Vegetables

by on December 2, 2005
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Brussels Sprouts with Basil and Garlic

Asparagus Vinaigrette

Asparagus with Roasted Garlic Sauce

Bhindi Masala (Dry-Fried Spiced Okra)

Broccoli with Garlic

Brussels Sprouts Stir-Fry

Brussels Sprouts Two Ways (Brussels Sprouts with Lemon-Mustard Sauce)

Brussels Sprouts with Basil and Garlic

Cabbage Nori Rolls

Cambodian Vegetarian Stew

Cannellini Beans with Fresh Basil and Oregano

Carrot Stick Bundles Tied with Seaweed

Colcannon Puffs

Creamed Turnips

Down-home Southern Food: Turnip Greens, Lima Beans, and Corn

Eight-Ball Zucchini Stuffed with Rice, Basil, and Sun-dried Tomatoes

Eggplant Paprikash

Garlicky Greens

Ginger-Garlic Bok Choi

Green Bean Casserole

Grilled Baby Eggplants with Korean Barbecue Sauce

Indian Inspired Kohlrabi

Kale with Cashew Cream Sauce

Kale with Mushrooms and Water Chestnuts

Korean-Style Cucumber and Edamame Salad

Millet-Stuffed Artichokes

Moroccan Eggplant Salad with Preserved Lemon

Mussaka

Not Your Mama’s Collards (or Collards and Peppers in White Wine Sauce)

Oven-Fried Green Tomatoes

Oven-Roasted Corn-on-the-Cob

Patty Pan Squash Stuffed with Cajun White Beans

Pav Bhaji (Spicy Mixed Vegetables on Buns)

Pinakbet (Filipino Vegetable Stew)

Pinkeye Purple-Hull Peas

Pumpkin, Squash, or Cushaw Bake

Quick and Delicious Collards

Red Cabbage and Peas with Cumin and Mustard Seeds

Ridiculously Easy Grilled Romaine Salad

Ridiculously Easy Roasted Yellow Squash and Onions

Roasted Asparagus and Portabella Mushrooms with Horseradish Sauce

Roasted Brussels Sprouts

Roasted Delicata Squash and Cauliflower with Curry Sauce

Roasted Okra

Roasted Potatoes

Roasted Pumpkin and Vegetables

Roasted Ratatouille

Roasted Vegetable Napoleons

Sautéed Zucchini and Mushrooms

Sesame Broccoli for Two

Stewed Okra and Tomatoes

Wasabi-Roasted Asparagus

Zucchini Spirals with Fresh Vegetable Sauce

Zucchini Stuffed with Pinenuts and Herbed Basmati Rice

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