Vegetable
894 recipes found
Autoimmune Paleo Cara Cara Orange Salad
Autoimmune Paleo orange salad that is light for post-holiday eating
Easy Pea-sy Warming Soup
I made this soup one afternoon when I was so exhausted, I didn't even want to cook. At home, we call soups like this 'Runny Nose' soups, because they make your nose run from the hot spices (not to mention the temperature itself!), but I thought a combination of that name and the soup colour would be too much for some - needless to say, this soup perked me up right away and left my tongue tingling pleasantly. Many soup puritans would have me hung, drawn and quartered for adding cornstarch to a soup - but, at the time, i wanted a light (both flavour and calorie wise) and extremely flavourful soup, and so didn't want to add my usual thickeners (potato, lentils, ect). If you are object to the cornstarch approach, the white potato trick is a great sub. I had some strong mushroom stock lying around from a previous mushroom dish, but veggie stock or mushroom stock cubes (if you can find them, a great investment) would do the trick just fine too.
Shaved Brussels Sprout, Pomegranate and Toasted Hazelnut Salad
This recipe turns every Brussels sprout recipe I've ever made on its head. The dressing is light and zesty. The combination of textures and flavors (crunchy hazelnuts, tart juicy pomegranate seeds) is to die for. To DIE for.
Pot-Roasted Collard Greens
This pot-roasted collard greens recipe is based on Thomas Keller's recipe. If you have never roasted collards or any other green, I highly recommend it.
Vegetarian Chopped Liver
The only vegetarian recipe my mother ever made, she forgot to hand down the measurements - just the list of ingredients with the 'taste of this' and 'handful of that' descriptions. It took me over two years to finally create a version I liked, and another twenty to decide to change it up as I expand my own vegetable repetoire. I am now trying it with leeks and almonds, and look for reader's versions to try as well
Super Greens Pasta Bake
Sometimes, you just want a Super Greens Rotini recipe that you can make ahead and pop in the oven later. With tomato sauce, whole grain pasta & cheesy topping.
eggplant parmigiana
a very traditional version that has been with my famiglia for as long as I can remember. No breading or frying , this reminds me of how Italians showcase the true flavors of an ingredient with little fuss but in the most delicious way.
Silky Broccoli and Bowties
Broccoli and bowties is a dish my mom makes the night before the holidays; a low maintenance, comforting pile of pasta. It's more of a comfort food than you'd think. The broccoli is blanched into soft submission, made creamy with generous amounts of olive oil and parmesan cheese and breaks down into almost a chunky pesto. You'll keep going back for more. Sometimes you'll even eat it straight out of the pan.
Beet Relish
This was a staple condiment growing up. When my grandmother was 99 years old I called her from British Columbia and asked her for the recipe. It was a little of this a lot of that but I got it nailed. Goes great with turkey, beef, pork and freezes well in plastic bags. Great way to use up large beets in the late fall.
Simple Homemade Tomato Soup
I used Barefoot Contessa's Easy Tomato Soup recipe as my baseline, but adjusted it to make it less rich/oily.
Wintry Braised Red Cabbage, Plus Some Jelly
Oven Braised Red Cabbage is a classic recipe, with the edges slightly crisp and charred, which plays beautifully off the rest of the tender long-cooked cabbage.
Herbed Butternut Squash Chips
Halloumi, Fig and Pomegranate Salad
Fresh figs has slowly become one of my favourite fruits. It's easy to eat, with no seeds and no peeling. It is perfect for a refreshing and easy to make salad. There's nothing complicated about this dish. The only cooking involved is grilling or pan-frying the halloumi slices. So if you are too busy at work and have no mood to cook a full on hot meal when you get home, this will be a good option. Cut, grill, toss, plate and eat. Simple.
Fennel and Blood Orange Salad
The classic Sicilian winter salad: this traditional fennel salad is simple with just blood oranges, sliced and seasoned with a pinch of salt & olive oil.
Colcannon Inspired, Spicy Asian Kimchi Sweet Potato Salad
This recipe results in something sweet, spicy, and savoury. This sweet potato salad can be made vegan with vegan kimchi (either homemade or store-bought).
Autoimmune Paleo Pesto
A Paleo Autoimmune Staple. Happy, simple and versatile. Free of cheese and pine nuts for those on the autoimmune paleo diet!
Parsley Miso Pesto
I had a bunch of parsley but no nuts or Parmesan for my pesto recipe. What I did have was a tub of white miso which replaced both the nuts and cheese in pesto.
Grilled Pear Salad, with Arugula and Goat Cheese
The sweet grilled pears are delicious with the soft goat cheese and the savory taste of the arugula and pine nuts in this easy recipe. Perfect for a fall lunch!
Healthy Pumpkin Frosting
Lately I've become slightly obsessed with topping muffins with healthy frosting. I guess a muffin is a cupcake if you add frosting, but I'm still calling them muffins so I can get away with eating them for breakfast. Since the season of all things pumpkin is upon us, I thought it'd be great to have a pumpkin frosting to top some blueberry muffins I made. Here's the link to my post/recipe: http://immaeatthat.com/2013/10/14/classic-blueberry-muffins/
FLASH FRIED BRUSSELS SPROUTS LEAVES
As a snack these crispy little brussels sprout leaves, flash fried and sprinkled with just a little sea salt are as addictive as popcorn. Quick and simple!
"Pot-Stuck" Dutch Oven Brussels Sprouts
This simple yet delicious Dutch oven pot-struck Brussel sprouts recipe was adapted from Mollie Katzen's "The Heart of the Plate." It's my family's go-to side.
All purpose tomato suace
what to do with over ripe tomatoes? great sauce for pizza, pasta or warm addition to sandwiches
Sweet Red Peppers with Feta and Pesto
These pretty peppers are perfect for a picnic with some garlicky lentils and salad leaves or grilled chicken or salmon. They are also gorgeous in lunch boxes, making a tasty and satisfying meal. These are really quick and effortless to prepare, scaling up easily to make more servings…
Brussels Sprouts with Pine Nuts and Thyme
In this recipe, you will sauté Brussels sprouts in white wine and caramelized garlic, then cook over high heat with pine nuts and thyme until browned.