1,409 basel recipes

Grilled swordfish plates over herbed couscous ringed with a quick vegetable minestrone broth of garlic, basil, and fresh herbs. Light Mediterranean dinner with three textures.

Baked artichoke-feta tortilla wraps with cream cheese, pesto and roasted red pepper on whole wheat tortillas, served with yogurt-chive sauce. Easy vegetarian party appetizer.

A savory and delicious dish made with eggplant, pine nuts and tasty kalamata olives.

A spiced oil made with carrots, sweet bell peppers and red pepper flakes that can really spice up pasta or steamed vegetables.

A simple seasoning that can be used for any kind of dish you prepare for breakfast, lunch or dinner.

Italian style ingredients prepared in a wok. This makes an easy healthy dinner.

Hearty vegetarian burgers made from pearl barley, chickpeas, and oatmeal seasoned with soy sauce, paprika, and basil. Pan-fried or baked, naturally low in fat and cholesterol-free.

Simmered Italian vegetable stew with eggplant, zucchini, tomatoes, and bell peppers seasoned with a seven-herb blend of basil, oregano, rosemary, thyme, and more. Vegetarian comfort in one pot.

Vegan Irish stew with seitan, potatoes, parsnips, and carrots in a rosemary-herb broth thickened with cornstarch. A plant-based take on the classic Irish stew.

Vegan Mexican bean and rice casserole layered with spiced kidney bean puree, brown rice, sliced tomatoes, and pressed garlic. Hearty, plant-based comfort food.

Rotini pasta with a chunky eggplant and three-pepper sauce simmered in white wine with garlic, basil, and plum tomatoes. Oil-free vegetarian pasta dinner built on Mediterranean vegetables.

Vegan tofu vegetable pizza topped with shredded frozen-then-thawed tofu, sauteed peppers, garlic, fresh tomatoes, and olives. Finished with a snowfall of nutritional yeast for that cheesy umami hit.

Marinated spaghetti squash salad with artichoke hearts, fresh herbs, and two cheeses in a tangy rice vinegar dressing. A make-ahead vegetarian side that chills overnight for bold, layered flavor.

Rabbit with sweet Italian sausage braised in a tomato-and-wine sauce with peppers, garlic, and a bright lift of orange. Lean rabbit browns in the sausage fat for deep, rustic Italian flavor over pasta or rice.

A vegetable-packed white lasagna layered with a creamy pesto sauce, mashed white beans, mushrooms, peppers, eggplant, and spinach-ricotta. No tomato in sight, finished with a parmesan-breadcrumb crust.

Crunchy no-mayo coleslaw with shredded red cabbage, cauliflower, and carrots tossed in a tangy tarragon-dill vinaigrette. A vibrant, make-ahead side dish that holds up at cookouts and potlucks.