5,485 petele recipes

Minty salmon salad with canned red Alaska salmon, fanned avocado halves, curly endive, and a cool cucumber-mint-yogurt dressing. A light, elegant no-cook main course.

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.

Here, fava beans are paired with salt cod in a rich and filling salad. To compliment the rustic flavors of this dish, serve with toasted garlic-rubbed baguette slices and a soft goat cheese.

Sauteed mushroom and Swiss chard with layered mashed potatoes, sprinkle grated Parmesan cheese on top, after baking the flavor is wonderful. It is also a good dish for holidays.

Slow cooker Tex-Mex chicken and rice with taco seasoning, diced tomatoes, and green chilies. Dump it in, set it, and serve 8 hungry people tonight.

Chilled avocado soup blends ripe avocados with a lime-and-serrano-spiked stock into a silky, no-cream base, topped with cilantro cream and crisp julienned radishes. A cool, elegant Mexican-inspired starter.

Sugar-free vegetarian mincemeat with ground apples, whole citrus, raisins, currants, and warm holiday spices. No refined sugar, no meat. Makes enough for two pies and cans or freezes beautifully.

Cranberry, apple and pecan bread, a delicious choice of breakfast, or a nutrient balanced snack in the middle of the day.

Vegetarian black bean sausage made with pureed beans, diced tofu, fresh corn, and sautéed vegetables set with gelatin. Sliced and served cold for an elegant plant-based charcuterie.

Apple cake with a cinnamon-nut streusel topping, chopped apples folded into a brown sugar batter with sour milk. A tender, spiced sheet cake for fall baking.

A lightly seasoned, simple, straightforward Bavarian potato salad sized perfectly for a weeknight side serving 4.

Creamy potato soup made from scratch with boiled potatoes, scalded milk, butter, and a touch of celery salt and cayenne. Old-fashioned, smooth, and warming on a cold night.

Caramelized pears cooked in butter, sugar, brandy, and lemon juice until golden and tender. An elegant French-style dessert topping ready in 30 minutes.

Fruit chili relish combines tomatoes, peaches, apples, onions, and red peppers cooked down with pickling spices and cider vinegar. A sweet-tangy preserve for canning.

This raw vegan key lime mousse SO easy and epitomizes the "blend and chow in under 5 minutes" philosophy that I am so fond of. Just throw all the ingredients in your blender and puree until smooth. Chill and Devour. How easy is that?

Add a new taste to your tortilla chips or serve on burgers.