Advertisement

Content tagged with “Main dish, vegetarian” (Page 10)

Hilary’s Heavenly Eggs for Two
This unusual combination of eggs braised in tomato sauce served on crusty bread is out of this world. Also try it over...
Hilary’s Heavenly Eggs
This unusual combination of eggs braised in tomato sauce served on crusty bread is out of this world. Also try it over...
Tortellini Primavera
This creamy tortellini and vegetable pasta is a real crowd pleaser. To make it even quicker, use frozen chopped...
Grits & Greens Casserole
Here we’ve combined two favorite Southern side dishes—grits and greens—into one casserole; it’s a natural choice to...
Creamy Watercress Soup
Classic steakhouse flavors—horseradish, watercress and blue cheese—are combined in this pureed soup. The spicy, bold...
Chinese Braised Mushrooms & Tofu
Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft...
Zesty Wheat Berry-Black Bean Chili
This rib-sticking chili offers a hearty mix of wheat berries, beans, peppers and onion. Feel free to add an additional...
Eggplant Parmesan Pizza
Eggplant Parm is spun into a pizza with grilled eggplant, marinara, fresh basil and Parmigiano-Reggiano cheese. Beer...
Black Bean Nacho Pizza
Break out the napkins! This pie is an over-the-top, vegetarian concoction with black-bean spread, Jack cheese, tomatoes...
Garden Pizza
Bell pepper, zucchini and a fresh tomato sauce give this vegetarian pizza a taste of summer. Beer pairing: Look for a...
Caramelized Onion Lasagna
This unusual lasagna with portobello mushrooms, sweet onions, spinach and Gorgonzola cheese has a rich, complex flavor...
Red Onion & Goat Cheese Pancake
The technique for this pancake is similar to that for a Dutch baby or German pancake, but the savory onion and goat...
Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms
Here smoky-flavored grilled mushrooms are served over a black-bean-and-hominy succotash. Serve with: Cornbread and an...
Broccoli & Goat Cheese Souffle
This elegant broccoli and goat cheese soufflé will wow your family and friends. Soufflés are surprisingly easy to make—...
Sun-Dried Tomato & Feta Stuffed Artichokes
Flavorful sun-dried tomatoes and tangy feta add depth to the stuffing for these artichokes.
Southwestern Tofu Scramble
Cooking crumbled firm tofu in a skillet approximates the fluffy texture of scrambled eggs in this vegetable-studded,...
Grilled Eggplant Parmesan Sandwich
Our healthier eggplant Parmesan sandwich uses tender, smoky grilled eggplant instead of fried, so it has a fraction of...
Summer Squash & White Bean Sauté
Bountiful summer vegetables—zucchini, summer squash, fresh tomatoes—are quickly sautéed with protein-rich white beans...
Roasted Fall Vegetables in Cheddar Crust
This tart starts with a Cheddar cheese crust that's filled with roasted leeks, fennel and broccoli or Brussels...
Red Wine Braised Roots
Braised root vegetables, rich with red wine, mushrooms and thyme, make a fabulous vegetarian entree or side dish. Enjoy...
Crispy Phyllo Spinach Tartlets
Frilly layers of phyllo dough surround the festive spinach and sun-dried tomato filling in a dressed-up version of...
Sweet Potato & Red Pepper Pasta
Here's a way to use the “power vegetables” sweet potato and red bell pepper in a satisfying vegetarian pasta dish...
Moo Shu Vegetables
This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the...
Okra & Chickpea Tagine
This quick and easy okra and chickpea stew is full of Moroccan flavors. The name “tagine” refers to the two-part, cone-...
Summer Vegetable Crêpes
Crêpes aren't just for dessert—they make a quick and savory weeknight dinner. Here they're filled with...
Syndicate content
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner