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Entries tagged with '@vegetarian-quick'

Easy Fingerling Potato Salad with Creamy Dill Dressing

Serious Eats J. Kenji López-Alt 3 comments

The key to the deeply-seasoned potatoes in this tangy and creamy salad is to cook them in water seasoned with salt and vinegar. A dressing flavored with olive oil, sour cream, and dill binds it together. More

Grilled Trevisano or Radicchio With Gorgonzola, Olive Oil, and Saba

Serious Eats J. Kenji López-Alt 1 comment

Radicchio, a hearty bitter lettuce, becomes remarkably sweet and succulent when charred over a live fire. Served with a drizzle of good olive oil and saba—a sweet wine-based condiment—along with a sprinkle of gorgonzola cheese, it's the best vegetable you've never grilled. More

Spicy Tomato Sauce With Lentils and Baked Eggs

Serious Eats Yasmin Fahr Post a comment

A quick and easy one-pot meal of lentils stewed with kale in a spicy tomato broth, topped with eggs and baked. More

Crispy Fried Chickpea Cake and Slaw Sandwiches

Serious Eats J. Kenji López-Alt 14 comments

Hearty and crispy vegan chickpea patties flavored with cumin and coriander, topped with a bright tahini-based slaw. More

Vegan Stovetop-Style Macaroni and Cheese

Serious Eats J. Kenji López-Alt 14 comments

A 100% vegan stovetop macaroni and cheese. The secret is a creamy sauce made with almonds, potatoes, and plenty of aromatics. More

Baked Eggs With Butternut Squash and Kale

Serious Eats Yasmin Fahr 2 comments

A quick and easy skillet filled with butternut squash, kale, and baked eggs. 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 30-Minute Red Lentil Soup With Curry Yogurt

Serious Eats J. Kenji López-Alt 5 comments

A quick and easy lentil soup flavored with a tangy curry yogurt. More

Roasted Kabocha Squash With Soy Sauce, Butter, and Shichimi Togarashi

Serious Eats Shao Z. Post a comment

Sweet and tender roasted squash seasoned with the modern Japanese combination of soy sauce and butter with a sprinkling of shichimi togarashi, a Japanese seven spice blend. More

Cheesy Mashed White Beans With Kale, Parmesan, and a Fried Egg

Serious Eats J. Kenji López-Alt 22 comments

A hearty breakfast of cheesy white beans served with sautéed kale and a runny fried egg. More

Skillet Kale and Pumpkin Pasta

Serious Eats Yasmin Fahr 2 comments

A quick and easy single skillet meal of pasta served with pumpkin and black kale. Perfect for a Halloween feast! More

Pasta With Mushrooms, Brussels Sprouts, and Parmesan

Serious Eats J. Kenji López-Alt 6 comments

A quick dinner of orecchiette pasta tossed in a clingy sauce made with mushrooms, shallots, thyme, and brussels sprouts leaves. More

Vegan Black Bean and Squash Chili

Serious Eats Yasmin Fahr 12 comments

A quick and easy one-pot vegan chili made with black beans and squash. More

South Indian Lime Rice

Serious Eats Denise D'silva Sankhe 3 comments

If you have leftover white rice, this is one delicious make-over you can give it in a jiffy. The sourness of the lime is subdued by the fragrant oil, giving you a savoury rice that is easy to impress with. More

Loaded Vegetarian Tortas With Avocados, Queso Oaxaca, Black Beans, and Pickled Jalapeño

Serious Eats Lauren Rothman 1 comment

Heaped with creamy black bean spread, salty white cheese, and creamy avocados, these sandwiches are dead-easy to prepare at home: in the time it would take you to head out to your favorite Mexican joint and order a torta, you could make five of them from the comfort of your own home. More

Ramen Crust Pizza

Serious Eats J. Kenji López-Alt 4 comments

Homemade pizza with a crisp ramen crust in place of the traditional dough. More

Squash, Shiitake, Kale, and Kimchi Stew

Serious Eats Nick Kindelsperger 4 comments

I don't know about you, but kimchi stew (jjigae) reminds me of winter. But it turns out summer vegetables are equally at home in this dish. Plus, haven't you heard that adage that you should eat a hot soup on a hot day? More

Make-Ahead Coconut Forbidden Rice with Tofu and Summer Fruit

Serious Eats Suzanne Lehrer Post a comment

Stone fruits and melons bring to mind portable beach snacks, bubbling cobbler or juice dripping down your chin. But as we wrap up our leisurely summer weekends (and produce) and transition to fall, there's no need to leave the fruit behind—you can pack it in cold grain salads for an office lunch. More

Stir-Fried Green Beans and Five-Spice Dry Tofu

Serious Eats Cathy Erway 1 comment

There's tofu, and then there's dry tofu. This stir-fry with snappy green beans and rice has a hint of chili and a gingery kick for a tasty and filling meal with that takes all of five minutes to cook. More

Kale, Parmesan, and Fried Egg Tartine

Serious Eats J. Kenji López-Alt 1 comment

Toasted bread with sweet and nutty broiled kale, topped with a fried egg and Parmesan cheese. More

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