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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
A rainbow of julienned vegetables — zucchini, potato, carrot, onion, and perilla — is bound in a thin pancake batter and fried until crisp. The tuna fish sauce gives the batter a quiet savoriness.
Spirals of zucchini and eggplant ribbons wrapped with bacon, sauced with rose sauce and blanketed in melted cheese. Air-frying crisps the bacon while the vegetable ribbons stay tender.
Soft morning rolls stuffed with a crunchy, lightly pickled cabbage and carrot salad bound in mayonnaise and mustard. A line of ketchup and cool cucumber slices make them taste like a deli sandwich.
Vegetable Soup is a Honduran soups built around chicken. It takes 55 min in total and makes 4 Servings. It pairs well with roasted potatoes and rice pilaf.
Vegetable soup is an essential dish on Guatemalan tables. It's a delicious and light soup that can be complemented with other ingredients to make a fabulous meal.
Golden pan-fried tofu tossed warm in a sweet-and-sour gochujang dressing with plum, then combined with fresh chives and lettuce. The contrast of crisp tofu edges and raw greens keeps the salad lively.
Blanched chow mein noodles stir-fried with shiitake mushrooms, carrot, celery, cabbage, onion and green onion in a soy, vegetarian oyster, sesame, sugar and black vinegar sauce.
These mushrooms are a great side for 4, a light meal for 2 or as an appetiser to pass around at a party because they are small enough to be eaten whole. They are best served warm but still delicious at room temperature. Refer to the notes for directions to prepare ahead. Love loading it up with great garlic flavour!
Shiitake mushrooms, carrot, bamboo shoots and tofu simmered in vegetable stock with a soy, black vinegar, white pepper and sugar sauce, thickened and finished with drizzled egg.
Hand-torn shiitake mushrooms sauteed with garlic and green onion, simmered with silken tofu cubes in doubanjiang, soy, sugar and ground Sichuan peppercorn.
Cabbage, carrot, shiitake mushroom, green onion, cilantro and vermicelli spring rolls seasoned with vegetarian oyster sauce and mushroom powder, sealed with flour paste and deep-fried crisp.
Salt-soaked tofu marinated in soy, five-spice, garlic and cornstarch, coated in tapioca starch, fried with Thai basil and dusted with a spiced seasoning mix.
Chickpeas are crushed into a tahini and lemon dressing with capers, mustard and hard cheese for a punchy sandwich filling. The mixture keeps well chilled and spoons easily into sandwiches or over salads.
This double-decker vegetarian sandwich is modeled after a classic club. With giardiniera mayo, crunchy veggies, and hummus, it rivals any with deli meat.
A quick chilled dip of sour cream and mayonnaise seasoned with dill, chives, garlic powder and dried onion. The creamy bowl is made for dunking raw vegetables.
A single large Yorkshire pudding bakes in hot oil while vegetables roast beneath it, then becomes a wrap filled with mozzarella and pesto. Rolled and halved, it makes a complete meal for two.
Main course1 hrServes 2267 kcalVegetarianDiabeticHigh FiberRenal
Red lentils simmered with potato, carrot and onion in broth with garlic, smoked paprika, cumin and curry powder, garnished with croutons, parsley, chili flakes and lemon.
Venison meatballs with chile and garlic roast quickly, then simmer in a cherry tomato ragù. They are served over whipped smoked feta with crusty baguette alongside.
Strawberries, blackberries, blueberries and raspberries are folded into a sweetened cream cheese and whipped topping mixture until every berry is coated. A no-cook cheesecake salad served straight from the bowl.
AmericanAppetizer, Dessert, Salad, Side Dish15 minServes 8431 kcalVegetarianGluten-freeEgg-freeHigh FiberRenal
Paneer fingers are marinated in a spinach and coriander purée, griddled until marked, and wrapped with a quick onion and tomato salad. A green yogurt swirled with the remaining marinade ties the wraps together.
Chunky tomato, red onion, sweet pepper and cucumber with fresh dill, dressed with a whisked honey, Dijon mustard, red wine vinegar and olive oil vinaigrette.
Two light sponge layers are sandwiched with lemon-sharpened jam and softly whipped cream, then dusted with powdered sugar. This classic tea-time cake slices cleanly with a serrated knife.
A clear Vietnamese chicken pho with charred onion and ginger, whole spices, shredded chicken thighs and rice noodles, with herbs and bean sprouts at the table.
Chicken wings soak in a lemongrass, lime and fish sauce marinade, then grill or bake until dark golden. A final toss in the marinade and a quick sear gloss the wings before serving.
Garlic shrimp sit over rice vermicelli, lettuce, carrot, cucumber and beansprouts under a mild fish sauce and lime dressing. The salad is assembled at the last moment so the herbs stay fresh.
Modern VietnameseSalad20 minServes 2300 kcalDairy-freeEgg-freeLow Fat / Low CholesterolHigh Fiber
Tiger prawns and squid rings take a turmeric, garlic and lime marinade, grill in minutes, and are tucked into baguettes with a sweet-sharp dipping sauce. Peanuts, coriander, sriracha and mayonnaise complete the sandwiches.
Sweet, tangy, and with just a touch of spiciness, this incredible coleslaw is a fantastic flavorful alternative to your usual creamy coleslaw. Sliced almonds or roasted nuts top it off for added crunch. It's truly the perfect side to anything off the grill!