Vegetable recipe collection

Moosewood gazpacho: cold Spanish-style tomato soup with cucumber, red pepper, garlic, fresh herbs, and lime. Iconic vegetarian no-cook summer recipe.

German bacon potato soup slow-cooks bacon, potatoes, leeks, cabbage, and carrots in beef broth scented with caraway and nutmeg, then thickens with mashed potato and sour cream. Hearty Bavarian comfort.

Ginger broccoli soup steeps fresh grated ginger in vegetable stock with cayenne and lemon, then simmers broccoli florets just to tender. A vibrant, brothy bowl with Ayurvedic roots, ready in 40 minutes.

Yum! I added some sliced red bell pepper strips to give the dish more colour. Used fresh broccoli instead of mixed frozen veggies, and added a drizzle of sesame oil and rice vinegar in the end as well as some sesame seeds. Enjoyed the dish with a bowl of rice, so good!

The earthy beets, spicy basil, creamy goat cheese and sour-sweet balsamic glaze make this salad with complimentary layers of flavors and textures.

Gluten-free butternut squash soup, naturally creamy and warmed with curry powder, cinnamon, nutmeg, and cloves. A velvety, low-fat fall soup blended right in the pot.

Golden autumn soup: a silky puree of butternut squash, carrots, potato and leeks finished with cream and a splash of white wine. Fall vegetables in a single warming bowl.

These pan-fried cakes are bursting with the oniony flavor of fresh snipped chives. Serve with sour cream and/or apple sauce.

Pumpkin bread loaded with chopped dates, warming pumpkin pie spice, and a tender oil-based crumb. A two-loaf recipe perfect for fall baking, gift-giving, and freezer stash.

Grandma Cottington's pumpkin pie is a heritage Thanksgiving classic: flaky butter-and-lard double crust, custardy pumpkin filling with cream, molasses, cinnamon, and allspice. Yields 2 pies.

Grandma's broccoli soup: a simple, silky pureed broccoli soup with sauteed onion and vegetable stock, lightened with a splash of warm milk instead of heavy cream. Six ingredients, ready in about half an hour.

The way my Grandma used to make it. Very hearty and comforting.

Make-ahead mashed potato casserole with cream cheese, sour cream, butter, and paprika. Baked until golden on top with a creamy, fluffy center.

My grandmother's leek and potato soup that is guaranteed comfort food.

Hearty vegetarian chili built on TVP, kidney beans, tomatoes, and green chiles. A high-fiber, low-fat one-pot meal seasoned with cumin, oregano, and chili powder. No meat, no soaking dried beans, ready in under an hour.

Greek croustade with spinach, feta, and cottage cheese in buttered phyllo dough twisted into rosettes on a pizza pan. A stunning appetizer with flaky, golden layers and creamy filling.