse of homemade holiday gifts, and in Tom Faglon's version, he scatters fresh pomegranate seeds over the surface, where they glisten like rubies. Chewy bits of candied ginger are hidden inside the bittersweet chocolate, lying in wait to surprise you with their spiciness. Then, to make things even more interesting, Mr. Faglon strews the top with crunchy sea salt. This bark is as sweet and juicy as a box of chocolate-covered cherries, but a lot more sophisticated.
Beet Relish
This was a staple condiment growing up. When my grandmother was 99 years old I called her from British Columbia and asked her for the recipe. It was a little of this a lot of that but I got it nailed. Goes great with turkey, beef, pork and freezes well in plastic bags. Great way to use up large beets in the late fall.
Toasted Rosemary Pecans
In South Georgia, pecans are a staple to many dishes, but they are delicious simply toasted and topped with your favorite herb or seasoning. My friend Katie, who has also relocated from the south, still offers these warm delights whenever she gets the chance. It is so funny how good these simple toasted nuts can be!
Simple Homemade Tomato Soup
I used Barefoot Contessa's Easy Tomato Soup recipe as my baseline, but adjusted it to make it less rich/oily.