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    You are in: Home / Cookbooks / Veggies: Multi-Vegetable Jumbles
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    105 recipes in

    Veggies: Multi-Vegetable Jumbles

    [Cover photo by JanRoundOz.] Recipes for dishes mixing a variety of different vegetables.
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    Strange name, but very yummy side dish. I'm not a fan of frozen mix veggies, but when done this way I sure am! I've used a 16 oz. bag and it worked just fine, and I've always used the cracker crumbs on mine.

    Recipe #67615

    1 Reviews |  By ellie_

    Posted per request. Recipe source: Slow Cooker Cooking by Lora Brody

    Recipe #115235

    A medley of corn, soybeans and fresh vegetables comprises this easy-to-make satisfying meal in a bowl. From Vegetarian Times.

    Recipe #115941

    This is a mild soup that is healthy, simple, and quick. I used more soy sauce and I replaced the cubed squash with some pureed that I had in the freezer. I also added cayenne and red pepper flakes. I am also thinking some broth might be good in place of the water, for added flavor. From Eden Organic Foods.

    Recipe #115996

    This has to be one of the extended family's favorite recipes and always appears at get-togethers... whether for the holidays (any) or just plain ole cook-outs. There is never a drop left of it. If there are ever any leftovers, let me assure you that it's just as good reheated.... so plan for extras. BTW...I always double the recipe, just to make sure I have leftovers... :D

    Recipe #115696

    7 Reviews |  By BonnieZ

    The combination of goats' cheese and roasted vegetables on a cool bed of couscous mixed with salad leaves and a spicy dressing is positively fabulous.

    Recipe #115750

    4 Reviews |  By bragz

    Vegetables simmered in a rich tomato-based gravy. The best thing about this dish that its made fully in the microwave.

    Recipe #43216

    This is a Pampered Chef recipe.Nice way to serve vegetables.

    Recipe #112323

    This is a nice, hearty salad that can be served as a main course for dinner or lunch. Recipe is from the Chicago Sun-Times.

    Recipe #71279

    Hey, this is like a pizza with a crazy Hollywood make over! =) I haven't tried this yet but will soon.

    Recipe #81865

    This was given to me by a dear friend. I think it comes from a Moosewood cookbook.

    Recipe #55280

    From Organic Gardening magazine(1985). A lovely soup made delicious with pesto. Enjoy!

    Recipe #111021

    This healthy and flavorful soup makes a good appetizer before a dinner that has a mexican flair to it. The chili amount can be adjusted to your level of spicyness.

    Recipe #31254

    These are comforting and homey. They can be served as a first course, light luncheon, or supper entrée. Savory, studded with your choice of veggies and cheese.

    Recipe #61963

    4 Reviews |  By Sue Lau

    This is something I made when I was hungry for garlic and vegetables and Italian, but wasn't really in the mood for pasta or meat. It makes a great side dish, but I just had it for a dinner, myself. My husband loved it too!

    Recipe #87026

    Good and nutritious, great for a light dinner with bread or as a starter to any course.

    Recipe #60061

    This light entree salad made a great one-course lunch for me. Got this recipe from an Indian magazine for women called Femina.

    Recipe #40486

    This is something that I came up with to take to a cookout today. Grilled salmon and steak were served, and this went very well with it and was well-liked. This has a very delicate and subtle flavor (it was described by one person as "light and refreshing," which is where the name comes from). I wanted something with an Asian feel but I didn't want to make an Oriental coleslaw - I love those, but I just wasn't in the mood for anything that sweet or vinegar-y. The bulk of the flavor comes from the sesame oil and toasted sesame seeds, so I don't think those two ingredients should be substituted. This salad can be served at any temperature, but I do strongly recommend refrigerating overnight since it takes time for the flavor to fully develop. I liked the light taste and "dryness" of the dressing, but feel free to make up more dressing if your tastes are different than mine. This would also be good with rice in place of the orzo. This filled up a 2.5 quart serving bowl. Cook time is refrigerator time.

    Recipe #92422

    30 Reviews |  By Tish

    This soup is sweet and mild and filled with enough vegetables for one meal, so serve it with a peppery little salad for contrast. This is another Moosewood cookbook original!

    Recipe #55779

    40 Reviews |  By Rita~

    Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. Rutabaga (also known as swede) is an accidental vegetable -- the result of a chance hybridization of turnips and cabbage. Like carrots, they're low in sodium and high in vitamin C. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it carefully. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week. From Dr. Weil

    Recipe #54134

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