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This hypnotizing tart is surprisingly easy to make. Who knew veggies could be so beautiful?
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Use the best of summer's bounty in a delicious savory tart.
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Quinoa is toasted with sweet onion until nutty and browned, then simmered with zucchini, mushrooms, celery, baby spinach and garbanzo beans for a vegetarian delight.
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This vegetarian sandwich from New York's Brooklyn Fare is terrific warm, but for a shortcut, use jarred olive tapenade instead of homemade and serve the sandwich cold.
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Carrots, potatoes and celery are cooked in chicken broth and milk in this low-fat, corn starch thickened soup.
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Millet is cooked with spinach, onion, and tomatoes creating a delightful vegetarian meal that is also gluten-free.
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Potatoes, celery, carrots, corn, peas and green beans make appearances in this cheesy chowder.
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This enjoyable stir-fry allows the flavor and texture of fresh vegetables to shine, especially when glazed with an appealing sauce featuring hints of soy sauce, ginger and garlic.
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Prevent food waste by cooking with canned foods like canned spinach – perfectly portioned for recipes and nearly half the cost of fresh and frozen!
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Pakoras are a favorite in India. Your favorite vegetables are dipped in a spicy batter and deep fried to make fabulous fritters.
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Broccoli and spiralized zucchini noodles, or zoodles, give this tasty vegetarian casserole a fun texture in this easy vegetable bake recipe.
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This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.