Browsing Tag

Vegan

  • Sheet-Pan Tostadas With Black Beans and Peppers

    In this vegetarian sheet-pan meal, crisp tortillas are topped with chile-laced black beans, sweet roasted peppers, avocado and plenty of crumbled queso fresco or grated Cheddar. A cumin salt, flecked with lime zest and…

  • Chipotle, Peanut and Sesame Seed Salsa

    This nutty, spicy salsa with the tang of vinegar is from Veracruz, Mexico, where it’s called salsa macha. Use it to liven up roasted vegetables or grilled meats. It’s especially great on lamb chops…

  • Garlicky Tomato Toast (Pan Con Tomate)

    Some version of tomatoes on toast — a juicy American B.L.T. or Italian tomato-topped bruschetta — is always a good idea, but that’s especially true during high summer, when tomatoes are at their peak.…

  • Spinach-and-Cilantro Soup With Tahini and Lemon

    The simplicity of this soup’s technique belies its depth of flavor, which is both vivid and complex. Though the soup is made bright with lemon and fresh with cilantro, the secret ingredient is tahini,…

  • Roasted Cauliflower Soup

    Cauliflower is elemental in Palestinian cooking. Here, cauliflower florets and leaves are roasted in the oven with cumin and coriander until browned, the vegetable’s deep, nutty flavors coaxed out by the heat. Reserve some…

  • Carrot Soup With Ginger, Turmeric and Lime

    Here is the antidote to cloying, overly sweet, one-dimensional, too-thick carrot soup: fresh carrots, bright spices and a squeeze of lime. The final sizzling of cumin and mustard seeds in coconut oil — the…

  • Okra Salad With Toasted Cumin

    Even avowed okra-phobes love this salad, which is seasoned with a warm and earthy Moroccan spice blend. The okra cooks for only 2 minutes in salted water, and the resulting flavor and texture are…

  • Roasted Eggplant With Spiced Chickpeas

    Eggplant is a staple in the Arab world, the source of the dish called moussaq’a, a classic (and vegan to boot, if you leave off the yogurt). The key to cooking eggplant is to…