Vegan Recipes
What do you think of our vegan recipes? Love them? Could be better? Share your experience, ask questions, or post comments and helpful cooking hints on our DL Recipe Feedback forum, hosted by senior food editor Elisa Bosley.
Coconut Black Rice Pudding
Serves 8 / Ingredient tips: Medium-grain Chinese black rice is often sold under its trademarked name, Forbidden Black Rice, and brings elegant sophistication to any meal...
Puffed Brown Rice Tabbouleh with Red Cabbage
Serves 6 / This refreshing salad combines classic tabbouleh ingredients but substitutes puffed brown rice for traditional bulgur and adds red cabbage for color and crunch...
Date Nut Bars
Amazingly simple and delicious, these work as an on-the-go breakfast bar or an accompaniment to afternoon tea—or even to balance a plate of holiday cookies....
Green Salad with Fennel, Pear, and Pine Nuts
Serves 6 / Combine lettuces and fennel in a salad bowl, cover with damp paper towels, and refrigerate up to three hours...
Spicy Toasted Almonds
Makes 3 cups / Easy and addictive, these crunchy treats keep for about two weeks in a tightly covered container. They also make an excellent host gift....
Roasted Eggplant and Garlic Spread
Makes 3 cups / This can be made up to one day in advance. Serving tip: Scoop into endive leaves, or serve with whole-grain crackers...
Lentil, Mushroom, and Spinach Stew
Serves 6 / Grayish-green French lentils stay firm when cooked; red lentils cook quickly but can lose their texture; and brown soften but retain texture when cooked...
Cashew-Coconut Korma
Serves 4 / Milder and sweeter than most Indian curries or kormas, this stewlike dish is a hit for those new to exotic flavors...
Spinach Palak
Serves 4 / Without the typical cream and cheese, this palak version is much lower in fat and calories...
Coconut-Cardamom Kheer
Serves 4-6 / The exotic flavors of cardamom and coconut make this sweet rice pudding a comforting treat to end any meal...
Broiled Grapefruit with Coriander
A classic breakfast preparation, updated with spices and nuts. Add a little crème fraîche et voila! You have a great dessert, too!...
Grapefruit, Avocado, and Arugula Salad
resh, light, and with a wonderful juxtaposition of flavors. Ingredient tip: It really makes a difference in taste if the grapefruit is organic....
Pomegranate and Maple-Glazed Beets
Serves 8 / Prep tip: For best flavor, prepare the dish a few hours ahead, or up to one day in advance. Gently reheat in a saucepan...
Stuffed Acorn Squash with Black Rice, Roasted Carrots, and Dried Cherries
Serves 8 / These can be made one day ahead; cover (so the rice doesn't dry out) and reheat in a 350° oven. If you'd like additional protein, add 8 ounces extra-firm tofu, drained, dried, and cubed, on top of the carrot mixture before roasting...
Apple-Parsnip Bisque
Serves 8-10 / Roasting vegetables concentrates their flavors, imparting richness without the addition of cream...
