vegetarian

Fried Zucchini Fritters Recipes

By Marcus Samuelsson | September 9, 2013

Photo: formalfallacy

These patties are great to make with kids – think of them as a vegetarian version of a hamburger without the bun.  They’re fast, crunchy, fun and a nice way to get vegetables onto the plate.  Have the little ones grate the zucchini while you prepare the rest of the ingredients.  For a completely vegetarian meal, serve the patties with an apple beet salad or the accompanying Garlic Yogurt Dip. Otherwise, serve them with the fried chicken.  If you’re shopping in a farmers’ market for this recipe, prepare this in the summer when zucchini are in season and at their best.

Pickled Nectarine and Wild Rice Bibimbaap Recipe

By Alexandra Fleischman | August 8, 2013

bibimbap, nectarine, wild rice, scallions, cucumber, pickled nectarine, vegetarian

bibimbap, nectarine, wild rice, scallions, cucumber, pickled nectarine, vegetarian

I’ve been thinking about pickled fruits since I saw a Bon Appétit recipe for salad with pickled nectarines.

Bibimbaap is a Korean dish of sautéed vegetables served over steamed white rice with a red chili sauce to mix in, often with a fried egg or bulgogi. To be honest, this recipe is hardly that, but I love the presentation of a bibimbaap.

Why Wild Rice? It’s not incredibly easy to find, but it’s worth it. First of all, it has flavor, unlike its steamed white counterpart. It’s aromatic and earthy, somewhat like tea. But it’s a lot healthier, too. It packs more protein than quinoa, and comes in at fewer calories. Now, wild rice is actually a grain, so I wouldn’t substitute wild rice for white rice in every recipe. But in this salad, it works.

You get the nutty yet tender texture of the wild rice, with the brightness of lime juice, cilantro, and the pickled nectarine. Both go surprisingly well with the heat of the chili, and the cucumber and spinach provide a nice, green relief from the strong flavors.

bibimbap, nectarine, wild rice, scallions, cucumber, pickled nectarine, vegetarian

bibimbap, nectarine, wild rice, scallions, cucumber, pickled nectarine, vegetarian

bibimbap, nectarine, wild rice, scallions, cucumber, pickled nectarine, vegetarian

Corn and Poblano Socca Pizza Recipe

By Alexandra Fleischman | August 5, 2013

socca pizza, corn, cilantro, poblano pepper, gluten free, vegetarian, chickpea flour, garbanzo bean flour

socca pizza, corn, cilantro, poblano pepper, gluten free, vegetarian, chickpea flour, garbanzo bean flour

For a healthy, gluten-free alternative to bread, chickpea flour hasn’t received the attention it deserves. Today, I used it to make a fast and healthy pizza with a base of socca.

Socca is an unleavened bread traditionally made in the South of France, although you can find it by the name of farinata in Genoa. It’s essentially a crepe, with a very thin batter cooked quickly and in a pan. In a thinner layer than I made for the pizza, socca can be wrapped around a filling or served crispy like chips.

It has become increasingly easier to find chickpea flour at a standard grocery store. Look also for garbanzo bean flour, besan, gram flour, and ceci bean flour alternatively. As far as toppings, anything that you would put on a pizza will work.

This recipe makes one pizza, which makes a large meal for one, or an appetizer for three or four.

Adapted from Bon Appétit and Sprouted Kitchen

 

socca pizza, corn, cilantro, poblano pepper, gluten free, vegetarian, chickpea flour, garbanzo bean flour

Swirl the pan to evenly coat with the batter

socca pizza, corn, cilantro, poblano pepper, gluten free, vegetarian, chickpea flour, garbanzo bean flour

socca pizza, corn, cilantro, poblano pepper, gluten free, vegetarian, chickpea flour, garbanzo bean flour

socca pizza, corn, cilantro, poblano pepper, gluten free, vegetarian, chickpea flour, garbanzo bean flour

No leftovers.

Summer Squash and Tomato Crumble Recipe

By Joanne Bruno | July 8, 2013

The crispy cheesy topping gives this vegetarian bake a welcomed richness.
The crispy cheesy topping gives this vegetarian bake a welcomed richness.

The crispy cheesy topping gives this vegetarian bake a welcomed richness.

Summer squash sides are a matter of course at this time of year, but just because we practically have them coming out of our ears, doesn’t mean they have to be boring! This summer squash and tomato crumble, with it’s bursts of sweet tomato juiciness and its crispy cheesy topping elevates summer’s most abundant vegetable to a whole new level of delicious.

Adapted from Vegetarian Times

For more Meatless Monday recipes:

Pesto Potato Salad with Green Beans

Spinach and Leek Quiche

Chickpea and Portobello “Meatloaf”

The Other White Bean

Sweet Potato and Pearl Barley Stew

Chili-Mango Bok Choy Slaw Recipe

By Kendall Kish | May 14, 2013

IMG_3462
bok choy, baby bok choy, bik choy slaw, mango, mango slaw, chili mango

Chili Mango Slaw (Photo: Kendall Kish)

What a combination – the heat from the chili sauce, the sweetness from the mango, and the crunch from all the vegetables make for a texture and flavor explosion. The dressing has a hint of nutty sesame oil and tamari adds a wonderful depth of flavor. Baby bok choy is perfect for this slaw, as the larger variety is not as tender when raw and has a more distinct cabbage flavor. This is a great spin on traditional cole slaw; the Asian influences really shine here. Try this slaw alongside seared scallops, grilled trout burgers, or roasted pork tenderloin. To read about Baby Bok Choy, click here.

bok choy, baby bok choy, bik choy slaw, mango, mango slaw, chili mango

Photo: Kendall Kish

For more recipes from Kendall Kish, click here.

