8,031 chopped recipes

Slow cooker vegetarian chili with red kidney beans, brown rice, potatoes, cabbage, and tomatoes. Set it and forget it for 6 to 8 hours, then ladle out thick, hearty bowls for a crowd of 8.

We like this piquant tomato sauce, which is easy on the calories, but if you are in the mood to indulge, try cream in place of the ricotta and yogurt.

Vegan sorrel and haricot bean soup with a bright lemony tang from fresh sorrel leaves sieved into a creamy blended bean base. Finished with soy milk for silky body.

Christmas vegetable salad mold: a savory gelatin holiday side built with chicken broth, yogurt, green peppers, radishes, dill, and scallions. Retro festive table presentation, diabetic-friendly.

Rice vermicelli tangles with crisp cucumber, bok choy, and matchstick carrots in a creamy peanut butter sauce spiked with chili garlic paste, ginger, and fresh cilantro for a make-ahead Asian noodle salad.

Kona Coast pizza on English muffins with Hawaiian ham and pineapple, hoisin-spiked sauce, water chestnuts, and mozzarella. A quick tropical pizza snack ready in 15 minutes.

Vegan roast is a hearty meatless loaf built from mashed chickpeas, parsnips, ground nuts, buckwheat flour, and warming spices. A Thanksgiving-worthy plant-based main with real presence.

A tasty bread that is great served plain or toasted and served with jam.

Sweet roasted beets along with tender greens, goat cheese for balance and honey roasted walnuts for some earthy crunch. The combination of the flavours = YUM

Old-fashioned stovetop fudge made with unsweetened chocolate, brown sugar, condensed milk, and corn syrup. Beaten smooth, studded with nuts, and cut into squares. Classic candy making.

One-pot rice and black beans with garlic, carrots, thyme, and allspice simmered in stock. Low-fat, filling, and topped with cool yogurt and fresh parsley.

Penne with cauliflower, fresh and sun-dried tomatoes, basil, and Parmesan. A no-cook sauce tossed with hot pasta and cauliflower boiled together in the same pot. Ready in 30 minutes.

A deconstructed enchilada with black beans, corn, mushrooms, and stewed tomatoes in a cumin-chili broth spooned over warm flour tortillas. Naturally vegan and ready in 30 minutes.

Split pea soup with fennel, potatoes, and green peas pureed into a creamy base then finished with fresh basil and parsley. A vegan harvest soup with anise-sweet depth.

Try something different this summer with this scrumptious chicken dish that will have you licking your fingers.

Shaker herb soup with chives, chervil, sorrel, and tarragon simmered in chicken broth, ladled over toast, and topped with nutmeg and grated cheddar. A garden-fresh 40-minute bowl of pure simplicity.