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These Butternut Squash Tamales have tons of flavor, not difficult, a fantastic option for a meatless Monday meal

  • 16 About 16 corn husks or 22 corn husks for smaller tamales (soaked in water until soft)
  • 2 cups butternut squash, diced
  • 3 cups vegetable broth
  • 1/2 cup scallions, chopped (white and green)
  • 1 tablespoon canned chipotle en adobo sauce (chiles for filling)
  • 2 cloves garlic, minced
  • 2 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 3 cups masa harina, preferably Columbian such as Pan Harina
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup vegetable oil
  • 2 tablespoons extra-virgin olive oil
  • 1 small bunch scallions, (white and green) finely chopped, about 1/2 cup
  • 4 cloves garlic, minced
  • 2 chipotle chiles in adobo, sliced
  • 1 teaspoon ground cumin
  • 2 teaspoon kosher salt
  • 1/2 cup Spanish olives with pimentos, chopped
  • 1/2 cup golden raisins
  • 1/4 cup capers
  • 1 cup vegetable broth
  • 1 scant teaspoon finely grated orange zest
  • 1/2 cup fresh cilantro, chopped
  • Hot sauce for serving, optional
4.6/5 (7 Votes)

By

Makes a great substitution for dressing with turkey dinner!

  • 1 lb butternut squash, peeled, seeded, cubed into 1/2 in. pieces
  • 2 TB olive oil
  • 1 c red quinoa
  • 2 c chicken broth
  • 2 TB butter
  • 1/2 c sweet onions, finely chopped
  • 1/2 c celery, finely chopped
  • 1/2 c carrots, finely chopped
  • 1 can condensed cream of chicken or cream of celery soup
  • 1/2 c dry white wine or chicken broth
  • 6 oz cream cheese
  • 1/4 c fresh basil, chopped or 2 tsp dried basil, crushed
  • 1/2 c finely shredded Parmesan cheese
  • candied pecans
  • 1 c walnuts, coarsely chopped
  • 1 egg white, beaten
  • 1/4 c brown sugar, packed
  • 1 tsp coarse salt
  • 1/4 tsp cayenne pepper
4.6/5 (5 Votes)

By

Line a 13"x9" baking pan with aluminum foil; spray with non-stick vegetable spray and set aside

  • 3-oz. pkg. microwave popcorn, popped
  • 3/4 c. white chocolate chips
  • 3/4 c. sweetened dried cranberries
  • 1/2 c. sweetened flaked coconut
  • 1/2 c. slivered almonds, coarsely chopped
  • 10-oz. pkg. marshmallows
  • 3 T. butter
4.6/5 (5 Votes)

By

In a soup pot place the olive oil, carrots, celery, red onion, parsley, basil, garlic, salt, pepper and oregano

  • For the Escarole:
  • 2 carrots – diced
  • 3 stalks celery – chopped
  • 1 small red onion – diced
  • 4-5 cloves of fresh garlic – chopped
  • 1/4 cup of fresh parsley – chopped
  • 1/4 cup of fresh basil - chopped
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. dried oregano
  • 2-3 tablespoons olive oil
  • 5-6 cups of chicken broth
  • 2 cups shredded pork (from leftover pork)
  • 1 lb. of your favorite macaroni for soup
  • Fresh Romano or Parmesan cheese for grating
  • 1 head of escarole – cleaned and cut
  • 4-5 cloves of fresh garlic - chopped
  • 1/2 tsp. salt
  • 1/2 tsp. red pepper flakes
  • 2-3 tablespoons olive oil
4.6/5 (5 Votes)

By

sandwich

  • 1 whole grain baguette, cut into 1/4-inch to 1/3-inch slices
  • 1/4 lb ham, sliced thin and to fit the baguette slices
  • 8 ounces manchego cheese, sliced thin and slightly smaller than the ham (may substitute parmesan)
  • 2 tablespoons olive oil (approximate)
  • 2 teaspoons garlic, minced
4.5/5 (6 Votes)

By

Remember the Seinfeld episode featuring SOUP? Well, THIS is the real deal, from the cookbook known as "THE DAILY S

  • 1 TB peanut oil
  • 1 TB unsalted butter...
  • 3 LG Spanish onions, halved and thinly sliced - I would use 2 next time
  • 3 LG Red Onion, halved and thinly sliced - I would use 2 next time
  • 1 TB sugar
  • 2 tsp dried thyme
  • 2 bay leaves
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup Tawny Port
  • 8 cups basic vegetable stock (recipe found in this collection)
  • 1 (3”) piece of parmesan cheese rind
  • 1/4 cup grated parmesan
  • 1 TB balsamic vinegar
  • 1 tsp minced fresh garlic
  • 1 sourdough baguette, cut crosswise into 1” rounds, lightly toasted
  • 2 cups grated Gruyere Cheese
4.6/5 (5 Votes)

