Recipe Sifter

Retro gelatin salad with shredded carrots, celery, and cabbage set in orange or lime Jello with a splash of lemon. A crunchy, jiggly side dish that chills in just 30 minutes.

Vegetable pasta sauce loaded with zucchini, mushrooms, carrot and a secret of blended chickpeas that add body and protein to a red-wine tomato base. A hearty, vegan sauce that eats like a meaty ragu.

Rustic Italian vegetable soup with cabbage, potatoes, tomatoes and peas simmered in beef broth, finished with garlic-parsley and served over toasted bread.

Baked veggie burgers made with ground sunflower seeds, grated carrots, celery, and wheat germ. Crispy outside, tender inside, and naturally low in sodium.

Not real spareribs, they are made of vegetables, but tastes very nice, and much more healthier too!

Really good alternative for someone that does not eat meat

Honey-soy marinated sirloin steak broiled and sliced thin over blanched asparagus, carrots, and green peas. A light, elegant beef dinner with bright, clean flavors.

White bean soup with rosemary, country ham, and mirepoix simmered in chicken stock then pureed smooth. Make up to three days ahead.

Homemade white vegetable stock simmered with celery, carrots, leeks, mushrooms, garlic, and white wine. A versatile vegan base for soups, risottos, and sauces that's clean-tasting and full of depth.

Rich cheese soup loaded with sharp aged cheddar, tender vegetables, and optional ham. Creamy Wisconsin-style soup with carrots, celery, mushrooms, and spicy kick.

Green beans, carrots, and potatoes simmered in a spicy berbere and niter kebbeh sauce with tomatoes. This hearty Ethiopian vegetable w'et is vegetarian comfort food meant for scooping with injera.

This colorful, no-bake casserole combines al dente elbow macaroni with tender chicken (or tofu), a medley of crunchy vegetables, and nutty sunflower seeds, all coated in a creamy mayonnaise dressing. It’s a versatile, make-ahead dish ideal for picnics, potlucks, or a quick family meal, bursting with fresh flavors and textures.

Beer cheese soup with carrots, celery, and a warm spice blend of cumin, nutmeg, and cloves. Sour cream stirred in at the finish, melting cheese on top. Lighter and more aromatic than classic beer cheese.

Indian gazpacho with hot green chiles, garlic, and dry red wine in a chilled tomato-based vegetable soup. The South Asian spin on Spanish gazpacho with a slow-burn heat.

Shredded carrots simmered with orange juice concentrate, raisins, and a pinch of cinnamon. A light, naturally sweet side dish ready in 20 minutes.

Vegan chili made hearty with marinated tempeh, kidney beans, mushrooms, and a long simmer in tomato and vegetable stock. Deep, savory, slow-cooked Meatless Monday meal.