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Best Veggie Recipes

Best Veggie Recipes


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Top Rated Veggie Recipes

Vegetables high in fiber and pH levels are great to help neutralize acid in the stomach. Don’t be afraid try out other veggies such as spinach, kale, beetroot, jicama, and lemon grass in your juice regimen!

Coleslaw is a lunch favorite, but try this quick and easy recipe instead of your go-to if you want to switch things up.This recipe is courtesy of *Bellinda* via Food.com.

These veggie fajitas are perfect for dinner parties because everyone can customize their own.Don't forget to saute your vegetables with fine sea salt for additional flavor.

If you're a vegetarian and have found yourself disappointed at barbecue after barbecue, don't fret. This crispy, pesto topped sandwich is loaded with grilled veggies and halloumi cheese for a meal even your meat eating friends will beg to try. Recipe courtesy of Mccormick

If you have extra time to make lunch, this veggie is both filling and full of flavor.This recipe is courtesy of Living the Gourmet

Adding garden veggies to your mac and cheese makes for a delicious and nutritious meal. This recipe is courtesy of Corrie Cooks.

This quick and easy marinade is great for grilling vegetables, and also works well with chicken or skirt steak.

Pizza doesn't have to be a heap of oily cheese and fattening toppings. In fact with this recipe, you can now officially categorize pizza as a vegetable itself!

If you want to go meatless for game day, we have just the recipe. This veggie burger is perfect for grilling at tailgates or topping your salad.

This veggie burger recipe packs some major protein; the patties are made with quinoa (a plant-based source of complete protein), making them a healthy and delicious alternative to meat-based burgers.

Sure you could have a hotdog. Or you could go for the extra point and opt for a sausage sandwich instead. Sliced fresh onions and peppers are lightly grilled alongside spicy sausage for an all American snack that bites back.

The herb-packed green goddess dressing will be your new culinary party trick: Drizzle it on kebabs, burgers, and salads, to turn every meal into the most flavor-packed food.This recipe is courtesy of Oh She Glows.


31 Easy Plant-Based Recipes

These easy plant-based recipes will satisfy any craving! They include vibrant grain bowls, hearty veggie burgers, noodles, sushi, and more.

I’m popping in today to highlight some of my favorite plant-based recipes! If you saw my post over the weekend, you know that I get tons of questions about plant-based eating at this time of year. It makes sense – in the last few years, plant-based diets have gotten a lot of press. They’re said to be better for your health and better for the planet. What’s not to love?

Well, many people don’t know where to start. Sure, they know that they should eat whole grains, veggies, fruits, and legumes. But while these components are nutritious, they don’t add up to delicious, satisfying meals on their own.

That’s where these plant-based recipes come in! They take the building blocks of a plant-based diet – the aforementioned veggies, grains, etc. – and transform them into dishes that are exciting, filling, and fun to eat. Below, you’ll find vibrant grain bowls, hearty veggie burgers, tasty sandwiches, noodles, sushi, and more. Whether you’re a longtime vegan or experimenting with plant-based recipes for the first time, you’re sure to find something you love!


Our 40 Best Vegetarian Holiday Recipes For A Meatless Feast

Ingalls Photography

Hearty vegetarian holiday recipes can be every bit as satisfying as the meaty dishes found on most menus. Crowd-pleasing classics like mashed potatoes get a silky upgrade by using a potato ricer. Cheesy green bean casseroles and hearty vegetarian pastas will leave your guests full and content. Don’t be afraid to try making new grains—cracked wheat, fonio, and quinoa make great hearty vegetarian holiday dishes with little preparation. We’ll help you set the perfect meatless table with our best vegetarian holiday recipes.

Potato and Cheese Tortelli with Porcini Mushrooms

Potato and Cheese Tortelli with Porcini Mushrooms

Swiss Chard Anzelottos with Pomodoro Sauce

From the tortelli family, anzelottos are rectangles often with ridged edges. “They’re made with a thicker, bright white dough of plain semola flour and hot water, which penetrates the proteins in the rustic flour more easily,” chef Evan Funke of Felix in Los Angeles says. Get the recipe for Swiss Chard Anzelottos with Pomodoro Sauce »

Celery Root Mashed Potatoes

Risotto Cacio e Pepe

Chef Massimo Bottura developed this recipe to utilize the nearly 1,000 wheels of Parmigiano-Reggiano damaged after earthquakes devastated the Emilia-Romagna region of Italy in 2012. Get the recipe for Risotto Cacio e Pepe »

