649 vegie recipes

Creamy, decadent and ready in less than five minutes, this is a great chance to introduce superfoods, bananas and avocados to children 8 months and older. Rich in healthy fats necessary for skin health, brain function and maintaining a healthy weight. Cacao is high in magnesium and iron and when combined with a fat like coconut oil or avocado, it alleviates headaches and anxiety and boosts brain function.

A delicious and tasty dish made with yellow split peas, spinach and a variety of spices.

A tantalizing and delicious pasta dish that's perfect for a light lunch!

A quick and delicious casserole that will start a fiesta in your kitchen!

Black bean salad with fresh orange segments, red and yellow bell peppers, jalapeno, and a cumin-lime dressing. A bright, no-cook vegetarian side in 20 minutes.

Italian tuna sauce with anchovies, garlic, plum tomatoes, and fresh mint over bow tie pasta. A rustic Southern Italian pantry pasta ready in under an hour.

First Alert Chili made with 4 pounds of ground beef, kidney beans, beer, and blended plum tomatoes. A big-batch chili loaded with cumin, paprika, and heat.

Traditional tabbouleh salad with fine bulgur wheat, fresh mint, parsley, lemon juice, and ripe tomatoes. A bright, herby Middle Eastern side dish served cold.

Classic ratatouille Nicoise with each vegetable browned separately in olive oil before combining. Eggplant, zucchini, tomatoes, peppers, and onions cooked the traditional way for distinct textures, not mush.

Fruit and nut snack mix with salted Spanish peanuts, seedless raisins, and chopped dates. Three ingredients, zero cooking, and packed with energy for hiking or snacking.

Fresh orange sections dipped in melted semi-sweet chocolate and chilled until set. A 3-ingredient elegant treat that takes 15 minutes of hands-on work.

Dried tomato salad dressing made by soaking sun-dried tomatoes in red wine vinegar with basil, thyme, and rosemary in olive oil. No cooking needed, just 6-12 hours to marinate.

Hearty vegetarian mostaccioli in a wine-simmered crushed tomato sauce with toasted walnuts, sherry pepper oil, julienned zucchini, and red peppers, broiled under bubbly mozzarella and fresh basil.

Homemade seitan from scratch using bread flour, kneaded and washed to extract pure wheat gluten, then simmered in a savory tamari, ginger, and kombu broth. The ultimate plant-based protein.

Roma tomatoes slow-roasted for three hours with olive oil, garlic, and hot chili until jammy and concentrated, then tossed with spaghetti, parsley, and basil. Named for the volcano and just as fiery.

From-scratch black bean chili with oven-roasted cumin and oregano, jalapenos, and charred red pepper. Served over goat cheese with sour cream and warm tortillas.