Vegetarian
6918 recipes found
Braised Beets
Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.
Easiest Guacamole
This vegan guacamole is mild and loaded with healthy cholesterol-lowering fats (no mayo here!) You can make as large or as small a batch as you wish.
Vanilla-Stewed Apples + Bananas
This quick fruit recipe is perfect for a chilly morning. The vanilla bean elevates the fruit, while the banana lends some creaminess. It also makes a good afternoon snack, or a light dessert. Delicious on its own, the addition of yogurt, nuts, and coconut does make for a rounder start to the day. It is also really easy to pack this to go.
Seville Orange Membrillo
In my excitement about the Citrus Contest, I impulsively purchased some Seville oranges. Usually I pass them by because I know I don't have time to cook them. When I got home, I decided to use the quinces that were on the verge of languishing and the Seville oranges. Jane Grigson wrote about the combination of orange and quince in Spanish quince paste. I used the juice and julienned zest from the Seville oranges to flavor this batch of quince paste. The bitterness of the peel and sour juice make a lovely counterpoint to all the sugar and the julienned peel adds a crunchy texture to the membrillo.
Orange and Olive Salad
Temple oranges are shiny, spongy to the touch and deeply rutted with pores, like a cartoonist’s idea of an orange. The temple orange, which arrives at stores in the winter, is worth seeking out. Start with the peel, which is thin and tight to the pulp yet zippers off as cleanly as that of the tangerine. The segments have little pith, and though their skin is delicate, they separate neatly, sparing your shirt. Pop a sector, fat and pulpy, into your mouth, and the thing just bursts. Temples are far juicier than most oranges, with a tarter, more complex taste. This is a recipe, adapted from “Jane Grigson’s Fruit Book” (Atheneum, 1982), that showcases their sweetness, set off by bitter greens, salty olives and black pepper.
Simplest Strawberry Frozen Greek Yogurt - no machine needed
This is a quick and creamy frozen yogurt is based on Greek (or other) yogurt with no ice cream maker needed. I got the idea from Good Housekeeping but I doubled the yogurt to make it more luscious and creamy. Still very low on the calories. (Just use 1/2 the yogurt if you want to revert to the 70 calories per serving original.) It is meant to be eaten right away before it is completely hard. But if you save some leftover, just let it sit on the counter to soften before serving.
Frank Dorn's Enchiladas with Chicken
Frank's five children are all great friends of mine. A Southern Californian and a nurseryman, a great cook, and an all around entertaining patriarch, Frank had a way with food that is admirable - simple but good. His daughter, Dot, taught me this recipe, to which I have added chicken and a little extra kick to the enchilada sauce. I was inspired to submit it after a Hotline question summoned a call for enchilada recipes. Frank made me the first enchiladas I ever ate.
Roasted Bell Pepper Crostini
Its a simple appetizer that doesn't take a lot of time, you can even make the bell pepper topping in advance and store it in the fridge and just spread it over the crostini before serving. The roasted bell pepper gives it a nice and bold smoky flavor! I used bell pepper in three colors to make it look interesting and also I feel that the intensity of the peppers varies as per their color- so that kind of gives the flavor a subtle variation.
Fresh Orange Juice and Nutella Smoothie
One of my new year's resolutions is to get back into Nutella, but I want to disguise it as a healthy ingredient whenever possible. A smoothie with fresh orange juice and non-fat Greek yogurt works well with a touch of the Magic Stuff. The orange juice and Greek yogurt provide a nice, tangy counterpoint to the Divineness formerly known as Nutella. Use any variation of "Nutella" that you have on hand.
Blood Orange and Pea Sprout Salad
This is a salad that just works. I think I started making it for Easter when the blood oranges and sprouts appeared at the same time in the farmers' market. Who knew a person who doesn't like peas could like them in the sprouted form. This salad doesn't need a dressing since the juice of the blood oranges does the trick.
