What's For Dinner? - Vegan / Vegetarian
Make this sauce in high summer, when basil is abundant. With cream, sun-dried tomatoes, and Parmesan, this sauce is the perfect way to dress up your favorite pasta.
A great, simple way to enjoy hearty greens and root vegetables--braised in our savory Vegetable Stock with butter, garlic, and thyme, with a handful of raisins thrown in for a sweet contrast.
There are so many wonderful fresh and dried pastas available that it's hardly worth the effort to make them. Any combination of shapes and flavors will work in this fusion of Indian and Italian ideas. The sauce only looks complicated; it's really easy and can be made ahead, as can the entire dish.
A refreshing complement to roasted or grilled meats, poultry, or fish. Most of the work can be done ahead of time, but add the radishes just before serving so they remain crisp and retain their bright red border.
A satisfying variation on the Greek lemon chicken soup, avgolemono. It's easily made for vegetarians. The sunny colors will remind you of spring - just when young asparagus begin to come to market. Try it with blanched sugar snap peas or tiny broccoli florets, as well. Remember to add the vegetables just at the end to preserve their fresh, bright green color. Serve the soup hot or at room temperature.
The savory sweetness of butternut squash is highlighted by tart dried cherries, fresh sage, and crunchy toasted pine nuts in this delicious cold-weather rice dish. It's a perfect side for roast chicken or lamb with rosemary.
Add a new twist to grilled meat, chicken, fish, or vegetables with this earthy sauce redolent of mushrooms, olives, sun-dried tomatoes, herbs and red wine, enriched by our Veggie-Glace Gold.
The deep, savory mushroom flavor of this gravy beautifully complements potatoes, noodles, roasted vegetables, and roasted meats and poultry.
A simple and delicious rice dish with the fragrance of fennel--serve it with chicken, fish, vegetables, or veal.
A rich, satisfying soup to begin a fall or winter dinner with a terrific combination of flavors: roasted cauliflower, garlic, sour cream, and Gorgonzola with a swirl of walnut oil and a sprinkling of crunchy walnuts for a garnish.
A complex, smoky chili flavored with spices, coffee, cocoa, and peppers slowly simmered in your Crock Pot. Serve it with a buffet of toppings for a Tex-Mex feast!
Try this complex, Asian-inspired sauce over steamed fish, chicken, or vegetables.
This tasty soup brimming with with vegetables makes a great, healthy, anytime meal.
This rich and flavorful gravy makes a celebration out of mashed potatoes and roasted veggies--or try it spooned over a warm dish of creamy polenta.
Although often made with a ham bone, our version of split pea soup is so hearty and heart healthy you won't miss the meat. Serve with thick slices of rustic bread.
Everyone knows that Dijon is the mustard capital of France. For this hearty vegetarian main course, a rainbow of vegetables simmer in a rich Veggie-Glace Gold broth scented with plenty of mustard, then it's thickened with half-and-half and a touch of cornstarch. Serve this stew over brown rice, barley, or bulgur. If you like, add tofu cubes.
Chunky-smooth smashed potatoes add old-fashioned comfort to any meal. We've taken a somewhat modern approach by using Yukon Gold potatoes (or red bliss) and combining them with roasted garlic, Veggie-Glace Gold, some milk, and a minimum of butter. What's missing? A lot of fat and calories, but none of the taste and pleasure. Use this same method for other vegetables like turnips and cauliflower.
