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Vegan & vegetarian recipes

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  • 1

    Total time: About 1 hour, plus cooling time for the chiles Servings: 6 to 8 2 poblano chiles 4 tablespoons (½ stick) butter 2 tablespoons oil 2 onions, diced 5 pounds butternut squash (2 medium, or 1 large), peeled, seeded and cut into ½-inch cubes 1/3 cup dry white wine 6 cups vegetable broth 1/2 teaspoon smoked paprika 1 teaspoon New Mexico chile powder 1/4 teaspoon ground cinnamon 1/4 teaspoon grated nutmeg Freshly ground black pepper 1/4 cup maple syrup, divided 1/2 cup raisins, coarsely chopped 6 to 8 pieces stale bread, preferably dark whole-grain, coarsely chopped 1 cup heavy cream Fine sea salt Tabasco sauce, optional 1 bunch green onions, thinly sliced on the bias 1.

    Feb. 23, 2013

  • 2

    Total time: 1 hour, 10 minutes Servings: 6 as appetizer, 4 as main course.

    Feb. 16, 2013

  • 3

    Mejadra Total time: 1 hour, 10 minutes Servings: 4 to 6 Note: Adapted from “Jerusalem: A Cookbook” by Yotam Ottolenghi and Sami Tamimi. 1 1/3 cups (8¾ ounces) green or brown lentils 4 onions (1½ pounds before peeling) 3 tablespoons flour Salt and pepper About 1 cup sunflower oil, more as needed 2 teaspoons cumin seeds 1 1/2 tablespoons coriander seeds 1 cup (7 ounces) basmati rice 2 tablespoons olive oil 1/2 teaspoon ground turmeric 1 1/2 teaspoons ground allspice 1 1/2 teaspoons ground cinnamon 1 teaspoon sugar About 1½ cups (350 milliliters) water 1.

    Feb. 2, 2013

  • 4

    Total time: 50 minutes Servings: 6 1 1/2 pounds butternut squash Olive oil 1/4 teaspoon ground cumin Salt and freshly ground black pepper 1 cup lentils 1 1/2 teaspoons red wine vinegar, plus more to taste 2 tablespoons olive oil 1 carrot, diced small 1 rib celery, diced small 1/2 onion, diced small 1/4 teaspoon dried red pepper flakes 1/2 pound chopped kale, about 6 cups 1 clove garlic, minced 1.

    Feb. 2, 2013

  • 5

    Black beans, portobello mushroom and pico de gallo, combined into a patty.

    Jan. 12, 2012

  • 6

    Vegan vegetable and sesame feast Total time: 1 hour, 15 minutes Servings: 4 or 5 appetizer or 3 main course servings 4 fresh shiitake mushrooms, stemmed, and cut into ¼-inch-thick slices, or 4 to 6 ounces button or cremini mushrooms, cut into ¼-inch-thick slices 1 long eggplant (about ½ pound), halved lengthwise, then cut crosswise into ½-inch-thick slices 1 onion, quartered lengthwise, then sliced crosswise about ¼-inch thick 2 tablespoons extra virgin olive oil Salt and freshly ground pepper 1/2 small Korean or daikon radish (about 7 ounces), quartered lengthwise, then cut crosswise into ½-inch-thick slices (2 cups) 2 large carrots (about ½ pound), sliced on the bias about 3/8-inch-thick (2 cups) 3 1/2 to 4 cups medium broccoli florets (about 10 ounces) 8 medium or wide asparagus spears, cut in thirds 1 1/2 cups cooked chickpeas or 1 (15-ounce) can, drained 1/2 teaspoon toasted sesame seeds Green tahini sauce 1.

    March 1, 2012

  • 7

    Total time: 1 hour Servings: 8 Note: Adapted from a recipe in “Neue Cuisine: The Elegant Tastes of Vienna” by Kurt Gutenbrunner.

    March 24, 2012

  • 8

    Total time: 25 minutes, plus 1½ to 2 days setting and draining times Servings: This makes a generous cup of quark. 2 cups whole milk 1/2 cup cultured buttermilk 1.

