Hi - I have a new jar of smoked paprika. Does anyone have any vegetarian recipe ideas using it?
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I use it in place of bacon/ham in lots of dishes to impart a smoky depth. My vegan variation of borrachos, a Mexican bean dish, calls for smoked paprika: http://www.lastnightsdinner.net/2010/03/16/borrachos-remixed/
Barbara is a trusted source on General Cooking.
Here are some from Food 52:
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I like using it in hummus.
It's a great addition to any bean dish, really any savory dish. I add it to grits--with or without cheese, depending upon your diet. It's great with roasted vegetables, too. I'll be making tomato sauce later today, and will probably add it to that! In fact, I reach for it almost as often as I reach for my pepper grinder.
don't know if this comes up on the search drbabs provided, but we really like wanderash's roasted curried cauliflowerr:
Wonderful vegetarian paella from www.theperfectpantry.com. It makes a huge amount -- 1/2 the amount of rice filled my paella pan.
Now off to check some other links here.
It is good in a roasted eggplant soup. If you eat eggs, I just made this with it:
delicious--just omit the sausage, and the sauce could be used on other things
Shakshouka, the wonderful Israeli dish of eggs porached in a rich tomato and paprika sauce, could benefit from smoked paprika. I thought there was a recipe here on food52 but couldn't find it. Here's one I have made: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001916224.
Cube some sweet potatos and/or butternut squash, toss them with olive oil, and sprinkle them with the smoked paprika (and a little cayenne, if you want the extra heat) and roast. Great side dish or snack!
agree with Kayb...use it in a simple marinade/light oil coating for roasting winter squash
Re 2 of the suggestions given -- the Moroccan ragout looks to me like a North African version of Shakshouka -- compare photos.. For the latter, I like a recipe at Smitten Kitchen. Both are in my bookmarks.
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