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Explore 9192 recipes, 1 project, 11 articles, 7 galleries, 46 videos, and more

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Ricotta Manicotti with Tomato Sauce

Time:1 hour 15 mins
Ingredients
  • Coarse salt and ground pepper
  • 1 package (8 ounces) manicotti, cooked, drained, and cooled
  • 2 containers (15 ounces each) part-skim ricotta cheese
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups shredded Parmesan cheese
  • 1 ounce dried mushrooms such as shiitake (optional), soaked and drained (see cooks' note), and finely chopped (optional)
  • 4 cups Basic Tomato Sauce
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Hazelnut-Orange Shortbread

Ingredients
  • 1 1/2 cups hazelnuts (about 6 ounces), toasted, skins removed
  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
  • 1 1/2 teaspoons finely grated orange zest
  • 1/4 teaspoon coarse salt
  • 2 tablespoons sanding sugar
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Beastly Beans with Mango Salsa in Cheddar Cups

Ingredients
  • 2 tablespoons fresh lime juice
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • Pinch of cayenne pepper (optional)
  • 1 can (15 ounces) black beans, drained and rinsed
  • Coarse salt and freshly ground pepper
  • 1 small ripe mango, peeled and cut into 1/4-inch dice
  • 1/4 cup loosely packed cilantro leaves, finely chopped
  • 1 scallion, thinly sliced
  • 1 small fresh jalapeno chile, seeded and finely chopped
  • 12 ounces sharp orange cheddar cheese, grated on the medium holes of a box grater
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Watercress Salad with Persimmons and Hazelnuts

Ingredients
  • 1 teaspoon finely chopped shallot
  • 1/4 cup plus 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon sherry-wine vinegar
  • 1 teaspoon honey
  • Coarse salt and freshly ground pepper
  • 1/4 cup hazelnut oil
  • 1/4 cup safflower oil
  • 2 bunches watercress, washed and well dried, tough stems removed
  • 4 heads red endive, cut crosswise into 1/2-inch pieces
  • 1/2 cup blanched hazelnuts, toasted and chopped
  • 2 to 3 medium Fuyu persimmons, peeled and cut into 8 wedges
  • 4 ounces soft, ripened goat cheese, such as Bijou, Humboldt Fog, or Bucheron, cut into 8 wedges
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Papaya, Jicama, and Avocado Salad

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Orange Fennel Seared Tuna Salad

Ingredients
  • 1 tablespoon fennel seed
  • 1 whole star anise
  • 1 tablespoon whole black peppercorns
  • 4 teaspoons dried orange peel
  • 2 teaspoons ground ginger
  • Pinch of ground cloves
  • 1/4 teaspoon ground cumin
  • 1 1/2 teaspoons coarse salt
  • 2 teaspoons sugar
  • 1 1/4 pounds tuna steak
  • Juice of 1 orange
  • 1 tablespoon white-wine vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 1 head red-leaf lettuce, torn into bite-size pieces
  • 1 cucumber, cut into 1/2-inch-thick rounds
  • 1/2 medium red onion, cut into thin moons
  • 1/2 pint cherry tomatoes, cut in half
  • 3 ounces feta cheese, for garnish
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Dried Chile Pepper Butter

Other Ideas:
Ancho chiles, Butter, Make-ahead
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Sweet and Sour Dipping Sauce

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Couscous-Stuffed Eggplant

Ingredients
  • 1/2 head garlic
  • 4 small eggplant
  • 2 to 3 tablespoons olive oil
  • 1 medium onion, peeled and finely chopped
  • 1 yellow or red bell pepper, cored, seeded, and cut into 1/4-inch dice
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup uncooked couscous
  • 1 tablespoon freshly grated lemon zest (2 lemons), finely chopped
  • 1/4 cup low-fat ricotta cheese
  • 1/4 cup roughly chopped fresh flat-leaf parsley, plus more for garnish
  • 1/2 pound red and yellow cherry tomatoes, cut into eighths
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Fried Herbed Almonds

Time:15 mins
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