vegetables and vegetarian

17,267

Recipes

Polenta Gratin With Spinach and Wild Mushrooms

Posted by KelBel  

Using the Polenta in a tube in the refigerator section. You can add pre-cooked sausage, chicken or shrimp in the third step of this if you'd like. MORE»

Recipe #303599

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Tzatziki Sauce

Posted by Sue L  

Gyro or Shawarma sauce, AB style. MORE»

Recipe #303534

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Asparagus With Saffron Mint Sauce

Posted by Sue L  

Makes a fresh and flavorful sauce for spring asparagus. MORE»

Recipe #303524

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Avocado Toast With Lemon

Posted by P.B.&Jayne  

As a kid this was a favorite Sunday morning breakfast. On Saturday my dad loved to cook huge breakfasts. My mom cooked Monday through Friday...but on Sundays while Mom was putting on her makeup and heels and Dad was tying his tie we had an... MORE»

Recipe #303491

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Los Angeles Ensalada Espanola (L. A. Chopped Spanish Salad)

Posted by lynnski / LA  

Chopped salads had their hey day in the era of the Brown Derby, with its famous Cobb Salad, but chopped salads are undergoing a resaissance. I had this salad at a local restaurant and have put together my version. It's not from Spain, but has... MORE»

Recipe #303471

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Mom's Barbecued Boulangère Potatoes

Posted by Mad Maryno  

A barbecue staple in my family. I just make it with vegetable broth because I'm the lame vegetarian back home. It's important to use Russet potatoes, as you want the broth to make some sort of a sauce with the starch released from them. Waxy... MORE»

Recipe #303438

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Vegetable Burgers

Posted by kitchenslave03  

From Cooking Light, feel free to omit amchur if you can't find it. These tender patties are meant to be soft. Prepare through step two the day before since the mixture is easier to work with once it has been refrigerated overnight. Great served... MORE»

Recipe #303409

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Spinach and Mushroom Pasta Bake

Posted by flower7  

I made this recipe up to use some leftover ingredients. I thought it came out quite tasty! Hope you enjoy it too! MORE»

Recipe #303399

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Smoked Gouda and Arugula Pasta Salad

Posted by BetteDavisLies  

This is in the latest edition of Cottage Living magazine. Though the gouda gives it a gourmet taste, you can't get much easier than this perfect summer dish. Make it ahead and serve for your next party or outdoor barbeque. MORE»

Recipe #303389

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Eggplant and Tomato Bake

Posted by Chef Joey Z.  

I got this recipe from the side panel of a jar of Ian's Italian Whole Wheat Panko Crumbs. I have to say I really enjoyed this recipe. I changed a few things to suit my tastes however. I added soy sour cream instead of yogurt. The creamy taste... MORE»

Recipe #303319

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Saucy Spinach

Posted by AnnaHummingBird  

rich and tangy MORE»

Recipe #303310

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Spicy Sandwich

Posted by divine ambrosia  

garlic flavored spicy and totally yummy MORE»

Recipe #303293

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Asparagus With Mushrooms and Tarragon

Posted by blucoat  

This recipe is so simple, healthy, and yummy! It is based on one I found in Gourmet Magazine (May 2007). They recommend using morel mushrooms, but the recipe works just as well with any kind of mushroom. If you don't have tarragon, you can use... MORE»

Recipe #303292

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Zucchini Logs

Posted by JennyLynn99  

This recipe is super easy, impressive looking, delicious and relatively healthy! What more could you ask for? I serve this in the summer time and it's a great alternative to a mundane veggie side. It's beautiful and will impress any guests!... MORE»

Recipe #303285

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Santa Fe Salsa

Posted by mrs.cubana  

This is a great spin on your average salsa! Loaded with nutrients, it's a healthy way to snack, thats far from boring!!! You can easily change up the ingredients to make it your own, post it in a review so others can try what you've created! MORE»

Recipe #303279

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Ratatouille Caviar

Posted by Mad Maryno  

A recipe I adapted from my teacher in cooking school. I like to serve it cold, with nice crusty bread, some olives, some cheese and some garlic veggie pâté, or lukewarm with garlicky tofu kabobs. Or hot with pasta and nicoise olives... MORE»

Recipe #303249

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Roasted Ratatouille With Lentils

Posted by Elmotoo  

Made this up last night & it is FABULOUS. It is very good at room temperature and teh flavors improve as it sits, so it would work well made ahead for a picnic or potluck dinner. MORE»

Recipe #303228

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Guilt Free Creamy Roasted Red Pepper & Basil Dip (Low Fat)

Posted by Sarah_Jayne  

This is really tasty and you wouldn't really guess it is so low fat if you didn't already know. It is good with chips and vegetables and also really nice as a dip served with cold cooked shrimp, almost like shrimp cocktail. I also use it on my... MORE»

Recipe #303225

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Pumpkin Paradox

Posted by Chef #235842  

Red pumpkin is high in fibre but is sweet...so to balance the taste with a bit of sourness and bit of spice was a challenge...in the end, had to take a bit from the East and the West to perfect this recipe. MORE»

Recipe #303216

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Spring Veggie Burrito Bake

Posted by Valeria  

I got this from a seasonal cookbook. Sometimes it's too early for fresh spinach, so I go for turnip greens. The tumeric adds a little flavor and gives the rice that yellow "Spanish rice" look. I like cooking this in my Dutch oven on a... MORE»

Recipe #303206

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