Vegan Recipes | Leite's Culinaria

A gentle reminder: These recipes all create great vegan dishes. Some do use prepared ingredients that need to be chosen carefully, though, and others require skipping an occasional optional ingredient. Be sure always to check the ingredients listing on your bread wrapper, bag of sugar, box of pasta, or what have you to be certain it's animal-friendly and doesn't contain any surprises. If you enjoy vegan meals regularly, you know label reading is part of the curriculum.

Engin’s Imam Bayildi

Apr 19, 2004 by Anya von Bremzen

Imam bayildi may be less famous than the French version – ratatouille – but it still magically transmutes eggplant, tomatoes and garlic into gold.

Herb-Marinated Olives

Apr 16, 2004 by Sondra Bernstein

For a quick snack or a party appetizer, herb-marinated olives are easy to make with a variety of olives and herbs. Just toss together and serve.

Potato Rosemary Focaccia

May 09, 2003 by Peter Reinhart

An intense herb oil of basil, parsley, oregano, rosemary, garlic an thyme is drizzled atop focaccia loaded with slices of potato, onions, and rosemary.

Root Vegetable Stew with Cumin, Coriander, and Millet

Apr 19, 2003 by Tom Valenti

This stew of carrots, turnips, parsnips, onion, flavored with plenty of spices, is a vegetarian’s dream recipe but satisfies even the biggest carnivore.

Gazpacho

Apr 17, 2003 by Jose Andres

Fresh, ripe tomatoes, green peppers, cucumber, garlic, bread, oliver oil, and vinegar come together in this classic Spanish soup.

Tabbouleh

Apr 16, 2003 by Clifford A. Wright

This true tabbouleh salad is made with lots of herbs and only a bit of bulgur. The parsley, mint, tomatoes, and onions are what dominate the dish.

Radish Ravioli with Yellow Tomato Sauce

Feb 12, 2003 by Charlie Trotter

Raw food lover will devour this recipe. The herbed cheese filling is balanced by the mild, radish ravioli. Oil-marinated diced yellow tomatoes act as the sauce.

Swedish Christmas Glögg

Dec 01, 2001 by Kirsten M. Dahl

Glogg is Scandinavian mulled wine served at Christmas. This version combines port wine, brandy, whiskey, raisins, almonds, orange zest, cinnamon, and cardamon.

Pear Chutney

May 08, 2001 by Jacques Pepin

A wonderful accompaniment for the tender meat and spiciness of lamb curry. The chutney’s flavor tastes better when made ahead. It will keep for weeks.

Barefoot Contessa Panzanella

Mar 27, 2001 by Ina Garten

Warm croutons soak up a tangy vinaigrette dressing in this Italian bread salad filled with ripe tomatoes, cucumbers, and onions. Great for a picnic.

Marinated Raw Fennel Salad with Radishes, Carrot, and Spring Greens

Oct 04, 2000 by Cory Schreiber

Thin slices of anise- or licorice-flavored fennel are tossed with lettuce, radish, carrot, and red onion and topped with toasted fennel seed vinaigrette.