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Content tagged with “Main dish, vegetarian” (Page 16)

Provencal-Style Edamame Saute
Provence, in southeast France, has earned the culinary trademark a la Provencal for dishes prepared with plenty of...
Pomodoro Pasta with White Beans & Olives
Capture the flavor of vine-ripened tomatoes with this elegant-yet-quick, fresh tomato sauce. Although it's an...
Pineapple Tofu Stir-Fry
At last - a sweet-and-sour dish with a fresh, not cloying, taste. Add a pinch of crushed red pepper, a splash of chile-...
Bean Bolognese
Fiber-rich beans stand in for the beef and pork in this surprisingly rich-tasting vegetarian take on pasta Bolognese....
Cheddar-Ale Soup
Our cheese- and beer-lover's potato soup has only a fraction of the fat and sodium of a traditional recipe. We use...
Tortellini & Zucchini Soup
Everyone knows tortellini make a quick weeknight pasta dinner—but they also add substance that turns this quick,...
Zucchini-Potato Latkes with Tzatziki
Tzatziki, a flavorful Greek yogurt sauce laced with cucumber, is a tangy accompaniment for these high-fiber latkes....
Black-Eyed Peas with Greens & Smoked Tofu
In the South, black-eyed peas and greens are traditionally eaten on New Year's Day to bring good luck and...
Spinach & Roasted Red Pepper Calzones
Using our quick food processor pizza dough or purchased dough, these stuffed turnovers are as easy to make as a flat...
Eggplant-Couscous Rolls
This meatless entrée has an ample amount of protein from the couscous and feta cheese. Whole-wheat couscous has a nutty...
Potato Curry with Peas
Serve with the Indian flatbreads known as chapatis for a vegetarian meal or use as an accompaniment for simple grilled...
Leek Pie (Prasopita)
The traditional Easter version of prasopita is quite high in fat, but this Lenten version is equally delicious. If you...
Roasted Vegetable Sandwiches
These hearty sandwiches may be assembled ahead of time and are perfect for a summer picnic
Cheese Blintzes
Using low-fat dairy products, cutting down on egg yolks and baking the filled pancakes, rather than frying them,...
Wheat Berry Salad with Red Fruit
For this sweet and tart salad, wheat berries are blended with cranberries, apples and pecans and tossed in a raspberry...
Creamy Wheat Berry Hot Cereal
This warming whole-grain hot cereal recipe pairs cooked wheat berries with rolled oats, fruit and nuts for a filling...
Lasagne al Forno
Mushrooms (forno) add depth of flavor and a nice chewy texture to this baked vegetarian pasta.
Soba Noodles with Roasted Eggplant
Roasted eggplant makes a creamy sauce that coats pasta quite nicely. Soba (Japanese buckwheat noodles) add a lovely...
Grilled Pizza with Garden Tomatoes
Alternate yellow and red tomatoes on the pizza for a pretty effect. If you don't have olivada (black olive spread...
Vegetarian Enchiladas
The secret to this creamy enchilada sauce is pureed toasted corn, enriched with roasted garlic.
Veggie-Burger Pitas
Mushrooms and pine nuts give these “burgers” a terrific flavor. A food processor comes in handy for making the...
Grilled Portobello “Steak” Sandwiches with Blue Cheese Sauce
Blue cheese sauce gives these gutsy grilled mushroom sandwiches a classic steakhouse flavor.
Pasta with Parsley-Walnut Pesto
Remaking this classic high-calorie, high-fat pasta sauce was a great success. By adding fresh breadcrumbs to the pesto...
Baked Asparagus & Cheese Frittata
Perfect for a spring brunch or light supper, this Italian omelet is baked so it is easy to serve to a group.
Greens & Gorgonzola Pizza
Stir up the dough the day before and keep it in a bag in the fridge. You can bake the pizza several hours before the...
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