113 vegetable juice recipes

Blueberry puffs baked in individual custard cups with lemon-kissed berries on the bottom and a light cake batter on top. Turned out upside down for a warm, fruity dessert.

Chilled orange-carrot soup with ginger and leeks, pureed smooth and thinned with fresh orange juice. A refreshing cold soup garnished with orange slices and mint.

Granny Smith applesauce tarts with golden hot-water pastry shells filled with honey-sweetened, lemon-brightened chunky applesauce. A lighter, old-fashioned dessert.

Warm barley salad with zucchini, fresh tomatoes, cilantro, and lime juice. A light, high-fiber grain salad that's vegan and ready in 30 minutes.

Oatmeal crunchies with orange zest, nutmeg, and orange-apricot juice for a citrusy twist on classic drop cookies. Crispy edges, chewy centers.

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.

Diabetic nut cookies: sugar-free drop cookies with bright orange zest, chopped nuts, and no refined sweeteners. An easy low-sugar cookie recipe for diabetes-friendly baking.

Lemon dill chicken breasts marinated in lemon juice, garlic, dill weed, and vegetable stock then broiled. A low-fat, high-protein dinner with just 8 simple ingredients.

Old-fashioned drop cookies with dark molasses, chopped tart apples, and warm spices like cinnamon, cloves, and ginger. Soft, chewy, and they make 60 cookies from one batch.

Old-fashioned oatmeal cookies sandwiched with a thick, homemade date filling. A nostalgic cookie jar classic that makes 36 tender, fruit-filled treats.

Lone dao jiow, a Thai coconut dipping sauce with bean sauce, shallots, palm sugar, and tamarind served with fresh cucumbers, cabbage, and green beans. Salty, sour, and sweet.

Vidalia onions baked golden and stuffed with wild rice, mushrooms, apple, and fresh marjoram. A savory-sweet side dish that uses the scooped-out onion in the filling.

Fruity gazpacho with blended tomatoes, peaches, apple, blackberries, cucumber, and yellow bell pepper in vegetable stock. A chilled summer soup with fresh fruit and no cooking required.

Fiesta turkey with cream sauce: leftover cooked turkey simmered with mixed vegetables in a cumin-scented sour cream sauce. Weeknight dinner from Thanksgiving leftovers.

Roasted butternut squash and red lentil soup pureed with orange juice and spiced with cinnamon, cumin, coriander, and ginger. A vibrant, velvety vegan bowl.

This Biscochito Cake is a modern twist on New Mexico’s traditional biscochito cookie, featuring warm notes of star anise, a tender crumb, and a sweet cinnamon-sugar topping. Paired with a vibrant peach compote, it’s a comforting yet elegant dessert that’s easy to prepare and ideal for sharing at gatherings or enjoying as a cozy treat.