4,547 vegetable recipes

Peanut butter chocolate chip cookies loaded with chopped pecans and semisweet chocolate. Butter and shortening create a crisp edge with a soft, nutty center.

All the essential goodness of chicken pot pie without all the hassle. Perfect for a busy work night when you just don't have a second to spare. Quick and delicious, perfect for the family on the go.

Tomato and zucchini gratin: thin slices fanned and overlapped, showered with a herby Parmesan breadcrumb topping, drizzled with olive oil, and baked until golden. A rustic summer-garden side dish.

Spiced lentil casserole with brown rice, cabbage, peas, and turmeric baked in vegetable stock. A hearty vegan one-dish meal with Indian-inspired spices including asafetida.

Fresh fettuccine twirls with crisp-tender broccoli, cauliflower, and asparagus in a light basil-Parmesan sauce, then gets crowned with toasted almonds for a vegetarian pasta dinner bursting with spring vegetables.

Not a good picture but any pic.is better than none. My beer bread comes out light and very tasty not dark like this.

Ryzi me araka is a classic Greek rice and peas dish cooked pilaf-style with olive oil and onion. Six ingredients, one pot, and naturally vegetarian.

Creamy vegan butternut squash soup blended with blanched almonds for a dairy-free silky texture, finished with curry powder and topped with pepitas, parsley and cherry tomato halves. No cream, no dairy, all velvet.

Asian sweet and sour bell peppers stir-fried with garlic, ginger, scallions, and a lemon-tamari-honey sauce. A quick low-calorie vegetable side for rice or noodle bowls.

Spiced molasses cookies perfect for decorating gingerbread men. Aromatic blend of ginger, cloves, cinnamon, and nutmeg in rollable dough that holds intricate shapes.

Green olive-cucumber salad set in lime gelatin with lemon juice, lemon zest, and onion-stuffed olives. A retro molded salad with a tangy, savory twist.

Treat your family with these scrumptious cookies are easy to make and easy to enjoy!

I have loved this recipe for years. The cookies are moist and yuummmmmmmy.

Kids love these scary eyeballs, and they taste good!

Vegetarian mushroom and spinach lasagna with ricotta, Swiss, Parmesan, and a roasted red pepper sauce with balsamic vinegar. Lighter than traditional lasagna.

I use a bit more flour, let the dough rest in the fridge for 1 hr., and shape these into logs instead, brushing with egg wash and sprinkling with a little granulated sugar. I then bake them for 17 minutes. After cooling in the sheet pan for 5 min., I cut them into squares.