Floating Islands
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Low-Calorie
Low-Calorie
Cheese and Egg on Toast
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Parmesan-Chive Popovers
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Spaghetti Squash with Roasted Tomatoes and Ricotta
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Double Chocolate Chews
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Whole-Wheat Shells with Asparagus, Peas, Feta, and Mint
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Chef Jeremy Fox’s Steamed Artichokes with Celery Salsa Verde
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Japanese Asparagus Dengaku
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Arugula Panzanella
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Banana and Black Bean Empanadas
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Arugula Salad with Fruit Ale Dressing
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Ale-Braised Cabbage with Leeks
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Crunchy Burdock with Toasted Sesame Dressing
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Glazed Parsnip and Carrot Sticks with Popped Mustard Seeds
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Mixed Vegetable Kootu
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Ivory Lentil Pancakes
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Caramelized Onion and Broccoli Raab Pizza
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Classic Baked Macaroni and Cheese
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Smoky Black Bean Tostadas with Garlicky Greens
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Lemony Bulgur with Asparagus and Spinach
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Spicy Asian Stir-Fry with Whole-Wheat Linguine
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Chipotle and Butternut Squash Enchiladas
A recipe inspired by Ann Arbor, Michigan vegetarian restaurant Seva
Roasted Leeks with Poached Eggs and Warm Spinach Salad
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White Chocolate Blondie Bites
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The Heart-Healthiest Chocolate Chip Cookies in the World
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Tempeh au Vin
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Sweet Potato Salad with Apple and Avocado
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Tabasco-Cheddar Biscuits
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Deep-Dish Skillet Pizza
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Deep-Dish Rutabaga-Fennel Gratin
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Roasted Red Pepper Crostini with Balsamic Reduction
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Mashed Potatoes with Malt Vinegar
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Artichoke and Green Olive Soufflé
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Southern New Year’s Day Soup
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Spicy Sausage and Turnip Green Ragoût
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Cream of Turnip Soup
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Spelt Olive Loaf
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Cumin-Roasted Eggplant with Sweet Peppers and Chickpeas
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Sesame-Roasted Sweet Potato Wedges with Broccoli
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Winter Squash with Spicy Maple Chestnuts
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Pumpkin Pancakes with Honey-Raspberry Syrup
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Chocolate Chip Shortbread
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Broccoli Raab and White Bean Crescents
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Asiago Twists
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Butternut Squash and Pesto Tarts
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Chocolate-Hazelnut Banana Rounds
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Six-Cheese Gnocchi Parmesan
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Onion, Pepper, and Spinach Quiche Bites
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Mushroom, Cheese, and Vegetable Strudel
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Seitan Satay with Peanut Sauce
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Sweet-and-Sour Red Cabbage with Apples and Tempeh
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Harvest Canapés with Chipotle Cheese Topping
A pumpkin-shaped cookie cutter gives these hors d’oeuvres a harvest holiday feel. Try other shapes as well, but don’t use ones that have too many small edges or angles, which can make spreading the cheese topping difficult.
Miso-Adzuki Stew
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Double Coriander Eggplant Tagine
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Blue Cheese Buckwheat Crêpes
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Blackberry Cornbread Tartlets with Ricotta Cream
Thin cornbread rounds take the place of tart shells in this sweet-and-creamy dessert. Pack the components separately, then assemble on-site if taking along to a tailgate party or picnic.
Saag Paneer
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Broccoli Raab with Garlic, White Beans, Tomatoes, and Parmesan
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Mushroom Rarebit
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Curried Seitan Salad Pita Pockets
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Pressed Cuban Sandwiches
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Spanish Roasted Vegetable Sandwiches
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Mini Cherry Tomato Clafoutis
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Raclette-Topped Broiled Tomatoes
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Grilled Panzanella Sticks
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Tandoori Eggplant Kebabs
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Hoisin “Sausage” and Plum Kebabs
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Mini Burger Brochettes
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Cilantro-Yogurt Sauce
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Chinese Broccoli with Black Bean Sauce and Garlic
Chinese broccoli tastes like a cross between broccoli and broccoli rabe. It has a slight bitterness that pairs well with the sweetness in black bean sauce.
Pickled Daikon Cubes with Carrots and Jalapeños
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Gruyère, Apricot Jam, and Toasted Walnut Panini
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Chilled Tofu Salad with Ginger, Green Onions, Asparagus, and Sesame
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Baked Tomato and Mozzarella Stacks with Arugula, Corn, and Balsamic Syrup
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Mango-Wrapped Bananas
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Callaloo with Hot Pepper Vinegar
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Radical Reuben
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Emerald Rice Cakes
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Herbed Ricotta Cheese Toasts
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Dark Chocolate and Pistachio Matzo Bark
Forget chocolate-covered pretzels. These slightly salty slabs are much more elegant—no dipping required.