723 vegetable salted recipes

A Depression-era chocolate cake made with no eggs, no butter, and no milk. Mixed right in the pan with the famous three-holes method, topped with rich fudge frosting.

Old-fashioned raisin bread made with yeast, molasses, and plump raisins creates tender, slightly sweet loaves perfect for toasting.

A delicious vegetable sauce that can be mixed into pasta. A quick, easy and tasty meal takes no time.

Bread machine bran bread loaded with raisins, figs, and walnuts creates a hearty, fiber-rich loaf perfect for toast, sandwiches, or healthy breakfast spreads.

Simple biscuit-style apple dumplings with baking powder pastry wrapped around cinnamon-sugar filled apples. Bake until tender, serve warm with milk or cream.

Traditional tea biscuits with a jam-filled center and a ring-shaped top creating a ruby jewel effect. These tender shortcake-style biscuits are perfect for afternoon tea.

Middle Eastern fried pastries filled with spiced almond-cinnamon filling and dipped in sugar syrup. Crispy finger-shaped cookies that freeze beautifully.

Flaky buttermilk biscuits made with frozen shortening rubbed into quadruple-sifted flour. The freezer trick and gentle handling are what make these tall and tender.

Traditional yeast bread sweetened with sorghum molasses and studded with plump raisins. Triple-risen for a soft, tender crumb. Best served warm with a cup of coffee.

Curried rice baked with dried apricots and toasted almonds in vegetable stock. A fragrant, hands-off vegetarian side dish with sweet, nutty, and spiced flavors.

Thumbprint buttercream cookies made with brown sugar, egg yolks, and shortening, coated in stiff egg whites and nuts, then filled with buttercream icing after baking.

Heritage recipe for homemade dried yeast patties made from sourdough starter, rye flour, cornmeal, and ginger. An old-world self-sufficiency skill for bakers who want to make their own leavening from scratch.

Baked coconut custard made with shredded coconut steeped in hot water, thickened with cornstarch and flour. An egg-free, dairy-free custard with a creamy coconut flavor.

Old-fashioned strawberry shortcake biscuits made with shortening, folded with melted butter, and cut into diamonds. Flaky, tender, and baked at high heat.

Golden couscous cooked in carrot juice and vegetable broth, finished with fresh dill and lemon juice. A vibrant, naturally colored side dish ready in 10 minutes.

Pecan pie pastry with finely chopped pecans mixed right into the crust dough, blind-baked in the microwave with dried bean weights. A nutty, flaky shell for any pie filling.