Content tagged with “Vegan” (Page 35)

Barley & Wild Rice Pilaf with Pomegranate Seeds
This pilaf melds the chewy texture of barley and wild rice with the richness of toasted pine nuts and the sweet-sour...

Low-Sugar Plum Spread
This simple homemade fruit spread has less than one-fourth the calories and one-third the carbohydrate grams of a...

Hawaiian Smoothie
For the best taste and color, use a red-fleshed Hawaiian papaya for this exotic, lip-puckering taste of island summer....

Melon-Ginger Smoothie
Spiked with ginger, this smoothie is guaranteed to perk you up after a long bike ride or make a nice starter to a...

Quick Herbed Couscous & Peas
By all means use fresh peas if you have them. And remember, the smaller they are, the less cooking time they'll...

Sweet & Tangy Watermelon Salad
Looks like tomato—surprise, it's watermelon.

Tomato-Herb Dressing
Tomato juice replaces much of the oil and helps this French-style dressing coat the salad greens. In addition to crisp...

Asian Slaw with Tofu & Shiitake Mushrooms
A simple slaw is given an Asian twist with bok choy, napa cabbage and a soy-wasabi dressing. The vibrant flavors and...

Sesame-Soy Dressing
Green tea cuts the saltiness in this soy sauce-based dressing. You can also use it as a dipping sauce or as a sauce for...

Fresh Strawberry Dressing
Pureed strawberries make a distinctive base for a colorful salad dressing with a creamy consistency, and you still get...

Sesame Roasted Mushrooms & Scallions
Roasting brings out the natural sweetness of mushrooms. Here they are paired with full-flavored sesame oil, ginger,...

Moroccan Spice Mix
This lively blend works well with chicken, swordfish and tuna.

Pomegranate Sorbet
Pomegranates are a rich source of potassium. Before they disappear from the markets in January, scoop up a dozen to...

Black Bean Dip
This lively dip can be made in minutes. Serve with baked tortilla chips.

Red Lentil Salad with Dried Fruit & Toasted Pine Nuts
Quick-cooking red lentils and bulgur team up to make this hearty fiber-rich salad. Tart lemon juice plays against the...

Citrusy Couscous Salad with Olives
Try this refreshing grain salad as an accompaniment to grilled chicken or fish. Chilled, it's also great for...

Potato Curry with Peas
Serve with the Indian flatbreads known as chapatis for a vegetarian meal or use as an accompaniment for simple grilled...

Roasted Eggplant Dip
Mellow roasted garlic sets this version of the popular Middle Eastern eggplant dip apart from standard recipes....

Georgian Stuffed Prunes
Serve these prunes as a dessert or to accompany roast meat. The recipe is adapted from Primorski Restaurant, Brighton...

Artichokes Stewed with Potatoes, Carrots & Leeks (Anginares Politi)
There was a time when Anginares Politi was like saying “Artichokes Big Apple.” Politi means from the city, and for...

Salad of White Beans & Greens (Fasolia me Horta)
During the weeks before Easter, the women and children of Hydra collect basketfuls of the wild greens that grow on the...

Romaine Salad (Marouli Salata)
Romaine or Cos lettuce may have originated on the island of Cos.

Blackberry Sorbet
A sorbet is the perfect showcase for this member of the raspberry family; berries ripen from late summer to early fall.

Grilled Corn on the Cob
Sweet corn grilled in the husk is so tender and good that it needs no butter.

Sliced Fennel Salad
Serve this crisp salad as an antipasto before an Italian meal.