Vegan Recipes

• 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
• 1/2 medium red onion, minced (1/2 cup)
• 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
• 1 small garlic clove, minced
• 1/2 cup chopped fresh cilantro
• 2 tablespoons freshly squeezed lime juice
• Coarse salt
• Tortilla chips, for serving (optional)

Fresh Tomato Salsa

Food & Cooking , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Sauces , Wheat/Gluten-Free , No-Cook , main-dish , Tomato , Sugar Conscious , Dairy Free , Summer , appetizer , Quick & Easy , Appetizers , Appetizers and Snacks , Dips and Spreads Recipes , Condiment , Salsa Recipes , Tomato Salsa Recipes , Vegan , Jalapeño , Cilantro , Fat Free

Author: Martha Stewart

In The Height Of Tomato Season, Making A Fresh Salsa To Go With Those Tortilla Chips Is A Must.

Yield: Makes 3 1/2 cups

Number Of Ingredients: 8

• Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.

• 1 small bunch broccoli (about 3/4 pound)
• 1 garlic clove
• 1 1/2 tablespoons olive oil
• 1 1/2 teaspoons fresh lemon juice

Steamed Broccoli With Olive Oil, Garlic, And Lemon

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Wheat/Gluten-Free , Low Fat , Lemon , Sugar Conscious , Dairy Free , No Sugar Added , Garlic , Quick & Easy , Steam , Vegetable , Side , Healthy , Broccoli , High Fiber , Graduation , Vegan , Paleo

Steamed Broccoli With Olive Oil, Garlic, And Lemon

Yield: Serves 2

Number Of Ingredients: 4

• Discard tough lower third of broccoli stem. Peel remaining stem and cut crosswise into 1/2-inch-thick slices. Cut broccoli into 2-inch florets. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes.
• While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.

• 1 cup quinoa
• Kosher salt and freshly ground pepper
• 2 cups loosely packed fresh flat-leaf parsley leaves, coarsely chopped
• 1/2 cup coarsely chopped fresh mint leaves
• 1/2 cup coarsely chopped fresh basil leaves
• 3 to 4 tablespoons fresh lemon juice (1 to 2 lemons), plus 1 teaspoon finely grated lemon zest
• 1 medium cucumber, peeled, seeded, and cut into 1/4-inch dice (about 1 cup)
• 1 medium tomato, cut into 1/4-inch dice (about 1 cup)
• 1/2 cup extra-virgin olive oil

Quinoa Tabbouleh

Food & Cooking , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Wheat/Gluten-Free , Bon Appétit , Lunch , Supper , Sugar Conscious , Dairy Free , No Sugar Added , Summer , Salad , Side Dishes , Side , Healthy , High Fiber , Vegan , Low Cholesterol , Salad Recipes , Grains , Picnic , Quinoa , Potluck , Tabbouleh

Author: Martha Stewart

Tabbouleh Is A Grain- And Vegetable-based Salad Traditionally Made With Bulgur Wheat. In This Recipe, Quinoa Is First Toasted To Deepen Its Flavor, Then Cooked By The Absorption Method And Combined With Herbs And Vegetables.

Yield: Makes 5 1/2 cups

Number Of Ingredients: 9

• Toast quinoa in a 3-quart pot over medium-high heat, stirring frequently, until fragrant, 6 to 8 minutes. Add 1 1/2 cups water and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until grains are tender, about 15 to 16 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork and let cool to room temperature.
• Add herbs, lemon juice and zest, cucumber, tomato, and oil; mix thoroughly to combine. Serve chilled or at room temperature. Tabbouleh can be prepared up to 2 hours ahead and refrigerated, covered.

• 1 pound baby zucchini, halved or quartered lengthwise
• Kosher salt
• 1/2 cup lightly packed dill sprigs
• 1 cup distilled white vinegar, plus more if needed
• 2 teaspoons mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon celery seeds
• 3 cloves garlic, peeled and halved
• 1 jalapeño or serrano pepper, halved lengthwise
• 2 tablespoons sugar

Zucchini Dill Pickles

Food & Cooking , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Wheat/Gluten-Free , Bon Appétit , Low Fat , Healthy Recipes , Dairy Free , Summer , Side , Healthy , Vegan , Vegan Recipes , Backyard BBQ , Spice , Zucchini , Dill , Coriander

Author: Greg Lofts

When The Garden Is Overflowing With Zucchini, Pickle Them And Put Them On Burgers, Sandwiches, Or Enjoy One By Itself. Make Sure To Not Skip The Step Of Salting And Then Submerging Them In Ice Water: It's The Secret To Long-lasting Snap.

Time: 1h35m

Yield: 1 quart

Number Of Ingredients: 10

• In a large bowl, toss zucchini with 2 tablespoons salt; let stand 20 minutes. Cover with ice and water, weighting down with a plate, if necessary, to keep zucchini fully submerged. Let stand 1 hour. Drain in a colander; rinse to remove excess salt. Pack zucchini and dill into a 4-cup-capacity or two 2-cup-capacity jars.
• In a medium saucepan, combine vinegar; 2/3 cup water; mustard, cumin, and celery seeds; garlic; jalapeño; sugar; and 1 tablespoon salt. Bring to a boil over medium-high heat, stirring until sugar dissolves. Carefully pour into jar with zucchini and dill. Top with more vinegar, if necessary. (Liquid should fully submerge zucchini mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or try canning with our helpful instructions.

