Hi - I have a new jar of smoked paprika. Does anyone have any vegetarian recipe ideas using it?

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susan G. January 1, 2011
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.
Raquelita December 30, 2010
agree with Kayb...use it in a simple marinade/light oil coating for roasting winter squash
Kayb December 30, 2010
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!
latoscana December 30, 2010
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.
nutcakes December 30, 2010
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
susan G. December 30, 2010
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.
healthierkitchen December 30, 2010
don't know if this comes up on the search drbabs provided, but we really like wanderash's roasted curried cauliflowerr:
Nora December 30, 2010
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.
hardlikearmour December 30, 2010
I like using it in hummus.
drbabs December 30, 2010
Here are some from Food 52:
lastnightsdinner December 30, 2010
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/
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