hot-sauce Recipes | Vegetarian Times | page 1 Skip to main content

Hot sauce

vegetarian times recipe

Spicy Mini Avocado Rolls

When you learn how easy and inexpensive it is to make your own sushi rolls, you’ll never pick up another store-bought sushi platter for a party again. We’ve kept these rolls simple and small for party serving and eating ease. Serve with gluten-free tamari, pickled ginger, wasabi, and extra sauce.

Golden Beet and Blue Cheese Dip

Golden Beet and Blue Cheese Dip

Blue cheese dips are yummy, but they’re not always the prettiest things to serve. Here, roasted and grated golden beets add a burst of color and texture.

vegetarian times recipe

Roasted Corn Pancakes with Harissa Aïoli

Jonathan Kurlander, of Minnetonka, Minn., loves coming up with healthful veg dishes his two young sons will eat: “They seem to be accepting of most things ‘pancake,’ so I expand on that theme,” he says. Harissa, a North African chile paste, adds just a hint of smoky heat.

Fontina Fondue with Cauliflower Dippers

Fontina Fondue with 
Cauliflower Dippers

Everybody loves hot dips on a holiday buffet table, so this subtly flavored 
fondue is a guaranteed crowd-pleaser. Look for green, purple, and orange cauliflower varieties to add color to the dipper selection. To make ahead: Cook cauliflower in advance, combine cheese and flour, and measure out milk and hot sauce into a jam jar. Stash these prepped items in the fridge so all you need to do is warm and season the fondue just before guests arrive.

vegetarian times recipe

Corn and Radish Salsa

Crunchy and colorful, this is a great salsa to serve while waiting for summer tomatoes to come into season. Because radishes release water, the salsa needs to be served right away. Serve with tortilla chips or pita crisps.

vegetarian times recipe

Peter Rabbit Salad with Thousand Island Dressing

Here’s a way to inspire the kids at the table eat every last bite of salad: tell them the ingredients for this one are what Peter Rabbit took from Mr. McGregor’s garden, then encourage them to use their fingers to dip the veggies in a homemade Thousand Island dressing.