648 papet recipes

This is a tasty fruits salad,I always make it for my kids, at breakfast or at dinner, they love it so much!

Use a butter substitute and make your toast look vibrant!

Moong dal pounded into a paste with red curry and kaffir lime, shaped into walnut-sized balls and fried golden. Served with a sweet rice vinegar dipping sauce. A traditional Thai snack.

Thai-inspired tofu lemongrass soup with shiitake mushrooms, bok choy, and kaffir lime leaves. Light, fragrant, and ready in 35 minutes. A bright, warming bowl that's naturally vegan.

Vegan pasta and red kidney bean salad with diced zucchini, green pepper, tomato and green olives, bound in eggless mayonnaise with chili powder, coriander, paprika and sage. A protein-rich room-temperature salad for picnics and potlucks.

Apple and brie together create these yummy mini quiches. They are easy to pick up, perfect food for pot-luck or party.

A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca.

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Pita pizza bites loaded with mushrooms, red onion, bell pepper, and melted mozzarella. Split, top, and bake in 20 minutes for a quick vegetarian appetizer.

Crispy chicken flautas rolled in flour tortillas and fried golden in two minutes flat, served with homemade guacamole loaded with jalapeno, cilantro, and fresh lime juice.

Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, kaffir lime leaves, chile paste, and straw mushrooms. A bright, aromatic broth built from shrimp shell stock.

Fiery salsa: fresh pico de gallo with ten jalapenos, tomatoes, onion, cilantro, lime, and lemon. Made ahead and chilled overnight for the bold heat to develop fully.

Ground pork seasoned with red curry paste, lemongrass, coriander seeds, and fish sauce, stuffed into casings and grilled until charred and juicy. Serve with sticky rice for a true Thai feast.

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.

Fresh cucumber rounds hollowed out and filled with roasted eggplant paté blended with almonds, garlic, and parsley. A cool, elegant vegetarian appetizer that looks as good as it tastes.

So easy to make, and it is amazingly delicious, a beautiful way to cook these two root vegetables together, and tons of flavor.