Category Archives: Vegetarian
Triple Sunflower Spread with Crudités Vinaigrette
A homemade meal can be such a strong source of joy — it’s a hug during a difficult day, a “welcome back” after a journey away from home, or a nostalgic childhood memory revisited. In this collection of comfort food recipes, we’ve gathered cozy dishes that make us feel warm and content. Tuck into a
Fettuccine With Asparagus, Leeks, and Mint
Leeks are a perfect way to add a little subtle onion flavor to your favorite dishes—and they’re featured in everything from soups and quiches to pasta and risotto. If you’re new to using leeks, here’s a primer on what they are—and how to use them in your cooking. What Is a Leek? Leeks are related
Leek-and-Mushroom Croquettes
In a large skillet, melt 2 tablespoons of the butter. Add the leeks and shiitake, season with salt and pepper and cook over high heat, stirring frequently, until the leeks and mushrooms are softened and beginning to brown, about 7 minutes. Add the thyme and oregano to the vegetables and transfer to a medium bowl.
Mushroom-in-the-hole
Erica’s Eggplant Parmesan
If the idea of cutting, salting, and breading dozens of slices of eggplant is intimidating, we understand. For nights when you want to enjoy the comforts of an Italian-American dinner without much fuss, try this easy Eggplant Parmesan bake. For this recipe, start by making a homemade tomato sauce using a few basic pantry ingredients.
Vegetable & bean chimichanga
1 courgette thinly sliced2 tbsp olive oil4 heaped tbsp of the leftover three-bean chilli (see below)4 flour tortillas30g vegetarian hard cheese4 tbsp finely chopped coriander150g soured creamNutrition: per servingkcal530fat24gsaturates9gcarbs54gsugars10gfibre11gprotein18gsalt1.32gMethodstep 1Heat the oven to 200C/180C fan/gas 6. Put the courgette on a lined baking tray, drizzle with half the olive oil, season with salt and freshly
Silky Tomato Soup with White Beans and Garlic Oil
Ingredients:3 ½ tablespoons olive oil, divided8 large garlic cloves, sliced½ teaspoon crushed red pepper1 (14.5-oz.) can unsalted cannellini beans, rinsed and drained1 cup chopped sweet onion½ cup chopped carrot2 thyme sprigs1 tablespoon unsalted tomato paste1 cup unsalted vegetable stock1 ¼ teaspoons kosher salt3 pounds ripe tomatoes, chopped2 ounces whole-wheat bread, torn
Khaman Dhokla (Fermented Chickpea Flour Cakes) From Maneet Chauhan & Jody Eddy
Photo by LINDA XIAO Prep time 9 hours Cook time 20 minutes Serves 8 Author Notes Dhokla is one of the most popular street snacks in the state of Gujarat, reflecting the vegetarian principles of the Jain religion. The fermented chickpea batter results in a light and airy snack that is as comforting for breakfast
Spaghetti with Mushroom Bolognese
In a small bowl, cover the porcini with 1 cup of boiling water; soak until softened, about 30 minutes. Finely chop the porcini, discarding any tough bits. Pour off and reserve 1/2 cup of the soaking liquid. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Add the onion and carrots and