Roasted Garlic Polenta “Mash” with Herbs and Mascarpone

Using a medium-coarsely ground cornmeal for this dish leaves some texture in the polenta while getting it as close to the consistency of soft, fluffy mashed potatoes as possible. (If using a more coarsely ground meal, increase both the cooking time and quantity of stock accordingly.) Get the recipe for Roasted Garlic Polenta “Mash” with Herbs and Mascarpone »

Broccoli Rabe with White Beans and Preserved Lemon

The bitter bite of broccoli rabe is tempered by creamy cannellini beans and brightened by salty preserved lemon. A quick and pretty 1-pan side dish, this is easy to scale up for a crowd unlike softer, more watery greens, rabe retains plenty of volume after cooking. Look for greens with healthy-looking stems and dark green florets. Get the recipe for Broccoli Rabe with White Beans and Preserved Lemon »

Layered Pumpkin and Cheese Gratin Squares (Boureki)

In Crete, boureki is a rich, layered dish typically consisting of potatoes and squash, often topped with a generous amount of cheese before baking. Boureki may be eaten at room temperature, but it is especially irresistible when the cheese is still warm. Get the recipe for Layered Pumpkin and Cheese Gratin Squares (Boureki) »

Spicy Roasted Cauliflower with Tahini

Spicy Roasted Cauliflower with Tahini

Sweet Potato Casserole with Pecan Crumble

This sweet potato casserole is an especially festive, over-the-top take on the Thanksgiving classic, topped with a crisp pecan crumble and dotted with marshmallows. Get the recipe for Sweet Potato Casserole with Pecan Crumble »

Shredded Collard Green Salad With Roasted Sweet Potatoes

Shredded Collard Green Salad With Roasted Sweet Potatoes

Lima Bean Gratin with Herbed Bread Crumbs

Think of this gratin as a meatless cassoulet, meant to accompany a roast, or as a stand alone, next to a tartly-dressed green salad. Get the recipe for Lima Bean Gratin with Herbed Bread Crumbs »

Cast-Iron Squash Pudding

This luscious, cakelike pudding, made with milk-poached butternut squash batter and crowned with caramel-drenched delicata, rides the line perfectly between side dish and dessert, “kind of like yams with marshmallows,” says Joe Beef’s Red Morin, who serves it with caramel sauce or sweetened whipped cream. For an easy caramel sauce and squash topping (pictured right), double or triple the quantities of delicata and granulated sugar, and repeat step 4 as needed. Or if you want to amp up the savory nature of the dish, nix the caramel and offer grated cheddar at the table. Get the recipe for Cast-Iron Squash Pudding »

Wild Rice with Roasted Buttered Onions

Wild Rice with Roasted Buttered Onions

Green Bean Casserole

With a creamy mushroom sauce and topped with flash fried onions, this holiday classic is the epitome of a crowd-pleasing casserole. Get the recipe for Green Bean Casserole »

Beet and Ricotta Gnocchi with Wilted Beet Greens and Aged Balsamic

For this Piedmontese dish, a drizzle of aged balsamic vinegar adds a tangy complexity. Get the recipe for Beet and Ricotta Gnocchi with Wilted Beet Greens and Aged Balsamic »

Cracked-Wheat Porridge with Hen of the Woods Mushrooms and Turnip-Top Salsa

Cracked Wheat Porridge with Mushrooms

Moroccan Carrots with Aleppo Pepper and Mint

Moroccan Carrots with Aleppo Pepper and Mint

Julia Child’s Garlic Mashed Potatoes

Thirty cloves of garlic go into this creamy side dish, adapted from Julia Child’s Mastering the Art of French Cooking: Volume 1 (Alfred A. Knopf, 1961). The cloves are first blanched whole, which enhances their sweetness, then used to make a rich béchamel sauce that’s stirred into mashed potatoes with cream and parsley. Get the recipe for Julia Child’s Garlic Mashed Potatoes »

Macaroni au Gratin

The foundation of this creamy casserole is a classic mornay sauce, a béchamel sauce to which cheese has been added—in this case, comté, a French cheese with a complex, nutty flavor that melts beautifully. With lots of freshly grated nutmeg to season it and a golden, crunchy breadcrumb topping, it’s a luscious, satisfying side dish for the Thanksgiving table. The dish comes from Thomas Keller’s Bouchon Bistro, in the Napa Valley, where the staff makes it as part of their annual Thanksgiving dinner for veterans and their families.

