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What's For Dinner? - Vegan / Vegetarian
Combine carrots, shiitake mushrooms, baby bok choy, and green onions with hearty Lo mein noodles and the fresh flavors of ginger and cilantro, and you have one terrific soup.
Celebrate spring with this creamy risotto infused with the fresh flavors of asparagus and white wine. Serve it up as beautful centerpiece for a vegetarian meal or as a side dish with chicken or fish.
A velvety cheddar soup with tender broccoli and fine noodles: Aunt Barb, a team member at More Than Gourmet, serves this up when the call is for tasty and easy comfort food.
This tasty whole grain dish is rich in flavor--wild mushrooms, shallots, white wine, our savory chicken or veggie stock, Parmesan, and a dash of balsalmic vinegar all add up to a delicious result. Toss in a handful of cooked seasonal veggies like asparagus, zucchini, or butternut squash for variety.
Fresh corn, tomatoes, and cucumber combine beautifully with the nutty flavor of barley in this warm weather salad perfumed with aromatic basil. Serve it as a side with grilled fish, poultry, or meat, or make it a main dish by adding black beans, crumbled goat or feta cheese, cooked chicken--or even lobster for a superlative summer salad.
Make this sauce in high summer, when basil is abundant. With cream, sun-dried tomatoes, and Parmesan, this sauce is the perfect way to dress up your favorite pasta.
Chewy wild rice studded with yellow and red peppers and dressed with balsamic vinegar and olive oil makes a stunning salad. Serve it with grilled steak or chicken and a glass of your favorite summer wine.
Tender butternut squash and fingerling potatoes are gently braised in our roasted chicken or vegetable stock, and seasoned with rosemary and a touch of Dijon mustard. Serve this delicious side dish with turkey, roast beef, lamb, or pork--or add some goat cheese or Parmesan and serve it as a vegetarian entrée.
A great, simple way to enjoy hearty greens and root vegetables--braised in our savory Vegetable Stock with butter, garlic, and thyme, with a handful of raisins thrown in for a sweet contrast.
Perfect cold weather comfort food: hearty root vegetables, fennel, and onion, gently braised in our veggie stock, then tossed with a little butter and chopped fresh herbs. This dish is the perfect side for roast chicken or pork, or serve it up as a main course over rice, mashed potatoes, or couscous--or add more stock to make a warming soup.
A great summer side dish: Brown rice is cooked in our Glace de Poulet for an extra hit of flavor then tossed with crisp green beans, juicy tomatoes, and a tangy mustard-tarragon dressing. The perfect accompaniment to grilled burgers, pork chops, chicken, or veggies.
This gorgeous, Spanish-influenced vegetarian stew is gets its red-orange color from saffron, paprika, and tomatoes. Hearty chickpeas and potatoes are accented with sherry, red peppers, garlic, and a little heat from red chile flakes. A sprinkling of garlicky picada adds the perfect finishing touch.
There are so many wonderful fresh and dried pastas available that it's hardly worth the effort to make them. Any combination of shapes and flavors will work in this fusion of Indian and Italian ideas. The sauce only looks complicated; it's really easy and can be made ahead, as can the entire dish.
This very simple, cool and creamy soup comes from an old favorite cookbook published by the Kansas City Junior League in the '80's. The "secret ingredient" is a touch of curry powder, and the soup is just as delicious served warm. It's a perfect way to enjoy summer's bumper crop of zucchini!
A simple purée of corn simmered in our Fond de Poulet Gold--with a little white wine, thyme, and cream. It's superb spooned over sautéed sea scallops or trout, or as an accompaniment to grilled chicken or salmon.
A refreshing complement to roasted or grilled meats, poultry, or fish. Most of the work can be done ahead of time, but add the radishes just before serving so they remain crisp and retain their bright red border.
A comfort food classic smoothed with cream and topped with sharp Cheddar.
A beautiful soup infused with the warm spice of curry and the hearty flavors of cauliflower and garbanzo beans, puréed to silky smoothness and topped with browned onions.
The deep golden-orange hue and rich, mellow flavor of this soup make it a fall favorite, perfect as an elegant first course, or as a main course, served with a slice of hearty French bread and green salad garnished with crisp apples.
Chinese five-spice powder is a fragrant combination of ground cloves, star anise, fennel seed, Sichuan peppercorns, and cinnamon. In some versions, cumin and ginger can also be included. Here, the spices warm chewy, tender brown rice, in combination with the flavors of garlic, ginger, sesame, rice wine, and almonds, to create a tasty side dish for pork, chicken, or fish. This rice also blends well with roasted vegetables as a vegetarian main dish.
A hearty, savory soup chock-full of beans with garlic, tomatoes, and herbs. The perfect antidote to a chilly day--serve it with buttered cornbread and a crisp salad.
Quinoa is an ancient grain from Peru, with a slightly crunchy texture and nutty flavor. We add a gorgeous mosaic of colorful vegetables and fresh green herbs, along with an extra layer of flavor from cooking the quinoa in our Veggie-Stock Gold, to make a delicious side dish for chicken or fish or a vegetarian entrée.
The kick of horseradish in these creamy, chunky smashed potatoes makes a delicious addition to almost any holiday meal--serve with a holiday bird, roast beef, salmon, or pork.
