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Preheat oven to 400F (200C)

  • For the salad:
  • 2 medium red-skinned potatoes, peeled and cut into cubes
  • 1 medium sweet potato, peeled and cut into cubes
  • 2 Tbsp (30 ml) extra virgin olive oil, preferably organic
  • 1/2 about 1/2 tsp (2.5 ml) fine sea salt, to your taste
  • 4-5 medium radishes, trimmed and sliced, then cut into half-moons
  • 3 green onions, white and light green parts only, sliced
  • 1/2 batch tempeh bacon, cooked well and then crumbled (optional)
  • For the dressing:
  • 2 cups (480 ml) fresh basil leaves, unpacked (about 25 g)
  • 2 cloves garlic, chopped
  • 1 Tbsp (15 ml) extra virgin olive oil, preferably organic
  • 1 Tbsp (15 ml) freshly squeezed lemon juice
  • 1/2 tsp (2.5 ml) dijon mustard
  • 3 drops plain liquid stevia
  • 1 medium just-ripe avocado, peeled and pitted
  • 1/2 small jalapeno pepper, minced
  • 1-2 Tbsp (15-30 ml) water, to your taste
  • fine sea salt, to taste
4.5/5 (2 Votes)

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Heat a large frying pan with 2-3 tablespoons olive oil

  • 1 lb of fresh baby spinach
  • 4 cloves garlic - chopped
  • 2 vine ripe tomatoes - diced
  • 1 bell pepper – any color - sliced
  • 2 oz. can of anchovy filets in olive oil
  • 3 tbs. olive oil
  • 3 tbs. red wine
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • Fresh Romano or Parmesan cheese for grating
  • 1 lb. of your favorite spaghetti
  • Olive oil for drizzling
4.5/5 (4 Votes)

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This dish has all the flavor without any of the extra salt in so many stir-fry dinners! This dish packs bold flavor...

  • 3/4 lbs sirloin beef, sliced thin (salt + pepper to taste)
  • 1 1/2 Tbsp cornstarch
  • 2 Tbsp peanut oil
  • 1 tsp fresh ginger, minced
  • 2 Tbsp water
  • 1/2 lb broccoli florets
  • 1 red bell pepper, chopped
  • 1/2 cup snow peas, ends off + deveined
  • 1/4 cup water chestnuts, drained
  • 1 Tbsp garlic, minced
  • 1/8 cup reduced-sodium soy sauce
  • juice from 1 large orange (about 1/2 cup)
  • 1/2 tsp crushed red pepper
4.4/5 (10 Votes)

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Method: Quinoa: Wash the quinoa then cook with the rest of the ingredients

  • Roasted Cauliflower:
  • 1/2 cup quinoa
  • 1 cup water
  • 1/4 tsp salt
  • 1/2 tsp sesame oil
  • 1/2 tsp sriracha
  • 1/2 head of large cauliflower or 1 small cauliflower, chopped into small florets
  • 1 tsp sesame oil
  • 1 tsp oil
  • 1 + tsp Sriracha to taste
  • 1/4 tsp ginger powder
  • Collard Greens:
  • 4-5 large leaves of collard greens, tough ribs removed and chopped chiffonade
  • 1/2 teaspoon oil
  • a generous pinch of salt and garlic powder
  • 2 Tablespoons water
  • Almond Sriracha Sauce:
  • 3 Tablespoons Almond butter (or use any other nut butter like Peanut butter)
  • 2 tsp ginger minced
  • 1/4 tsp garlic powder
  • 1-2 tsp Sriracha to taste
  • 1 tsp apple cider vinegar
  • 2 tsp maple syrup
  • 2 tsp extra virgin olive oil
  • 1/2 tsp sesame oil
  • 3 Tablespoons coconut milk (I used So delicious Lite culinary coconut milk)
  • a generous pinch of salt
4.4/5 (10 Votes)

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Eggplant can get a bad rap

  • serves 3 to 4
  • 1 large eggplant, halved lengthwise
  • 1 teaspoon kosher salt, divided
  • 1 small onion, sliced
  • 1/4 olive oil
  • 14-oz can whole tomatoes (about 3-4 tomatoes, cut into 1/2-inch pieces)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil
4.5/5 (2 Votes)

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0 points!

