7,098 popper recipes

Steamed cabbage with a tangy caraway vinegar sauce, red bell pepper, and a touch of heat from red pepper flakes. A low-calorie, diabetic-friendly vegetarian side dish.

Crispy pinto bean cakes with jalapeno, cumin, cilantro, and liquid smoke, coated in cornmeal and pan-fried golden. A vegetarian main or appetizer served with fresh salsa.

Ajvar: smoky Balkan roasted pepper and eggplant spread with garlic, lemon, and olive oil. The 'Serbian caviar' that goes on grilled meats, fresh bread, and cheese boards.

Mediterranean lentil soup simmers lentils with allspice, cumin, and cinnamon, finished with a pureed raw garlic-oil emulsion and fresh lemon juice. Authentic Middle Eastern stew with deep warm spice.

Black-eyed peas with fresh spinach sauteed in vegetable broth with a pinch of cayenne. A low-fat vegetarian side dish ready in 20 minutes flat.

Stuffed bell peppers filled with millet pilaf cooked in a cilantro-lime-serrano broth with corn and tomatoes. A vibrant vegan main dish topped with pine nuts.

Pure vegan gumbo with a slow-cooked nutty brown roux, sauteed okra, and a generous mix of greens like kale, collard, and chard. Plant-based Louisiana classic served over rice.

Mulligatawny soup simmers chickpeas, vegetables, and coconut milk with turmeric, coriander, and dried chili, then gets blended smooth and finished with lemon and cilantro.

Roasted and pickled hot peppers with banana, Hungarian, and bell varieties charred until blistered, peeled, then canned in vinegar brine. The roast adds smoky depth that raw pickled peppers can't match.

A spicy sweet pepper sauce that's made from scotch bonnet chile peppers and bell peppers.

Cheese tortelloni tossed with stir-fried cabbage, red, yellow, and green bell peppers in olive oil with basil. A colorful vegetarian pasta dinner that comes together in one hour.

Vegetarian gumbo with black-eyed peas, okra, corn, tomatoes, and the holy trinity in a homemade vegetable stock. A plant-based bayou bowl ready to ladle over cornbread.

Golden-fried baby potatoes simmered in a tangy tamarind sauce with cardamom, fennel, turmeric, and cinnamon. This vegetarian dum aloo is Indian comfort food at its finest.

Add a new look to your dinners with this succulent dish that is perfect to serve when that special someone is coming over for dinner.

Spicy black bean salad dressed with lime, champagne vinegar, jalapeños, cayenne, and fresh mint. A make-ahead vegan side with bright heat from dried beans cooked from scratch.

Green chile paste with roasted green chiles, ground chile, and oil. Three ingredients blended smooth for a bold rub or marinade. Works on beef, chicken, pork, and lamb.