Vegetable Recipes

Indian-style stir-fried cabbage with popped black mustard seeds and turmeric. A five-ingredient vegan side dish ready in under 10 minutes.

Nasu karashi sumiso-ae, a Japanese eggplant dish with boiled eggplant cubes tossed in a tangy white miso, soy sauce, and hot mustard dressing. A simple, savory side served at room temperature.

New England chuck roast slow-cooked with carrots, onions, celery, and cabbage wedges, served with a homemade horseradish gravy from the pot broth.

Lobster Moana: tropical-island lobster stir-fry from the New York Times archive with rum, bean sprouts, water chestnuts, snow peas, and napa cabbage, thickened with egg.

A delicious rice dish made with green and red lentils, cashew nuts and seedless raisins.

Crispy toasted chow mein noodle snack tossed in butter, soy sauce, and hot pepper sauce. A crunchy, savory party nibble baked in just 15 minutes.

Nuevo frijoles puts a briny Mediterranean spin on Mexican pinto beans, simmered with green and black olives, pimentos, cumin and oregano. A vegan, big-flavored bean side with a twist.

Toasted hazelnut vinaigrette with lemon zest, fresh lemon juice, and a touch of sugar. A light, nutty salad dressing with only 6 ingredients, ready in 15 minutes.

Steamed Brussels sprouts tossed with toasted hazelnuts, extra-virgin olive oil, and ground cardamom. A simple 20-minute side dish with just four ingredients.

Oasis carrot salad boils carrots tender then marinates them in garlic-onion-vinegar dressing, finished with fresh cilantro and parsley. A bright, make-ahead North African-style side.

Olive oil marinated mushrooms simmer button mushrooms in herbed wine vinegar with thyme, garlic, and brandy. A make-ahead antipasto that gets better after a night in the fridge.

Two-potato gratin layers thin slices of sweet potatoes and new potatoes with minced onion and skim milk for a lighter take on classic scalloped potatoes. Naturally low-fat side dish.

Microwave sweet potatoes glazed with orange juice, honey, and orange zest, topped with crunchy peanuts. A single-serving vegan side dish ready in under 10 minutes.

Homemade orange curry pasta dough made with frozen orange juice concentrate and curry powder. An eggless, vegan pasta with warm spice and citrus flavor baked right into the noodles.

Orange cabbage slaw with a creamy lemon-mayo dressing. Fresh citrus segments brighten the shredded cabbage for a tangy, crunchy side dish.

Orange spirited carrots cooked in the microwave with vodka, butter, orange zest, and a touch of sugar. A quick glazed carrot side dish ready in 20 minutes.