1,903 green recipes

Consumer Reports vegetarian burger: a grain-and-bean veggie patty of cooked barley, chickpeas, and oatmeal bound with finely chopped vegetables and soy sauce. Versatile enough for patties, sausages, or meatballs.

Vegan ginger curry with tofu marinated in a blended peanut butter, ginger, and garlic sauce, then stir-fried with onion, peas, and soy milk. Topped with toasted almonds for crunch.

French country soup with beef shank, cabbage, turnips, rutabaga, green beans, and elbow macaroni in a tomato broth seasoned with cloves. A hearty pot-au-feu style meal that simmers for hours.

No-bean beef chili with cornmeal dumplings simmers slow-cooker style with enchilada sauce, tomatoes, and black olives, then gets crowned with soft cornmeal mounds and melted cheddar. Tamale-pie meets chili in one pot.

Lentils and brown rice with Canadian bacon, red bell pepper, and a soy-vinegar finish. One pot, 50 minutes, and packed with protein and fiber.

Slow-simmered black beans with ham, balsamic vinegar, soy sauce, and cilantro in chicken broth. A from-scratch dried bean recipe with Cuban-inspired flavors topped with sour cream.

Black bean chili with ground chuck, cocoa powder, molasses, cinnamon, and liquid smoke for complex depth. Pressure-cooked dried beans and a low-and-slow simmer build serious flavor.

Low-fat eggplant barley bake loaded with mushrooms, tomatoes, and chili sauce. A one-pan vegetarian main dish with hearty whole grains and tender sauteed vegetables.

Chinese-style roast pork and mushrooms stir-fried with ginger, scallions, soy sauce, and sherry in a glossy cornstarch sauce. Ready in 30 minutes.

Indian pakoras made with chickpea flour batter spiced with garam masala, coriander, and turmeric. Dip eggplant, potato, pepper, mushroom, or onion and fry until crisp. The chaiwala classic at home.

Caribbean sancoche soup with salt beef, ground provisions like yam, cassava, and dasheen, plus green bananas, pumpkin, and okra. A hearty weekend one-pot stew with island roots.

Red lentil dal with cinnamon sticks, fresh ginger, green chili, and lemon. A warming, naturally vegan lentil stew with Indian-inspired spices.

Rainbow-bright chilled gazpacho with red, yellow, and green peppers finely diced in tangy buttermilk and sour cream. Fresh lime juice, cucumbers, and tomatoes.

Vegetarian bean and corn casserole topped with sliced zucchini and a cornmeal custard, loaded with Monterey Jack cheese and green chilies. One-dish Southwestern comfort.

Quick white bean chicken chili loaded with green chiles, cumin, and a bright hit of lime and cilantro. One pot, 40 minutes, feeds 8 hungry people.

Poached eggs nestled on warm corn tortillas with sliced avocado, a smoky green chile-tomato sauce, and melted Monterey Jack. California's laid-back take on huevos rancheros.