By

Sliced summer veggies baked with cheese

  • Olive Oil
  • 2 Large Onions, cut in half and sliced
  • 2 Garlic cloves, mince
  • 3/4 LB Zucchini (may combine with yellow squash)
  • 1 LB Potatoes
  • 1 LB tomatoes (opt)
  • 1 TB fresh Thyme
  • Salt & Pepper to taste
  • 2 OZ Gruyere cheese, shredded
4.5/5 (8 Votes)

By

by Diana Kuan

  • 1 pound baby bok choy
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1/2 teaspoon sugar
  • 1 tablespoon peanut or vegetable oil
  • 1 garlic clove, minced
  • 1 1-inch piece fresh ginger, peeled and minced
  • 2 teaspoons sesame oil
4.6/5 (5 Votes)

By

Very tasty cold soup. Make this when you have an abundance of cukes in the garden

  • 4 cups reduced-sodium chicken broth
  • 1 1/2 cups chopped peeled waxy, thin skinned potatoes (such as red or Yukon Gold, not russets)
  • 1/2 cup chopped cauliflower or 1/2 cup additional chopped potatoes
  • 1/2 cup chopped celery
  • 1 large handful whole fresh dill sprigs (including stems), plus 1/4 cup coarsely chopped dill leaves, plus small sprigs for garnish
  • 1 handful whole fresh chives, plus 1/4 cup coarsely chopped chives, plus more for garnish
  • 1 tablespoon butter
  • 1 1/4 cups finely diced seeded and peeled cucumber, plus thin half moon slices for garnish
  • freshly ground pepper to taste
4.6/5 (5 Votes)

By

Nothing says summer than a nice chilled bowl of tomato gazpacho soup made with fresh tomatoes, green pepper, cucumb...

  • 1 1/2 pounds ripe tomatoes, cored and large dice
  • 1 medium green bell pepper, cored, seeded, and large dice
  • 1 medium English cucumber, large dice
  • 1/2 medium red onion, large dice
  • 1 medium garlic clove, coarsely chopped
  • 3 cups tomato juice
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons red wine vinegar, plus more as needed
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • Freshly ground black pepper
  • Croutons for garnish, optional
4.6/5 (5 Votes)

By

Not a true ceviche since the shrimp is precooked, but just as delicious! All of the flavors of ceviche with a touch...

  • 1/2 pound shrimp, easy peel is fine but leave the shells on while poaching
  • 1 lemon, cut into 6 pieces
  • 1 pound scallops, muscle removed and sliced horizontally (if you use bay scallops they won't need to be sliced)
  • Juice of 12 limes,or about 10 tablespoons of lime juice
  • 1 red aji limo, minced (a peruvian red chili either fresh or jarred is fine)
  • 2 red onions, thinly sliced
  • 1 red pepper, thinly sliced, optional
  • Juice of 1 lime, or 3/4 tablespoon of lime juice
  • 2 sweet potatoes, not yams, boiled, peeled and cut into 1" cubes
  • 1 fresh ear corn on the cob, cooked and cut into small rounds (DO NOT use frozen, the fresher the better)
4/5 (6 Votes)

By

preheat oven to 350' grease a 13 x 9 inch pan or whatever you've got in a small bowl, combine the flaxseed and wate

  • icing ingredients:
  • 4 T ground flaxseed
  • 3/4 c water
  • 1 1/2 c whole wheat pastry flour
  • 1/2 c quinoa flour
  • 2 t non aluminum baking powder
  • 1/2 t baking soda
  • 1 t seasalt
  • 2 t cinnamon
  • 1/2 t ground cloves
  • 1 c raw sugar
  • 1/2 c organic brown sugar, packed
  • 1 c grapeseed oil
  • 1 t Mexican vanilla
  • 3 c shredded carrots
  • 1 8 oz can crushed pineapple, organic
  • 1/2 c shredded coconut
  • 3/4 c dried organic cranberries
  • 1/2 c finely chopped pecans
  • 8 oz vegan cream cheese
  • 1/2 c Earth Balance
  • 3 c confectioners sugar (organic)
4.6/5 (5 Votes)

Any burning questions? Our chefs answer!

REAL Vegan Carrot Cake Butternut Squash Tamales