Kale is one of the healthiest vegetables around. This hearty green has a great, earthy flavor--a little sweet, a little peppery, with slightly bitter edge. It's delicious braised with sweet, caramelized shallots, a little garlic, and a generous drizzle of extra-virgin olive oil.
A satisfying variation on the Greek lemon chicken soup, avgolemono. It's easily made for vegetarians. The sunny colors will remind you of spring - just when young asparagus begin to come to market. Try it with blanched sugar snap peas or tiny broccoli florets, as well. Remember to add the vegetables just at the end to preserve their fresh, bright green color. Serve the soup hot or at room temperature.
The savory sweetness of butternut squash is highlighted by tart dried cherries, fresh sage, and crunchy toasted pine nuts in this delicious cold-weather rice dish. It's a perfect side for roast chicken or lamb with rosemary.
Add a new twist to grilled meat, chicken, fish, or vegetables with this earthy sauce redolent of mushrooms, olives, sun-dried tomatoes, herbs and red wine, enriched by our Veggie-Glace Gold.
Coriander, cumin, turmeric, cinnamon, cayenne--the spices of Morocco--combine to give this aromatic soup a deliciously different flavor. The hearty combination of lentils, chickepeas, vegetables, and tomatoes marries beautifully with the exotic spices for a soup you'll want to make again and again.
The deep, savory mushroom flavor of this gravy beautifully complements potatoes, noodles, roasted vegetables, and roasted meats and poultry.
A terrifically simple summer dish--sauté some fresh veggies, add our Veggie-Glace Gold, fresh herbs, and a little butter, and toss with warm pasta. Delicious!
Fresh or frozen peas and oniony chives combine beatifully in this creamy sauce. It's the perfect complement to lamb or fish--or try it tossed with pasta, some sautéed mushrooms, and crumbled bacon.
Tender potatoes, Gruyére cheese, the earthy flavor of parsnips, and rich cream all come together to make this dish a perfect comfort food--equally at home next to your Thanksgiving turkey or a humble pot roast.
Pumpkin's savory flavor and rich color make this a show-stopping side dish. Serve it with pork, duck, chicken, or sausages, or top it with sautéed mushrooms, roasted veggies, or salsa for a vegetarian main dish.
A savory, creamy sauce with a hint of nutmeg and a sprinklling of sage, kicked up with a dash of red pepper--serve it over grilled pork or chicken, or with pasta, topped with chopped walnuts or hazelnuts and grated Parmesan or crumbled goat cheese.
This salad is filled with wonderful textures--fluffy, crunchy quinoa, creamy avocado, tender tomatoes, crisp scallions--brought together with a bright, lemony dressing and a handful of cilantro.
Looking for something different for a fall or winter dinner? This spicy and satisfying vegetarian chili will fill the bill with its bright flavors and hearty texture.
A simple and delicious rice dish with the fragrance of fennel--serve it with chicken, fish, vegetables, or veal.
A rich, satisfying soup to begin a fall or winter dinner with a terrific combination of flavors: roasted cauliflower, garlic, crème fraîche, and Gorgonzola with a swirl of walnut oil and a sprinkling of crunchy walnuts for a garnish.
This simple sauce adds a hit of piquant flavor and gorgeous red color to sautéed or grilled meat, chicken, fish, or vegetables.
In this satisfying pot pie, a savory cheese crust beautifully complements the deep, caramelized flavors of roasted vegetables bound with a simple sauce made with our Veggie-Stock Gold.
The earthy flavors and gorgeous hues of cold-weather vegetables come to life in this great side dish seasoned with rosemary and a drizzle of olive oil.
In Cajun cuisine, Sauce Piquant is a spicy, tomato-based stew made with any type of meat. "Piquant" comes from the French for "to prick or sting," which is exactly what this stew is supposed to do, in a zesty, flavorful way, of course. In a similar spirit, our traditional French Sauce Piquant is tangy and slightly acidic, perfect for cutting through the rich, smoky flavors of grilled pork, beef, or lamb.
A complex, smoky chili flavored with spices, coffee, cocoa, and peppers slowly simmered in your Crock Pot. Serve it with a buffet of toppings for a Tex-Mex feast!
A simply delicious side dish for roast chicken, pork, or lamb, this couscous is big on flavor and small on preparation time. The recipe is easily doubled or tripled for a crowd.
Try this complex, Asian-inspired sauce over steamed fish, chicken, or vegetables.
Perfect for a chilly fall or winter evening: the beautifully complementary flavors of fennel and butternut squash melded together in a silky smooth soup garnished with crunchy sweet and salty cashews.
This fresh, bright green soup is delicious chilled or warm. Serve it with a swirl of sour cream and garnish it with a mint leaf. For a vegetarian version, use our Veggie-Stock Gold.
This refreshing salad originated in Lebanon and became all the rage among adventurous American cooks in the seventies, who transformed it with many different additions and subtractions. We still love tabouleh--on its own with some wedges of pita bread or as an accompaniment to anything hot off the griil--and this version is one of our favorites.
This tasty soup brimming with with vegetables makes a great, healthy, anytime meal.
Everyone knows that Dijon is the mustard capital of France. For this hearty vegetarian main course, a rainbow of vegetables simmer in a rich Veggie-Glace Gold broth scented with plenty of mustard, then it's thickened with half-and-half and a touch of cornstarch. Serve this stew over brown rice, barley, or bulgur. If you like, add tofu cubes.
