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Vegetable Moo Shu Wraps

Vegetable Moo Shu Wraps

vegetariantimes.com

The key to this recipe is to cut the fennel and apple extra thin with a sharp knife. Shaved Fennel and Apple Salad, 2.8 out of 4 based on 4 ratings

Shaved Fennel and Apple Salad

vegetariantimes.com

White Bean Bulgur and Nectarine Salad

White Bean, Bulgur, and Nectarine Salad

vegetariantimes.com

Avocado-Cucumber Dressing with Dill

Avocado-Cucumber Dressing with Dill

vegetariantimes.com

For extra protein in this quick side dish, stir in a can of rinsed, drained black beans just before serving. Mexican Rice , 4.0 out of 4 based on 1 rating

Roasted Butternut Squash, Apple, and Farro Chowder

Roasted Butternut Squash, Apple, and Farro Chowder

vegetariantimes.com

Zosui is a Japanese soup made with leftover cooked rice. This comforting dish is great when you want something nourishing but not too heavy. Butternut Squash & Edamame Zosui with Ginger–Green Onion Relish, 3.0 out of 4 based on 2 ratings

Butternut Squash & Edamame Zosui with Ginger–Green Onion Relish

vegetariantimes.com

Tuscan Kale and Carrot Soup

Tuscan Kale and Carrot Soup

vegetariantimes.com

Steaming couscous with a can of chopped tomatoes adds flavor and color without any extra work.

Savory Tofu and Vegetables over Tomato Couscous

vegetariantimes.com

The pesto for this dish is made without Parmesan, which means you can indulge by sprinkling it with a little bit of the pungent cheese, if you like.

Fettuccine with Three-Herb Pesto, Black Kale, and Oyster Mushrooms

vegetariantimes.com

This recipe lends itself to a wide variety of edible flowers. Try it with chive blossoms, sweet peas, nasturtiums, marigold petals, calendula petals, or chopped sunflower or squash petals.

Creamy Fettuccine with Peas and Flowers

vegetariantimes.com

Paired with a two-cheese white sauce, broccoli makes a wonderful pizza topping. The secret to a crisp crust is preheating the baking stone or sheet. If you like extra-crispy pizza, prebake the dough 3 to 4 minutes before adding toppings. White Pizza with Broccoli and Mushrooms, 3.7 out of 4 based on 7 ratings

White Pizza with Broccoli and Mushrooms

vegetariantimes.com

Millet Fritters with Feta, Spinach, and Golden Raisins | Vegetarian Times

Millet Fritters with Feta, Spinach, and Golden Raisins

vegetariantimes.com

Mediterranean Wrap

Mediterranean Wrap

vegetariantimes.com

An Italian wheat grain, farro is chewy and tender like barley but with a milder flavor. Pearled or cracked farro cooks much faster than whole regular farro, and it doesn't require soaking before it's made. The farro in this recipe can be made a few days ahead or even frozen. Warm Farro Pilaf with Dried Cranberries, 3.3 out of 4 based on 4 ratings

Warm Farro Pilaf with Dried Cranberries

vegetariantimes.com

Oil-cured Moroccan olives, such as Beldi, add a distinct, salty flavor to this dish. For a milder taste, use kalamata olives.

Israeli Couscous with Saffron, Olives, and Spring Vegetables

vegetariantimes.com

The secret to this recipe is double-frying the tofu cubes to give them an extra-crisp exterior. We've added a selection of sautéed vegetables to the mix, but feel free to adapt the basic recipe to your tastes and preferences. This recipe was a winner in our 2008 Restaurant Poll, and is a popular entrée at The Grit in Athens, Georgia.

Traditional paella pans are round, shallow metal pans that let the rice and vegetables cook evenly without getting mushy. A wok will do the job just as well; the wide mouth lets liquid evaporate, so the rice cooks and the other ingredients steam rather than boil. Vegetable Paella with Tofu, 3.3 out of 4 based on 6 ratings

Vegetable Paella with Tofu

vegetariantimes.com

The sauce here is the sort of fusion you might expect if a Southeast Asian peanut sauce met a Middle Eastern tahini in Japan. Peas, Carrots, and Tempeh with Miso-Almond Sauce, 3.8 out of 4 based on 8 ratings

Peas, Carrots, and Tempeh with Miso-Almond Sauce

vegetariantimes.com

Tofu Frittatas with Corn Salsa

Tofu Frittatas with Corn Salsa

vegetariantimes.com

Here, farro is paired with firm vegetables that stand up to low heat and long cooking times. If you have a slow cooker with a sauté or sear function, you can briefly brown the vegetables first for richer flavor, then set them aside to be added to the dish in step 2.

Vegetables with Farro

vegetariantimes.com

Since Norman’s Coach and Horses switched from traditional fish and 
chips to Tofush and Chips, the demand for the pub favorite has doubled. 
“People come in specifically for it,” says owner Alastair Choat proudly. 
In addition to chips (French fries), Norman’s Coach and Horses serves Tofush with minted green peas.

Tofush and Tartar Sauce

vegetariantimes.com

roasted pumpkin, feta and quinoa salad

Donna Hay - Recipes

donnahay.com.au

roasted pumpkin, feta and quinoa salad

Donna Hay - Recipes

donnahay.com.au

Portobello, Gouda and Kale Pesto Grilled Cheese