Content tagged with “Vegan” (Page 9)

Ambrosia
Sweet oranges, colorful kiwi and fresh coconut are mixed with a touch of sugar and sherry to provide a simple,...

Roasted Root Vegetables
Roasted carrots, red potatoes and shallots are a terrific accompaniment to any roast meat or poultry dish. For a...

Oven-Fried Potatoes & Sweet Potatoes
Hungry for fries? Slice potatoes into long thin wedges, toss with a little oil, salt and pepper, and pop them in the...

Mustard Greens & Bulgur
Pungent mustard greens beg for other strong flavors for balance. Here walnut oil, walnuts, dates, bulgur and white-wine...

Fat-Free Tomato-Herb Dressing
This fat-free tomato-herb dressing is fitting for a catch-all tossed salad of crisp lettuce, cucumbers, carrots,...

Sauce Chien
This spicy sauce, seasoned with plenty of lemon juice, goes well with fish dishes. For grilled meats, add a bit of red-...

Black Bean Croquettes with Fresh Salsa
Staples like canned black beans and frozen corn transform into spicy croquettes in mere minutes. Serve with warm corn...

Ginger, Split Pea & Vegetable Curry (Subzi dalcha)
Protein-rich yellow split peas combined with fresh vegetables yields a hearty, stewlike curry—perfect for a cold winter...

Indonesian Tofu Satés
Here we skewer and broil cubes of extra-firm tofu and serve them with peanut sauce for a vegetarian version of the...

Pear & Blue Cheese Flatbread
The classic combination of pears, walnuts and blue cheese isn't just for salad. Toss the same ingredients onto...

Apple Confit
Sturdy apples are flavored with cinnamon and vanilla in this slow cooker apple compote. Top with low-fat vanilla ice...

Sesame-Crusted Tofu with Spicy Pineapple Noodles
The tropical flavors of the hot chile-spiked pineapple noodles that accompany the crispy tofu in this dish will take...

Iced Cucumber-Lemon Soup
You can substitute dill, cilantro or basil for the mint in this refreshing cucumber-lemon soup. An easy way to make...

Pineapple Salsa Soup
This colorful sweet-tangy soup is full of fresh pineapple, bell pepper and cucumber.

Ratatouille of Roasted Vegetables
In this Provencal classic, roasting rather than sauteing the vegetables enables you to cut back dramatically on the...

Caponata
This traditional Sicilian antipasto is made with eggplant, olives and capers. Serve with toasted slices of French bread.

Strawberry-Margarita Ice
This refreshing ice has all the flavors of a margarita. Whirling frozen fruits in a food processor is one of our...

Rhubarb-Strawberry Summer Pudding
Summer puddings are excellent hot-weather desserts because they do not require baking. This one pairs springs dynamic...

Cherry Bounce
Here we infuse bourbon and cherries with whole spices. Serve the strained syrup as a liqueur or spoon the drunken...

Mango-Chile Chutney (Aam Chutney)
This sweet, tart, hot chutney showcases the beauty of mangoes, but also works wonderfully with pineapple. Serve with...

Dried Fruit Compote with Green Tea & Lemon
When the selection of fruit in the winter is lacking, poaching shelf-stable dried fruit in lemon-infused green tea...

Romesco Sauce
As versatile as pesto, romesco sauce hails from Catalonia, Spain. It makes an exquisite accompaniment to a seafood stew...

Toasted Oat & Apple Crumble
Toasting the oats brings out a rich nutty flavor in this apple crumble.

Fireside Mulled Cider
Cinnamon, cloves and ginger infuse apple cider with fall flavor.

Confetti Rice Salad
Cooked rice is tossed with chopped scallions, bell pepper and peas in this colorful salad.