2,360 saute vegetable recipes

One-pot rice and black beans with garlic, carrots, thyme, and allspice simmered in stock. Low-fat, filling, and topped with cool yogurt and fresh parsley.

Poppy seed ravioli cookies filled with a blended almond-poppy seed-honey filling, folded like tiny ravioli, and brushed with honey after baking. A unique holiday cookie project.

Hawaiian chocolate chip cookies loaded with macadamia nuts, shredded coconut, oats, and semi-sweet chocolate. Big, chewy island-style cookies flattened with a glass.

Waldorf red cake is the original 1920s Waldorf-Astoria red velvet cake with cocoa, buttermilk, and vinegar, finished with the classic ermine (cooked flour) frosting that ages out a true red velvet from cream cheese cake.

Rich cocoa chocolate cake with buttermilk and boiling water, frosted with a fluffy marshmallow icing. Triple-sifted dry ingredients and a double boiler frosting make this a showstopper.

Waldorf Astoria red velvet cake made with buttermilk, cocoa, and red food coloring, topped with a cooked flour frosting that tastes like whipped cream. The legendary original recipe.

Chunky cold gazpacho with black beans, ham, fresh tomatoes, cucumber, and spicy vegetable juice. Hearty chilled Mexican soup perfect for summer meals and meal prep.

A hearty Bulgarian stew of lentils and navy beans simmered with sweet red peppers, paprika, and herbs in a rich broth deepened with prune juice and tomato paste. Vegan-friendly and high in fiber.

Vegetarian party pate made from pinto beans, TVP, and shiitake mushrooms with mirin and mace, baked in a water bath and served cold on crackers.

Moist chocolate cake with blended prunes, buttermilk, and cinnamon, finished with a rich cooked fudge frosting. Bake in a 13x9 pan or two 8-inch rounds.

Tabbouli salad with bulgur soaked in hot vegetable stock, fresh parsley, mint, tomato, and a punchy lemon-garlic dressing. A bright, low-fat vegan Middle Eastern side.

Thai-style hot and sour vermicelli salad (yam wun sen) with mushrooms, garlic oil, lemon juice, and soy sauce. Vegetarian, light, and packed with texture.

Pumpkin-shaped Halloween cake bakes two fluted bundts, fills them with a pecan cream filling, and stacks them into a sphere iced in orange buttercream with a green ice cream cone stem. A novelty cake kids love.

Three-layer orange cream brownies with a fudgy walnut brownie base, fluffy orange buttercream middle, and a glossy chocolate icing top. The Terry's Chocolate Orange in bar form, cut into 36 perfect bites.

Whole wheat oatmeal cookies with molasses, honey, raisins, and walnuts. Sweetened three ways with brown sugar, molasses, and honey for a chewy, spiced high-fiber cookie.

Sangre del Diablo vegetarian chili with TVP, pinto beans, sun-dried tomatoes, and bold spices. A massive batch recipe that feeds 30 with serious heat from cayenne.