723 vegetable salted recipes

Maryland-style crab soup simmered with beef shin, tomatoes, mixed vegetables, and a pound and a half of crab meat. A slow-cooked Chesapeake Bay classic loaded with briny sweetness and deep beefy broth.

Caribbean-inspired banana bread with grated coconut, ginger, and lime, finished with a warm rum-lime-brown sugar glaze poured over the top. Egg-free and packed with tropical flavor.

Two-layer diabetic-friendly brownies with an unsweetened coconut bottom and a chocolate top, made with sugar substitute. Low-fat, mailable, and perfectly portioned into 32 small bars from one 8-inch pan.

Use some of those apples you got from the store with this scrumptious cookie that is perfect with the morning coffee.

Triple chocolate chip cookies with semi-sweet chunks, white chocolate pieces, and milk chocolate chips plus crunchy walnuts. Chewy brown sugar cookies loaded with variety in every bite.

A cassoulet is traditionally a rich, hearty stew of various meat (this recipe is vegetarian, but you can add meat if you prefer) and or beans with a mix of starchy and aromatic vegetables and herbs.

Homemade whole wheat baking mix with wheat germ, dry milk, and shortening. A healthier DIY Bisquick alternative that keeps for months and makes pancakes, biscuits, and muffins in minutes.

Rustic white bean soup with great northern beans, carrots, celery, tomatoes, and vegetable broth finished with extra-virgin olive oil. A hearty, naturally vegan bean soup.

Bread machine summer vegetable bread with julienned squash folded into a hearty dough of bread flour, whole wheat, and bran. Savory with soy sauce.

Fudge pudding cake that bakes into two layers: chocolate cake on top and a rich fudge sauce on the bottom. A self-saucing dessert with walnuts and real chocolate.

Rhubarb meringue pie with a from-scratch shortening crust, tangy rhubarb-orange filling cooked on the stovetop, and a golden vanilla meringue topping. Three layers, all homemade.

Pasta with red peppers, escarole, white beans, garlic, and lemon zest. A bright, vegan Tuscan-inspired pasta bowl that's low-fat without feeling like a compromise.

Moist pumpkin cake layered with spiced whipped cream. Brown sugar, cinnamon, sour milk, and pumpkin puree make a tender, old-fashioned two-layer cake for autumn dessert tables.

Strawberry chiffon pie with a cocoa-pastry shell, fluffy strawberry-gelatin filling, and chocolate-dipped berries on top. A retro pink-and-chocolate dessert that mixes in minutes once the crust cools.

Vegetarian paella simmers brown rice with saffron, leeks, peas, and black olives in a single pan. Spanish one-pot meatless main with golden hue from real saffron threads. Serve with toasted nuts.

Sourdough pumpernickel bread with rye flour, molasses, black coffee, and caraway seeds. Uses an active sourdough starter for deep, complex flavor in every dense, dark slice.