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117 recipes tagged Vegetarian · page 4 of 5
Vareniki
Larger Ukrainian dumplings filled with potato and fried onion or with sweetened curd, boiled and dressed in butter.
Tvorog
Fresh curd cheese drained from gently warmed soured milk, the base several Russian sweet and baked dishes are built on.
Syrniki
Fried curd-cheese fritters made from drained tvorog, crisp at the edge and soft in the middle, eaten with soured cream.
Steamed Basmati Rice
Basmati rinsed until the water runs clear and cooked by absorption, then rested off the heat with the lid on so the grains separate.
Spanish Potato Tortilla
Potatoes and onion softened slowly in olive oil, then set with beaten egg in a small pan and turned out on a plate to finish.
Sourdough Boule
A lean loaf raised on starter alone, folded rather than kneaded, retarded overnight and baked covered so it steams itself.
Soft Milk Rolls
A dough enriched with milk, butter and egg, baked as a pull-apart tray of rolls with a close crumb that stays soft for days.
Skillet Flatbreads
Soft stovetop flatbreads cooked in a dry pan in about two minutes each, ready in the time a pot of dal takes to simmer down.
Silky Miso Mushroom Ramen
A shiitake and kombu broth that starts with a half-hour soak, finished with white miso and topped with seven-minute eggs.
Sharlotka
Apple sponge with far more fruit than batter, the eggs whisked to a foam that just holds the apples in place as it bakes.
Shakshuka
Eggs poached directly in a spiced tomato and pepper stew, cooked and served in the one pan so the yolks stay hot to the table.
Semolina Kasha
Manka, a milk semolina porridge cooked by raining the grain into moving liquid so that it thickens without lumps.
Seeded Rye Loaf
A dense oval of dark rye and seeds, mixed rather than kneaded because rye forms almost no gluten to work with.
Saag Paneer
Spinach cooked down to a dark, silky base with ginger and green chilli, with cubes of fried paneer folded through at the end.
Roast Squash with Sage and Chilli
Squash roasted in thick crescents with the skin left on, finished with sage crisped in oil and sliced red chilli.
Pryaniki
Spiced honey biscuits with a soft crumb and a thin white sugar glaze that dries to a matt shell as they cool.
Pisto
Courgette, pepper, onion and tomato cooked separately, then together, until everything collapses into something sweet and jammy.
Pirozhki
Small yeasted buns filled with cabbage and egg, baked or fried, sized to be eaten out of the hand in two or three bites.
Patatas Bravas
Twice-cooked potatoes under a smoky, faintly fierce tomato sauce — the one tapa every bar in Spain is judged on.
Pasta e Fagioli
Borlotti beans cooked down until half of them collapse, with small pasta cooked in the same pot so the starch thickens everything together.
Oladyi
Small thick pancakes raised with kefir and bicarbonate of soda, fried in a shallow film of oil until the edges set crisp.
No-Knead Sourdough Focaccia
A slow sourdough focaccia fermented overnight in the fridge, dimpled deep so the pockets fill with olive oil and flaky salt.
Mushrooms on Toast
Mushrooms seared hard in a wide pan until they brown, then finished with garlic butter and piled onto thick toast.
Mushroom Julienne
Mushrooms baked in a bechamel-style sauce under grated cheese, in individual dishes, browned under the grill.