2,086 verte recipes

Lemon meringue kisses baked low and slow until crisp and dry. Light-as-air cookies with lemon zest and vanilla from just five ingredients.

Fruity chews are homemade fruit gummies made with just 2 ingredients: fruit juice and unflavored gelatin. A healthy, low-fat, sugar-free alternative to store-bought gummy snacks.

Homemade raspberry currant syrup for sparkling water, cocktails, and sodas. Fresh berries simmered with sugar, strained, and bottled for a concentrated fruit cordial.

Blended red pepper pasta sauce made with sweet bell peppers, onions, garlic, and fresh basil. Oil-free, vegan, and ready in 45 minutes with vibrant color and flavor.

Denver grainlette is a vegan twist on the diner omelet, combining cooked lentil-grain mix with tomatoes, bell pepper, scallion, and mushrooms in a quick skillet sauté. Egg-free and hearty.

Pepper cabbage slaw, the Pennsylvania Dutch classic with shredded cabbage, green pepper, carrot, and a sweet-tangy vinegar dressing. No mayo, holds for days in the fridge.

Mushrooms à la Grecque: mushrooms simmered in tomato, coriander seeds, bay, and garlic. A classic French-style braise served chilled as part of a meze or hot as a vegetarian side.

Easy cinnamon ornaments made from just applesauce and ground cinnamon, rolled, cut into festive shapes, and air-dried into fragrant, long-lasting holiday decorations. A no-bake craft, not for eating.

Lentil pasta sauce: hearty meatless tomato sauce with lentils, oregano, and a kick of hot sauce, perfect for vegan or vegetarian pasta night. Protein-rich alternative to classic meat ragu.

One-pot brown rice simmered with sundried tomatoes, cashews, fresh basil, and lemon zest. A hearty vegan rice dish packed with chunky vegetables and bright Mediterranean flavor.

Quick tomato-spinach pasta sauce blended with fresh basil, dill, garlic, and vegetable soup mix. A pantry-friendly sauce that stretches a jar of spaghetti sauce into a full vegetable-rich dinner.

Rasgulla, the classic Bengali cheese ball dessert of spongy homemade chenna simmered in light sugar syrup until pillowy and sweet. Four ingredients, big payoff.

Currant syrup made from mashed currants, raspberries, and sour cherries strained and dissolved with sugar into a concentrated fruit syrup. A three-berry preserve for drinks and desserts.

Sangrita with tomato juice, orange juice, lime juice, minced onion, and hot sauce chilled and served over ice. The traditional Mexican chaser for tequila, or a tangy nonalcoholic refresher on its own.

Savory poached carp simmered in a sweet-tart broth of red onion, white wine vinegar, and lemon, served hot or chilled as a traditional jelled fish with beet horseradish.

Homemade oatmeal milk blended from cooked oats, banana, vanilla, and water. A creamy, dairy-free milk alternative with natural sweetness and no added sugar, ready in 10 minutes.