1,409 basel recipes

Personal veggie pizzas on honey wheat crust with broccoli, yellow pepper, roma tomatoes, fresh basil, and melted provolone. Three crispy pies in 30 minutes flat.

Traditional Italian Pasta Fagioli Bean Soup recipe

Chunks of tomatoes and lots of Italian spices make this a real winner.

Very low-fat burgers, no oils or fats of any sort in these vegan brown rice burgers packed with fiber and veggies.

Hearty vegetable fettuccine loaded with potatoes, turnips, and tomatoes simmered in fresh herbs. This fuel-packed vegan pasta dish is a satisfying one-pot meal that's built for hungry appetites.

Vegetarian Creole bean casserole loaded with bell pepper, celery, garlic, and tomatoes, topped with crispy breadcrumbs. Serve over rice with salsa for a hearty meatless meal.

Julienned carrots, Granny Smith apples, and celery braised with currants, honey, Dijon mustard, and apple cider vinegar, then glazed and finished with fresh basil. A sweet-savory fall side dish.

Traditional tabbouleh salad with fine bulgur wheat, fresh mint, parsley, lemon juice, and ripe tomatoes. A bright, herby Middle Eastern side dish served cold.

Lebanese-style eggplant casserole with mushrooms, tomatoes, garlic, and basil layered and baked with Parmesan. A simple vegetarian bake with a flour-thickened tomato sauce.

A zesty homemade salad dressing with olive oil, two types of vinegar, Romano cheese, garlic, and a kick of hot sauce. Mixes up in 5 minutes flat and gets better as it chills.

Very nice flavor to this dish. Simple to make and satisfying.

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Creole cabbage salad tossed in a savory beef bouillon vinaigrette with garlic, herbs, and a splash of hot sauce. A bold, tangy slaw that's ready in 20 minutes.

A savory, dairy-free gravy made from nutritional yeast that tastes remarkably cheesy without a drop of cream. Vegan, versatile, and ready in 20 minutes. Pour it over everything.

Give your rice a new look and companion with this succulent dish that is perfect for a dinner for two.

Pepper-crusted veal loin chops simmered in a gutsy double tomato sauce with sun-dried tomatoes, mushrooms, red wine, and a kick of Tabasco. Served over pasta with grated Romano.