Italian Bean and Vegetable Soup

In this traditional Lucchese soup, vegetables and beans are slow-cooked until little to no bite remains, making it a rustic, comforting dish. Be sure to give any tougher vegetables all the time they need to scompare, or disappear. The quantities are flexible, so use whatever you have on hand. Get the recipe for Italian Bean and Vegetable Soup »

Broiled Spaghetti Squash with Walnut-Miso Glaze

Chunks of Spaghetti squash reveal a beautifully yielding texture and a savory, subtle flavor that’s perfectly offset by a rich walnut-miso glaze. Prepare the squash ahead of time, and then pop them under the broiler for 3 minutes when you get to your host’s kitchen. Get the recipe for Broiled Spaghetti Squash with Walnut-Miso Glaze »

Swiss Cheese Soup

A traditional dish enjoyed year-round in the Alps of southern Switzerland, this homey soup takes its name from the mountain huts where it’s commonly made. Typically incorporating cheeses from the region, this version is fortified with L’Etivaz (which can be found at specialty cheese shops) and heavy cream. If you can’t find L’Etivaz, substitute Gruyère instead. Get the recipe for Swiss Cheese Soup »

Pomme Purée

Passing cooked potatoes through the fine holes of a potato ricer ensures a silky consistency for this ultrarich side. Get the recipe for Pomme Purée »

Cauliflower and Goat Cheese Souffles

Cauliflower and Goat Cheese Souffles

Open-Faced Lasagna with Acorn Squash and Smoked Caciocavallo

This layerless lasagna recipe from Philadelphia chef Marc Vetri uses an egg-rich dough, but store-bought fresh pasta sheets can be substituted.

Spiced Red Cabbage With Apples and Cranberries

Maitake Mushrooms with Red Chiles and Cilantro

Get the recipe for Maitake Mushrooms with Red Chiles and Cilantro »

Spaghettini with Carrots, Olives, and Red Endive

Carrot ribbons cooked al dente and lightly braised red endive add color to this simple vegetable-packed pasta dish, brightened with lots of lemon zest. Josita Hartanto of Berlin’s Lucky Leek uses multicolored carrots for a beautiful presentation. Get the recipe for Spaghettini with Carrots, Olives, and Red Endive »

Fried Eggplant with Tahini and Pomegranate Seeds

Fried Eggplant with Tahini and Pomegranate Seeds

Carrot and Pistachio Salad

Carrots are roasted before being topped with crunchy pistachios and a sweet fig vinaigrette in a simple salad from Eli and Max Sussman’s Classic Recipes for Modern People (Olive Press, 2015). Get the recipe for Carrot and Pistachio Salad »

Fonio Pilaf with Dates, Carrots, and Peanuts

Fort Rice Pilaf

Don’t waste your carrot tops

Roasted Carrot Salad with Burrata

Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts

In this bulked-up version of the classic side dish, chard replaces spinach, and Gorgonzola adds depth and a creamier texture. Get the recipe for Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts »

Farfalle with Cavolo Nero Pesto

In this rendition of traditional Genoese pesto, sweet and nutty cavolo nero (also known as Tuscan kale or Lacinato kale) is used in place of basil and pine nuts. Get the recipe for Farfalle with Cavolo Nero Pesto »

Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds

Crispy baked kale, sweet roasted squash, and peppery arugula and watercress are combined with pumpkin and pomegranate seeds in this colorful salad. Get the recipe foFall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds »

Pappardelle with Cauliflower and Mustard Brown Butter

Simple ingredients—chewy, charred cauliflower, fried capers and bread crumbs, and browned butter, bolstered by whole grain mustard—combine for the ultimate late-winter pasta. Get the recipe for Pappardelle with Cauliflower and Mustard Brown Butter »

Skillet-Braised Swiss Chard

Skillet-Braised Swiss Chard

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Serves: 4 Ready in: 30 to 60 mins

Serves: 4 Ready in: 15 to 30 mins

These vegan chicken drumsticks are ideal for a midweek meal

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The new collection is completely ethical and sustainable

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14 food and drink launches for Veganuary 2021

From meat alternatives to plant-based snacks and sweets, here are the launches we're most excited about

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Zhug – a Yemeni Cilantro Sauce

Zhug, also called Skhug, or Zhoug is a spicy hot sauce used in Yemeni cuisine. Yemenite Jews bought zhug to Israel, and it is popular in the country. I had zhug for the first time when I visited Israel and loved everything about it – the color, the simplicity and the freshness. There are two [. ]


