620 benne wafer recipes

Vegan navy bean soup with balsamic-caramelized onions, miso paste, tomato sauce, and warming spices. Oil-free, long-simmered for deep flavor, serves 8. Worth every minute of the 4-hour cook.

Crispy fried rice vermicelli (mee krob) tossed with tangy tamarind syrup, bean sprouts, cilantro, and green onions. Classic Thai sweet, sour, salty noodle dish with shattering crunch.

Light summer vegetable soup with green beans, yellow squash, and spinach. Garden-fresh vegetables in a Worcestershire-seasoned broth ready in 50 minutes.

A vegetable-loaded Italian minestrone with eggplant, beans, spinach, cabbage, and pasta, finished with a swirl of homemade pesto alla Genovese. Rustic, hearty, and full of garden-fresh flavor.

Herb garden couscous salad with black beans, fresh dill, mint, parsley, tomatoes, olives, and a lemon-olive oil dressing. A bright, no-cook grain salad.

Gado gado is the Indonesian salad of stir-fried cabbage, bell pepper, and bean sprouts drizzled with a warm peanut sauce spiked with garlic, shallot, cumin, and lemon. Vegetarian one-bowl meal.

Fiery Sichuan-style ma po tofu with dried mushrooms, chili oil, brown bean sauce, and homemade Szechwan peppercorn powder. All the numbing heat, zero meat.

Classic Italian minestrone soup with white beans, salt pork, leeks, cabbage, turnip, zucchini, and elbow macaroni. Slow-simmered farmhouse soup finished with grated parmesan.

A quick and easy recipe to use up your leftover rice, and make you a delicious meal!

If you love that sweet and sour taste, you will adore this succulent stew made with garbanzo beans and sweet potatoes.

Hearty Southwest bread machine loaf packed with black beans, corn, Anaheim chiles, sundried tomatoes, cilantro, and a bold hit of garlic. Whole wheat and cornmeal give it rustic texture.

Slow cooker baked beans from scratch with bacon, molasses, pineapple chunks, dill pickles, and green olives. A tangy, smoky, loaded side dish that simmers all day long.

Quick vegetarian chili with kidney beans, six vegetables, and a tomato-chili base ready in 30 minutes. Packed with carrots, zucchini, peppers, and celery.

With the tons of flavor, you will fall in love this Eastern cheese-tofu, the musrhoom gravy adds the layers of taste. Serve it with rice or egg noodles.

This is a vegetarian recipe, there are different kinds of vegetables, very healthy and tasty too.

I love Asian food. These spring rolls were so refreshing and just delicious, and I also loved the texture because of all these fresh veggies. The dipping sauce was terrific.