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Entries tagged with '@vegetarian-apps'

Grilled Provoleta Cheese

Serious Eats Joshua Bousel 1 comment

Traditionally pan-fried, this grilled version of an Argentinian dish features provolone cheese that's soft but not completely melting, and is finished with a sprinkling of oregano and crushed red pepper. More

Pan-Fried Vegetable Dumplings

Serious Eats Shao Z. 8 comments

Pan-fried dumplings stuffed with cabbage, carrots, five-spiced tofu, and seitan. More

The Best Baba Ganoush

Serious Eats J. Kenji López-Alt 9 comments

Rich, smoky, and creamy, our recipe for baba ganoush uses the salad spinner to concentrate flavor and a slow emulsion method for the ultimate in dippable texture. More

Slow Cooker Lebanese Red Lentil Soup

Serious Eats Jennifer Olvera 8 comments

Traditional red lentil soup is prepared in the slow cooker before it's garnished with cilantro, red onion, and lemon juice. More

The Ultimate Fully Loaded Vegan Nachos

Serious Eats J. Kenji López-Alt 1 comment

The ultimate fully-loaded vegan nachos with chili, black beans, roasted tomato salsa, refried beans, tomatoes, olives, onions, jalapeños, radishes, guacamole, and a gooey nacho sauce. More

Vegan Cream of Mushroom Soup With Crispy Shiitake Chips

Serious Eats J. Kenji López-Alt 8 comments

100% vegan cream of mushroom soup that's every bit as rich and satisfying as a cream-based version, with brighter flavor and a more mushroomy intensity. More

Curried Lentil Soup With Savory Sweet Potato Fritters

Serious Eats Sydney Oland 4 comments

This brunch is a wonderful way to start off a lazy Sunday. Lentils, simmered with aromatics, won't just fill your kitchen with wonderful enticing smells—they make a perfect dipping sauce for a side of delicate and savory sweet potato fritters. More

Spicy Carrot and Ginger Soup With Harissa

Serious Eats J. Kenji López-Alt 7 comments

A creamy carrot soup flavored with cumin, ginger, and spicy North African harissa paste, with a toasted almond and parsley garnish. More

Easy Roasted Cipollini Onions

Serious Eats J. Kenji López-Alt 2 comments

Easy roasted cipollini onions become meltingly tender and sweet in the oven. More

Roasted Cauliflower With Pine Nut, Raisin, and Caper Vinaigrette

Serious Eats J. Kenji López-Alt 6 comments

Caramelized roasted cauliflower with a pine nut, raisin, and caper vinaigrette. More

Roasted Zucchini-Chickpea Dip with Za'atar

Serious Eats Lauren Rothman 5 comments

Chickpeas come together with sweet roasted zucchini to create a light, silky dip that's far more exciting than your average store-bought hummus—and a cinch to make. More

Grilled Cremini Mushrooms Stuffed with Basil- and Parmesan-Mayo

Serious Eats Joshua Bousel 2 comments

Although quick and simple, these stuffed creminis leave a memorable impression. More

Mexican Street Corn (Elotes)

Serious Eats J. Kenji López-Alt 30 comments

The classic Mexican street food of grilled corn slathered in a creamy chili and lime-spiked sauce with cheese. More

Spicy and Chunky Baba Ghanoush

Serious Eats Joshua Bousel 4 comments

Not your average baba ghanoush—grilled slices of eggplant give this dip a chunky texture, and a hefty portion of hot paprika adds spicy character. More

Salt and Vinegar Spanish Tortilla with Quick Cheaty Allioli

Serious Eats J. Kenji López-Alt 15 comments

Need an ultra-quick light lunch or appetizer when all you've got on hand is an onion, some eggs, some olive oil, and a bag of chips? This Spanish tortilla does the trick, especially when the chips are salt and vinegar flavored. More

Grilled Romaine Hearts with Buttermilk-Dill Dressing

Serious Eats Lauren Rothman 7 comments

I like to serve grilled hearts of romaine lettuce with a rich, tangy buttermilk dressing shot through with fragrant dill, topped with sweet tomatoes and crisp rounds of spicy radishes. This super-simple recipe only takes 20 minutes to prepare and will surely stand out at your next summer barbecue. More

Make-Ahead Pea Soup with Shallot, Lemon, and Parmesan

Serious Eats Suzanne Lehrer 5 comments

Not to be confused with the thick-as-fog, sits-in-your-stomach-like-a-brick winter-time version, this pea soup is subtle and light, fragrant with lemon and mint. The soup is only simmered long enough to cook through the peas and let the flavors come together; a handful of Parmesan at the end adds salt and a touch of creaminess. More

Make-Ahead Spring Vegetable Soup with Pesto

Serious Eats Suzanne Lehrer Post a comment

If your office is anything like mine, which is to say, offensively freezing given the calendar date, then you likely share my affinity for soup in warm weather. Leeks, fennel, peas and spring onions make this something of a spring vegetable kitchen sink soup, so you can feel like spring while shivering at your desk. More

Marmite Onion Fritters

Serious Eats Sydney Oland Post a comment

Our second week of Marmageddon brings you onion and Marmite fritters, perfect for snacking on while polishing off a few pints of beer. More

Orange-Tomatillo Salsa

Serious Eats Joshua Bousel 1 comment

If you're looking for some salsa salvation from the tomato-based norm this Cinco de Mayo, this sweet and tangy orange-tomatillo salsa will certainly serve you well. More

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