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    You are in: Home / Cookbooks / virtuous veggies and salads
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    267 recipes in

    virtuous veggies and salads

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    Believe it or not, I got the idea for this recipe from Guy Fieri's cooking show on Food Network. Being a VEG, I can't say that I take too much inspiration from his show, but this recipe really caugh my eye. I made a few changes to suit my style and taste. What a wonderful mix of flavors this was. I did leave out the jalapenos, because they didn't have ANY at the store, and because one of my guests does not like spicy food. BUT, I will most certaily add them back the next time I make this. I also used agave syrup in place of honey, to keep it vegan. **Jalapenos do not make it too spicy at all! In fact the second and third times I've made this the "heat sensitive" people did not even notice. I think they balance the sweet and tangyness of the dressing...

    Recipe #362604

    27 Reviews |  By Tish

    Serve these vegetarian burrito's with sour cream, chopped green onions and salsa. For vegan burritos, omit the cheese and sour cream

    Recipe #38070

    A west African recipe. Use as a side dish or serve over rice or couscous as a vegetarian main dish.

    Recipe #309722

    Great vegetarian comfort food! Don't be fooled by the ingredients; the flavor is very much like meatloaf. Kitchen alchemy at its finest!

    Recipe #88753

    No. There are no sundried tomatoes in this delicious summer appetizer. It is called dried tomatoes because the tomatoes are dried (well, not completely) for 65 minutes in the oven. It is such a simple appetizer and yet so delicious. Sweet tomatoes, fresh thyme and rosmemary, garlic and goat cheese roasted in the oven... yummy, yummy! I suggest you serve this tomatoes either on individual plates accompanied by fresh, crusty bread or as a crostini topping (then it's finger food). It's from a Swiss cooking magazine called Saisonküche, the august 05 edition. I made it this weekend and will certainly make it again! Enjoy!

    Recipe #133705

    30 Reviews |  By kenk

    "Tapas, The Little Dishes of Spain" By Penelope Cases Alfred A. Knopf 1986 This book contains more than 200 recipes for tapas. The word "tapa" in Spanish means top or cover( there are other meanings) Spain has many bars one for every 120 persons. They are usually small and run by families. Coffee, water, soft drinks and liquor. They serve food also. They have the time and ingredients for these small dishes. In the early days tapas were served on small dishes placed as a cover over drinks. The tapas were small and sometimes they were free or sold for a small price. Today the dishes are larger and expensive. (4) recipes of the most commonly found tapas all over Spain

    Recipe #346

    I ordered this at my favorite Thai restaurant and then went in search of the recipe that tasted most like it. Here you go. I serve this on basmati rice. You can use either regular eggplant or the long thin Asian eggplants. I think the restaurant used little green ones that I have seen at the Asian market.

    Recipe #156517

    Simple (especially with canned chickpeas), rich, and healthy. Serve with half a cup of cooked brown rice per serving and some spinach sauteed with garlic. Edited 5/5/2011 - You are so right about the cayenne! Sorry about that! That was some kind of typo. I am not a tablespoon-of-cayenne sort of eater, either...

    Recipe #313085

    A simple, but decadent, idea for what to do with all those tomatoes from the garden. This is a great one for personalization - change up the cheeses and the herbs to make it Mexican, Greek, Italian - you get the idea! It's even better the second day (reheat in the oven 15 min).

    Recipe #312793

    I found this Moldovan appetizer from Recipes Wiki. We have some good friends from Moldova that just moved back there and I wish I had gotten some recipes from them before they left.

    Recipe #306527

    1 Reviews |  By Zurie

    Would you believe this is great? And you can eat it with bread, especially your own fresh bread? This is also a great side dish with any meal. You could substitute the cheese with another flavourful type, and you could also use toasted almonds instead of hazelnuts, or leave out the nuts entirely. As a dip: use all ingredients. As a side dish: serve warm and use ingredients to taste, but lemon juice is a must! Taste it in the processor -- your taste has the final say!

    Recipe #281834

    9 Reviews |  By Marlitt

    These are very tasty in your favorite sauce or seared in herb butter. I got the idea for these because I had doubled the recipe for Chef Kate's "Recipe#210595"# 210595.I used up all the wrappers and had filling left over. Well waste not want not. I made up this recipe from the left over filling and everyone loved it.

    Recipe #290443

    This loaf is a tasty and filling dinner. Another recipe from Charmaine Solomon's Complete Vegetarian Cookbook. The carrot, scallions & mushrooms smell fantastic while cooking in the skillet! You will need 2 1/2 cups of cooked brown rice.We would suggest making the loaf a day before & leaving it to cool in the tin over-night in the fridge; we served it directly from the oven & it crumbled when cut. We added a tblsp of light thickened cream to the sauce & preffered it like this.

    Recipe #286747

    3 Reviews |  By Tish

    This sounds far sweeter than it is...only the natural sweetness of the potato with a savory layering of ingredients. Great option for a low fat side.

    Recipe #253244

    From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! When I make this I will probably add cinnamon. I don't like shredded coconut but think for those of you that do that toasted shredded coconut would be great on this.

    Recipe #283563

    Red lentils get a big boost in flavour with this Thai-influenced dhal recipe from the BBC

    Recipe #233773

    A substantial curry that can be frozen if needed. From BBC good food magazine.

    Recipe #233045

    This dish came together by accident and it was absolutely delicious, I have been experimenting again lately combining new ingredients and flavours. Tuna is always yummy and it is such a healthy meal. The Kumara (sweet potato) fritters were oh so yummy, the recipe below makes between 16 and 20 fritters depending on how big you dollop the mixture into the pan. It is the right amount if your making this for 6 but I was only making this for 4 so I had fritters left over, instead of throwing them out, I saved them and they were still great the next day. As they were already cooked I just heated a pan first, then added them and just cooked for a few minutes to re-warm it made for a great lunch.

    Recipe #285553

    This recipe comes from a local Newspaper Cookbook-the Best Readers Recipes. My DH does not eat meat, Fish only! But I love meat, this is one of the Meatless Recipes I found that I liked.

    Recipe #284682

    This is a quick and tangy (not sweet) wilted spinach salad from The Fish Market, Del Mar, CA.

    Recipe #284318

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