Vegetable Ramen Recipe

By Ashley Beck | April 29, 2013

vegetables, ramen, vegetarian, meatless monday
vegetables, ramen, vegetarian, meatless monday

This soothing vegetarian ramen is a great way to eat your vegetables. (Photo: Renée s. Suen)

This ramen is packed with a rainbow of vegetables providing you with a great amount and variety of vitamins and nutrients. The perfect remedy if you’re battling a cold, a hangover, fatigue, or just want a smorgasbord of vegetables in a delectable broth. Often times we forget that fresh wholesome ingredients are what our body needs to repair itself. Okay, so the last thing you want when your hungover is vegetables, but combined with this umami-filled broth, you may just change your mind. So skip the pills, tonics, energy drinks and hair of the dog. And in 30 short minutes, see if this ramen isn’t the key ingredient to bring you back to life.

Another reason I love this recipe is because it combines so many different textures. I add some vegetables at the beginning to give the ramen a deeper flavor, and some at the end to remind you of the freshness of the veggies. The lovely resiliency of the mushrooms, the pop of the corn and the crunch of the cabbage. I also like to add the zucchini a bit after the celery, onion, carrot and garlic so that it doesn’t get mushy and retains its beautiful green color. And in this particular ramen, the broth can be made with either vegetable or chicken stock, depending on your preferences. It’s the white wine and soy sauce that will give this ramen its umami comfort.

The recipe calls for vegetables I find most delicious in this dish. However, this recipe can also be a great opportunity to get creative, so feel free to ad-lib on the veggies. Throw in whatever suits your mood, or what you already have on hand. The important thing is to add some vegetables in the beginning as part of the mirepoix, or broth starter, and some near the end so you still get those delightfully different textures.

For Friday Try-day Recipes:

Ramps with Whole Wheat Pasta Recipe

By Ashley Beck | April 23, 2013

ramps, whole wheat pasta, wild leeks, garlic, onion

Photo: Ashley Beck

With Spring comes unpredictable weather–just as you begin to think we’re out of the frost, an Arctic wind blows through. I have a spectacular pasta recipe that will make it feel like this time of year should: garden parties, fresh flowers and the perfect combination of sun and cool breeze. Adapted from one of my favorite pasta recipes that typically calls for garlic and arugula to give flavor, I instead feature my favorite spring vegetable, ramps. These Alliums (Allium Tricoccum) magically contain the flavors of both their cousins, garlic and onion, in a fresh and delicate way. Even while chopping them the scent perfumes the air in such a way that you might not be able to wait the quick 20 minutes it takes to make this fresh spring dish. Read More

Korean Bibimbaap Recipe

By Sara Mae Danish | April 16, 2013

korean, bibimbaap, vegetables, ethnic

 

korean, bibimbaap, vegetables, ethnic

Korean bibimbaap is served up hot in a stone pot.

A great way to get inspired about your veggies and grains is to explore how different cultures prepare them. It will open your mind and palette to so many different tastes and textures as well as introduce some ‘exotic’ vegetables to the oh-so-predictable veggie list of kale, broccoli and cauliflower!

STORY: How to Spice Up a Vegetarian Dish

bibimbaap, marcus samuelsson, korean

A few more Korean-inspired dishes for you to try:

Korean Chicken Wings

Korean Wonton Tacos with Napa Slaw

Pork Kimchee and Noodle Stir-Fry

 

Golden Thai Curry with Green Beans Recipe

By Joanne Bruno | April 15, 2013

curry, green beans, thai, potatoes
curry, green beans, thai, potatoes

Potatoes and green beans get the spicy treatment from this Golden Thai curry sauce.

With every meal having notes of sweet, salty, tangy, spicy, bold flavor it’s not really much of a surprise that Thai is my favorite type of cuisine. After all, how could you ever get bored of something that’s so complex, with each spoonful of each dish bringing something new and intriguing to your taste buds?

This golden thai curry with green beans is no exception. It is filled with four different kinds of vegetables that are simmered in a coconut milk/penang curry paste broth, resulting in a meal that is big on flavor and on health.

Adapted from Vegetarian Times

Joanne Bruno is a food writer and fourth year MD/PhD student. Fine more delicious ramblings over at her blog: Eats Well with Others

 

green beans, curry, potatoes, thai, vegetarian, meatless monday, marcus samuelsson

The colorful vegetarian medley.

 

For more vegetarian recipes from Joanne:

Goat Cheese, Strawberry and Basil Salad

Indian Spiced Chickpeas

Lemony Asparagus and Broccoli Rabe over Polenta

Cheddar Scallion Scones

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