Vegetarian food - quick and easy recipes - page 20

When it comes to hot sauce, our photographer, Chris Rochelle, likes it fiery. For the faint of heart, we suggest using his sauce as a light seasoning in things like tacos, eggs, hummus, curry, or our Turkey Chili recipe.

The perfect shrimp scampi recipe calls for a simple mix of garlic, shrimp, butter and wine. It’s a delicious 15-minute recipe that can be served over pasta or as a first course with crusty bread and a Caesar Salad.

Pressed for time in the morning? The easy, no-cook cheese-and-herb mixture in this omelet should be your go-to filling. The creamy, tangy goat cheese plays nicely with just about any fresh herb. For a weekend breakfast, roast some lemony potatoes to serve on the side. Special equipment: You will need an 8-inch nonstick frying pan.

If you’re not ready to give up egg yolks cold turkey but you want to make more healthy, lower-cholesterol choices, this is the omelet for you. Adding a single yolk to our Basic Egg White Omelet gives the dish just enough of the body that so many people think is lacking in an egg-white-only omelet. We recommend topping it with a touch of hot sauce. Special equipment: You will need an 8-inch nonstick frying pan.

In the realm of snacking, it’s universally known that some dips require a sturdier scooping device. Enter the pita chip. These crunchy, thick chips can stand up to any dip, from hummus to hot crab to roasted eggplant, without buckling. Special equipment: You’ll need a pastry brush to make these chips. What to buy: Ras el hanout is a North African spice blend with sweet and floral notes and can be found at Middle Eastern grocers. Or you can make your own.

Berry cobbler can be thrown together in minutes if you start with a store-bought pie crust. Any combination of berries, with the exception of strawberries (too watery), will work, so use what’s in season and ripe. Pair the cobbler with some vanilla ice cream, and an easy summer dessert is ready for the table. If you’d like to make your own Basic Pie Dough, roll it out into a 10-inch round approximately 1/3 inch thick.

Give stale bread a sweet new life by toasting it in a butter-sugar mixture. Then toss it with some juicy raspberries in this twist on a traditional bread salad, giving panzanella a place in the dessert course. Game plan: If you don’t have stale bread on hand, toast the bread cubes in a 300°F oven until they are crisp and dry but not browned, about 15 minutes.

Paletas are refreshing Latin American ice pops that contain fruit and sometimes cream. These dairy-free paletas celebrate the sweetness of fresh mangoes, with a little kick of cayenne added in. Special equipment: You will need freezer pop molds for this recipe.

Adzuki beans—also known as azuki or Asian red beans—are frequently used in desserts across Asia, in countries like China, Japan, and Korea. Keeping some of the beans whole in these creamy ice pops helps add a bit of texture. Special equipment: You will need freezer pop molds for this recipe.

Like classic Vietnamese iced coffee, this frozen pop contains strong brewed coffee and sweetened condensed milk. It’s a caffeinated treat that’s not recommended for the kiddies! Special equipment: You will need freezer pop molds for this recipe.

Padrón peppers, known as pimientos de Padrón, originate from Galicia, Spain. These small and slightly sweet peppers are generally mild, but one in every handful will be surprisingly spicy. They’re usually deep-fried, but grilling is a healthy and quick preparation that adds a smoky layer of flavor. Serve these tapas style as a prelude to grilled paella and sangría for the ultimate Spanish feast. What to buy: Padrón peppers are harvested in the summer months.

The simple act of griddling a PB&J sandwich with lots of butter changes the whole thing, making the outside crispy and the inside warm and extra gooey. What to buy: We took the purist route here with peanut butter and strawberry jam, but feel free to swap in your own combination of nut butter and jelly.

Buttery croutons are crunchy and delicious in soup or on salad, but after seeing savory granola on menus around the country, we thought it’d make an interesting garnish alternative. Our flavor-packed topper is made with rolled rye flakes, crunchy pumpkin seeds (a.k.a. pepitas), and Parmesan cheese. Add a sprinkle to a bowl of Creamy Tomato Soup or a crisp Fennel, Parsley, and Celery Salad for an unexpected twist.

Kamut contains about 30 percent more protein than other wheat-based grains, and with its naturally crunchy texture we figured it would be the perfect base for a healthy granola that won’t get soggy in milk. Walnuts add even more crunch to this granola. What to buy: Rolled kamut flakes, not to be confused with kamut berries, can be found at health food stores, gourmet grocery stores, or online.

We made this granola a little more interesting by substituting rolled barley and wheat for the oats. It’s sweetened with maple syrup, and also includes crunchy toasted pecans and dried cranberries. Try it on your morning yogurt or use it as an ice cream topper. What to buy: Rolled barley flakes, not to be confused with whole or pearl barley, can be found at health food stores, gourmet grocery stores, or online. Rolled wheat flakes, not to be confused with wheat berries, can also be found at h...

This easy breakfast “pizza” is a quick way to use up leftover pita bread. In just about the time it takes to brew your coffee, you can have slices of this hot, eggy dish ready. And that beats a congealed triangle of leftover cheese and crust any day. Game plan: You can speed up the preparation even more by grating the cheeses the night before.