723 vegetable salted recipes

This is a basic risotto rice . Many ingredients may be added, such as green onion, peas, sliced mushrooms, clams, shrimp, lean hamburger or chicken.

A fun take on breadsticks; baked rolls that use candied cherries twisted into the shape of a candy cane. Fun and lightly sweet, my kids adore them.

Old-fashioned spiced raisin drop cookies with brown sugar, buttermilk, and cake flour for a soft, cakey texture. A simple, homey cookie with warm mixed spices and plump soaked raisins.

Layer cookies with a buttery shortbread base topped with a crisp brown sugar meringue and chopped nuts. The egg yolks go in the bottom layer, the whites become the chewy topping.

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.

Velvety puréed spinach soup loaded with fresh basil, dill, and russet potatoes for body. Naturally low-fat and dairy-free, this herb-forward bowl serves a crowd in under an hour.

Drop biscuits made with sweet potato and sour cream, topped with a crunchy brown sugar crust. Tender, slightly sweet, and golden. A Southern-style biscuit that needs no butter.

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

Soft pumpkin cookies with tofu replacing eggs, spiced with nutmeg and allspice, loaded with raisins and walnuts. An egg-free drop cookie that yields 7 dozen.

Homemade graham crackers from-scratch with whole graham flour, brown sugar, and a long overnight chill. Crisp, lightly sweet wholewheat crackers ready for s'mores, pie crusts, or straight-up snacking.

Sesame orange scones with nutty toasted sesame seeds, bright orange zest, and a glossy hot-orange-syrup glaze. Naturally dairy-free with a sticky-sweet citrus finish.

Molasses shoo-fly cake is the iconic Pennsylvania Dutch pie: alternating layers of dark molasses custard and spiced brown-sugar crumbs in a flaky pastry shell. Coffee, dunked, no negotiation.

Pureed beet soup with sage, sauteed shallots, garlic, and white wine, finished with creme fraiche and a touch of maple syrup. Vinegar-soaked beets add tangy depth.

Carrot soup with North African spices: velvety pureed carrots warmed with cumin, coriander, and ginger, brightened with orange juice, and finished with a swirl of creme fraiche. A vibrant vegetarian bowl.

Vegetable momos are Tibetan steamed dumplings with mixed vegetables, tofu, ginger, garlic, and garam masala wrapped in thin dough. Vegetarian Himalayan street food, served with hot momo sauce.

Make this soup as garlicy and spicy as you like and serve with lots of crusty Italian bread.