Stir-Fried Chicken and Vegetables
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Lowfat
Lowfat
Greek-Style Rice Pilaf
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Light Whipped Cream
This recipe combines the luxury of real whipped cream with the healthfulness of low-fat yogurt. Its great with fresh berries and keeps well in the refrigerator for up to 2 days.
Orange-Glazed Almond Cake
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Thyme-Marinated Carrots
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Romesco Sauce
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White Sangria with Peaches
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Strawberries with Lemony Whipped Topping
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Green Bean Almondine
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Creamy Cucumber Soup
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Garlicky Mushrooms with Olives
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Braised Potatoes Provençal
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Thai Jasmine Rice Pilaf
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Bulgur Pilaf with Potatoes and Pistachios
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Oven-Baked Wild Rice Pilaf with Mushrooms
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Date-Nut Truffles
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Spicy Glazed Sweet Potatoes
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Creamy Corn Casserole
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Roasted Tomato Soup with Garlic
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Stracciatella Soup (Italian Egg Drop Soup)
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Creamy Broccoli Soup
This vegan broccoli soup is as rich and thick like a cream-based soup, without the fat or guilt. Hint: Its blending the veggies that makes it so hearty.
Potato, Leek and Fennel Soup
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PortobelloSwiss Chard Sandwiches
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Grilled Vegetable Sandwiches with Tempeh Patties
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Rainbow Slaw
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Three-Cherry Crumble
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Mini Cherry Clafoutis
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Strozzapreti with Cheese and Green Peppercorns
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Farfalle with Feta and Chipotle
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Spaghettini with Walnuts and Parsley Pesto
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Shells with Ricotta, Basil and Lemon
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Eggplant and Hummus Wrap
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Lettuce Quinoa Rolls
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Vegetables and Rice with Pumpkin Seed Sauce
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Cottage Cheese Pancakes
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Pesto Squash “Pasta”
No spiralizer necessary! A vegetable peeler (or a Saladacco) turns zucchini and yellow squash into fettuccine-like ribbons.
Peas and Carrots Polenta Galette
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Curried Squash, Broccolini and Tofu Bundles
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Healthy Homemade Ketchup Recipe
Once upon a time, every American cook had a personal recipe for ketchup. This recipe, from Vegetarian Times Executive Chef Ann Gentry, lets you recreate the sweetly-spicy goodness of a homemade condiment.