All recipes » Side dishes » European » Vegan
Funghi trifolati ("Truffled" mushrooms) by Frank FarielloThis is one of the easiest and most versatile vegetable dishes in the Italian repertoire: funghi trifolati, or 'truffled' mushooms, so called because the thinly sliced and sautéed mushrooms are said to resemble that other, more highly prized tuber. I use two methods to make funghi trifolati, and both are equally easy: |
3 votes
6438 views
|
|
Stuffed pumpkin – Baked vegetables by Cooking JourneyStuffed pumpkin with baked vegetables is beautiful and healthy meal. You can serve this pumpkin as a side dish or main dish for vegan dinner! |
1 vote
2178 views
|
|
Fagiolini in umido (Green beans in tomato sauce) by Frank FarielloWhile Sundays dinners at Angelina's house were once-a-week, belly-busting, meaty affairs, she practically lived on vegetables during the week. This was long before vegetarianism went mainstream and she would not have thought of herself as a 'weekday vegetarian' or anything of that sort. It was just the way that she grew up eating in a… |
3 votes
7795 views
|
|
Pickled peppers by Gourmandelle LifestyleBlogAutumn is near and I love having a closet full of conserved veggies prepared for the winter. Hot peppers are great with winter soups; they melt you inside out :)). Here’s a super easy method for conserving peppers that also works for other veggies too. |
2 votes
4752 views
|
|
Tuscan inspired skillet potatoes, brussels sprouts and cranberry beans by Meera Nalavadi
|
1 vote
4555 views
|
|
Vegetable Rosti by Lisa FaleyTraditionally a Swiss farmer’s breakfast and made strictly with potatoes, this dish is now mostly served as a side and can include many other ingredients. I had carrots and squash on hand and wanted something less starchy than strictly potatoes. Here is my updated version. The addition of squash makes it taste a little sweet. The… |
1 vote
2686 views
|
|
Garlic and Oregano Roasted Tomatoes by Denise FletcherThese plump, scarlet, glistening little bullets of flavour are wonderful bobbing about in soup, tumbling around strands of spaghetti or linguine, smooshed into a herby, dimpled foccacia, stirred into steaming risotto or rice or riddling a fat, buttercup-yellow omelette. The uses for them are legion. And, nothing could be simpler. You… |
5 votes
4200 views
|
|
Raw Zucchini Crusted Pizza by Rawfully TemptingDelicious and Nutritious- Raw Pizza Crust made from zucchini |
1 vote
2862 views
|
|
Homemade Ricotta Cheese by kristyIt's only take you 30 mins to come up with your own fresh & nice batch of homemade cheese to fill in your belly. |
1 vote
2451 views
|