Recipezaar: High Fiber,Vegetables recipes

Pasta Soup Mix

Wed, 01 Dec 1999 20:03:00 -0500

PEA POD APPETIZER BROTH, INDONESIAN STYLE CHICKEN CHOWDER, PEPPERONI AND VEGETABLE SOUP -- posted by Tonkcats

Pakistani Rice with Lentils and Nut Sauce

Tue, 08 May 2001 18:40:14 -0400

This is a savory yet refreshing dish that I promise you won't be able to get enough of. It's addictive I warn you! -- posted by Carol Bullock

Moong Sabzi (Lentil Vegetable Mix)

Sun, 21 Oct 2001 14:32:47 -0400

Another really nice recipe I found in the newspaper. This Indian "sabzi" (vegetable accompaniment for rotis/Indian bread) also goes well with yogurt-rice or as filling for a really unique sandwich! -- posted by Anu

Lemon Asparagus II

Fri, 22 Feb 2002 09:43:41 -0500

Simple, easy, quick and very tasty, put a bit of butter or margerine on the asparagus when you serve them if you want I don't bother they are so flavorsome plain -- posted by Bergy

Creamed potatoes as taught to me by my uncle

Sun, 14 Apr 2002 23:01:41 -0400

My mother had made creamed potatoes all my life and I loved them so much. That particular day I was so proud of making them all by myself (with a few suggestions from my uncle), that until this day I still remember how proud I was! -- posted by Georgieanna

Battered and Baked Sage Leaves

Mon, 02 Sep 2002 19:26:21 -0400

Got a ton of sage in your garden? Here's the perfect treat to use it up. These leaves are crunchy and very tasty, especially when dipped in a mayonnaise-mustard mixture (I like three parts mayo to one part mustard). -- posted by Sackville

Rosemary Blend

Tue, 12 Nov 2002 20:13:08 -0500

This is good on roasted,buttered potatoes. -- posted by Theresa/ Thunderbird

Dilled Pea Salad

Wed, 18 Dec 2002 20:03:21 -0500

-- posted by Gingerbear

Sesame Asparagus

Wed, 15 Jan 2003 20:14:02 -0500

This is an amazingly simple asparagus recipe that brings out its natural sweetness. Quick and easy! -- posted by Daphne2002

Uncle Bill's Pea Filling for Pyrahi

Sun, 09 Feb 2003 20:04:21 -0500

This is another nice vegetable dish. -- posted by William (Uncle Bill) Anatooskin

Traditional New Mexican Red Chile Sauce

Fri, 26 Sep 2003 19:02:43 -0400

The dried red chiles have a distintive earthy taste. You may enrich the sauce with a bit of cream. Use in Carne Adovada or enchiladas. Just remember to cover the rubber or plastic parts of your blender with plastic wrap and use metal spoons. These red chiles will stain rubber and plastic permanently. -- posted by Miss Annie

Mild Curry Powder

Mon, 03 Nov 2003 20:01:07 -0500

"This spice mix suits delicate vegetables." Cooking Light. (It is PARTICULARLY good with the recipe for Curried Cauliflower you will find on this site.) -- posted by Gerry sans Sanddunes

Harissa Paste

Tue, 10 Feb 2004 20:00:28 -0500

Harissa is a common ingredient in North African recipes. Didn't see a recipe for it here so I'm sharing one I found somewhere. -- posted by Micmac

Sesame Yam Sticks

Sat, 30 Oct 2004 19:59:55 -0400

Easy, tasty, quick. Enjoy. -- posted by Sharon123

Chile Molido (red Chile Powder)for Marla

Fri, 25 Mar 2005 15:10:41 -0500

This chili powder freezes well. I'm posting this for Marla. -- posted by ~Rita~

Chili Powder

Tue, 26 Apr 2005 19:37:38 -0400

While this chili powder does take some time to prepare, I have found it to be much superior to store-bought versions available at your supermarket. The dried chilis can often be found at your regular grocery store, but if they are not available there, try Latin American markets. Use Mexican oregano if you can find it as it has a distinct flavor from the Mediterranean variety. The powder can be stored for up to 6 months in an air-tight container and can be used whenever chili powder is called for. -- posted by E. Brooks

Italian Peas

Tue, 10 May 2005 18:48:06 -0400

This has a wonderful flavor and is a nice change from plain old peas. -- posted by Beth Gambrell

Flageolets En Pissenlits (Beans With Dandelion Greens)

Mon, 03 Oct 2005 16:33:58 -0400

This comes from Michael Robert's "Parisian Homecooking" and is a typical flageolot dish--and typically served with lamb. Any bitter green--chard, sorrel, collard--can be substituted for the dandelion greens. -- posted by Chef Kate

Dhal

Mon, 30 Jan 2006 22:10:36 -0500

A great lentil recipe, to accompany curries, a wonderful blend of spices that is a great addition as a side dish to any Indian Curry. Made by memory after having watched the cook make this many times when I was a child. Serves 4-6 -- posted by JoyfulCook

2.) Baby Potatoes With Rosemary

Mon, 03 Apr 2006 14:52:42 -0400

This is the starch for the Easter dinner from Good Housekeeping. Receipe #1 was roast leg of lamb with figs and wine -- posted by Nana Lee