• 1/3 cup balsamic vinegar
• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh marjoram or 1 teaspoon dried
• 1 teaspoon minced garlic
• 2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
• 1 small red bell pepper, diced
• 1/3 cup chopped pecans, toasted

Asparagus Salad With Sweet Balsamic Vinegar

Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Wheat/Gluten-Free , Bon Appétit , Pepper , Spring , Dairy Free , No Sugar Added , Salad , Quick & Easy , Vegetable , Side , Mother's Day , Healthy , Vegan , Paleo , Low Cal , Picnic , Nut , Backyard BBQ , Asparagus , Vinegar , Pecan , Bell Pepper

Asparagus Salad With Sweet Balsamic Vinegar - Boiling The Vinegar Concentrates And Sweetens It, So The Dressing Doesn't Require As Much Oil To Balance The Acid. Can Be Prepared In 45 Minutes Or Less.

Yield: Serves 4

Number Of Ingredients: 8

• Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
• Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.

• 6 large shallots, peeled and halved lengthwise
• 3 tablespoons extra-virgin olive oil, divided
• 1 1/2 pounds medium Yukon Gold potatoes, peeled and quartered

Roasted Potatoes And Shallots

Thanksgiving , Fall , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Dinner , Wheat/Gluten-Free , Winter , Dairy Free , No Sugar Added , Side , Potato , Vegan , Christmas , Potluck , Shallot

Author: Ruth Cousineau

Yield: Makes 6 servings

Number Of Ingredients: 3

• Preheat oven to 400°F with rack in lowest position.
• Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
• Roast, stirring occasionally, until shallots are golden, about 30 minutes.
• Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
• Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.

• 1 cup orange peel, cut into strips
• ½ cup white sugar
• ¼ cup water

Candied Citrus Peel

Desserts , Food & Cooking , Dessert & Treats Recipes , Dessert , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Wheat/Gluten-Free , Candy Recipes , Candy , Winter , Lemon , Dairy Free , Vegan , Christmas , Citrus , Orange , Fat Free , Treat , Grapefruit

Author: Jill

You Can Use The Peel Of Orange, Lemon, Lime Or Grapefruit. This Recipe Can Easily Be Doubled.

Time: 9h

Yield: 4

Number Of Ingredients: 3

• Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times.
• In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.

Calories 121.4 calories, Carbohydrate 31.3 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.4 g, Sodium 0.8 mg, Sugar 25 g

• 6 lemon peels, cut into 1/4 inch strips
• 4 orange peels, cut into 1/4 inch strips
• 2 cups white sugar
• 1 cup water
• ⅓ cup white sugar for decoration

Sweet Candied Orange And Lemon Peel

Desserts , Vegan , Everyday Cooking

Author: Brenda Ward

With This Easy-to-follow Recipe, Orange And Lemon Peel Become An Elegant--yet Still A Bit Tart--sugared Confection.

Time: 4h40m

Yield: 12

Number Of Ingredients: 5

• Place lemon and orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and set aside.
• In medium saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil and cook until mixture reaches thread stage, 230 degrees F (108 degrees C) on candy thermometer, or small amount dropped in cold water forms a soft thread. Stir in peel, reduce heat and simmer 5 minutes, stirring frequently. Drain.
• Roll peel pieces, a few at a time, in remaining sugar. Let dry on wire rack several hours. Store in airtight container.

Calories 153.9 calories, Carbohydrate 39.9 g, Fiber 0.5 g, Protein 0.1 g, Sodium 0.8 mg, Sugar 39 g

• 2 large oranges, 1/4 inch of top and bottom cut off
• 4 cups sugar, divided
• 3 cups water

Simple Candied Orange Peel

Dessert , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Wheat/Gluten-Free , Bon Appétit , Dairy Free , Quick & Easy , Vegan , Christmas , Christmas Eve , Orange , Fat Free

Author: Damon Lee Fowler

It Takes A Day Or Two For The Peel To Dry, So Plan Ahead Perfect Candied Orange Peels

Yield: Makes about 2 cups

Number Of Ingredients: 3

• Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.
• Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.
• Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD: Wrap and freeze up to 2 months.

• 1 cup sugar
• 1 cup dark corn syrup
• 1 tablespoon distilled white vinegar
• 1 tablespoon baking soda, sifted

Sponge Candy

Dessert , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Wheat/Gluten-Free , Bon Appétit , Candy , Winter , Dairy Free , Vegan , Christmas , Fat Free

This Recipe Has Been In The Family Of Senior Editor Randi Danforth For Generations. Her Great-grandmother Bought Penny Sponge Candy To Take To The Movies In Minnesota. A Love For The Crunchy Sweet Led To Recipe Experiments In The Kitchen. Randi Recalls Watching Her Mother Make This Magical Confection--the Baking Soda Causes Vigorous Bubbling. Pack It In Jars Or Airtight Tins, And Store At Room Temperature; Exposure To Moisture And Air Will Soften The Candy.

Yield: Makes about 6 cups

Number Of Ingredients: 4

• Line 9-inch square cake pan with 2-inch-high sides with foil, extending foil over sides. Generously butter foil. Combine sugar, corn syrup and vinegar in heavy large deep saucepan. Stir over medium heat until sugar dissolves. Continue cooking without stirring until clip-on candy thermometer registers 300°F, swirling pan occasionally, about 18 minutes. Remove from heat. Immediately add baking soda and stir until well combined (mixture will foam vigorously). Immediately pour mixture into prepared pan. Cool completely.
• Using foil as aid, lift, candy from pan; fold down foil sides. Cut or break candy into large pieces (save any small pieces or shreds to use as a topping for ice cream). (Can be made 1 week ahead. Store airtight at room temperature.)