Content tagged with “Vegan” (Page 33)
Onion Confit Crostini
Sweet caramelized onion and dried currants are perfectly balanced by salty capers and black-olive paste in these party-...
This stock owes its depth to last summer's crop of potatoes and leeks, simmered into a thick broth. If you don...
To reduce the fat in these tortillas, we added a little flour to canola oil and froze the mixture so it would act like...
Quick Vegetable Ragoût
Cherry tomatoes, artichoke hearts, lima beans, garlic and basil steam up perfectly in these papillotes.
Olive oil and pine nuts are a simple addition to sautéed spinach.
Grated jicama, carrots and Granny Smith apples tossed with a tangy cider vinaigrette is a tasty side dish for summer...
Couscous with Currants
Roasted garlic and lemon dress this couscous salad. Currants and tomatoes add sweet counterpoints to the tangy dressing...
Salad of Mixed Greens
Use the best greens available at your grocery store or farmers' market for this simple salad. A combination of...
Black-Eyed Pea Spread
Serve this delectable, garlicky black-eyed pea spread with toasted slices of baguette as an appetizer.
Chard & Sweet Pepper Stir-Fry
Sweet and tangy hoisin sauce is a delicious base for stir-fried chard and bell pepper. You can substitute escarole for...
Spicy and tangy, this cucumber and onion mixture is a refreshing accompaniment to grilled meats.
This quick and healthy asparagus stir-fry is flavored with sesame oil and soy sauce.
Hash Browns Revisited
We used fresh potatoes in these quick hash browns, but this is a great way to use last night's leftovers.
Balsamic vinegar-marinated carrots are an easy side dish for your favorite pasta dinner.