2,498 vegatable recipes

An easy Romaine lettuce salad with a quick and flavourful Korean style Asian dressing.

Green Beans tossed with Shallots, Tomatoes and Mushrooms. An easy side for nearly any main dish.

Cute mini potatoes coated with a spicy mix of almonds, jalapeno, ginger and cilantro; brightened with a bit of lemon juice.

Try this scrumptious East Indian favorite that can be used instead of bread.

Almond milk naturally contains fewer calories than plain soy or skim milk, and has higher amounts of calcium, vitamin E, vitamin D, vitamin A. Almond milk is our absolute favorite dairy replacement beverage, and is fantastic in lattes. From my blog at TransferOfHealth.com

It tasted very refreshing and flavorful. The leftover was kept in the fridge and had it for brunch today, even better.

Refreshing Bulgar salad with garbanzo beans (chickpeas).

Vegan whole grain cornbread made with cornmeal, whole wheat, oat, and millet flours sweetened with apple juice concentrate. Dairy-free and egg-free with serious whole-grain backbone.

Winter Squash Soup with Cinnamon and Cloves recipe

A rich and flavorful cognac mushroom sauce that is the perfect accompaniment to elevate your special occasion meals. This exquisite sauce pairs wonderfully with tender veal chops, succulent roast duck, or a golden roast goose, adding a touch of elegance to your dining experience.

The aroma from roasting garlic and rosemary makes everyone who smells it wants to try it. If you don't have fingerling potatoes, just use russet potatoes, and cut into even thickness wedges or strips. It will be as delicious!

Cold gazpacho with fresh tomatoes, green pepper, onion, garlic, white wine and lemon. Vegan, no-cook Spanish summer soup, blended smooth and chilled overnight.

Maple acorn squash bakes halved squash filled with brown sugar, butter, and pure maple syrup until fork-tender. Four-ingredient New England side dish for Thanksgiving and fall dinners.

Crisp green salad with romaine, Granny Smith apple, and toasted walnuts tossed in a creamy oil-free tomato dressing thickened with toasted almonds, lemon, and paprika.

Roasted mini red potatoes, roasted in their skins, retain a deep, earthy taste and absorb less fat too. The garlic smooths, sweetens and mellows. Perfect for the holidays or any time.

Roasting concentrates the flavour and the roasted garlic doubles up on the depth of flavours. The portobello mushrooms add a meaty texture, and pine nuts add a nutty highlight.