Side Dish Recipes

Vegan black bean soup with bay leaves, whole cloves, onion, garlic, mustard, and chili powder. Pure pantry cooking. Just simmer, puree, season. Naturally gluten-free.

Vegan golden lentil soup pureed from red lentils, onion and vegetable stock with a finishing lemon zip. A 35-minute oil-free meal with 17g fiber per bowl.

Vegetable rice pancakes made with brown rice, grated carrots, and whole wheat flour, pan-fried until crisp and golden. A vegetarian side or light main.

Found this recipe in one of my favorite magazines, Eating Well. Loved it so much that I've tweaked it a bit to make it more vegetarian.

Pearl barley side with toasted walnuts, celery, and fresh parsley. High-fiber, diabetic-friendly grain dish that pairs with roasts and braises.

Warm snake bean salad with roasted pumpkin, baby corn, cashews, and a coconut-kaffir lime dressing. A vibrant Thai-Australian fusion side dish with bold Southeast Asian flavors.

Creamy prosciutto and green pea risotto finished with Parmesan, fresh basil, and a splash of cream. Salty cured ham and sweet peas make this Italian rice dish rich and satisfying.

Harvest time pumpkin soup: creamy pureed pumpkin, potato, and carrot enriched with butter and a savory splash of soy sauce, finished with sour cream and chives. A velvety vegetarian autumn bowl.

Onion and potato soup built on sweet butter-cooked white onions, shredded potato, garlic, and prosciutto, finished with grated Romano. A rustic Italian-style soup ready inside an hour.

Chilled leek and potato soup blended silky and lifted with Greek yogurt instead of cream, finished with fresh chives for a light vichyssoise that's vegetarian and summer-ready.

Cheesy cream of broccoli soup loaded with sharp cheddar, Swiss, and a swirl of sour cream. Blended cashews add silky body to this vegetarian, can-be-gluten-free comfort bowl.

Cold gazpacho with fresh tomatoes, green pepper, onion, garlic, white wine and lemon. Vegan, no-cook Spanish summer soup, blended smooth and chilled overnight.

Aunt Ann's creamy potato soup: waxy potatoes simmered with leek, onion, and celery in herb-scented broth, then finished with cream. Part of the soup gets mashed for a thick, rustic body. Pure comfort.

Ham and potato pancakes with chives and parsley, pan-fried until golden and crispy. A savory way to use leftover ham in crispy potato cakes.

Easy garlicky tabouli with bulgur wheat, fresh parsley, garlic, and lemon juice. The vegan Middle Eastern grain salad in its simplest form, made even better by an overnight rest.

Cream of potato soup made with diced potatoes, milk, and a unique flour-and-butter riffle thickening for body. A four-ingredient supper that drinks like comfort in a bowl.