Appendix: Vegetarian, Vegan, and Gluten-Free Recipes
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Recipe (subrecipes and variations are in italics) |
Vegetarian |
Vegan |
Gluten-Free |
Acorn Squash with Green Olives and Curry Dressing |
V |
VV |
GF |
Alpine Cheese Board |
V |
* |
|
Baby Carrots with Carrot-Top Pesto |
V |
GF |
|
Barley with Many Mushrooms |
V |
VV |
|
Beans and Sprouts, Bacon and Sorrel |
GF |
||
Black-Eyed Peas with Blood Oranges and Chipotle |
V |
VV |
GF |
Black Rice with Pea Greens |
V |
VV |
GF |
Bosc Pear and Fennel Slaw |
V |
** |
GF |
Broccoli Rabe with Roasted Oyster Mushrooms |
GF |
||
Cabbage and Kraut |
V |
** |
GF |
Cabbage and Kimchi |
*** |
***** |
GF |
Caramelized Endives and Gem Lettuce with Sheep’s-Milk Cheese and Black Olives |
V |
||
Garlic Croutons |
V |
VV |
|
Charred Summer Squash with Spicy Cucumbers |
V |
VV |
GF |
Chilled Soba and Smoked Salmon in Yuzu Kosho Broth |
* |
||
Choose-Your-Style Brussels Sprouts |
|||
Kasbah |
V |
** |
GF |
Mideast |
V |
VV |
GF |
Tex-Mex |
V |
VV |
GF |
Yankee |
GF |
||
Choose-Your-Style Japanese Eggplant Boats |
|||
Drizzled |
V |
GF |
|
Flecked |
GF |
||
Laden |
V |
VV |
GF |
Striped |
V |
VV |
GF |
Choose-Your-Style Kale Salad |
|||
Blue Cheese |
V |
GF |
|
Grana Padano |
V |
GF |
|
Ricotta Salata |
V |
GF |
|
Smoked Cheddar |
V |
GF |
|
Choose-Your-Style Tiny Tomatoes |
|||
(Almost) BLT-Style |
|||
At the Taverna |
V |
GF |
|
Sweet & |
V |
VV |
GF |
Vivid & Surprising |
V |
VV |
GF |
Cold-Weather Crudités with Seeded Yogurt Dip |
V |
GF |
|
Corn × 3 |
V |
VV |
GF |
Couscous and Spring Allium Mix |
V |
VV |
|
Watercress Dressing |
V |
VV |
GF |
Cucumbers with Black Sesame Seeds and Sweet Lime Vinegar |
V |
VV |
GF |
Sweet Lime Vinegar |
V |
VV |
GF |
Dried Fruit Compote |
V |
VV |
GF |
Every-Leafy-Green-You-Can-Find Salad |
V |
VV |
GF |
Farro with Five Jewels |
V |
VV |
|
Pickled Raisins |
V |
VV |
GF |
Gem Lettuces, Avocado, and Tomatillo with Buttermilk Dressing |
V |
GF |
|
Tomatillo Salsa |
V |
VV |
GF |
Grapefruit Salad with Dates and Dried Cherries |
V |
** |
GF |
Gruyère and Avocado Sandwiches |
V |
||
Hard-Boiled Eggs with Green Olive Mayonnaise |
V |
GF |
|
Herb-and-Lemon-Brined Roast Chicken |
GF |
||
“Horse and Pig” Sandwiches |
|||
I Heart Fennel |
V |
VV |
GF |
It’s All Green |
V |
VV |
GF |
Avocado Mint Dip |
V |
VV |
GF |
Cilantro Cumin Dip |
V |
VV |
GF |
Cucumber Shallot Dip |
GF |
||
Pumpkin Seed Hummus |
V |
VV |
GF |
Sweet Lime Salt |
V |
VV |
GF |
Jazzed-Up Potato Salad |
V |
VV |
GF |
Pickled Carrots |
V |
VV |
GF |
Korean Rice Cakes with Kimchi Dressing and Crispy Shallots |
*** |
*** |
GF |
Maple-Miso Butternut Squash |
V |
VV |
GF |
Maple-Miso Dressing |
V |
VV |
GF |
New Potatoes with Soft Green Herbs |
V |
GF |
|
Not-Exactly-Manchurian Cauliflower |
V |
VV |
GF |
Palest Green |
V |
VV |
GF |
“Peas and Carrots” on Papadum |
V |
** |
GF |
Coriander Dressing |
V |
** |
GF |
Pink Peppered Potato Vodka Shots with Petals |
V |
VV |
GF |
Potatoes and Cucumbers with Caraway and All Kinds of Mustard |
V |
** |
GF |
Pickled Mustard Seeds |
V |
VV |
GF |
Really Yellow |
V |
* |
|
Six-Minute Eggs |
V |
GF |
|
Red) |
V |
** |
GF |
Red Cabbage and Chickpeas with a Kick |
V |
VV |
GF |
Spicy Tahini Dressing |
V |
VV |
GF |
Red Potatoes with Chorizo and Roasted Grapes |
GF |
||
Roasted Grapes |
V |
VV |
GF |
Rice Noodles with Lots of Asian Herbs |
V |
VV |
GF |
Lime Dressing |
V |
VV |
GF |
Roasted and Pickled Cauliflower |
V |
GF |
|
Roots and Leaves |
V |
VV |
GF |
Savory Granola |
V |
VV |
* |
Semi-Scorched Chive Buds with Smoked Tofu |
V |
VV |
* |
Silky Tofu Skin with Preserved Cabbage Dressing |
V |
GF |
|
Slightly Spicy Carrots with Buckwheat Honey |
V |
GF |
|
Smoked Trout and Pumpernickel Bread Salad |
|||
Smoky, Spicy Okra and Cherry Tomatoes |
V |
VV |
GF |
Snap Peas and Other Things Spring |
V |
VV |
GF |
Sourdough Bread Salad |
V |
||
Sunchoke and Endive Slaw |
V |
VV |
GF |
Sweet Potatoes and Chickpeas, Bhel Puri Style |
V |
VV |
* |
Fresh Green Chutney |
V |
VV |
GF |
Tabouleh-esque |
V |
VV |
|
Tex-Mex Cornbread Salad |
V |
||
Three-Bean Salad (Kinda) |
V |
VV |
GF |
Toasty Broccoli with Curry Leaves and Coconut |
V |
VV |
GF |
Tofu Shirataki Noodles with Spicy Thai Basil Pesto |
GF |
||
Tomato Wedges, Lemon Onions, and Bok Choy |
V |
VV |
GF |
Vietnamese-Style Tofu Salad |
V |
** |
* |
Carrot-Daikon Pickle |
V |
VV |
GF |
Watermelon with Chrysanthemum and Shiso |
V |
GF |
|
Yellow Beets and Harissa Onions |
V |
VV |
GF |
Zucchini Ribbons with Squash Blossoms |
V |
GF |
|
*** If using gluten-free versions of the following products: tamari, oats, bread, Bhel mix *** Honey can be replaced with a vegan sweetener (sugar, agave, etc.) *** If using vegetarian/vegan kimchi (such as Mother-in-Law’s brand) |