4,109 verte recipes

Home-canned peach pie filling spiced with cinnamon, cloves, and nutmeg, with apple and golden raisins for body. Four pints from one canning session means peach pie any month of the year.

Samoosa potato filling tempers mustard seeds in hot oil and butter, then folds in onions, diced boiled potatoes, turmeric (borrie), and chili powder. The classic South African-Indian samoosa stuffing for crisp folded pastries.

Sausage skillet: simmered Italian sausage, red potatoes, onions, and bell peppers in one pan. Hearty four-ingredient weeknight dinner that comes together in under 45 minutes.

A simple and easy recipe that is perfect for those who would love to know how to make tofu.

Raspberry-lemon pie with a tangy condensed-milk lemon filling layered under a glossy raspberry topping in a graham crust. The summer berry-and-citrus combination served chilled.

Mint macaroons with shredded coconut, chocolate chips, and peppermint extract in a crispy meringue base. Naturally gluten-free and light as air. Makes about 4 dozen.

Dried figs and dates stuffed with walnut halves and rolled in shredded coconut. A three-ingredient no-cook treat ready in five minutes.

Vegan orange chocolate mousse made with silken tofu, cocoa powder, brown rice syrup, and orange zest. Dairy-free, egg-free, and ready in 10 minutes plus chilling.

Tofu burgers with grated carrot, minced leeks, and ground sesame seeds. Pan-fried until crispy and golden, these vegetarian patties hold together without eggs or breadcrumbs.

Pork piccata sandwiches with lemon pepper-crusted pork loin cutlets seared in butter, served on buns with fresh lemon wedges and tomato. Ready in 25 minutes.

Buttery toasted breadcrumb topping with parsley for casseroles. Three ingredients, five minutes, and every baked dish gets a golden crunchy crust.

Old-fashioned coconut fudge candy shaped into little haystacks. Brown sugar, butter, and shredded coconut cooked to soft-ball stage, then dropped onto wax paper. Makes about 60 pieces.

Lemony ham and rice soup made in the microwave in just 20 minutes. A quick one-dish meal using canned chicken rice soup, chopped ham, lemon juice, and nutmeg.

Spicy black bean salad dressed with lime, champagne vinegar, jalapeños, cayenne, and fresh mint. A make-ahead vegan side with bright heat from dried beans cooked from scratch.

Pan-fried tofu in a wok with a golden, crispy crust on both sides. A simple two-ingredient base recipe for stir-fries, rice bowls, or serving with your favorite dipping sauce.

Vegan orange chocolate mousse made with silken tofu, cocoa powder, brown rice syrup, and orange zest. A dairy-free, egg-free dessert with a rich, creamy texture from blended tofu.