  • 2-1/4 C. diced red potatoes (about 12 oz.)
  • 1 (10 oz.) bag cauliflower florets (about 3 cups)
  • 1/2 C. chopped green bell pepper
  • 1/2 C. chopped celery
  • 1/4 C. fat-free mayonnaise
  • 1/4 C. fat-free sour cream
  • 1/4 C. chopped dill pickles
  • 1 tbs. cider vinegar
  • 1 tbs. prepared mustard
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
4.5/5 (2 Votes)

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the best

  • 2 T ground flaxseed
  • 6 T water
  • 1/2 c organic whole wheat pastry flour
  • 1/4 c organic soy flour
  • 1/4 c quinoa flour
  • 1 c organic stoneground blue cornmeal
  • 1/4 c raw sugar
  • 4 t non-aluminum baking powder
  • 3/4 t pink Himalayan salt
  • 1 c nut milk
  • 1/4 c grapeseed oil
4.5/5 (2 Votes)

By

Quick, easy & healthy!

  • 1 1/2 teaspoon olive oil
  • 1 pound salmon fillets
  • 1 cup vegetable broth
  • 1 tablespoon minced garlic (you can always add more if you are like me!)
  • 16 ounces frozen chopped spinach, thawed and drained
  • 1 pound angel hair pasta, cooked & drained
  • 1/2 cup Parmesan Cheese, grated
4.3/5 (9 Votes)

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For the dressing: Mix all the ingredients and let it rest in the fridge overnight

  • For the dressing:
  • 1 cup of unsweetened, low-fat yogurt
  • 2 teaspoons of capers
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of sugar
  • A pinch of cayenne pepper
  • For the fritters:
  • 9 oz [0.9 kg] salted dry codfish
  • 3/4 lb [0.34 kg] of waxy potatoes
  • 1 small purple onion
  • 2 tablespoons of chopped cilantro
  • 1 teaspoon of salt
  • 1/4 teaspoon of freshly-cracked pepper
  • 1 large egg
  • 1/4 cup of oil for frying
4.4/5 (10 Votes)

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Sauté the onion in butter until tender and slightly caramelized

  • 2 tablespoons butter
  • 1 large onion, sliced thin, 5 1/2 ounces *
  • 8 ounces Monterey jack cheese, shredded
  • 3 eggs
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder (regular and chipotle are both good)
3.5/5 (14 Votes)

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Set a heavy pot of salted water over medium-high heat and bring to a rolling boil

  • 3 cups Swiss chard, stems removed, roughly chopped
  • 1 tablespoon butter
  • 3 cloves garlic, thinly sliced
  • 1/2 pound sorrel, stems removed, roughly chopped
  • 1 tablespoon all-purpose flour
  • 2 cups whole milk
  • 1/4 cup grated Parmesan
  • Salt
  • Freshly ground black pepper
  • 1/3 cup panko bread crumbs
4.3/5 (4 Votes)

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COMBINE FIRST 9 INGREDIENTS

  • 3 EGGS BEATEN FOR 5 MIN.
  • 1 CUP SUGAR
  • 2/3 CUP PUMPKIN
  • 1 t. LEMON JUICE
  • 3/4 CUP FLOUR
  • 1 t. BAKING POWDER
  • 2 t. CINNAMON
  • 1 t. GINGER
  • 1/2 t. NUTMEG
  • 1/2 t. SALT
  • 1 CUP CONFECTIONERS SUGAR
  • 2 3OZ PACKAGES OF CREAM CHEESE
  • 1/2 CUP SOFTENED BUTTER
  • 1/2 t. VANILLA
4.4/5 (10 Votes)

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PUMPKIN ROLL Roasted Potato Salad with Avocado Pesto