Browsing Tag

Vegan

  • 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…

  • Sweet and Sassy Sweet Potato Pockets

    This portable recipe was created by Kathy Patalsky, of Los Angeles. Ms. Patalsky came up with the recipe in college to bring to a family feast.…

  • Broccoli Salad With Garlic and Sesame

    This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid “cooks” the florets a little…

  • Kohlrabi Avocado Salad

    This post is available in: French I’ve been wanting to try kohlrabi for a while now, aware of its pretty presence in the produce isle. I finally got around to it this week. No…

  • Pan-Griddled Sweet Potatoes With Miso-Ginger Sauce

    Think of this miso-ginger sauce as a universal sauce, because it’s so good on so many things: tofu, tempeh, winter squash and napa cabbage salads, for starters. This recipe, adapted from “In My Kitchen,”…