Fennel, Orange, & Olive Salad with a Warm fennel dressing
This is one of my favorite winter salads because it's light, fresh, and pretty and very simple to make. It's perfect as a starter to a heavy meal or as a light lunch. My inspiration is a recipe from a restaurant in Nice, France, that was written up by Mark Bittman, for the New York Times several years ago. I've added a bed of sauteed fennel and infused flavors into a warm dressing, based on an olive appetizer that I make often for guests. I use Kalamata olives because they are easy to find and are often already pitted, but you can substitute any kind of oil-cured olives. You can make this ahead of time, but be sure to bring the oranges to room temperature before serving. Also warm the sauteed fennel and dressing.
Orange Sandesh
Sandesh is a very simple dish made from cottage cheese.
Kumquat-Earl Grey Marmalade
Since this recipe has no added pectin, it's a bit softer than store-bought marmalade. I love it spread on think slices of toast or spooned into yogurt or müsli. Make sure to choose kumquats that are quite firm, not squishy.
BLACK PEPPER-VANILLA BEAN-CITRUS VINAIGRETTE
The fragrant long and skinny vanilla bean has the most delicious flavor and is a secret ingredient in many of my favorite recipes. In this dressing the bean gets a starring role. Wonderful with shellfish, seafood and sliced citrus, it is equally fabulous with roasted chicken or pork. It is incredibly fragrant and flavorful. You might be tempted to just try a slug of it!
Nonna Franca's Potatoes
My Nonna Franca made these potatoes for me when I visited Rome with her right after I graduated from H.S. I was young and I'd never had such a good potato ( my American mother wasn't really a cook). I remember I came back to the U.S. and tried to recreate the recipe, at first using the wrong kind of potato. Eventually I learned the right potatoes to use and just how long to fry them for. Yet, still, mine are good, but I've never been able to make them as good as Nonna did. It's funny how an Italian grandmother can simply fry a potato better!
Masala Lemon Soda
What do you do when life gives you lemons! Taddaaaa! Make Masala Soda recipe! Masala soda is a very well-known street drink found in most of the cities in India.
Effortless Clementine, Carrot and Mint Salad
Inspired by an orange salad served at my favorite Tapas restaurant (Si Tapas in Dallas), this easy-to-assemble dish has become my go-to for easy entertaining. The raw carrot gives it a nice crunch without taking anything away from the sweet clementine. The red onion provides a nice 'zing' and the mint brings colors and subtly ties it all together. It's refreshing in the summer, and a perfect light dish in the winter to take advantage of my darling clementines.
Vanilla-Caramel Soda
Acting on a recent craving for something fizzy and sweet, I made my own vanilla caramel syrup recipe to add to seltzer for a soda with customizable sweetness.
Brandied Cranberries
These are great on their own, as a salad topping, or in cocktails. I love to make a Cranhattan using the brandy liquer the berries soak in. Just replace the sweet vermouth in with the soaking liquid, and garnish with the cranberries.
Vermicelli Pudding (Semiya Payasam)
Semiya (the Indian term for vermicelli pasta) Payasam turns into a wonderful dessert pudding recipe that is traditionally served at weddings.
A sage and honey walnut milkshake (with vegan option)
Looking for a new flavor this recipe puts an earthy, savory spin into a traditional buttermilk drink. For a vegan option you can sub almond milk with a splash of cider vinegar for the buttermilk, which will get some tanginess.
A winter lassi
Usually I use quite a bit of pineapple sage in a lassi during the summer. But this theme inspired me to try a new version with common sage and walnut. With pineapple sage I use between 1/8 and 1/4 cup, but like the subtle addition of about 1/2 tsp. of common sage to the walnuts.
Roasted Red Onions
Onions have been used in Irish Cooking for such a long time, but this simple recipe was one I came across while doing some research about Irish Food. My 14 year old son loves these. He told me that he now prefers these to onion rings..!
Halloumi, Cranberry and Stuffing Bites
As a Christmas hors d'oeuvre, these are (veggie) Christmas on bread. I was inspired by a sandwich I had in a deli, Munchies, in Dublin. The saltiness of the halloumi is delicious with the cranberry sweetness and the stuffing adds further flavour. These work best with ciabatta bread but you can use what you have. I homemake the cranberry sauce using Jamie Oliver's recipe and buy the stuffing ready made in the supermarket.