2,086 verte recipes

Maple macadamia nut parfait made with real maple syrup set with gelatin, whipped until fluffy, and served in glasses with whipped cream, nuts, and cherries.

Haymaker's switchel with molasses, brown sugar, ginger, and vinegar stirred into cold water. This colonial-era farmhouse thirst quencher predates modern sports drinks and tastes like a complex, grown-up lemonade.

Kiwifruit sorbet made without an ice cream machine using a freeze-beat-refreeze method. A bright green, tangy frozen dessert with lemon juice and corn syrup for smooth scooping.

Chilled tomato soup with cilantro, jalapeno, avocado, cumin, lime juice, and shredded napa cabbage. A no-cook Mexican-style cold soup that's refreshing, spicy, and vegan.

Wild rice and lentil salad with brown rice, tri-color bell peppers, cherry tomatoes, and fresh herbs in a fat-free tomato-herb vinaigrette. A colorful, high-fiber grain salad.

Shrimp cheese pate with tiny Danish shrimp, soft cheese, sherry, and black pepper beaten until smooth. A no-cook Scandinavian-style appetizer spread ready in 15 minutes.

Nero Wolfe's bread triangles spread with anchovy paste and pan-fried in butter until golden and crispy. A salty, savory literary appetizer inspired by Rex Stout's famous fictional detective.

Orange sponge gelatin dessert made with fresh orange juice, lemon juice, and unflavored gelatin beaten until fluffy. A light, airy vintage dessert with no dairy and no baking.

Fresh mango sauce made with just ripe mangoes and fruit juice, pureed until smooth. A no-cook, 2-ingredient dessert sauce for ice cream, pancakes, cheesecake, and more.

Steamed carrots tossed in walnut oil with raisins and a tangy curry-mustard-lime glaze. A diabetic-friendly side dish with warm spice and subtle sweetness.

Two-ingredient raspberry cranberry sauce blended smooth and served chilled. A no-cook fruit puree for topping cake, fruit, ladyfingers, and more.

Indian lentil sandwich spread with coriander, cumin, turmeric, ginger, and garlic. A vegan, oil-free, high-protein spread inspired by McDougall's plant-based approach.

Mushroom and dried tomato pasta sauce with porcini, sun-dried tomatoes, rosemary, and garlic sauteed in white wine. Deep umami flavor without cream or meat.

Tropical ice punch blends mashed bananas, crushed pineapple, orange juice, and maraschino cherries into a frozen base. Add ginger ale and white wine to serve.

Homemade strawberry lemonade with pureed fresh strawberries, lemon juice, and a splash of club soda for fizz. Bright pink, naturally fruity, and refreshing over ice.

Whole wheat oatmeal apple muffins with raisins, made with no added sugar, egg substitute, and skim milk. Hearty, naturally sweet, and low-fat.