Fontina Fondue with Cauliflower Dippers
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Recipes
Recipes
Searching for plant-based recipes made with whole, unprocessed foods? Welcome! Here you’ll find every recipe you need to follow a plant-based diet from morning until night. From vegetarian gluten-free recipes to vegan recipes and dairy-free recipes, Vegetarian Times offers original, triple-tested recipes that deliver solid nutrition, whatever your plant-based lifestyle looks like.
Searching for plant-based recipes made with whole, unprocessed foods? Welcome! Here you’ll find every recipe you need to follow a plant-based diet from morning until night. From vegetarian gluten-free recipes to vegan recipes and dairy-free recipes, Vegetarian Times offers original, triple-tested recipes that deliver solid nutrition, whatever your plant-based lifestyle looks like.
Pasta Shells with Egg, Beet, and Arugula Salad
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Rice-Stuffed Mini Peppers
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Yellow Split Pea Soup with Smoked Paprika and Rye Croutons
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Coconut Lentils
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New Year’s Black-Eyed Peas and Greens
Eating black-eyed peas can bring good fortune, according to Southern tradition.
Pasta e Ceci (Pasta with Chickpeas)
A cousin of pasta e fagioli, this cozy soup features chickpeas instead of white beans.
What Do I Do With … Lemongrass?
Most people get their first exposure to lemongrass in the form of Thai food (Tom Yum, anyone?), but there are many other ways to experience its amazing benefits.
The Sub: Sweet Potato Stand-In
Pumpkin pie is one of the quintessential sweets of the winter holiday season, and synonymous with American Thanksgiving celebrations because pumpkin is one of our native foods.
Enter the Gluten-Free Holiday Recipe Re-Do Contest!
Does part of gearing up for the holidays include reworking Grandma’s stuffing or a well-loved cookie recipe to make it gluten free? If so, Vegetarian Times and Arrowhead Mills would like you to take part in our Gluten-Free Holiday Recipe Re-Do Contest!
What Do I Do With … Balsamic Vinegar?
In the tangy and intriguing world of vinegars, balsamic vinegar marches to the beat of its own drummer.
No-Bake Chocolate–Peanut Butter Pie
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Hearty Broccoli and Orecchiette
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Sweet Potato and Corn Chili Pasta
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Chai Pumpkin Pie
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Leek and Sun-Dried Tomato Tart
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Pear and Port Gravy
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Buttery Garlicky Broccoli
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Crunchy Pink Pickled Sunchokes
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Pumpkin Crème Caramel
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Endive Boats with Apple Pie Rice
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Pumpkin Pie Smoothie
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Maple-Glazed Carrots
Maple syrup brings out the natural sweetness of carrots, while Dijon mustard adds a hint of tanginess.
Honeyed Sweet Potatoes
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Caramelized Shallot Gravy
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Port-Sweetened Cranberry Sauce
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Rich Vegetable Broth
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Oven-Baked Sunchoke Chips with Garlic and Smoked Paprika
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Parsnip Pear Soup
Slightly sweet with a hint of spice, this velvety soup highlights the delicate flavor of parsnips. For best results, use soft, ripe pears.
Roasted Brussels Sprouts Skewers with Lemon-Thyme Dipping Sauce
Roasting Brussels sprouts produces a tender, juicy interior encapsulated by a crispy, caramelized exterior. Hemp oil lends a nutritious element to the light sauce, but you could substitute olive oil or walnut oil.
Shaved Sunchokes with Pink Grapefruit and Avocado
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Spinach Salad with Roasted Beets and Dried Fruit
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Cumin-Roasted Beets
These beets can be served warm in a bowl or at room temperature over a bed of greens.
Gratin Dauphinois
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Green Beans and Radishes Braised in Orange Juice
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Mashed Parsnips with Crispy Parsnip Ribbons
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Spicy Spinach with Sunflower Seeds
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Whole-Grain Stuffing with Caramelized Onions and Pecans
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Farro-Sunchoke Lunch Salad with Toasted Sunflower Seeds
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Rigatoni Torte with Ricotta and Fall Vegetables
Packed with autumn flavors, this impressive main dish is mac-and-cheese elevated to its highest form.