Mushroom Lentil Patties

Fri, 21 Apr 2006 09:10:26 -0400

These were the first ever veggie patties that I have ever eaten and they are terrific, whether served with rice and a salad for dinner or in a whole wheat kaiser garnished with lettuce, tomato and mayonnaise for lunch. -- posted by Irmgard

French Beans With Sour Cream and Paprika

Sat, 17 Jun 2006 15:42:41 -0400

Posted for RecipeZaar World Tour 2006. ZWT REGION: France. -- posted by kiwidutch

Fried Sage Leaves II

Tue, 04 Jul 2006 19:53:23 -0400

Got this recipe from my new Silver Spoon cookbook, the quintessential Italian cookbook! Use whatever kind of sage you like, but some people find the large fuzzy leaves of Berggarten Sage to feel a little too fuzzy on the toungue. I listed the recipe as 30 sage leaves, but use as much or as little sage as you like. These can be dipped in any kind of creamy sauce for an added touch at an hors d'ouerve party. Enjoy!! -- posted by Mrs Goodall

Rosemary Roasted Sweet Potato and Lentil Salad

Sun, 03 Sep 2006 21:26:01 -0400

This looks like a yummy salad for my fall lunches. -- posted by dicentra

Tunisian Harissa

Tue, 14 Nov 2006 13:35:14 -0500

Harissa is a blend of spices with red pepper and garlic. Its consistency is like tomato paste. It is used in Tunisia and Algeria, and probably all over North Africa, to add rich, spicy, hot flavor to prepared food. It's also used as a snack, spread on french bread (or other bread) that has been spread with olive oil. You can use harissa in many other dishes, just to spice things up! -- posted by Mme Melissa

Yams in Bourbon Mash

Sun, 19 Nov 2006 21:01:14 -0500

This is a mock souffle recipe used from a few years back a friend on the internet gave me. I had misplaced it once, and since I had so much trouble finding the recipe again, I decided to archive it here. -- posted by LordNeuf

Berbere

Sun, 17 Dec 2006 16:59:56 -0500

Berbere is the traditional Ethiopian seasoning for lentils and beans. You can use it with just about any combination of vegetables, whole grains, and legumes. -- posted by Angela Marie

Grilled Spicy New Potatoes

Mon, 08 Jan 2007 15:13:31 -0500

I've always made these on the BBQ grill in foil packets, and the directions work great as is. If you want to make them in the oven, take a look at the reviews for suggestions on modifications & cooking times. -- posted by Karen67

African Fried Yam Slices Dun Dun

Wed, 21 Mar 2007 23:15:10 -0400

Yams are boiled then coated in seasoned flour and coated with egg wash then in flour and fried. -- posted by Olha

Lime & Honey Wax Beans

Sun, 19 Aug 2007 23:18:59 -0400

Makes for a great side dish -- posted by swirlycinnacakes

Ethiopian Lentil Salad

Mon, 17 Mar 2008 01:36:08 -0400

Simple, delicious, nutritious salad for vegans, vegetarians and all. -- posted by yewoinfamilycooking

Southwestern Seasoning Mix

Thu, 03 Apr 2008 02:13:39 -0400

I am not sure where this recipe was found, but it was submitted by Cheryl Miller of Ft Collins CO. I love it! -- posted by Colorado Lauralee

Mental With Lentil. Lentil Side Dish

Wed, 18 Jun 2008 18:46:21 -0400

A side dish that I adore. Replace fatty, starchy mashed potatoes. Be down with buttered down corn Load up on protein, essential fiber, and cut the fat! -- posted by Jes-cooks

Red Chili Sauce

Tue, 15 Jul 2008 19:38:10 -0400

Every Christmas my mom makes tamales and posole and I can't have either without her red chili. So simple and so much better than canned, but be careful when blending because this can be messy and red chili stains! -- posted by catalinacrawler

Middle Eastern Spread With Lentils & Peas

Fri, 13 Feb 2009 17:29:44 -0500

This is a high protein veggie dish that is perfect for pita points -- posted by T in Marin

Basic Ancho Chile Puree

Mon, 01 Jun 2009 00:27:43 -0400

I was preparing recipe #227325 posted by chef #296027 and found this recipe/technique online for the ancho chile puree called for. Apparently, the Food Network's Bobby Flay uses this puree in several recipes. Prep time does not include the 1 hour required to soak the dried chiles. (Just a note: my mesh strainer was more on the small side...so I ended up spreading and pushing with the spatula and then having to sort of 'shave' the puree from the bottom of the strainer with a knife!! It worked....and I think I ended up with a finer puree, but it made the process more cumbersome. So DO use the larger meshed strainer if you have one. It should make the process much quicker and easier.) -- posted by FolkDiva

Lentil Sausage Rollettes

Mon, 17 Aug 2009 02:24:59 -0400

From Santitarium -- posted by **Mandy**

Southwestern Seasoning - Bobby Flay

Wed, 09 Dec 2009 17:53:12 -0500

This is what Bobby uses to season his french fries at Mesa Grill. This calls for fresh cilantro but I used Knorr cilantro cubes. -- posted by PrimQuilter