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Content tagged with “Main dish, vegetarian” (Page 18)

Mushroom Risotto
Although traditional risottos use refined arborio rice and require constant stirring, you can achieve excellent results...
Multi-Grain Waffles
Traditional waffles are a butter-laden, high-carb indulgence, but they make the transition to good fats and smart carbs...
Garden Pasta Salad
This lightly dressed pasta salad gets lots of flavor from kalamata olives and basil. A colorful mix of diced bell...
White Beans, Spinach & Tomatoes over Parmesan Toasts
Three words describe this dish to a T: comforting, simple and fast.
Scrambled Egg with Tofu
Even when you are cooking for one, it's worth taking a few minutes to make a hot, protein-rich breakfast. By...
Southwestern Omelet Wrap
Folding a flat omelet in a whole-wheat wrapper makes a high-protein breakfast (or lunch) that is totable and fun. If...
Cocoa-Date Oatmeal
"I was inspired by the news that chocolate can be good for you," wrote reader Jennifer Sanders of Cambridge,...
Pasta & Beans
A healthful combination of beans and greens makes this pasta dish evocative of the Italian countryside. By dropping the...
Mediterranean Baked Penne
This Italian-inspired take on an American casserole is about as tasty as a one-dish meal can get.
EatingWell's Manicotti
Sue Palladino of Upper Darby, Pennsylvania, learned to make many Italian specialties from her husband's family,...
Portobello Paillards with Spinach, White Beans & Caramelized Onions
Portobello mushrooms are so meaty that even carnivores will be satisfied with this lusty vegetarian dish. Instead of...
Cauliflower & Red Lentil Curry
Red lentils turn yellow when cooked. Serve over rice.
Tabbouleh with Grilled Vegetables
Grilled vegetables add a layer of rich, complex flavors to the popular Middle Eastern salad of bulgur and herbs. Serve...
Grilled Pizza with Pesto, Tomatoes & Feta
Dazzle your guests, and keep the kitchen cool, by baking pizza on the backyard grill. For convenience, this recipe uses...
Lentil & Bulgur Pilaf with Green & Yellow Squash
Based on a traditional Lebanese Lenten dish, this recipe makes a terrific meatless meal. Serve with warm whole-wheat...
Roasted Vegetable & Feta Sandwiches
Inspired by that famous New Orleans sandwich, the muffaletta, this jazzy vegetarian version is actually good for you.
EatingWell's Eggplant Parmesan
We reduced fat by coating the eggplant with egg whites instead of whole eggs and baking, rather than frying, the slices...
Barley "Risotto" with Asparagus & Shiitakes
The nutty flavor and toothsome texture of barley make it a ideal complement for Parmesan cheese in this risotto-style...
Cold Soba Noodles
In Japan, cooked buckwheat noodles are often served with a soy-based dipping sauce; here the sauce is combined with the...
Huevos Rancheros
As the name implies, this dish makes a breakfast suitable for any cowboy, but for those with a less physically...
Tofu with Tomato-Mushroom Sauce
Sauteed tofu makes a simple fresh tomato-and-mushroom sauce hearty and substantial. Serve over polenta or toss with...
Golden Polenta & Egg with Mustard Sauce
Here's a streamlined version of Eggs Benedict: purchased polenta, boiled eggs and an easy, no-cook homage to...
Spring Vegetable Ragout
Italian ragus tend to be long-simmered dishes, but a French ragout is a quicker affair, a thick, cheesy stew. Tossed...
Vegetable Fried Rice
Nothing could be easier than this light version of fried rice. We've used instant brown rice, but if you have...
Broccoli Rabe, White Bean & Fontina Pasta
Use any vegetable in place of pungent broccoli rabe to make this a family-pleaser. Make it a Meal: round out the meal...
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