Herbivoracious – Vegetarian Recipe Blog – Easy Vegetarian Recipes, Vegetarian Cookbook, Kosher Recipes, Meatless Recipes

Bangladeshi-Style Fried Zucchini

Jeffrey Alford and Naomi Duguid are one of the greatest cookbook writing teams alive today. Their ability to travel the world and fully engage with the people they meet allows them to bring back incredible stories, photos and recipes.

I’ve owned Home Baking: The Artful Mix of Flour and Traditions from Around the World …

I'm calling this a Thai-style salad, but it could just as easily be Vietnamese or Cambodian. It was ultra-refreshing, and because the dressing is oil-free, very low calorie as well. This kind of salad can work either as part of a larger Southeast Asian spread, or by itself as a light meal.

I've seen watermelon used …

Non-traditional vegetarian antipasto

Is it hot in your house? Don’t feel like cooking? How about a non-traditional, vegetarian antipasto for dinner?

There is something so gracious and gratifying about a big generous platter of the good things from your refrigerator and cabinet, preferably served outdoors with a glass of wine or a cold one.

I can’t explain …

Summery risotto with corn, zucchini, and tomato oil

One of the great things about risotto is that it is a blank canvas on which you can paint the produce of any place and season.  Restaurants tend to make the same stereotyped combinations over and over again, but don't let that limit your options!

I needed a light …

Insalata caprese with Purple Cherokee heirloom tomatoes

All year I look forward to the brief period when the tomatoes are good enough to eat insalata caprese several times a week.

Because it is made with only 5 ingredients, and you don’t cook them, the greatness is completely determined by their quality. This calls for the finest, …

Iced lychee on a bed of ice, with Asian mignonette sauce

Here’s the last of the three lychee amuse bouche (you can see the earlier ones here and here). Sticking again with the idea that peeled and pitted lychee are kind of fleshy and shellfish-like, I made an Asian-twisted mignonette, which a sauce traditionally served with …

Fresh lychee smoked with genmaicha tea

This is the first of three amuse bouche I have in mind based on fresh lychees. (Hey, did you know that the plural of amuse bouche is amuse bouche? Learn something every day.) You could also serve all three as an appetizer trio instead of an amuse.

If you haven’t had …

Crispy Quesadilla with Pecorino and Onion & Garlic Jam

Pretty much everyone loves a quesadilla. Whether you are feeding a 3-year old with mild Monterey jack, or a sophisticated foodie with taleggio and grilled figs, a tortilla and melted cheese is quick to make and irresistible. Let me tell you about a simple trick which will …

When I saw “French Horn Mushrooms” at Whole Foods (for $19.99/lb), I thought they looked awfully familiar. In fact I would have sworn they were the same as the “King Oyster Mushrooms” for sale at $6-8/lb at our local Asian groceries. Sure enough, either one is . (Click over to see what they look like …

Mujadara (Rice, Lentils and Caramelized Onion Pilaf)

Mujadara (also spelled Mujadarah, Megadarra or several other variations) is delicious, inexpensive, simple to make, and one of my wife’s favorite foods. Since she got us this beautiful new serving platter I felt a batch was overdue. It is simply a mixture of rice and perfectly cooked lentils, spiked …