1,131 wor recipes

This casserole was scrumptious, the butternut squash and the sweet potatoes turned out soft, sweet and full of flavor; burglar gave the meaty texture and soaked all the delicious flavor; tomato, red wine and stock made a delicious base for this casserole.

I make triangles and leave out the mizithra or cottage cheese (too wet for these). Great appetizers if you make them small.

Moosewood gazpacho: cold Spanish-style tomato soup with cucumber, red pepper, garlic, fresh herbs, and lime. Iconic vegetarian no-cook summer recipe.

Hawaiian venison: sweet-and-sour stir fry with cubed deer steak, green bell peppers, pineapple chunks, and a tangy pineapple-soy sauce. A clever way to cook the deer in the freezer.

Quite easy to put together, and the dish tasted delicious. Will definitely make it again!

Give twice baked potatoes an Indian twist with some delicious Indian spices.

Crispy deep-fried mushrooms stuffed with savory pork, water chestnuts, and vegetables. These Chinese appetizers are golden and crunchy, perfect for parties. Makes 24.

Protein-packed tempeh and nutty bulgur wheat tossed with crisp vegetables, fresh herbs, and a honey-dill dressing. A hearty vegetarian salad that's satisfying enough for a main course lunch.

Baked tofu slathered in a savory peanut sauce with soy sauce, sesame oil, ginger, and garlic. Indonesian-inspired and served over rice with chutney. Make ahead friendly.

Vegan sunflower seed pate baked with nutritional yeast, grated potato, cornmeal, and a kick of horseradish. A protein-packed plant-based spread for crackers, sandwiches, or appetizer platters.

Spinach and long white radish soup: a clear beef broth scented with juniper and tarragon, loaded with daikon, potato, and spinach, brightened with lemon and turmeric. An unusual, fresh spring bowl.

A creamy and scrumptious pasta salad made with bell peppers, pasta shells and a delicious seafood mix.

Pureed vegetable soup with broccoli florets: silky potato-thickened base of carrots, celery, onion, and garlic with thyme and nutmeg, then scattered with steamed broccoli florets for bite.

A classic Mexican dish is full of flavor and layers of textures. Make this delicious yet filling meal for weeknight or weekend dinner.

Sautéed tempeh with lemon-mustard sauce: tempeh strips steamed in tamari-spiked vegetable broth, dusted in flour, pan-crisped with oyster mushrooms, and finished with bright grain-mustard pan sauce.

Seventh heaven of taste, aroma and sight. Thanks, I could try it.. thumb up!