Spinach, Peppers, and Cherry Tomatoes with Penne Rigate
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Ultimate Stuffed Acorn Squash
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White Bean, Brussels Sprouts, and Pomegranate Tart
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Winter Squash Pot Pie with Swiss Chard and Chickpeas
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Chocolate-Cherry Semifreddo
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Cornmeal Bundt Cake with Pecan Pie Swirl
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Frozen Cranberry-Cream Pie
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Pear and Cranberry Parfaits
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Sweet Potato Spice Cake with Hazelnuts and Candied Ginger
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Bryant Terry’s Cranberry Upside Down Cake
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Green Corn Tamales
These are a perennial favorite at the Border Grill in Los Angeles. Serve them with sour cream and pico de gallo, a fresh salsa-like condiment made with chopped tomatoes, onions, and cilantro.
A Pie Crust Made with Olive Oil
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High and Low: Fleur de Sel, Kosher Salt, and Iodized Salt
When I first heard the term “finishing salt” I rolled my eyes—must we have yet another chi-chi, gourmet term for yet another superfluous ingredient? No sooner had I had that thought than I sheepishly shrugged my shoulders. You see, I regularly use finishing salt in my cooking, though I’d never thought to call it that. Ever since I lived in Brittany, France, and learned about fleur de sel from my Bretonne apartment-mate, Soizic, I’ve done as she showed me and sprinkled the flaky, white salt crystals over foods just before serving them. Soizic never thought of fleur de sel as a finishing salt. She'd always pulled the one-two seasoning punch, using plain sea salt while cooking, then the locally harvested (from Guérande in southern Brittany) fleur de sel as a final flavor adjustment.
Supereasy Vegan: Rice-Paper Rolls Demystified
The best part about my bi-monthly jaunt to the Asian grocery store isn’t just stocking up on potstickers, dried shiitakes, and chili sauce, but roaming the aisles looking for new stuff to try. From frozen sheets of tofu skin to whole lotus roots, I’ve (almost) tried it all—with varying degrees of culinary success. One of the best moves I ever made was working up the courage to try rice-paper wrappers. Something about them always intimidated me—their stiff translucence, for starters. How do those rough, papery sheets morph into those deliciously delicate rolls that I order every time I set foot inside a Vietnamese restaurant?
Pomegranate and Tangerine Spritzer with Mint
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Pear-Blackberry Semolina Cake
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Coconut Rice Pudding with Pomegranate Seeds
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Pearl Barley with Roasted Squash, Pomegranate, and Pistachios
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Cornmeal Pancakes with Pomegranate-Pear Compote
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Roasted Mushroom and Gouda Grilled-Cheese Sandwiches
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Provolone and Leek Greens on Country Sourdough
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Camembert Caprese Grilled-Cheese Sandwiches
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Blue Cheese, Radicchio, and Fig Sandwiches
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Vietnamese Noodle Salad with Chickpeas and Rainbow Carrots
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Tuscan Kale and Carrot Soup
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Roasted Squash and Apple Chowder with Colorful Potatoes
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Red Cabbage Salad with Curried Seitan
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Orzo Salad with Feta, Kalamata Olives, Dried Cranberries, and Walnuts
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Mustard Green Caesar Salad with Baked Tofu
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Kale Salad with Pomegranate and Maple Pecans
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Butternut Salad with Cranberry Vinaigrette
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Rosemary-Almond White Bean Dip
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Red Bell Pepper and Olive Tapenade
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Mushroom and Cashew Pâté
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Miso-Lime Sweet Potato Dip
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Artichoke and Sun-Dried Tomato Focaccia
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Swiss Chocolate-Almond Tart
A gluten-free dough made from almond meal, cornstarch, and egg white bakes into a light, crispy crust for this nutty chocolate tart. When using the crust with other fillings, you can omit the almond extract.
Rustic Armagnac-Apple Pie
Rev up your apple pie repertoire with this free-form beauty that’s loaded with dried apricots, figs, and cranberries, plus a healthy splash of Armagnac, an aged brandy from Bordeaux.
Mini Pumpkin Cheesecakes
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Tofu Frittatas with Corn Salsa
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