Side Dish Recipes

a great appetizer for the spicy food lovers (uses tapatio hot suace)

An Indian-style aloo gobi with potatoes and cauliflower stewed in cayenne, turmeric, lemon juice, and green chilies. Vegan, simple, and full of warm spice.

Good steamed corn, and the red chili pepper let the corn taste spicy, you can add the red chilii pepper as your taste!

Collard greens go Thai-style in this quick wok stir-fry with garlic, soy sauce, bean paste, and vegetarian oyster sauce. Swap in bok choy, mustard greens, or broccoli for easy variations.

Thai-style stir-fried spinach with crushed garlic, soy bean paste, dried red chilies, and tomato wedges. A bold, savory side dish that comes together in the wok in under 5 minutes.

Stove-top cream of pea soup: a 30-minute vegetarian soup of fresh or frozen green peas pureed with butter, onion, and milk. Six ingredients, one pot, supremely simple.

Thai-style stuffed green peppers filled with chopped fresh mushrooms, scallions, garlic and ginger bound with a cornstarch slurry. Baked or steamed and finished with slivered dried chilies. A light vegetable side or vegan main.

Dave's big-batch succotash with baby lima beans and corn in a creamy vegetable white sauce. Feeds a crowd and works for Thanksgiving, Christmas, or any holiday spread.

Super easy coleslaw made from just shredded cabbage and your favorite dressing. A crisp, crunchy side you can throw together in minutes and customize with whatever add-ins you like.

Creamy sweet potato and peanut bisque with green chiles, ginger, allspice, and tomato juice, pureed silky smooth with natural peanut butter. Vegetarian, high-fiber, and on the table in 30 minutes.

This is another vegetarian recipe, especially in Spring Festival, these green beans are very healthy!

Whole peeled tangerines soaked overnight in a honey-lime syrup spiked with dark rum. An elegant, refreshing fruit dessert that's simple to prepare and feeds a crowd.

Instead of getting out the mayonnaise, why not try this spread that's perfect for sandwiches or crackers.

Ripe tomatoes hollowed out and stuffed with seasoned rice, cheddar cheese, crumbled bacon, and sauteed green pepper, then baked until bubbly. A showstopping side dish in 40 minutes.

Ripe tomatoes hollowed out and stuffed with a crunchy corn and cabbage slaw dressed in balsamic vinegar and tofu mayo. Low-fat, no-cook, and ready in 15 minutes for your next summer cookout.

Something to eat on those afternoons when your are too lazy to make a big yummy lunch.