Vegetarian Sides & Salads Recipes | Vegetarian Times Skip to main content

Sides & Salads

Round out your meal with just the right side dish or salad.
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Heirloom Tomato-Field Pea Salad

Scott Peacock explains that this salad is all about exploring the variations of summer-grown vegetables, especially the different heirloom tomatoes’ colors and flavors, including the cherry varieties. In the South, field peas include butter beans—aka lima beans—Crowder peas, black-eyed peas and pink-eyed peas. The Garlic Mayonnaise recipe makes about 1 3/4 cups, but you will use only about 1 tablespoon per serving, drizzled over the salad. You may make the mayonnaise up to 1 day ahead.

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Apricot Tea Bread

Delicious alone or with margarine or butter and apricot preserves, this homey tea bread brightens the breakfast table or is perfect for a midday break. Although optional, the sugar and orange juice icing drizzled over the top of the loaf provides a crunchy, shiny crust. Makes 1 9-inch loaf.

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Couscous Tabbouleh Salad

Couscous makes a softer-textured alternative to bulgur wheat in tabbouleh, the refreshing herb-filled Middle Eastern salad. You may vary the dish with grated carrot or perhaps a bit of minced red bell pepper for color—or any other leftover cooked vegetables in the refrigerator. For a more substantial dish, you may stir in about 2 cups of canned chickpeas that are rinsed and drained.

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Saffron Quinoa Timbales

High in protein, quinoa is a good source of calcium, phosphorous, iron, vitamin E and several B vitamins. Leeks, which often retain sand in their tight layers, require thorough cleaning. Cut off and discard the roots, and slice the leek in half lengthwise. Fan the layers open, and rinse each layer thoroughly under cold running water. Set leeks aside to soak in a large bowl of cold water, changing the water a few times, until no grit appears in the bottom of the bowl. These lovely golden timbales make an elegant presentation for a special occasion.

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High Desert Blue Corn Muffins

The remembered flavors, colors and aromas of Santa Fe: Blue cornmeal’s grey-blue-lavender shade is mysterious and shadowy, which is somehow the visual counterpart of sage’s haunting aroma. Here, its aroma is subtle and gently enticing, barely noticeable at first. As the muffins cool, it grows more pronounced but not excessive. Sage is much easier to cut with scissors than to mince with a knife. Just stack the sage leaves, scissor once or twice lengthwise, then cut crosswise into tiny ribbons. If blue cornmeal is not available, substitute white or yellow meal. To make vegan buttermilk: Place 1 cup plus 3 tablespoons unflavored soymilk in a 2- or 4-cup measuring cup. Stir in 1 tablespoon lemon juice or cider vinegar, and set aside for several minutes.

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Gin Thoke (Ginger Salad)

Ginger salad is often served as an appetizer in the United States but as a dessert or palate cleanser in Burma. Select the youngest and freshest ginger possible, avoiding any dried or discolored pieces. For a different, sweeter taste, try substituting red pickled ginger.

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ThaYat Thee Thoke (Green Mango Salad)

This is a refreshing salad with just a hint of sweetness from the mango. Make sure that the mango is hard on the outside and green on the inside. You can buy roasted red chilies, chickpea flour and crispy shallots at most Asian markets. Recipe from Myanmar Restaurant, Falls Church, Virginia.

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Lemon Rice Pilaf

You will love what a splash of fresh lemon juice and a touch of mint can do for rice.

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Mediterranean Chopped Salad

A retro dish once popular in the 1950s, the chopped salad takes center stage again, featuring an array of ingredients cut to a uniform size. 

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