vegetarian

Summer salad with grilled peaches and zucchini

zucchini

peaches

cucumber

arugula

1.4 tsp chili flakes

buffalo mozzarella cheese

lemon

olive oil

marjoram

salt

pepper

olive oil (for coating)

White Beans Au Vin

unsalted butter

carrots,

medium shallots, chopped (about 1 cup)

Kosher salt and black pepper

cremini mushrooms,

thyme

garlic cloves, minced (about 1 tablespoon)

dry red wine,

tomato paste

cannellini

low-sodium vegetable broth

Cognac

parsley,

balsamic vinegar

Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices

beets;

extra virgin olive oil

salt,

Pepper,

black mustard seeds

coriander seeds

cumin seeds

garlic clove, finely chopped

plain Greek yogurt

jalapeño pepper, seeded and finely chopped

ginger

lime juice, more to taste

cilantro

Pomegranate seeds for garnish, optional

Monkey Bread

all-purpose flour,

granulated sugar

baking powder

fine sea salt

320 milliliters cold buttermilk, plus more as needed

unsalted butter (1 1/2 sticks), at room temperature

vanilla extract

220 grams light or dark brown sugar

cinnamon

confectioners’ sugar

heavy cream or milk, plus more as needed

Salsa Tatemada Norteña (Fire-Roasted Salsa)

Roma tomatoes

Anaheim chiles (2 to 3 large chiles); see Note

white onion (about 3 ounces)

Spaghetti Squash with Parmesan Cheese

spaghetti squash

Parmesan cheese

butter

Salt and pepper

Breakfast Burrito

canola oil

red onion, diced (1 cup)

red bell pepper,

drained, rinsed canned black beans, preferably low-sodium

chili flakes

Salt and black pepper

eggs egg

(about 1 1/2 ounce) shredded pepper Jack cheese

Nonstick cooking spray

(10 inch) whole wheat tortillas (burrito size)

reduced fat-free sour cream

salsa

tomato, (4 ounces) seeded and diced

avocado (4 ounces), cubed

Hot sauce

Healthy Curried Spaghetti Squash

spaghetti squash (about 2 3/4 pounds)

garam masala

lemon juice

honey

kosher salt,

cilantro leaves

Zucchini Bread Waffles

grated zucchini, squeezed with paper towels

all-purpose flour

nutmeg

buttermilk,

butter, melted

sugar

eggs,

Nonstick cooking spray, for spraying the waffle iron

cream cheese, softened

maple syrup

milk,

Avocado Toasts

halved,

salt and black pepper

whole grain or whole wheat bread

garlic,

extra-virgin olive oil

Flaky sea salt,

red pepper flakes, optional

Grilled Corn on the Cob

corn,

Butter (or an herb butter)

Rigatoni with Vegan Vodka Sauce

rigatoni

garlic cloves,

red pepper

sea salt

light brown sugar

vodka

raw cashews

water

basil leaves (optional)

How to make scallion pancakes! Such an EASY snack or appetizer. Only 4 ingredients. Just like at restaurants!

Scallion Pancakes

garlic powder, optional

soy sauce

rice vinegar

sesame oil

"I’m going to make these with butter; not a vegan sub, if that’s what you were looking for, but should be good"

"I just made this. But the pancakes turned out chewy instead of flaky and crispy. What went wrong? I followed every step. Otherwise the taste is all there. I am not giving up yet ...appreciate some advises. Thanks."

Mix the dough: Add flour, salt and garlic granules to a medium bowl. Stir to combine. Add 3/4 cups of hot water to the flour and stir with a wooden spoon. Continue stirring until all the water has been absorbed by the flour. Don’t worry if the dough has not formed completely yet.

Knead the dough: Using your hands, knead all the bits of dough together inside the bowl. If your dough is still very dry, add a splash of hot water, about 1 to 2 tablespoons, until it comes together and all the flour is absorbed.
Continue kneading the dough for about 2 more minutes. The dough will feel moist but it should not stick to your hands too much.

Rest the dough: Shape the dough into a round ball. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.

Roll out the pancakes: Sprinkle flour on top of a work surface. Divide the dough into 4 pieces of equal size. Work with one piece at a time, leaving the remaining pieces in the bowl.
Shape piece of dough into a small ball. Use a rolling pin to roll out the dough into a thin circle, about 7 to 8 inches in diameter.

Add the scallions: Brush a thin layer of canola oil on top of the dough, making sure not to miss the edges. Sprinkle sliced scallions all over the dough.

Roll and flatten the pancake: Starting on one end, roll the circle of dough into a log. Take one end of the rolled up dough and curl it toward the center, like a snail's shell. Tuck the end of the dough underneath the spiral.
Use the palm of your hand to flatten the dough into a thick circle. Roll it out again with your rolling pin. Try to roll it out as thinly as possible. A few slices of scallions may pop out during the process, and that’s perfectly normal.
Transfer rolled out scallion pancake to a plate. Repeat steps 4 through 6 with the remaining dough pieces.

