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Zaar=Spanish Inspired Recipes

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From Vegetarian 100 Everyday Recipes cookbook, this is a great paella!

Recipe #509751

The national dish of Andorra made vegan. A lovely soup with summer vegetables. A traditional summer recipe from the Balearic Islands. You can use marjoram instead of oregano. Andorra is located in the eastern Pyrenees mountains and bordered by Spain and France.

Recipe #499904

I'm not a big fan of fried foods, but I do love sweet potatoes and this recipe caught my eye. For a treat, try it! Slice the sweet potatoes as thinly as possible to decrease fry time and increase crispness. Slicing the sweet potatoes with a mandoline makes for wafer-thin and uniform rounds. But you can also use a chef's knife to slice the potatoes. Adapted from Serious Eats. I believe they got this from Marvin Gapultos who is the author of the Filipino food blog, Burnt Lumpia.

Recipe #496287

Mmmmm, so good! I just love roasted peppers! Adapted from A Girl and Her Pig by April Bloomberg. Enjoy.

Recipe #481780

Spanish in origin, it is still to this day eaten in Spain for breakfast. I don't eat much fried foods anymore, but I would eat this. Gleaned from Bobby Flay, from his show Brunch at Bobby's, Episode: Siesta Fiesta, pretty much word for word.

Recipe #454368

Easy peasy using storebought mayonnaise! A delicious mayo great for almost any savory sandwich or added to salad dressings or dips! Adapted from Better Homes and Gardens magazine((Sept. 2005). I'm not sure why the nutritional info says 900 some calories. The USDA says that 1/4 cup mayo = 229 calories, so don't worry.

Recipe #454232

This yummy garlicky vinaigreete will wake up bland beans and grains. Adapted from Vegetarian Cooking for Everyone.

Recipe #451162

Easy, fast, healthful, and really good! I have called for using parsley root, but if unavailable, use celery or celery root. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.

Recipe #448366

Just saw this on Melissa's Show: Ten Dollar Dinners with Melissa d'Arabian Episode: Melissa's 4-Step Fish and it looks like a great meal for company! Put here for safekeeping.

Recipe #448267

The salty, naturally creamy flavor of these addictive snacks is wonderful! They also make a good substitute for croutons on a salad. Any leftovers can be incorporated into other dishes, casseroles, etc. Enjoy! Adapted from Whole Foods.

Recipe #443882

Show your family some Tender Loving Care with healthy TLC - Tofu, Lettuce and Cucumber. It's a fun twist on a BLT that is unbelievably yummy, with easy homemade salty, smoky tofu "bacon." For quick lunch assembly, prepare the tofu the day before and refrigerate it in a sealed container. Substitute mashed avocado for the mayo, if you wish to make it vegan. Enjoy! Adapted from Whole Foods.

Recipe #443802

You can serve this sauce with grilled vegetables, roulades, frittatas, or pastas or wherever its sweet brightness is called for. Adapted from Deborah Madison's Vegetarian Cooking for Everyone.

Recipe #443390

The beans(you may use great northern beans instead) make their own rich sauce as they slowly simmer in their own broth with onions, fruity olive oil, and sage. For a simple, satisfying meal, serve with crusty sourdough bread and thin shavings of Parmesan cheese. Feel free to add in more veggies, like carrots, celery, etc. You may just need to add in a little more water near the end. Adapted from Fields of Greens restaurant cookbook.

Recipe #440901

A delicious soup for the early fall, made with late harvest tomatoes and the first fennel of the season. The acidity of the tomatoes witll retard the cooking of the vegetables, so be sure they are very tender before adding them. Include the fennel trimmings in the stock, they'll enrich the flavor. Adapted from the Fields of Greens restaurant in San Fransisco.

Recipe #437639

A Spanish and Mediterranean influenced butter, this goes with many vegetables. Try fennel, eggplant, tomatoes and pasta. Enjoy!

Recipe #428491

Dressed up almonds, a nice change from mixed nuts! Adapted from Martha Stewart magazine.

Recipe #426744

Adapted from Martha Stewart magazine, I have changed the recipe just a bit. The original recipe calls for goat's milk. I have changed it to half rice or almond milk and half yogurt, so you still get a nice tang. Okay, I also added just a little pepper and sometimes I add a little fresh or frozen corn. Enjoy!

Recipe #426742

These yummy appetizers are roaste instead of deep fried. Choose the smallest red potatoes you can find to keep them easy to eat. The kids can help scoop out and stuff the potatoes and then sprinkle with paprika. Enjoy! A Spanish influenced recipe. Adapted from Vegetarian Times magazine.

Recipe #424107

Split pea soup is usually made with ham, but in this recipe the smoky flavor comes from the tempeh bacon and chipotle cream. From Chef Tal Ronnen's wonderful cookbook, The Conscious Cook.

Recipe #423276

These tapas style almonds are traditionally deep fried, but you can get the same results from oven roasting! Adapted from Vegetarian Times magazine.

Recipe #414387

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