    March 24, 2012

  • 9

    Total time: 1½ hours Servings: 6 to 8 Note: Adapted from a recipe in “The New German Cookbook” by Jean Anderson and Hedy Würz. 3/4 pound asparagus, trimmed of tough ends 1/4 pound double-smoked slab bacon, cut into ¼-inch cubes (about 1 cup bacon cubes) 3 leeks, trimmed and thinly sliced 2/3 cup quark, or ½ cup ricotta blended with 2 tablespoons sour cream 3/4 cup heavy cream 2 tablespoons freshly grated Parmesan cheese 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 extra-large eggs 1 cup coarsely shredded Emmentaler cheese 1 (9-inch) unbaked pie shell with a high fluted edge 1.

    March 24, 2012

  • 10

    Total time: 1 hour, 10 minutes Servings: Serves 2 as a main dish, 4 as part of a multi-dish meal Note: Relatively firm-yet-tender tofu, such as Trader Joe’s, pan-fries beautifully with minimal splatter.

    April 28, 2012

  • 11

    Dear SOS: I’d love to get the recipe for goat cheese bread pudding from Nopa in San Francisco.

    July 21, 2012

  • 12

    Dear SOS: Is there anyway I could get the recipe for the wonderful vegetable lasagna from Cafe Roka in Bisbee, Arizona ?

    Aug. 25, 2012

  • 13

    Total time: 40 minutes Servings: 6 to 8 2 tablespoons butter 1 zucchini 1/4 cup chopped green onions (about 2 onions, green parts only) 1/3 to ½ cup roasted, peeled, chopped green chile 1 cup corn kernels (about 1 ear) 6 eggs 1/2 teaspoon salt 3/4 cup grated Monterey Jack and sharp cheddar, divided 1.

    Sept. 1, 2012

  • 14

    Carmelized onion, goat cheese and olive frittata Total time: 10 minutes Servings: 1 to 2 Note: The toppings should be warmed before being added to the frittata.

    Sept. 8, 2012

  • 15

    Cherry tomato frittata Total time: 20 minutes Servings: 1 to 2 Note: The toppings should be warmed before being added to the frittata. 6 small cherry tomatoes Olive oil Salt 2-3 Fresno chiles, sliced in half lengthwise, stem and seeds removed 1-2 green onions Frittata base 1/4 cup thinly sliced dry Italian salame 1/3 cup finely grated aged Provolone 1.

    Sept. 8, 2012

  • 16

    Frittata base Total time: 15 minutes Servings: 1 or 2 3 eggs 2 teaspoons cold water 1/4 rounded teaspoon kosher salt 1 tablespoon and 1 teaspoon unsalted butter Toppings, as desired 1.

    Sept. 8, 2012

  • 17

    Green enchiladas in the oven Total time: About 1 hour Servings: 6 Note: Enchiladas are always better if made individually and served immediately.

    April 30, 2013

  • 18

    Baby artichoke gratin Total time: 50 minutes Servings: 8 to 10 Our recipes, your kitchen: If you try any of the L.A.

    Feb. 24, 2011

  • 19

    Chickpea puree with crisp croutons (Crema de garbanzos con pan frito) Total time: 1 hour Servings: 6 Note: Use 1 cup dry chickpeas to make 2¾ cups cooked.

    March 2, 2011

  • 20

    Total time: 1 hour, 15 minutes Servings: 8 to 10 Note: Merkén can be found at select cooking stores and gourmet markets, as well as online. 1 cup dry white beans 1 tablespoon olive oil 1 clove garlic, peeled and smashed 1 onion, finely chopped 1 cup diced zucchini, chopped into small cubes 1 cup diced yellow or crookneck squash, chopped into small cubes 3 tomatoes, chopped 1 to 1½ cups corn 1 green bell pepper, chopped 1 tablespoon oregano Salt and pepper 1 to 2 tablespoons merkén 2 cups green beans, chopped into roughly 2-inch pieces if the beans are very large 1.

    Sept. 29, 2011

  • 21

    A recipe adapted from the eggplant osso buco dish at the Four Seasons-Biltmore in Santa Barbara, courtesy of Executive Chef, Alessandro Cartumini.

    June 5, 2013

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