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Get Kale Soup Recipe from Food Network
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Cooked rice and barbecue sauce are combined with a heavenly mixture of cooked seitan, onions, scallions and hot chile peppers. The filling is spooned into flour tortilla, and when all ten are wrapped and ready, they're baked with additional barbecue sauce.
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This stir-fry uses a microwave technique to pre-cook broccoli, cauliflower, edamame, and carrots to reduce cooking time. Zucchini and mushrooms are added to the mix to pack in lots of nutritious veggies, made delicious with teriyaki sauce and agave nectar.
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A colorful salad combines white corn with black beans, bright red tomatoes and red bell pepper, and green cilantro for a quick, pretty, and flavorful dish. Add diced avocado at the last minute if you like. The dressing is just fresh lime juice and a hint of tequila.
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Tortillas dorado is a Mexican style of taco that involves toasting cheese-topped tortillas in a skillet before serving.
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This recipe is inspired by my first CSA share of the summer season, fresh vegetables in a light dressing.
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This elegant cheesecake is based on Amanda Hesser's mother's simple recipe The crust is made of Nabisco chocolate wafers and butter The bottom layer is a fluffy pool of cream cheese, eggs and sugar
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Enjoy this Chilli Bean & Tomato Rice recipe with ingredients and easy step-by-step directions from Chowhound.
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This hearty burrito is made with a whole-wheat tortilla wrapped around vegetarian refried beans, avocado slices, and pico de gallo for a filling lunch or dinner.
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Mom's ham and bean soup is a warm and comforting, made-from-scratch soup that is perfect for cold winter days.
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This salad uses quinoa, which gives a nice texture and mild nutty flavor to the dish. Best served chilled, this salad is wonderful for picnics.