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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Roasted Roots

You’ll be amazed at the versatility of roasted root vegetables. You can serve them hot with salt and pepper and a drizzle of olive oil, mash them coarsely, and/or sauté briefly in olive oil and season to taste. You also can purée, season and heat them for an elegant side dish.

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Anadama Bread

Anadama refers to the sweet and savory flavor combinations of cornmeal and molasses used frequently by the colonists for bread making. Our version also uses semolina, a durum wheat that is more coarsely ground than other flours. It enhances both taste and texture. Look for semolina flour in specialty food shops or Italian markets.

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Lemon Cucumber Salad

Lemon cucumbers are named for their round, yellow appearance, not their flavor, which is sweet and mild. If not available, choose another heirloom cucumber, such as Japanese or Armenian, for this salad.

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Roasted Beet and Three Radish Salad

This salad can be assembled in minutes, but it does require some advance preparation. A good plan is to roast and marinate the beets overnight, then serve them the following day.

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Jamaican Cook-Up Rice

The term "cook-up" is a Caribbean expression that refers to a dish that incorporates the ingredients you have on-hand in the kitchen. In this version, we combine rice, beans and vegetables with a little coconut milk and curry powder for a zesty tropical flavor.

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Curried Beans and Greens

Here’s a hearty one-dish meal that’s high in calcium to help prevent cold-weather muscle cramps and rich with warming spices to boost circulation. Small, reddish-brown adzuki beans have a sweet flavor and are popular in Japanese cooking. They have a higher protein content than other beans and are easier to digest.

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Whole Wheat Zucchini Bread

Variation: For carrot bread, substitute 2 cups grated carrots for the zucchini and raisins for the nuts. To make carrot-zucchini bread, use 1 cup grated carrot and 1 cup grated zucchini.

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Tangy Horseradish Pea Purée

The English love their peas, and purées like this one are all the rage in the British Isles as chefs give pub grub a gourmet makeover. Try serving this recipe—or a simple pea purée with butter and milk—as a lighter, more healthful alternative to mashed potatoes.

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