Cook the pancakes: Heat about 2 teaspoons of canola oil a small nonstick or cast iron skillet over medium heat.
Place one of the pancakes in the middle of the pan and pan fry each side for about 2 to 3 minutes, until they’re golden brown. Transfer to a plate and repeat with the 3 remaining scallion pancakes, adding more oil to the pan as needed.

Prepare the dipping sauce: Mix all the sauce ingredients in a small bowl. Adjust the seasonings to your liking, adding more soy sauce or vinegar, if you like. Add any leftover scallions to the dipping sauce, and add a pinch of red pepper flakes if you would like a bit of spice.

Serve the hot pancakes: Cut the scallion pancakes into small wedges and serve while hot, with the dipping sauce. (The pancakes are still good when cooled, but will no longer be crispy.)

"They seemed almost right.   I liked them, but they didn't have quite the texture I am used to (I ate literally thousands of these in Shanghai) they are a bit drier than I am used to.   Also, I think the place I used to get them at baked them a few minutes after frying so that they got an incredible balance of chewy, soft in the middle and crisp but oily on the outside.   Not greasy, but you can taste the oil.  Dang, now I am craving them again...    This is a good starting point so I am going to use this recipe but keep adjusting until I get it the way I remember."

"It tastes okay but it was quite a chore making them.  I also made my dipping sauce too salty; I used soy sauce, ginger, mustard and garlic."

"Really  loved this recipe. I made it tonight for my family and it turned out AMAZING!!! Can't wait to make again!!!!"

https://www.simplyrecipes.com/video_src?vid=5363296991001

No-Knead Pumpkin Rolls with Brown Sugar Glaze

yeast (1 package)

milk

pumpkin puree

all-pupose flour

brown sugar

pecans

Sprinkle the yeast over the water and let it sit a few minutes until the yeast is dissolved.

Meanwhile, warm the milk and butter in a small saucepan on the stove top until the butter is melted. Combine this with the sugar in a large heat-proof mixing bowl and stir until the sugar is completely dissolved.

Let the milk mixture cool until it is just warm to the touch - NOT HOT. Then stir in the yeast and the pumpkin. Add the salt and five cups of the flour all at once, stirring until all the flour has been absorbed. Squish it between your hands if you&#x27;re having trouble incorporating the last of the flour. The dough will be sticky, but should come together in a shaggy ball. If it&#x27;s still more the consistency of cookie batter, work in an additional 1/2 cup of flour.

Cover the dough and let it rise for 1-3 hours. During this time, it should double in bulk. At this point, you can punch the dough down and refrigerate it overnight or continue shaping the rolls.

To shape the rolls (either immediately or with the refrigerated dough), sprinkle your work surface with a little flour and dump the dough on top. Pat it down into a rough rectangle and then use a floured rolling pin to roll it into a rectangular shape about a half an inch thick, longer than it is wide. If the dough gets sticky, sprinkle a little more flour on the dough&#x27;s surface and on your hands.

Melt the butter in the microwave and stir in the brown sugar and the spices. Spread this over the rectangle of dough, leaving an inch of bare dough at the top. Sprinkle one cup of the toasted pecans over the dough, if using. Starting at the edge closest to you, roll the dough into a cylinder and pinch it closed at the top.

Rub a tablespoon of soft butter into the bottom of two 9x13 baking dishes, two 9-inch cake pans, or a combination. Using a bench cutter or a sharp knife, cut the cylinder into individual rolls 1 - 1 1/2 inches thick. Place them into your baking dishes so they have a little wiggle room on all sides to rise. Cover them with a clean kitchen towel and let them rise until they fill the pan and look puffy, 30 minutes for already-warm dough and 1 hour for dough that&#x27;s been refrigerated.

About 20 minutes before baking, begin heating the oven to 375°. When the rolls are ready, bake them for 20-25 minutes, until the tops are golden and starting to look toasted around the edges. Rotate the pans halfway through cooking.

While they are baking, prepare the glaze. In a small saucepan over medium heat, combine the milk and butter. When the butter has melted, add the brown sugar and salt. Stir until the brown sugar has melted. Remove from heat and strain into a mixing bowl to remove any sugar clumps. Stir in the powdered sugar. This should form a thick but pourable glaze.

Let the baked rolls cool for about five minutes and then pour the glaze on top. Sprinkle the remaining cup of pecans over the top, if more nuttiness is desired. Eat them immediately. Leftovers will keep for several days and are best reheated for a minute in the microwave.

Pumpkin Muffins with Eggnog Cream Cheese Swirl

vanilla

dark rum

unsalted butter,

eggs

pumpkin

unsulphured dark molasses

baking soda

cloves

black pepper

To make the filling, whip the softened cream cheese with a whisk or hand mixer until very smooth and creamy. Whip in the egg yolks, sugar, vanilla, rum, nutmeg, and cinnamon. (Can be made a day ahead and chilled in the refrigerator, if desired.)

