Pinoy Style Ginisang Pechay (Sauteed Bokchoi) by ShaleeDP

This recipe is a favorite of my lil girl. As far as I can remember, this is her first favorite veggie dish. I add eggs to the dish when I cook it for her. Enjoy!

Ratatouille (by Martha Stewart) by ShaleeDP

Thanks to marthastewart I am really trying to find a good recipe for this dish. it intrigues me.

Gnocchi with artichokes by Easy Cook - Laka kuharica

This is a very simple, delicious and easy to make elegant meal for gnocchi lovers.

Nut Roast by Jennifer Jevons

For the past four years, we have been eating Tofurky for Thanksgiving dinner. This year, we are trying something different - a nut roast. I

Risotto with asparagus and prosciutto by Easy Cook - Laka kuharica

Originating from Venetian cuisine, this risotto is truly mouthwatering.

Sun-Dried Tomato Polenta with Lentil Puttenesca by Healthy Mamma

This is one of those meals you-never-knew-you-couldn't-live-without!

Tortellini with arugula pesto by Easy Cook - Laka kuharica

Creamy, mild and delicious. Please bear in mind that the total energy value stated here is for the whole jar of pesto, not just 2 servings! It is around 684kcal for one serving.

Cauliflower, Chickpea Tacos with Avocado Crema by Doctor Jo

Cauliflower, Chickpea Tacos with Avocado Crema is good clean eating. Make them vegetarian or vegan. These tacos are a quick, easy, and delicious alternative to meat tacos.

Homestyle Eggplant Parmigiana by ShaleeDP

This is a must try. I know so!

Chicken with Squash and beans by ShaleeDP

Got this from Frenchfood online

QUINOA AND VEGETABLE PIE by Saru

This is made almost like rice pie but it is more healthier...and more nutritious.With soft quinoa the pie tasets really good.Serve it really hot.

CHEF LILLIE'S MEATLESS MEATBALLS WITH MUSHROOMS by Lillie Ann Passwaiter

AFTER COMBINING ALL INGREDIENTS IN BOWL, IT NEEDS TO BE REFRIGERATED FOR AT LEAST 4 HOURS FOR BEST FLAVOR AND TEXTURE. PREHEAT OVEN TO 450 DEGREES. LINE BAKING SHEET WITH PARCHMENT PAPER. BAKE IN PREHEATED OVEN 12 TO 15 MINUTES UNTIL MEATBALLS ARE LIGHTLY BROWNED. REDUCE OVEN TEMP. TO 325 DEGREES, BAKE 30 MINUTES.

Wild Mushroom Risotto by dschulze

Mushroom Risotto with white wine, thyme and Parmesan cheese

Eggplant Parmigiana (Slow Cooker version) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Whole Wheat Roasted Vegetable and Pesto Lasagna by Schnoodle Soup

Roasted vegetables, three cheeses and pesto sandwiched between hearty whole wheat lasagna noodles. A true veggie lover's delight!