75 juice vegetable recipes

Homemade vegetable juice cocktail with carrots, beets, radishes, watercress, and scallions blended and strained. A fresh, earthy alternative to store-bought V8.

Chilly tomato bisque blends vegetable juice, fresh tomatoes, plain yogurt, and basil into a cold, no-cook soup. The blender does all the work. Cool relief on hot summer days.

There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.

A modern Asian twist brings this pasta salad to new heights. Udon noodles with crunchy snow peas glazed with a lemon-pepper coconut dressing and bursting with fresh basil and cilantro.

Crisp and tangy little cookies, reminiscent of the ones Sunshine used to make.

A creamy and hearty vegetable soup of leeks, carrots, broccoli and tomatoes that's thickened and seasoned with sesame paste (tahini).

Low calorie salad dressing made with vegetable juice cocktail, vinegar, lemon juice, and just a touch of oil. No cooking required, ready after a quick chill.

Persian chicken and prune stew (khoresh) slow-cooked with turmeric and root vegetables, finished with lemon juice. A sweet-tart braise that cooks itself in the crockpot.

Broiled red snapper on a cedar plank with lemon, paprika, and fresh vegetables. A dramatic presentation that sizzles straight from the broiler to the table.

Margarita shrimp and vegetable kabobs marinated in tequila, lime juice, and Italian dressing, then grilled on skewers. Summer cocktail flavors on a smoky backyard grill.

Light and lean baked red snapper fillets topped with a simmered vegetable sauce of celery, onion, and green pepper in vegetable juice. A quick low-calorie seafood dinner that's ready in under 45 minutes.

Oil-free curried vegetables cooked in a non-stick pot with apple juice, curry powder, onions, and garlic. A quick vegan weeknight side dish ready in 20 minutes.

Lemon chicken in puff pastry shells with chicken gravy, thyme, and mixed vegetables. A retro comfort-food main course that turns pantry staples into a dressed-up chicken pot pie in under 40 minutes.

Chilled curried avocado soup blended silky smooth with cream and vegetable stock. A no-cook, 6-ingredient cold soup that's rich, spiced, and ready after a quick chill.

Quick, easy and tasty. A delicious yet light dish that creates a complete dinner in one package and super easy to clean up.

Blender vegetable soup with chicken broth, sour cream, and lemon juice. Serve it chilled on hot days or warm for a quick, creamy pureed soup any time.