6,957 popper recipes

Garden Special is a big-batch vegetable relish with green tomatoes, lima beans, cabbage, corn, cucumbers, and peppers in a sweet brown sugar and vinegar brine.

Grilled Hawaiian kabobs with pineapple, bell peppers, mushrooms, and cherry tomatoes in a sweet soy-ginger marinade. A colorful vegetarian BBQ recipe ready in under an hour.

Crispy spiced fritters dripped through a slotted spoon into hot oil, made with chickpea flour, buttermilk, sambal, and a hand-ground spice blend of coriander, mustard, and cinnamon.

Vegan Mexican bean and rice casserole layered with spiced kidney bean puree, brown rice, sliced tomatoes, and pressed garlic. Hearty, plant-based comfort food.

Broken spaghetti twirls through a sesame-poppy seed dressing with crisp cucumbers and red onions for a pasta salad that feeds a crowd.

Vegetarian sweet onion fajitas loaded with Vidalia onions, new potatoes, roma tomatoes, and carrots simmered in white wine with jalapeño and cilantro. Rolled up with Monterey Jack and yogurt in warm flour tortillas.

Grilled sweet potatoes, corn, and poblano peppers meet wild rice in this smoky vegetable chowder brightened with lime and fresh thyme. Grill or roast for depth.

Very healthy and nutritious salad. Flavor is great too.

One-pot vegan cabbage stew with potato, carrot, onion, garlic, white wine, thyme, and sage. A hearty peasant-style stew that simmers in 30 minutes and makes a frugal, filling weeknight dinner.

Colombo de giraumon: a Caribbean curried pumpkin stew with tomatoes, sultanas, cloves, and red chili. A fragrant vegetarian side dish from the French Antilles that pairs with rice and grilled meats.

Tired of the same old leaf lettuce salad? Then try this tasty recipe that uses bulghur and tomatoes.

Whip up this glossy sweet and sour sauce in minutes using your blender. Pineapple juice concentrate, brown sugar, vinegar, and green pepper make a thick, tangy glaze for roasted or broiled meats.

Turkish stuffed eggplant baked twice with a slow-cooked tomato, onion, and garlic filling scooped back into the shells. A low-calorie vegetable main with bright lemon and parsley.

Vegetarian brown lentil bake with sauteed onions, soy sauce, and herbs, topped with whole wheat breadcrumbs and warm pineapple. Earthy, savory, and sweet all in one dish.

Serves a large group and can be prepared the morning of the party and is assembled at the site of the party, 10 minutes before serving.

Quick pickled green peppers with garlic and bay leaves in a simple vinegar brine. Pack into canning jars for a crunchy, tangy condiment that lasts for months.