vegetarian (preferably vegan) recipes with green onion

I like to add green onions to one of my recipes of corn pulao which uses lots of greens and another is Potato and scallion paranthas (stuffed breads) , but only if you like Indian food.

http://food52.com/recipes/17187-scallion-and-potato-stuffed-bread-alu-parantha

http://food52.com/recipes/15838-corn-and-scallion-pulao

Use it like any vegetable. Chop up a lot and scramble with tofu.

Not vegan, but you can make some okonomiyaki or latkes.

I love this one;
http://www.bonappetit.com/recipes/2012/11/slow-roasted-green-beans-with-sage

Scallions aren't mentioned in the name of the recipe but it uses a lot of them, and they get deliciously caramelized in the oven.

One of my favorite summer things is grilled green onions (just brushed with a little olive oil) with Romesco Sauce - actually any grilled vegetable or fish, but scallions are particularly good, and also classic in Spain. It contains no dairy, eggs, etc., so I guess it qualifies as vegan. Jose Andres' recipe is pretty much how I make it - but it's very flexible to taste (more vinegar, paprika, etc.): http://www.spanishsuitcase.com/features/recipes/receta-jose-andres-romesco/

I love the scallion ginger sauce from David Chang (of Momofuku). It's great to keep on hand to add to stir-frys, fried rice, soup, anything really! It's also a great way to get through a lot of green onions. http://themanhattanfoodproject.wordpress.com/2011/12/23/david-changs-ginger-scallion-sauce/

you can use them instead of onions, generally. Add them to guacamole, a rice pilaf, or a frittata. Sub them for leeks in a potato leek soup. Grill them or braise them. You can also just chop up a bunch of them, sautee them, and keep them refrigerated in a jar covered with a small amount of oil for all those times when you want to add something to a dish.

Some ideas - I think the ones that aren't vegan are easily converted.


Spicy Celery Quick Pickle Sticks
Just substitute scallions for celery, with most of the scallion green cut off. They’d be delicious laid inside a sandwich or as part of a plouhman’s lunch.
http://food52.com/recipes/16540-spicy-celery-quick-pickle-sticks


Tuscan Onion Confit
Just substitute the white part of the scallion, add some of the green part too.
http://food52.com/recipes/2558-tuscan-onion-confit

French Onion Tart
Just substitute white part, and some of the green, of the scallions for onions.
http://food52.com/recipes/10177-french-onion-tart

For grilling try this, http://food52.com/recipes/17161-the-evasive-calcot-and-the-promiscuous-romesco

One of my favorite things to eat in the whole world is Vietnamese grilled corn with scallion oil. Chop up your green onions/scallions finely - the more the better. You'll probably have enough to fill a big bowl. Then drizzle olive oil over the green onions - maybe about 1/3 to 1/2 of the volume of the green onions. Then microwave for a minute - stir - microwave again in 30-second rounds, stirring in between, until the green onions start wilting. Then take it out, stir in a very healthy pinch of salt, and let it sit for a few minutes while you grill the corn. It's salty and delicious and onion-y and you smear it all over the corn while you eat. It seems like it makes a lot but it goes fast. It's also good spread on top of white rice, served as a side dish, and I imagine it'd be awesome on tofu.

Sorry I can't give you good measurements but it's really more of a method than a recipe. If you try it, I hope you like it!