669 verte recipes

No-bake snack mix of Cap'n Crunch peanut butter cereal, pretzel sticks, M&M's and salted peanuts coated in melted white chocolate. Sweet-salty cluster candy in 10 minutes.

Khichhari (khichdi) with yellow split peas, brown rice, turmeric, cumin, and tomatoes cooked in ghee. A one-pot Indian comfort dish that's vegetarian, warming, and deeply spiced.

Homemade dried fig jam spiked with dark rum and ground cardamom. Rehydrated figs simmered with lemon and sugar produce a thick, honey-colored preserve that's canning-ready and irresistible on warm toast.

Three-ingredient chocolate walnut bark with a white chocolate zigzag drizzle. No-bake, microwave-melted, and snappable into gift-worthy pieces in about 30 minutes.

Gloria's black bean soup simmers dried beans low and slow, then gets stirred thick with a blended sofrito of peppers, onion, garlic, cumin, and oregano. A rich, Cuban-style puréed bean soup.

Penne with sauteed mushrooms, fresh Roma tomatoes, basil, and oregano topped with crumbled Gorgonzola cheese. A bold Italian pasta dish ready in 25 minutes.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

Whole wheat spaghetti with red lentils, sauteed spinach, and toasted pine nuts. A protein-packed vegetarian pasta dinner with lemon brightness and a hint of nutmeg.

Moroccan-style cooked tomato and green pepper salad with cumin, garlic, chili, and lemon juice. Served warm or cold as a side dish or mezze appetizer.

Vegan quinoa bake with red kuri squash, mushrooms, peppers, zucchini, and kale. Oven-steamed in a single dish with garlic and white wine. A hearty, protein-rich one-pan vegan dinner.

Hearty pasta and lentil soup with mushrooms, tomato paste, garlic, and ground ginger. A thick, protein-rich Italian-style soup that cooks in one pot.

Moroccan tagine of okra and tomatoes uses a clever string-the-okra technique to keep pods whole while poaching in spiced tomato sauce. A vegetarian Maghreb classic served hot or warm.

Loaded homemade granola with oat, wheat, and barley flakes, popcorn, nuts, seeds, coconut, and dried fruit. Honey-baked with maple flavoring for crunchy, customizable clusters.

Poke is a Pacific Islands banana and arrowroot pudding baked in squares and soaked in fresh coconut milk. Naturally gluten-free, lightly sweet, with a chewy-silky texture.

Whole pears poached in spiced white wine with cinnamon, cloves, ginger, vanilla bean, and citrus zest, served warm with burnt sugar ice cream. An elegant make-ahead dessert.

Thai satay sauce from scratch: a dry-toasted aromatic paste of chiles, shallots, garlic, and galangal cooked into coconut milk with peanuts, sesame, tamarind, and fish soy.