1,855 flesh recipes

Sri Lankan curried cashew nuts simmered in coconut milk with turmeric, fenugreek, curry leaves, and fresh chili. A traditional kadju curry that's vegan and richly spiced.

Crusty Italian-style bread studded with minced prosciutto and Parmesan, baked on cornmeal-dusted sheets with steam for a crackling crust. Makes two gorgeous loaves that taste like a New York Italian bakery.

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.

Beef stir fry with mushrooms, bean sprouts, snow peas, green beans, bamboo shoots, and water chestnuts in soy sauce. A loaded wok dinner served over rice or chow mein noodles.

Pureed black bean soup simmered in chicken broth with garlic and carrots, finished with heavy cream. Topped with sour cream, cilantro, and diced tomatoes.

Vegetarian bean burritos with from-scratch mashed pinto beans and fresh salsa Mexicana made with tomatoes, jalapenos, and cilantro. No refried beans from a can needed.

Everyone loves this dish, even those who don't particularly like egg plant. The flavor virtually explodes with a lively combination of sweet, spicy, tart and savory followed by the refreshing crunch of fresh water chestnuts. Serve as a side dish or first course for Western menus.

Shrimp and vegetable linguine tossed in a no-cook sauce of olive oil, lemon juice, fresh dill, Roma tomatoes, and chili oil. Loaded with broccoli, peas, and peppers.

Chili is such a versatile dish that can be used up with so many ways and all turn out delicious and economical.

A rustic, slow-simmered vegetable soup packed with navy beans, zucchini, carrots, turnips, and tomatoes, finished with fresh basil and Parmesan. Feeds a crowd with just 10 minutes of prep.

Hearty vegetarian chili with dried kidney beans, bulgur wheat soaked in tomato juice, carrots, celery, and a double chile spice blend. Thick, meaty, and vegan.

Roasting concentrates flavors without adding fat and lends a buttery-soft texture.

Red kidney bean and apple salad with garlic, cilantro, parsley, and a white wine vinegar dressing. A five-minute vegetarian salad with no cooking required.

Baked pears in a buttery pineapple cream sauce with crystallized ginger and toasted almonds. An elegant warm fruit dessert with tropical, caramel-rich flavor.

Southwestern sweet potato and corn soup with green chile, cumin, and red bell pepper, half-pureed for a thick and creamy texture. A naturally vegan, low-fat soup with bold Southwestern spice.

Creamy navy bean soup simmers soaked navy beans with carrots, celery, tomato puree, and thyme, then finishes with cream and milk for a silky high-fiber bowl. A vegetarian, gluten-free comfort soup.