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1 Food 5 Ways

pumpkin hummus

Pumpkin Hummus

Puréed pumpkin lightens up an otherwise-classic dip recipe.

Carrot Gazpacho with Chopped Salad

The play of textures from carrot juice, carrots, and a tomato-and-cucumber topping give this chilled soup extra elegance. Gazpacho seems a natural choice for lunch or dinner, but how about serving it at your next brunch?

Roasted Carrots with Mint Chermoula

Chermoula is a textured North African marinade made of herbs, oil, and lemon juice. Here, it makes a fresh and fragrant topping for roasted carrots.

Lime-Marinated Nashi Pearls

Asian pears lend themselves well to fruit salads, where they add a crisp and juicy texture similar to melon. Nashi, the Japanese word for Asian pear, is also what they call the fruit in Australia and New Zealand.

Honey-Poached Asian Pears

Asian pears cooked with honey and served warm sprinkled with pine nuts are a classic home remedy for colds and coughs in Korea. Here, we’ve jazzed up the flavor with hibiscus tea and pomegranate juice. Serve warm or chilled.

Jalapeño-Lime Popcorn

Jalapeño-Lime Popcorn

For just a hint of heat, strain the jalapeño pieces out of the oil before drizzling it over the popcorn.

Green Eggs and Yams Toasts

Green Eggs and Yam Toasts

Mustard greens are tender and don't need long cooking, but sautéing them briefly softens their sharp edge. Slice the baguette at a very sharp angle to create long toasts for this recipe. On smaller toasts, the eggs make a nice hors d'oeuvres.

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Maple-Spice Squash Cake

Spaghetti squash brings natural sweetness and tenderness to baked goods, much the way grated carrots do for carrot cake.

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