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Content tagged with “Main dish, vegetarian” (Page 13)

Hearty Minestrone
This version of the Italian classic soup Minestrone is packed with leeks, potatoes, beans, zucchini, spinach and orzo,...
PBT (Portobello, Basil & Tomato Sandwich)
If you're itching for a BLT—but not all the fat—smoky grilled portobello mushrooms are a great substitute for...
Skillet Gnocchi with Chard & White Beans
In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with...
Ranch Chiles Rellenos with Ancho Chile Salsa
Dark green, shiny poblano chiles are the traditional choice for chiles rellenos. They have great flavor, but may be too...
Blueberry-Pecan Pancakes
Dried blueberries give these pancakes a rich blueberry flavor and pecans liven up the texture with a bit of crunch.
Savory Carrot & Tarragon Tart
The bright orange carrots in this savory tart are a feast for the eyes and the palate. Tarragon lends bold flavor to...
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...
Alpine Mushroom Pasta
In northern Italy, the influences of neighboring Austria and Switzerland are apparent in dishes like this pasta...
Barbecue Portobello Quesadillas
This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat....
Egg Salad
Try this easy egg salad on your favorite multigrain bread or on top of lightly dressed salad greens.
Pizza Roll-Up
This easy pizza-inspired roll-up is a kid-pleaser.
Egg Salad Bento Lunch
This egg salad bento box is a hearty lunch and snack all in one. Spoon the egg salad into a lettuce “bowl” to keep it...
Soy-Lime Roasted Tofu
Here we marinate tofu cubes in soy sauce and lime juice with a touch of toasted sesame oil, then roast them—perfect...
Soy-Lime Tofu & Rice Bento Lunch
Tofu, rice and vegetables are classic bento ingredients. Make extra rice for dinner and roll leftovers into balls for...
Pizza Roll-Up Bento Lunch
This easy pizza-inspired roll-up is a kid-pleaser. Make crunchy vegetables more appealing by selecting colorful...
Greek Orzo Stuffed Peppers
We steam brightly colored bell peppers in the microwave to save time and then stuff them with orzo, spinach and feta....
Farrotto with Artichokes
Here farro stands in for rice in a risotto-like dish, full of tomatoes, artichokes and fresh basil.
Cheese-&-Spinach-Stuffed Portobellos
Here we take the elements of a vegetarian lasagna filling—ricotta, spinach and Parmesan cheese—and nestle them into...
Barbecue Portobello Quesadillas for Two
This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat....
Red Wine Braised Roots
Braised root vegetables, rich with red wine, mushrooms and thyme, make a fabulous vegetarian entree or side dish. Enjoy...
Basmati Rice & Curry Casserole (Chana aur Sarson ka Saag Biryani)
Biryanis are rice-based casseroles that combine a saucy meat, vegetable or legume curry with basmati rice, whole spices...
Grilled Tofu with a Mediterranean Chopped Salad
Mild-flavored tofu benefits from this intensely flavored lemon juice-and-garlic-based marinade. If you have the time,...
Provencal-Style Edamame Saute
Provence, in southeast France, has earned the culinary trademark a la Provencal for dishes prepared with plenty of...
Egyptian Edamame Stew
A riff on the Egyptian classic ful medames, a highly seasoned fava bean mash, this version is made with easier-to-find...
Cream of Mushroom & Barley Soup
This sophisticated take on creamy mushroom soup is rich with earthy porcini mushrooms and has the added goodness of...
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