1,903 green recipes

Leftover rice is great for making fried rice, add whatever veggies you have in the fridge or freezer. Any your favorite stir-fry sauce or a combination of sauce binds everything together, scrambled eggs is always a great addition to add. Quick and easy to put together, and goes well with any Chinese dishes.

Beef chili with kidney beans, tomato puree, green chiles and a finishing stir of bittersweet chocolate. Mole-inspired depth from cocoa balances the heat. A 1-hour one-pot weeknight dinner.

Black bean chili built on two meats: cubed stewing beef and pork shoulder browned with onions, peppers and jalapeños, then simmered with tomatoes, cumin and a splash of red wine. Thick, smoky, deeply savory.

Packed with deliciousness and goodness. A great side dish to go with any main courses, or it can be served as a vegetarian main dish as well.

Spicy vegan stew of tender chickpeas and hearty kale simmered in a tomato base loaded with chili powder, cumin, oregano, and red pepper flakes. A high-fiber, protein-packed meatless bowl with real backbone.

Ground beef chili with kidney beans, a hit of cider vinegar, and a quiet pinch of allspice for warmth. A solid one-pot weeknight chili that fully comes together in an hour.

Very tasty! It's hard to go wrong with garlic, ginger, soy sauce and sesame oil, and the potatoes and sweet potatoes soaked up all the deliciousness. A great way to cook root vegetables, and this can be served as a side dish or a vegetarian main dish.

Crispy pinto bean patties with cheddar and Worcestershire on whole wheat buns, topped with a tangy yogurt-horseradish sauce. Vegetarian burgers in 20 minutes.

Chickpeas toss with crisp bell peppers, scallions, and cilantro in a cumin-spiked dressing brightened by ginger, garlic, and fresh lemon juice. Chill overnight for a make-ahead potluck winner.

This flavourful dish takes no time to prepare, and it fills you up and provides you with all kinds of goodness.

Steamed vegetable curry over brown rice with a quick ginger-lime sauce. A 30-minute vegan main with bright, crisp vegetables and an aromatic Indian-spiced finish.

For cooking this risotto, we use slow cooker, so even no stir, the risotto is cooked wonderfully, and you can choose barly or brown rice, add more fibre.

Chernobyl Chili: a big-batch ground beef and red kidney bean chili with 4 tablespoons of chili powder and serious heat. Cooked in the microwave then served from the crockpot. Built for a crowd.

Authentic Thai street-style pad thai with chewy rice noodles, shrimp, tamarind, and fish sauce. Quick wok-tossed noodles with cashews and lime in 20 minutes.

Vegan black bean chili with smoky chipotle and chewy seitan stand-in for meat. A 45-minute one-pot chili that delivers serious depth and heat without animal protein.

While this cold salad has some elements of a traditional warm German potato salad, it is totally Americanized to suit my family's tastes. Great with grilled burgers, dogs, meats and poultry.