Tips for Perfect Oven Roasted Vegetables

  • There are a few types of veggies that don’t roast super well, in my opinion, like broccoli and green beans. You can roast them, and they taste great, but they don’t turn out as colorful as if you just blanch them in some boiling water. But most vegetables roast beautifully. I’ve included my favorites in this recipe, but you could also try roasting butternut squash, asparagus, eggplant, cauliflower and Brussels sprouts.
  • Roasting vegetables at a high heat causes them to caramelize on the outside without overcooking them on the inside. An oven temperature of 450 is just right. Make sure to keep an eye on them in the oven. They are perfect when they are starting to brown a little on the edges.
  • Another tip for perfectly roasted vegetables, is to not overload the pan. They cook more evenly when they are spaced out a bit. Give those gorgeous veggies room to do their thing!
  • Seasoning the vegetables really brings out the flavor. I am a big fan of rosemary and the woodsy, pine flavor it brings out in the food. Add the tablespoon it calls for in the recipe, but make sure that every vegetable is covered, adding more if necessary.
  • In addition to rosemary, oregano, thyme, parsley, salt, and pepper are delicious on vegetables.
  • Oven Roasted Vegetables are best served straight out of the oven. They tend to wilt and get soggy if made ahead of time and reheated. It’s worth it to take the extra few minutes just before dinner to roast fresh vegetables. So good!


In a small bowl or measuring cup, combine the teriyaki sauce, sherry, cornstarch, and water. Blend until smooth and set aside.

Heat the oil in a wok or large skillet over high heat. Add the garlic and stir fry for 15 seconds or until the garlic starts to turn light brown. Do not let it burn.

Add the stir-fry vegetables and fresh mushrooms to the wok and stir fry until the vegetables are heated through, 3-5 minutes.

Add the teriyaki mixture to the vegetables. Cook, stirring constantly, until the sauce comes to a boil and begins to thicken. Make sure to coat the vegetables completely with the sauce.


Recipe: Mediterranean Vegetable Soup

This hearty vegetable soup of zucchini, yellow squash and chickpeas will warm you up inside. Stewed tomatoes, vegetable broth and a dollop of yogurt make a tasty broth.

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Ingredients

Cooking spray
½ cup chopped onion
1 cup chopped zucchini
1 cup chopped yellow squash
1 cup water
½ teaspoon dried oregano
¼ teaspoon crushed red pepper
1 (15.5 ounce) can chickpeas (garbanzo beans),
drained and rinsed
1 (14.5 ounce) can no salt added diced tomatoes
1 (14.5 ounce) can low sodium vegetable broth
¼ cup plain low-fat yogurt

Directions

  1. Heat a large saucepan coated with cooking spray over medium high heat. Add onion, sauté for 3 minutes. Add zucchini and yellow squash, sauté 3 minutes.
  2. Add water, dried oregano, crushed red pepper, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil.
  3. Reduce heat, and simmer 5 minutes.
  4. Serve with yogurt.

Nutrition information

Each serving contains:
Calories: 185
Fat: 2g
Saturated fat: 0g
Sodium: 600mg
Protein: 9g
Carbohydrate: 35g
Sugars: 0g
Dietary fiber: 6g

Source: Adapted from a recipe published in Cooking Light. *Modified to meet Go! Foods® criteria

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


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What 7 Others have said

Yummy my kids loved the spicy sauce with chicken!

Yummy tastes gorgeous and so easy to make! Quite sweet so added a little extra soy sauce to taste at the end. Also didn't have a fresh red chilli so missed that off but has a big enough kick with just the chilli flakes.

What size / measurement can of coconut milk?

I just made this - so EASY to make and tastes delicious. I did a x 4 batch (meaning instead of 1 Tablespoon I used 4 Tbl) as I'm cooking for 40, and I left out the chilli flakes. I only needed just under 1 can 400ml (14 fl oz) of coconut milk to achieve consistency - fantastic! HIGHLY recommend

I loved this satay sauce - tried it out yesterday with some friends and got lots of praise for how it tasted brilliant.

Made this recipe tonight - didn't use the chilli so the kids would eat it, and only used about half a can of light coconut cream - it was wonderful! Very very yummy.

This sauce was real easy to make and tastes great. Made our bbq just great!! Chicken and mushroom kebab skewers smothered in this as a dipping sauce was just brill it has a little kick and adding more chillis just spices it up more.



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