Vegetarian
6918 recipes found
Zucchini Rösti
Zucchini Rosti is the Swiss recipe of hash browns. It’s a big pancake made out of shredded potatoes, crispy on the outside and soft in the centre. Try it!
roasted almonds & sea salt chocolate bark
roasted almonds, sea salt & dark chocolate bark
Michel Guérard's Celeriac Purée
Michel Guérard discovered that a small amount of rice amps up creaminess in a puree recipe without losing that any of the flavor of the celeriac vegetable.
Chopped Salad With Herbs
Chopped Salad: Here’s one excellent excuse to spend some time at the farmers’ market. This salad, prepared by Mark Bittman and Sam Sifton for a holiday feast, is chock-full of fresh vegetables and worth the prep time. Hunt down a few different herbs to give the salad a complex flavor and aroma. One herb will do in a pinch, but don’t skimp if you don’t have to.
Crispy Greek Zucchini
My sister got married in Greece this summer and my favorite part of the trip was the food. Last night we recreated our favorite Greek dishes we enjoyed on vacation. I was I'm charge of making the thin, light, and crispy zucchini strips we enjoyed at so many restaurants. I doubt they use beer in the batter in Greece, but I couldn't resist adding a touch more flavor to this already delicious treat.
White Chocolate and Fennel Truffles
The fennel combined with the sea salt flakes cuts through the richness of the white chocolate ganache and makes this a lovely recipe and after dinner treat.
Mediterranean Lentil Purée
The spicing here is the same as one used in a popular Egyptian lentil salad. The dish is inspired by a lentil purée that accompanies bread at Terra Bistro in Vail, Colo.
5 Minute Amaranth Popcorn
This recipe creates a unique and fun take on popcorn. With amaranth, you will find your favorite snack is more nutty and healthy. The kids love it, too!
5 Minute Crispy Coconut Kale
http://youtu.be/T4EfWzFu9UQ
Makhani Dal (Butter Dal), Mogul-Style
10-Minute Parmesan & Mustard Pinwheels
This is a great, simple hors d'oeuvre to throw together for last-minute entertaining.
Classic Potato Latkes
This recipe is for a classic, unadorned latke; no kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.
Chocolate Pomegranate Truffles
I love this recipe -- these Truffles present beautifully and I love the use of Pomegranate molasses with the chocolate. I would certainly make these again!
Taiwanese Turnip Cake
I've seen the 2 generations of women in my house making turnip cake with their eyes closed, as I, myself, now living abroad, often miss my mom's turnip cake- steamed, sliced and pan fried until crispy on the exterior and bursting of daikon deliciousness in the middle. This recipe focuses on the shredded daikon, so try to buy fresh daikon: no additional cornstarch needed, nor chinese sausage, shiitake mushrooms etc. The secret? Letting the mixture sit overnight. Can be kept in the fridge up to 4 days.
Maple Cinnamon Toast
The idea to melt the butter and then stir in the maple syrup and cinnamon was given to me by Kristen Miglore -- I may never make cinnamon toast any other way.
Lychee Mango Jello
This Lychee Gelatin recipe is basically Jello for Adults. It's delicious and refreshing, and only requires four ingredients. Unique in presentation and flavor!
Belgian Rice Pie
A typical Belgian desert. Belgians families and friends love to get together on Sunday afternoon to eat pies of all kinds and this is one of them. I usually make the pie crust myself as well.
Vegan Pumpkin-Cinnamon Rolls With Cranberry
Vegans and non-vegans alike love these light and tender pumpkin rolls from Chloe Coscarelli that are filled with cranberry sauce and glazed with maple icing. The dough tends to be sticky, so add flour as needed during the rolling process. If you want to make them ahead, cover the risen assembled rolls with plastic wrap and refrigerate overnight. Remove the plastic wrap and bake the next day.
5-Ingredient Apple Pie
This straightforward recipe for apple pie is from the vegan chef and cookbook author Chloe Coscarelli. It calls for storebought crusts, so you really can throw it together and have it in the oven in about 15 minutes.
Zesty Cranberry Sauce in the manner of Georgian Plum Sauce (Tkemali)
Tkemali is a condiment eaten with meat in Georgia & Azerbaijan. My grandmother made hers with cherry plums. I substitute cranberries for the plums in my recipe.
Toasted mixed nut butter
I started making this a few years ago. I get the nuts at a bulk store or middle east grocery to save some money. Toasting the nuts really adds to the flavor. Use whatever you have on hand and experiment.
Jean-Georges Vongerichten’s Squash on Toast
This appetizer takes a little effort, but it rewards with layers of rich fall flavor and texture. You’ll roast a cut squash and confit onion slices with maple syrup and apple cider vinegar. Veteran cooks will immediately get the idea: Cook the onions awhile, until they’re dark and soft, then add the two liquids and continue to cook until they’re jammy. The process could take as long as an hour, depending on the heat, your attentiveness and the water content of the onions. But it isn’t difficult. Do not forget the mint; it’s not the same without it. (The New York Times)
Golden Beet Salad With Cider Vinegar Dressing
This colorful golden beet salad is certain to win over even the staunchest beet skeptic. It comes from Sara Forte, a self-taught vegetarian chef who writes the Sprouted Kitchen blog. This beet salad was born of necessity when Ms. Forte’s C.S.A. basket began overflowing with beets. “In California, beets are pretty easy to grow year-round, so I have them all the time,” she said. “I’ve gotten kind of tired of roasting a big pan of vegetables, so I’ve been trying to find a different way to reinvent them.”
Caramelized Onion, Broccoli Rabe and Sweet Potato Hash
This started as a refrigerator clean-out but turned out to be a delicious Sunday brunch. Feel free to substitute the rabe for another green like spinach or kale. This is a recipe that's made for adaptation.