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A Vegan Green Tea Smoothie That's Great for Breakfast or Dessert

Lauren Rothman Post a comment

This subtly sweet smoothie gets a flavor boost from matcha powder and extra creaminess from frozen banana. More

Vegan Matcha-Banana Smoothie

Serious Eats Lauren Rothman Post a comment

This subtly sweet vegan smoothie makes the perfect summer breakfast: ultra-creamy with a hint of grassy green tea powder, it's delicious enough to double as dessert. More

The Key to Making Vegetable Kebabs Tasty: Add a Vinaigrette

Grilling Joshua Bousel 2 comments

Balsamic vinegar adds a tanginess to fresh vegetables that have been skewered and grilled until lightly charred. More

Balsamic Vegetable Skewers

Serious Eats Joshua Bousel Post a comment

Balsamic vinaigrette adds a tanginess to fresh vegetables that have been skewered and grilled until lightly charred. More

Make Your Morning Smoothie Creamier by Adding Avocado

Lauren Rothman 3 comments

You might worry that this ingredient mix would lead you to something resembling guacamole, but never fear: I assure you that the final result isn't something you'd put on chips or tacos. More

Avocado, Mango, and Pineapple Smoothie

Serious Eats Lauren Rothman Post a comment

Summer's the time to break out the blender for morning smoothies—the weather's hot and the fruit is ripe. Get out of your berry-and-yogurt rut with this ultra-creamy smoothie using a usually-savory ingredient: avocado. More

Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

Serious Eats J. Kenji López-Alt 11 comments

Quick and easy stir-fried lo mein noodles with cabbage charred until sweet, sauteed mushrooms, and Chinese chives in a light sauce. More

The Age of the Vegan Tasting Menu: A Look at Del Posto's 8-Course Vegan Meal

Ed Levine 14 comments

When great chefs ask you to be their guinea pigs you have to say yes. That's why we headed over to one of New York's top restaurants, Del Posto, to see what chef Mark Ladner would do with an eight-course vegan tasting menu. More

Shanghai Baby Bok Choy With Black Bean Sauce

Serious Eats Shao Z. Post a comment

Crunchy and tender baby bok choy goes for a spin with a punchy sauce made with lots of garlic and fermented black beans. It's a flavor-packed stir-fry with minimal prep and all the flavor, minus the gloppy sauce. More

Eggplant Meatballs From 'The VB6 Cookbook'

Cook the Book Kate Williams 10 comments

Hearty and versatile eggplant has got to be one of the best vegetable substitutes for meat. Mark Bittman uses the nightshade as the base for meat-less meatballs in his new VB6 Cookbook. Once baked, the tender "meatballs" are surprisingly flavorful (as long as you don't skimp on the salt), making it easy to forget that you may normally be eating beef. More

Eggplant Meatballs From 'The VB6 Cookbook'

Serious Eats Kate Williams 2 comments

Hearty and versatile eggplant has got to be one of the best vegetable substitutes for meat. Mark Bittman uses the nightshade as the base for meat-less meatballs in his new VB6 Cookbook. Once baked, the tender "meatballs" are surprisingly flavorful (as long as you don't skimp on the salt), making it easy to forget that you may normally be eating beef. More

Spinach and Red Shen Choy in Garlicky Broth

Serious Eats Shao Z. Post a comment

Tender baby spinach and red shen choy are briefly simmered just until wilted, then served very simply in a broth flavored with lightly browned garlic. I can't think of an easier way to put a delicious side dish on the table. More

Stir-Fried Choy Sum With Minced Garlic

Serious Eats Shao Z. 3 comments

Stir-frying in a light sauce flavored with a little soy sauce and a lot of garlic is my go-to method for cooking Asian greens. Quick, simple, and flavorful, it's really hard to go wrong, no matter which greens you decide to cook. More

Bake the Book: Crème Sans Lait

Emma Kobolakis Post a comment

Behold, a totally vegan, totally delicious vanilla ice cream. The secret? Pulverized cashews and coconut oil for fat, and tapioca starch for thickness. Add vegan cream cheese and almond milk, and you have a beautiful base that's just as thick and satisfying as its dairy-heavy counterpart. More

Jeni Britton Bauer's Crème Sans Lait

Serious Eats Emma Kobolakis 7 comments

Behold, a totally vegan, totally delicious vanilla ice cream, courtesy of Jeni's Splendid Ice Cream Desserts. The secret? Pulverized cashews and coconut oil for fatty richness, and tapioca starch for thickness. Try it today. More

Savory Grits With Slow-Cooked Collard Greens From 'Afro-Vegan'

Cook the Book Kate Williams 3 comments

Give me a bowl of creamy grits and I'm a happy woman. Give me that same bowl of grits topped with slow-cooked greens and I'll swoon. So I didn't hesitate to try out Bryant Terry's recipe for savory grits with long-cooked collards in his new cookbook, Afro-Vegan. More

Savory Grits With Slow-Cooked Collard Greens From 'Afro-Vegan'

Serious Eats Kate Williams 1 comment

Give me a bowl of creamy grits and I'm a happy woman. Give me that same bowl of grits topped with slow-cooked greens and I'll swoon. So I didn't hesitate to try out Bryant Terry's recipe for savory grits with long-cooked collards in his new cookbook, Afro-Vegan. More

Skillet Cornbread with Pecan Dukkah From 'Afro-Vegan'

Cook the Book Kate Williams 1 comment

Despite the fact that I have a strong allegiance to plain Southern-style cornbread smeared with a thick layer of butter, I quite like Bryant Terry's nutty, butter-free version in his new cookbook, Afro-Vegan. Chalk it up to the creative use of dukkah, one of my favorite spice blends. More

Skillet Cornbread with Pecan Dukkah From 'Afro-Vegan'

Serious Eats Kate Williams 1 comment

Despite the fact that I have a strong allegiance to plain Southern-style cornbread smeared with a thick layer of butter, I quite like Bryant Terry's nutty, butter-free version in his new cookbook, Afro-Vegan. Chalk it up to the creative use of dukkah, one of my favorite spice blends. More

Creamed Cashews From 'Afro-Vegan'

Serious Eats Kate Williams Post a comment

Use this nutty dairy-free cream substitute in Bryant Terry's Skillet Cornbread and Savory Grits in his new cookbook, Afro-Vegan. More

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