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!

Mee Siam Kuah/Gravy (Vegetarian) by Navaneetham Krishnan

spicy, salty and tangy and a simplified version.

Polenta Basic by branna

How to make a good basic polenta dish

Gnudi by The Accidental Chef

These are also referred to as "Naked Ravioli". They are like a Gnocchi made from ricotta cheese and a very small amount of flour. My recipe is for savory spinach & garlic but use your imagination, you can change it up. Perhaps butternut squash & nutmeg? (I forgot to take a picture. The one here is from the web)

Sambar ( Indian Dhal Curry) by Navaneetham Krishnan

Dhal with radish and profusely scented with curry leaves and coriander leaves.

Dhal (Lentil) Rice by Navaneetham Krishnan

Rice and dhal scented with ghee and spices.

Mee Rebus (Vegetarian) by Navaneetham Krishnan

Oozing spiciness; assembled with yellow noodles, spicy gravy, bean sprouts, fried fritters, green chillies etc etc.

Creamed Spinach by Brett Ede

Orange perfumed risotto by Alida

A very straightforward dish. A light risotto with a delicate aroma of orange. You will use the zest as well as the juice so it would be best to use an organic orange.

Nasi Pudina (Mint Rice) by Navaneetham Krishnan

A refreshing rice dish: minty aroma and creamy indication.

Sodhi (coconut milk stew) by Navaneetham Krishnan

Chinese cabbage soaked up in coconut milk turmeric gravy/stew.

Vegan French Cuisine: Quinoa, Green Vegetables & Vanilla by Robert-Gilles Martineau

Spring is coming fast (at least in Japan!) and whatever your culinary priorities, all kinds of green vegetables are coming around the corner! Here, in Shizuoka especially, broad beans, corgettes/zucchinis and broad beans are readily available!

Mushroom Yee Mee Soup by Navaneetham Krishnan

The best comforting meal to warm up during cold weather.

Moroccan-Spiced Chickpea and Sweet Potato Stew by Guilt Free Cuisine by Fergyhun

Deliciously-scented North African style vegetable stew.

Asparagus risotto by Alida

I find cooking asparagus in a risotto makes the dish particularly creamy. As for any risotto you have to add a nod of butter at the end. In Italy we call this "mantecare" which means stirring the butter into the risotto after it has been cooked. This will make it creamy and translucent and will add extra flavour.