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Vegetarian

Five Ways to Cook Cactus
Five Ways to Cook with Cherries Beyond Cherry Pie
Cherry season in short and intense here in Southern California, running from late April through early to mid-June. The markets are still overflowing with bright red bing and pale yellow "white" cherries, so stock up now, because there are so many more ways to eat a cherry than out of hand or in a pie.
Five Ways to Cook a Carrot

local San Diego Recipes for

Vegetarian

Savory Tomato & Thyme Crumble
Take everything you love about a summer crumble but make it with tomatoes
Grape & Avocado Salad
Try this green, crisp salad bursting with bright flavors
Chocolate Oatmeal Pancakes
Talk about a decadent breakfast—these healthy, gluten-free, vegan chocolate pancakes are made with Pinole Chia Oatmeal and are delicious and oh-so-fluffy
Eggplant Schnitzel with Minty Labneh
Crispy, crusty eggplant cutlets with a flavorful sauce in six easy steps
Salmorejo Verde
Quick and Refreshing Hemp Milk
Quin Butler from Hungry Vegan Lion shares this hemp milk recipe that she uses to make her famous vegan berry ice cream
Savory Morning Oats
Haley Hazell is inspiring us to get out of our breakfast rut—jammy egg optional
Amaze Bars
Easy to make and even easier to eat
Spring Green Soup
This might be one of the easiest ways to make the most out of a head of cauliflower, creamy coconut milk, nourishing greens, and wild garlic
Vegan Cashew Spread
Dip in to this vegan cashew spread gets an added boost of nutrients and smokey, tangy flavor from basic pantry spices
Charred Broccolini with Garlic, Lemon, and Parmesan
Embrace simplicity this spring with this dish of smoky broccolini, aromatic garlic, fiery chili, bright lemon, and sharp parmesan.
Mushroom Al Pastor Tacos with Pineapple Pico
Inspired by the beloved spit-roasted tacos al pastor from Central Mexico, our veggie version swaps pork for mushrooms. Simultaneously sweet, salty, savory and smoky, these tacos are slathered in a rich chili sauce and topped with tangy pineapple salsa.
Zingy Spring Salad with Kumquats and Green Garlic Vinaigrette
Make the most of the unique seasonal bounty at Specialty Produce with this spring salad. Blanching your vegetables results in a beautiful, bright green color and snappy crunch that pairs perfectly with creamy mozzarella, fresh mint, and tart citrus.
How to Pickle Japanese Cucumbers
Curated With Gracey Lane invites the Culinary Gardener, Ellyse Briand, to show us how to pickle Japanese cucumbers with a spicy kick
Don't Drop the Beet
Vegan Mediterranean Pasta Salad
Recipe by Pietro Gallo, vegan chef and co-owner, with brother Dario, of Little Italy’s Civico 1845.
Naturally Vegan: Classic Potato Salad
Alexa Soto of Fuelled Naturally loves to "veganize" classic comfort foods from her youth, like this creamy, mustard-heavy potato salad that's begging for a place at your next summer barbeque.
Naturally Vegan: Summer Berry and Peach Crumble
Summer fruit is THE best. Peaches and blueberries are in abundance and there's no more indulgent way to enjoy them than baked into a simple, delicious crisp. Adding warm spices like cinnamon and cardamom takes it to the next level. Finish with a scoop of vegan coconut milk ice cream and you have summer on a dessert plate.
Naturally Vegan: Cajun-Spiced Cauliflower Chickpea Tacos
Spicy roast cauliflower, creamy cashew crema, and tart pickled onions make these tacos absolute showstoppers perfect for a weekend date night. Free of dairy, egg, peanut, soy, & gluten
Vegan Coconut Milk Pudding with Passionfruit
Creamy coconut is the perfect base for tart passionfruit and sweet honey or date syrup. Adapt this recipe with seasonal fruit to enjoy it year round.
Naturally Vegan: Pumpkin "Cheesecake" Brownies
It's officially pumpkin season and what better way to celebrate than to add pumpkin to luscious "cheesecake" brownies? You'll need vegan cream cheese for this recipe, which you can find at Trader Joe's, Whole Foods, and likely even your neighborhood grocery store.
Gluten-Free Vegan Maple Cranberry Granola
Crunchy oats and nuts, sweet maple syrup, and warm notes of ginger and cinnamon make this granola a fall staple.
Gluten-Free Vegan Oat & Coconut Cookies
These sweet treats are naturally vegan and gluten-free, so they can be baked for a crunchy cookie perfect for dunking in coffee, or eaten raw for a chewier textured snack.
Rustic Spanish Vegan Stew with Coconut Milk and Plantain
This rustic vegan dish is from Murcia, known as the “Garden of Spain” where they enjoy a wonderful variety of vegetables due to its rich soil. Traditionally made with butternut squash and garbanzo beans, this version also includes green plantain and coconut milk to make it extra creamy and decadent.
Peanut & Fresh Herb Vegan Bulgur Protein Bowl
Bulgur wheat is Middle Eastern nutritional powerhouse. It's a complete protein, providing all nine essential amino acids, 17 grams of protein and a whopping 26 grams of fiber per one cup serving. Its nutty flavor and nutrional benefits make it a perfect base for this hearty vegan bowl, which is lightened up with the additon of fresh herbs and a squeeze of citrus.
Vegan Almond Milk Pudding with Pistachios and Pomegranate
This recipe for creamy almond milk pudding with nutty pistachios and sweet-tart pomegranate was inspired by an unexpected roadside sweet chef Olivia Hayo happened upon in the seaside village of Hof Habonim in Israel.
10-Minute Vegan Soba Salad
This flexible recipe is perfect for fridge clean-out nights. A few spoonfuls of hummus add creaminess to the sauce and the suggested veggies can be swapped for whatever you have on hand. Even the buckwheat noodles can be replaced by spaghetti if that's what you have. And it all comes together in less than ten minutes.
Vegan Italian White Bean Soup
Recipe by Pietro Gallo, vegan chef and co-owner, with brother Dario, of Little Italy’s Civico 1845
Homemade Vegan Mayonnaise
This creamy, vegan "mayonnaise" is wonderful on sandwiches and in bound salads. Add spices like yellow curry powder or lemon pepper for unique variations.
Cauliflower Salad
This is my favorite mock potato salad that can be easily prepared vegan by omitting the egg and mayo.
Kale and Quinoa Salad with Mustard Vinaigrette
This Kale and Quinoa Salad with Mustard Vinaigrette recipe is a delicious fiber-packed salad for any season
Apple and Fennel Flatbread
Say hello to autumn with this fall flatbread, topped with crisp apples, aromatic fennel, and thyme and covered in melty, nutty gruyere.
Baked Brie with Spiced Persimmons and Pears
Make the most of the unique seasonal bounty at Specialty Produce with this ooey-gooey baked brie topped with spiced fall fruit and hazelnuts.
Indigenous Cultivars: Roasted Butternut Squash and Quinoa
Smoked paprika enriches the savory sweetness of acorn squash in this hearty dish
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