Recipes with safflower oil
111 recipes
Black Bean & Salmon Appetizer
Quick black bean and salmon appetizer with cumin, lime, and a kick of red pepper, scooped up with crispy baked corn tortilla chips. Diabetic-friendly and ready in 30 minutes.
Arroz Verde
Mexican green rice made with parsley, cilantro, poblano peppers, and chicken broth. Fragrant, herbaceous, and the ideal side for any Latin meal.
Squash & Potatoes with Chicken on Pasta with Passion
Wok-seared chicken with sweet potatoes, red potatoes, winter squash, and bell peppers tossed with angel hair pasta in a spicy orange-hot sauce glaze. A colorful, high-protein dinner ready in 35 minutes.
Calico Chili
This hearty vegetarian three-bean chili is loaded with mushrooms, roma tomatoes, and earthy cumin. Chickpeas, kidney beans, and pinto beans simmer for hours in a rich, smoky broth.
Bejeweled Pilaf
A showstopping Persian jeweled rice (javaher polow) layered with saffron-glazed carrots, barberries, currants, pistachios, almonds, orange peel, and rose water. Topped with a golden tah dig crust.
Brussel Sprouts Pasta
Vegetarian Brussels sprouts pasta with sauteed leeks, red bell pepper, soy sauce, and cheddar cheese tossed with fresh parsley. Golden edges on every sprout.
Squash & Two Potatoes with Chicken on Pasta with Passion
Stir-fry chicken with yellow squash, yam, and red potato tosses over angel hair pasta in a zippy orange-juice-and-hot-sauce glaze. Quick one-wok dinner with peanut crunch.
Herbed Tofu-Mushroom Quiche
Herbed tofu-mushroom quiche with fresh dill, thyme, rosemary, and curry powder in a crustless wheat germ base. Vegan, egg-free, and packed with fresh herbs.
Sizzling Beef Fajitas
Sizzling beef fajitas with lime-Worcestershire marinated steak, charred peppers, onions, and warm tortillas. Tex-Mex grill night with serrano heat.
Blue-Cornmeal Pancakes
Blue cornmeal pancakes made with egg whites, vanilla, and safflower oil for a lighter stack with a nutty, earthy crunch. Served with honey or molasses.
Mushrooms & Tofu in Wine
Mushrooms and tofu simmered in white wine, tamari, ginger, and sesame oil. A vegan Chinese-French fusion braise to spoon over noodles with toasted almonds on top.
Vegetable Saute with Miso Sauce Over Linguine
Vegetarian linguine with miso sauce, sauteed shiitake mushrooms, eggplant, zucchini, and yellow bell pepper. Light, savory, low-calorie, and ready in 20 minutes.
Quick Fish Chowder
Make something quick and scrumptious for lunch with this simple fish chowder recipe.
Easy & Yummy Carrot Salad
Easy carrot salad with shredded carrots, fresh herbs, scallions, and a bright lemon-and-safflower-oil dressing. A 15-minute vegan side that brings color and crunch to any plate.
Split Pea Soup with Croutons
Vegetarian split pea soup simmered with leeks, carrots, and garlic, then half-pureed for a body that's creamy and chunky at once. Crowned with homemade garlic-butter whole wheat croutons.
Tofu-Pumpkin Pie
Tofu pumpkin pie: vegan pumpkin pie made with silky firm tofu instead of eggs and dairy. Warming spices and crystallized ginger top for a dairy-free holiday dessert.
Quick black bean and salmon appetizer with cumin, lime, and a kick of red pepper, scooped up with crispy baked corn tortilla chips. Diabetic-friendly and ready in 30 minutes.
Mexican green rice made with parsley, cilantro, poblano peppers, and chicken broth. Fragrant, herbaceous, and the ideal side for any Latin meal.
Wok-seared chicken with sweet potatoes, red potatoes, winter squash, and bell peppers tossed with angel hair pasta in a spicy orange-hot sauce glaze. A colorful, high-protein dinner ready in 35 minutes.
This hearty vegetarian three-bean chili is loaded with mushrooms, roma tomatoes, and earthy cumin. Chickpeas, kidney beans, and pinto beans simmer for hours in a rich, smoky broth.
A showstopping Persian jeweled rice (javaher polow) layered with saffron-glazed carrots, barberries, currants, pistachios, almonds, orange peel, and rose water. Topped with a golden tah dig crust.
Vegetarian Brussels sprouts pasta with sauteed leeks, red bell pepper, soy sauce, and cheddar cheese tossed with fresh parsley. Golden edges on every sprout.
Stir-fry chicken with yellow squash, yam, and red potato tosses over angel hair pasta in a zippy orange-juice-and-hot-sauce glaze. Quick one-wok dinner with peanut crunch.
Herbed tofu-mushroom quiche with fresh dill, thyme, rosemary, and curry powder in a crustless wheat germ base. Vegan, egg-free, and packed with fresh herbs.
Sizzling beef fajitas with lime-Worcestershire marinated steak, charred peppers, onions, and warm tortillas. Tex-Mex grill night with serrano heat.
Blue cornmeal pancakes made with egg whites, vanilla, and safflower oil for a lighter stack with a nutty, earthy crunch. Served with honey or molasses.
Mushrooms and tofu simmered in white wine, tamari, ginger, and sesame oil. A vegan Chinese-French fusion braise to spoon over noodles with toasted almonds on top.
Vegetarian linguine with miso sauce, sauteed shiitake mushrooms, eggplant, zucchini, and yellow bell pepper. Light, savory, low-calorie, and ready in 20 minutes.
Make something quick and scrumptious for lunch with this simple fish chowder recipe.
Easy carrot salad with shredded carrots, fresh herbs, scallions, and a bright lemon-and-safflower-oil dressing. A 15-minute vegan side that brings color and crunch to any plate.
Vegetarian split pea soup simmered with leeks, carrots, and garlic, then half-pureed for a body that's creamy and chunky at once. Crowned with homemade garlic-butter whole wheat croutons.
Tofu pumpkin pie: vegan pumpkin pie made with silky firm tofu instead of eggs and dairy. Warming spices and crystallized ginger top for a dairy-free holiday dessert.