To make the muffins, heat the oven to 375°F. Line a 12-cup muffin pan with paper liners.

Whisk together the melted butter, eggs, and pumpkin. Add the brown sugar and molasses and whisk until smooth. Dump in the flour, baking soda, salt, ginger, cinnamon, cloves, and black pepper, and whisk until just combined. The batter will be relatively thick.

Take out about 3/4 cup batter and set aside. Divide the remaining batter evenly between the prepared muffin cups. They will be nearly full. Use a spoon to poke a deep cavity in the center of each muffin, and fill this cavity with the chilled cream cheese mixture. Put a tablespoon of the reserved batter on top of the filling.

Bake for 25 minutes or until the filling in the center is puffed and set, just barely golden brown, and the muffin batter is fully cooked through. Cool at least 5 minutes before eating.

If you&#x27;re feeling celebratory, serve with a squirt of whipped cream and a sprinkle of nutmeg.

Store for up to 5 days at room temperature in a covered container.

How To Make Pumpkin Muffins

Cooking spray or paper muffin liners

pumpkin purée

Prep the pan and heat the oven to 350°F. Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, grease or line a 12-well standard muffin tin with paper liners.

Mix the dry ingredients. Place the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl and whisk to combine; set aside.

Cream the butter and sugar. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and fluffy, 1 to 2 minutes.

Beat in the eggs. Add the eggs one at a time, beating after each addition until well combined.

Beat in the pumpkin purée and vanilla. Beat in the pumpkin purée and vanilla extract until well combined.

Add the dry ingredients. Add the flour mixture and beat on low speed until just combined. Do not overmix.

Transfer the batter to the muffin pan. Divide the batter evenly among the muffin wells (they will be about 3/4 full).

Bake the muffins for 18 to 22 minutes. Bake until the muffins are set and a tester inserted into the center one comes out with just a few moist crumbs, 18 to 22 minutes.

Cool the muffins. Let the muffins cool 10 minutes before removing from the pan. If you greased the pan, run a thin knife around each muffin to loosen it from the pan first if needed. Serve warm or at room temperature.

A moist and tender pumpkin bread that&#x27;s even better than the one from Starbucks. 

Pumpkin Bread Recipe

Cooking spray

pumpkin purée (about 2 cups)

vegetable or canola oil

pumpkin pie spice

roasted, salted pumpkin seeds (aka pepitas)

Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x5-inch loaf pan with cooking spray; set aside.

Place the sugar, pumpkin purée, oil, and eggs in a large bowl and whisk until smooth and combined. Add the pumpkin pie spice, baking powder, baking soda, and salt, and whisk to combine. Add the flour and fold it in with a rubber spatula until just combined. Pour the batter into the prepared pan and spread into an even layer. Sprinkle with the pumpkin seeds, then gently press them into the batter to ensure they stick. 

Bake until a toothpick comes out mostly clean with a few moist crumbs attached, 65 to 75 minutes. Let cool 10 minutes in the pan, then transfer to a cooling rack and let cool completely. 

Top 40 vegetarian recipes from across the web

The most viewed vegetarian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Summer salad with grilled peaches a...

White Beans Au Vin

Roasted Beets With Chiles, Ginger, ...

Monkey Bread

Salsa Tatemada Norteña (Fire-Roaste...

Spaghetti Squash with Parmesan Chee...

Breakfast Burrito

Healthy Curried Spaghetti Squash

Zucchini Bread Waffles

Avocado Toasts

Grilled Corn on the Cob

Rigatoni with Vegan Vodka Sauce

Scallion Pancakes

No-Knead Pumpkin Rolls with Brown S...

Pumpkin Muffins with Eggnog Cream C...

How To Make Pumpkin Muffins

Pumpkin Bread Recipe

Pumpkin Pie Pancakes

Baked Pumpkin Steel Cut Oatmeal

Baked Pumpkin Steel Cut Oatmeal

Slow Cooker Creamy Pumpkin Spice Oa...

Mixed Mushroom Sheet Pan Gnocchi

Pumpkin Bread with Cream Cheese Swi...

No-Knead Cran-Walnut Pumpkin Toasti...

Broccoli Steaks with Walnut-Raisin ...

Pumpkin French Toast Casserole

Peach Crumble

Claudia Roden’s Orange and Almond C...

Blueberry Streusel Loaf Cake

Vegetarian Kofta Curry

Spaghetti With Fresh Tomato and Bas...

Mini Upside Down Peach Cobblers

Asian Style Slaw

Grilled Broccoli and Radish Salad w...

Apple Honey Challah Pull-Apart Brea...

Broccoli and Kale Caesar Salad

Broccoli Reuben Sandwich

Roasted Broccoli & Cheddar Soup

Light & Easy Broccoli Salad

Egg Muffins

The most viewed vegetarian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine