Stuffed pumpkin – Baked vegetables by Cooking Journey

Stuffed pumpkin with baked vegetables is beautiful and healthy meal. You can serve this pumpkin as a side dish or main dish for vegan dinner!

Grilled Asparagus by Dianne Linderman

Potato & peas dry curry by Renu Guru

"This is usually made as a gravy curry, but I like to make it dry too. It tastes as good and goes well with Roti, naan or just plain rice. Not many ingredients go into this dish yet this is full of flavour and very satisfying."

Restaurant style chick pea gravy|Channa batura gravy by Lourdes Princy

Thick spicy chick pea gravy to go with breads and indian flat breads.

Tuscan inspired skillet potatoes, brussels sprouts and cranberry beans by Meera Nalavadi

Black Bean & Corn Salad by Shauna Duncan

A little bit of a spin on the traditional style of this goodness. I dig it because it has a nice well rounded texture and flavor--and the longer it sits the better it gets. Within reason, of course. But, overall...awesome stuff.

Chicken Chopsuey by ShaleeDP

A very healthy vegetable dish.

Vegan Carrot Noodles by Jennifer

I love this dish, it really fixed my craving for a warm comforting bowl of pasta. You could also make it with curry. The possibilities are endless. It's also delicious served cold.

Pickled peppers by Gourmandelle LifestyleBlog

Autumn 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.

Kamui Den Cold Asparagus Salad by The Dusty Baker

This simple recipe replicates the dish that was recently hailed as "the best asparagus I've ever had". Flash-boiling with extra salt and tossing in a simple sauce makes all the difference.

Lemon Dill Couscous by Linda Gee

Choose quantities according to number of people being served - based on box directions. Couscous cooked in vegetable broth, bell peppers, toasted slivered almonds and chickpeas with as many fresh spices as you care to chop. Topped with a little olive oil and a lot of fresh lemon juice

Burdock Root from the Farmers Market at Union Square by Karen Schuld

My friend Keiko, from Tokyo, introduced me to burdock root, a slender brown root vegetable that is common in Japanese cuisine. This week, i was happy to find this vegetable at the farmer's market at Union Square. The root has a nutty sweet flavor with a crunch texture that tastes perfect with a bowl of rice and a glass of hot Saki.

Crumbled Tempeh by John Spottiswood

Ok, for anyone familiar with tempeh this is a super basic recipe. But if you haven't cooked it before, and want a simple, delicious, and flexible way to prepare it, then this is a great place to start. Mark Bittman as this as one of his basic recipes in his How to Cook Everything Vegetarian cookbook. Serve it on a salad, over…

Homemade Ricotta Cheese by kristy

It's only take you 30 mins to come up with your own fresh & nice batch of homemade cheese to fill in your belly.

Zucchini Split Pea Soup by Roxana GreenGirl