305 vegetable salted recipes

It's quite easy to make your own gluten-free muffins using these instructions for a gluten-free flour mix.

Heart-shaped chocolate cookies loaded with chocolate chips, topped with melted white chocolate and candied pineapple. A Valentine's Day cookie that's rich, fudgy, and festive.

Warm porcini soup turned into a silky, airy foam: porcini and portobello cooked down with white wine and cream, blended smooth, strained, then charged in an iSi whipper for a cloud-light mushroom espuma.

Baked pumpkin empanadas with a brandy-laced pastry dough and spiced pumpkin-brown sugar filling, finished with cinnamon sugar. A Mexican-Californian fall dessert pastry.

Asparagus risotto made with arborio rice, dry white wine, and asparagus-infused cooking water as the stock. A zero-waste Italian technique that builds deep flavor from stalk to tip.

Spicy applesauce brownies with unsweetened chocolate, cinnamon, and walnuts, topped with a cinnamon-powdered sugar drizzle. Fudgy, fruity, and warmly spiced.

Red lentil dal with cinnamon sticks, fresh ginger, green chili, and lemon. A warming, naturally vegan lentil stew with Indian-inspired spices.

I have made this pie several times, and everytime is a hit. The pineapple and coconut is a great combination. Very tasty pie.

French-style almond macaroons piped from almond paste, filled with rum-spiked chocolate ganache, and dipped in a semisweet chocolate glaze. An elegant three-part cookie.

Black Forest oatmeal cookies with white and semi-sweet chocolate chunks, maraschino cherries, toasted almonds, and almond extract. A bakery-style drop cookie.

Although this dessert is called a cake, the consistency is more similar to that of a pie.

TVP granules sautéed with garlic, peppers, and onions simmer in tangy tomato paste spiked with oregano and cayenne for a protein-packed vegetarian sloppy joe filling.

Pinwheel pumpkin cookies are jelly-roll style spirals with a spiced pumpkin and nut filling rolled into cinnamon cookie dough, sliced thin, baked golden, and finished with vanilla icing.

It was nice and moist, if a tad on the heavy side. The recipe is actually for cupcakes, but can make one big layer. The frosting is outstanding, a definite keeper.

An elegant German zucchini cake with coconut, candied cherries, rum, and lemon, lightened with whipped egg whites and finished in a glossy chocolate glaze. Baked in a traditional Rehruecken mold for a stunning presentation.

Low-fat vegetarian stew packed with sweet potatoes, okra, cabbage, and tomatoes, brightened with fresh ginger, lime juice, and cilantro. Topped with crunchy peanuts.