Vegetarian
6918 recipes found
Canal House's Cranberry-Port Gelée
This port gelee recipe is a DIY cranberry jelly for anyone who loves the stuff in the can (and even the ones who don't). This recipe is great!
Nana's Homemade Applesauce
Once you’ve had a homemade recipe, you will never, ever, ever go back to store bought applesauce. Trust me. I won’t eat any other kind of applesauce anymore.
Healthy Pajeon (Scallion Pancakes)
Made this up the other day when I had a hankering for some Pajeon but I'm trying to eat healthy. Worked out great and it totally satisfied by Korean Scallion Pancake craving.
Harissa Honey
"Do you really need to post a recipe for something that only has two ingredients," you ask me, assuming I can hear you talking through your computer screen. Well, now that you know this exists, you probably won't have to refer back here too often.
Orange Vanilla Quince Butter
A good friend from Hawaii recently visited for a weekend. We crammed a lot of good things in, and on the final day did a tour of several local distilleries. Our last stop was Stone Barn Brandyworks. The owners happened to have a huge bin of fresh Comice pears and a smaller bin of fresh quince they were turning into fruit brandies. The owner kindly sliced up a pear for us to eat while we were sampling their booze. Unfortunately most quince varieties are not for raw eating so no quince tasting for us. Even more unfortunately, my friend had never had the opportunity to try quince. I decided I should make some quince butter to send to her. Researching recipes I found an interesting one from Cooking Light. In the recipe the quince is cooked in a dilute sugar syrup. Once it's softened the quince is removed and puréed, and the syrup is cooked down until all of the water has been removed and the sugar hits the soft ball stage. The puréed quince and sugar and mixed back together to form the final butter. I'd never made a fruit butter this way before, but my curiosity was definitely piqued. I decided to give it a go with a few modifications. I thought some citrus and vanilla would enhance the lovely floral flavor of the quince. I replaced part of the water with freshly squeezed orange juice, and added some finely minced zest and vanilla seeds to the finished butter. To enhance the flavor further I cooked the quince with the vanilla pod and a sachet containing some orange peel as well as the quince peelings. The technique worked beautifully, and the resulting butter is fantastic. If you'd like to preserve some quince I urge you to give it a try. (Note: I've not tried the technique with apple butter, but I'm betting it would work, and it is on my fall to-do list.)
Wine-Poached Pears Baked in Custard Cream
I wanted a simple homey dish of pears baked in cream. I flipped through Martha Stewart's Pies and Tarts: a pear tart provided the basis for the poaching liquid. I had an open bottle of wine to use up. There wasn't nearly enough in there--is there ever?-- so I opened a second bottle of same. This in itself was cause for celebration, so I raised a glass and sampled some. Immediately things fell into place--oops! I forged tipsily ahead. For the cream sauce I referred to a new book on my shelf, Gâteaux from the Fait Maison series for a sort of crème Anglais, sans eggs. Here is the happy result. Let me know how you like it!
Caramel Pudding (Karamellpudding)
Several years ago we hosted an exchange student from Norway for the year. Maren is a delight and she shared some family recipes with us. At Christmas, we had a party with many of the traditional foods she would eat at home in Norway. My favorite dessert from the evening was karamellpudding, or caramel pudding. Custard is a weakness of mine that I happily embrace! Maren’s family serves this dessert on Christmas evening. It’s a flan-like pudding with a smooth, silky texture and lightly sweet flavor. Vanilla shines here! It needs to be prepared the day before to have time to chill overnight. Serve it with whipped cream and some fresh berries.
Black Rice Pudding with Mango & Mint
This black rice pudding recipe is divine! The sweetness of the mango allows the pudding to be made less sweet but feel free to add more sugar if you'd like.
Vanilla-Tomato Jam
Years ago I read about a Parisian restaurant whose star dessert was tomatoes, stuffed with citrus peel and spices and braised in vanilla-scented caramel. It sounded a little questionable at the time, but after making a batch of savory tomato jam this summer I decided to give the tomato-vanilla-citrus combination a try. The result is incredible. The vanilla and lemon bring out the sweetness and hidden fruit character of the tomatoes. It's great paired with aged cheeses, used as a glaze for chicken or pork, or just slathered on a slice of good bread.
Fennel Slaw with Vanilla Vinaigrette
Sometimes the beauty of a dish lies in its simplicity. I like such dishes, where the flavors of few key ingredients come together into something more than the sum of their parts. In this refreshing winter salad, the licorice taste of fennel is muted with vinaigrette, and only a hint of it comes through, accented with vanilla, almond and black pepper notes.
Vanilla Bean Crème Brûlée
Millet with Three Cheeses
Brown Butter Marshmallow Popcorn
I really loved how the vanilla and Brown Butter brought the marshmallows and Popcorn to a-whole-nother level in this recipe. You're going to love this treat!
Quiche With Herbs and Goat Cheese
This green quiche laden with herbs and with thin slices of fresh goat cheese baked on top has a Gallic rusticity. A proper quiche (also known as a tarte salée, or savory open pie) should have really good pastry and contain a soft, tender eggy custard. It should be light enough to serve as a first course, or in larger portions for a simple main course. It should be something to sing about.
Delicata Squash Chips
The sugars in the delicata squash caramelize and yield that crispness, rather than the starch frying up in a high temperature oven. This chip recipe is a must!
Butternut Squash Pesto Pizzettas
Adapted from Eric Gower’s recipe in The Breakaway Cook.The variations are endless–goat cheese, pistachios, walnuts, sage pesto, feta, and more.
The Colada
Combining the familiar flavors of a piña colada with ground hemp seeds, this shake is full of protein and fiber without being processed or pricey and it's vegan too!
Broccoli Soup
Dill Pickle Vinaigrette
This dill pickle vinaigrette recipe is super easy and super tasty. Drink a dirty martini while you eat your dirty salad! Serve over salad or use as a marinade.
Grape Bubbles
Frozen grapes are an easy, quick nutritious treat. To me, they look like bubbles on the plate. This is a mix of Concord, Muscat, and black grapes.
Pressure Cooked Beans
Pressure cooking beans is easy. I cannot tell you the exact timing except that black, pinto, white and kidney beans cook in about 4 to 6 minutes at pressure with a natural pressure release.
White Rice, Sort of Jiro-Style
I use a rice, either short grain or medium grain, that is processed using the kapika method which is a dry polishing method. It basically uses the grains to polish themselves. It reduces the amount of bran left on the rice, which helps to keep the grain fresh, and calls for no rinsing. This kind of rice is the kind of rice chopsticks are made for. It isn't as sticky as Thai sticky rice but the grains still bind together more than enough so you aren't picking up individual grains with your chopsticks. It has a beautiful taste and texture. I think the enameled cast iron pot works great here. The rice doesn't stick to the bottom and it is good even heat.
Arugula, Pear and Orange Salad
