Content tagged with “Vegan” (Page 14)

Soy-Lime Roasted Tofu
Here we marinate tofu cubes in soy sauce and lime juice with a touch of toasted sesame oil, then roast them—perfect...

Lemon-Dill Green Beans
This lemon and dill vinaigrette is a natural complement to green beans. It's also great tossed with steamed...

Fresh Fruit Butter
Fruit butter are made by cooking down the fruit mixture until thick and sticky instead of adding pectin to set the...

Fresh Fruit Chutney
Chutney is a spicy-sweet-sour condiment made with fresh and dried fruit, sugar, vinegar and chiles. Try the combination...

Fresh Fruit Jam
Nothing beats the taste of fresh fruit jam. And when you make it yourself, you can control the amount of sugar used.

Tuscan Spice Rub
Take a trip to Italy with this Tuscan-inspired rub, aromatic with fennel, basil, garlic, rosemary and oregano. Try it...

Spanish Rub
Two kinds of paprika, cilantro and lemon give Spanish flair to pork chops, tenderloin or shrimp.

Macque Choux
Macque Choux (pronounced “mock shoe”) is a Cajun corn and vegetable sauté. Here we eschew the traditional bacon fat or...

Coconut Creamed Corn
Creamed corn goes tropical with coconut milk, cilantro and lime juice. We love this with the kick of crushed red pepper...

Okra & Chickpea Tagine
This quick and easy okra and chickpea stew is full of Moroccan flavors. The name “tagine” refers to the two-part, cone-...

Ras el Hanout
Ras el hanout is a special blend of spices used to flavor many North African and Middle Eastern dishes. The combination...

Ratatouille à la Casablancaise
Ratatouille—a cooked eggplant and tomato dish combined with other seasonal vegetables and olive oil—has many regional...

Roasted Root Vegetables with Chermoula
Here, a medley of root vegetables and winter squash are roasted with chermoula (also spelled charmoula), a...

Spinach Salad with Japanese Ginger Dressing
This spinach salad tossed with spunky ginger dressing was inspired by the iceberg salads served at Japanese steakhouses...

Butternut Squash Pilaf
Grated butternut squash adds color and nutrients to this brown rice pilaf. Greeks like to use winter squash, especially...

Simple Sautéed Spinach
Sautéed spinach (or any greens) with garlic and a squeeze of lemon (or vinegar) is a simple formula that lets spinach...

Homemade Hot Sauce
This homemade hot sauce makes good use of the bountiful tomatoes, onions and peppers in your garden or farmers'...

Salsa Rojo
Here's a homemade version of the tomato salsa served at taco stands and burrito joints everywhere. Try it with all...

Grissini
Long, crispy, thin breadsticks like these grissini are laid right on the tablecloth at many Piedmontese restaurants.

Creamy Polenta
This easy polenta takes only a few minutes of stirring before it's left to cook on its own to creamy perfection....

Red Wine Braised Roots
Braised root vegetables, rich with red wine, mushrooms and thyme, make a fabulous vegetarian entree or side dish. Enjoy...

Maple-Nut Granola
We love the maple-nut flavor combination of this heart-healthy granola, but feel free to substitute your favorite nuts...

Indian Spice Rub
Curry, cumin, coriander, mint, turmeric and ginger make a delicious Indian-inspired rub for tofu, chicken breast or...

Strawberry-Coconut Daiquiri
You'll feel like you're on a tropical getaway with this refreshing strawberry-coconut cocktail. To keep it...

Roasted Squash & Fennel with Thyme
We have only one word for this recipe: magical. As the vegetables roast in the oven, the fennel develops sweet, caramel...