All recipes » Vegetables
The Best Asian Slaw with Cashews by Shu-ChunAsian slaw is a very popular salad( usually served as a side salad) that always includes chopped raw cabbage and sometimes other shredded vegetables. The name slaw is shorthand for coleslaw. Asian slaw is similar to a regular coleslaw but the dressing is generally infused with sesame oil, soy sauce, ginger, olive oil, and rice… |
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Fresh Garden Salad with Balsamic Marinade by Salad FoodieA summertime side with plenty of garden vegetables in a pleasant balsamic marinade. Add grilled meat or fish and dessert and dinner is a cinch. Allow 30-60 minutes marinating time before serving (though it can be made ahead and refrigerated up to 24 hours if preferred.) |
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Butternut Squash Sambar by thecurrymommyA healthy twist on sambar made with 100% butternut squash as a base. |
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Eggplant with Sweet Potato by thecurrymommy“Eggplant is the king of all vegetables, that’s why it has a crown on its head.” |
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Carrot Roti by thecurrymommyThis recipe is the same as my zucchini rotli, but uses carrots instead. Honestly, using any vegetable as an addition to rotli/rotla/bakri can change your vegetable intake drastically. I add a healthy fat oil such as avocado, coconut, or almond to my daughter’s rotli in addition to the vegetable. |
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Veggie Garden Vegan Sandwich by Jasp MittalThe vegan version of the vegetable sandwich is amazingly healthy. It is minus any dairy or animal products. There is no need to use faux meta products to make a delicious veg sandwich that could appeal to even non-vegetarians. In place of meat substitutes is fresh garden produce. It helps save money as it uses only readily available… |
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Guacamole by Janet SirkoNothing better than fresh guacamole, to slather onto a sandwich or enjoy with nachos or soft tacos. |
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Herbed Tuna Salad by Bunny BostowThis garden fresh Herbed Tuna Salad is a meal, a delicious fresh and amazing meal. It’s also a wonderful way to use your home grown vegetables from the garden. This dinner or lunch salad recipe has lot’s of options. Not especially partial to one of the vegetables in the salad ingredients, switch it out for one you love. If tuna isn’t… |
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Zucchini Pico de Gallo Salsa or Salad by Salad FoodieAs delicious to taste as it is to behold! And just one more recipe in your zucchini cookbook arsenal. Easy to swap out ingredients on hand for the array in this recipe. Cucumber, cauliflower, green onions, etc. You select your level of desired heat by type and amounts of peppers - jalapeno, verses poblano vs. bell peppers. For the… |
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Zucchini Parmesan Fritters With Sour Cream by Doctor JoZucchini Parmesan Fritters are a delicious way to use up an over-abundance of zucchini and summer squash. These fritters are crispy on the outside. A dollop of sour cream perfectly compliments them. |
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Greek Orzo Summer Salad by Nutrisystem The LeafForget boring pasta salad, coleslaw and potato salad this beach season! If you’re looking for the perfect summer side dish to take to a cookout, party or barbecue, our Greek Orzo Summer Salad is your answer! Featuring seasonal summer veggies, whole wheat orzo and freshly chopped herbs, this light and healthy Greek orzo recipe is the… |
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Cheesy Roasted Hosta Shoots by Doctor JoRoasted Hosta Shoots smothered in cheese. They are straight from your backyard to the kitchen. Roast the hosta shoots with garlic and cheese. So tender, and they taste similar to asparagus without being stringy. |
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Private: Beyond Meat Homemade Burger -Vegan by Doctor JoBeyond Meat Homemade Burger is a Vegan Burger with chimichurri ingredients added to the beyond meat burger. It’s topped with sauteed cabbage and onion and has my own special sauce. |
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Cabbage and lentil soup by Easy Cook - Laka kuharicaOne soup, two mighty ingredients and carefully selected roots and herbs, come together in a pressure cooker pot, in just 25 minutes. |
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Whats in the Garden salad. by Lynn AnnIt is the beginning of Tomato season here. My beautiful heirloom tomatoes are just at the peak of perfection with a few each day sun ripened. Who would be able to resist walking out to their own personal garden and having a look to see what they will be eating that day. The list of ingredients is what I have picked today and a few… |
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