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The full color spectrum of bell peppers tossed in lemon juice and roasted with whole cloves of garlic are pureed with fennel infused vegetable broth to create this colorful low-fat soup.
The full color spectrum of bell peppers tossed in lemon juice and roasted with whole cloves of garlic are pureed with fennel infused vegetable broth to create this colorful low-fat soup.
Ingredients:
green bell pepper, red bell pepper, bell pepper, cloves, lemon, vegetable broth, garlic salt, fennel seed, thyme
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Get Homemade Chicken Broth Recipe from Food Network
Get Homemade Chicken Broth Recipe from Food Network
Ingredients:
chicken, spanish onions, red bell pepper, garlic, cilantro, black peppercorns, bay leaves, achiote seeds, ham hock
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This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.
This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.
Ingredients:
water, brown rice, peanut oil, yellow onion, green bell pepper, garlic, red pepper flakes, green onions, soy sauce, petite peas, sesame oil, peanuts
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Seitan is filling and oh so versatile. Transform any meaty dish into a vegan-friendly meal using this vegan meat substitute.
Seitan is filling and oh so versatile. Transform any meaty dish into a vegan-friendly meal using this vegan meat substitute.
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Get Black Bean Dip Recipe from Food Network
Get Black Bean Dip Recipe from Food Network
www.delish.com
This easy to make, mouthwatering lasagna is chock full of vegetables like broccoli, bell pepper, onion and carrots and features a creamy broccoli cheese sauce that's easy to make and very tasty.
This easy to make, mouthwatering lasagna is chock full of vegetables like broccoli, bell pepper, onion and carrots and features a creamy broccoli cheese sauce that's easy to make and very tasty.
Ingredients:
broccoli, red pepper, carrot, onion, cheese soup, milk, parmesan cheese, lasagna noodles, mozzarella cheese
cooking.nytimes.com
This recipe is by David Tanis and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by David Tanis and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Classic potato leek soup is blended with frozen peas and pinch of tarragon. Use vegetable broth to make this creamy soup a vegetarian treat.
Classic potato leek soup is blended with frozen peas and pinch of tarragon. Use vegetable broth to make this creamy soup a vegetarian treat.
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Savory and cheesy, this sublime vegetarian risotto makes a wonderful main dish for fall dinner parties.
Savory and cheesy, this sublime vegetarian risotto makes a wonderful main dish for fall dinner parties.
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Millet is cooked with spinach, onion, and tomatoes creating a delightful vegetarian meal that is also gluten-free.
Millet is cooked with spinach, onion, and tomatoes creating a delightful vegetarian meal that is also gluten-free.
Ingredients:
millet, vegetable broth, olive oil, onion, cloves, spinach, peas, white wine, rosemary, plum tomatoes, parmesan cheese
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Spicy creamy soup. Dill and ginger complement the pureed carrot.
Spicy creamy soup. Dill and ginger complement the pureed carrot.
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Peas, corn, and green beans are tossed in a simple vinaigrette in this easy vegetable salad recipe that is best when marinated overnight.
Peas, corn, and green beans are tossed in a simple vinaigrette in this easy vegetable salad recipe that is best when marinated overnight.
Ingredients:
peas, green beans, corn, onion, celery, salt, black pepper, sugar, cooking oil, red wine vinegar