FRESH VEGGIE RECIPE RECIPES
FRESH VEGGIE PIZZA RECIPE: HOW TO MAKE IT - TASTE OF HOME
There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful veggie pizza that's topped with a rainbow of crunchy vegetables! Guests usually don't even guess this delicious pizza is low-fat. —Brooke Wiley, Halifax, Virginia
Provided by Taste of Home
Categories Appetizers
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations. , Bake at 375° for 11-13 minutes or until golden brown. Cool completely., In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.
Nutrition Facts : Calories 164 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 623mg sodium, CarbohydrateContent 18g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 6g protein.
FRESH AND EASY VEGGIE SPAGHETTI - INSPIRED TASTE
Quick and easy vegetable spaghetti with lots of veggies and a simple tomato sauce made completely from scratch. For vegan spaghetti, skip the cheese and serve with a little nutritional yeast scattered on top. The sauce can be made in advance and kept in the refrigerator for 3 to 4 days.
Provided by Adam and Joanne Gallagher
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield Makes 4 to 6 servings (About 6 cups of sauce)
Number Of Ingredients 16
Steps:
- Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
- Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes. Stir in the tomato paste and cook another minute. (When making this sauce, we usually end up using between 1 and 1 1/2 teaspoons of fine sea salt.)
- Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low simmer and cook until the liquid has thickened and reduced by half; about 10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce.
- While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
- Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.
Nutrition Facts : ServingSize 1/6 of the recipe (2 ounces pasta), Calories 372, FatContent 11.4g, SaturatedFatContent 1.6g, CholesterolContent 0mg, SodiumContent 798.2mg, CarbohydrateContent 56.9g, FiberContent 8.9g, SugarContent 7g, ProteinContent 14.5g
More about "fresh veggie recipe recipes"
SMOKY VEGGIE CHILLI RECIPE | JAMIE OLIVER RECIPES
If you want to get ahead, I have a hearty veggie chilli you can batch cook in advance for the perfect winter warmer. Here I’m dry-charring all the veg first to bring bags of smoky flavour.
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 517 calories per serving
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 517 calories per serving
- Put a large casserole dish on a medium-low heat and a large non-stick frying pan on a high heat.
- Prick the peppers, then sit them directly on the gas flame, or under a hot grill, for 10 minutes, until charred (keep an eye on them!). Meanwhile, scrub the sweet potatoes and slice into 2cm chunks (there’s no need to peel them), then char in the hot, dry frying pan for 5 minutes, turning them halfway through.
- Meanwhile, peel the onions and cut into 1cm chunks, then dry-fry in the casserole dish for 3 minutes until softened. Push them to the side and drizzle in 2 tablespoons of oil, then stir in the cumin seeds, paprika, cocoa powder and peanut butter. Add 1 tablespoon of red wine vinegar and scrape up any sticky bits from the bottom of the pan, then stir in the charred sweet potato.
- Prick the chillies and blacken all over in the hot frying pan or directly over the gas flame. Carefully place the charred peppers on a board, then deseed and roughly chop, adding them to the casserole dish as you go. Carefully remove the charred chillies to a board, then finely chop and add to the mix.
- Preheat the oven to 180ºC/350ºF/gas 4.
- Strain the butter beans in a sieve over the casserole dish, so the juices go straight in, then tip the beans into a the hot, dry frying pan and leave them in an even layer, without stirring, until they start to char and pop, then tip into the veg.
- Tip in the chickpeas (juice and all) and scrunch in the tinned tomatoes, breaking them up with a wooden spoon, then pour in 1 tin’s worth of water. Finely chop and add the coriander stalks (saving the leaves for later), season with a pinch of sea salt and black pepper and stir well, then pop on the lid, leaving a little opening, and cook for 1 hour, or until thickened, stirring occasionally.
- Meanwhile, scrub the potatoes and dry with a clean tea towel. Prick them all over with a fork and sprinkle with a pinch of sea salt, then place on a baking tray and bake for 1 hour, or until crispy on the outside and fluffy in the middle.
- For the salsa, peel the onion and thinly slice with the apple, then tip into a small bowl, dress with the lime juice and season to perfection.
- For the cheat’s chilli sauce, blitz the jalapeños and their vinegar with the mint in a food processor until smooth.
- When you’re ready to serve, finely chop the coriander leaves and stir through the chilli with 1 tablespoon of extra virgin olive oil. Grate the cheese and click off the lettuce leaves.
- To serve, cut a cross into each baked spud, pinching the bottoms so they open up, and transfer to serving plates. Top with the cheese, stuffing it in well, then add a good spoonful of the chilli and serve with the lettuce leaves, a dollop of yoghurt, a sprinkling of the salsa and a drizzle of the chilli sauce.
See details
VEGETARIAN FRESH SPRING ROLLS RECIPE - FOOD.COM
A cleansing mouthful of fresh vegetables that makes a delectable appetizer or a fine addition to asian-influenced meals. Cook time is refrigeration time. Altered from original in Healthy Weeknight Meals.
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 175.6 per serving
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 175.6 per serving
- Do not stack the rice papers; they will stick together.
See details
VEGETARIAN CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES
You can't get much simpler and tastier than this easy vegetable carbonara – a brilliant little recipe to add to your repertoire!
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 461 calories per serving
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 461 calories per serving
- Cook the linguine according to the packet instructions.
- Meanwhile, carefully crack the eggs into a small bowl and beat them with a fork. Season with a little black pepper, then stir in the ricotta finely grate in most of the lemon zest.
- When the pasta has 3 minutes left, add the peas. Reserve a little cooking water, then drain the linguine and peas, and return to the pan.
- Stir in the egg mixture and spinach with a wooden spoon – they’ll cook gently in the residual heat. Add a little pasta water to loosen, if needed.
- Share between bowls and serve with a green salad.
See details
VEGGIE WRAPS RECIPE - BETTYCROCKER.COM
Vegetarian or not, you're going to want to make these wildly delicious Veggie Wraps. Crunchy, fresh veggies, spices and cheese are all wrapped into a flour tortilla. Our Veggie Wraps recipe is great for a last-minute lunch or lighter dinner. Personally, we love enjoying our Veggie Wraps outside on a nice day. If you're looking for additional ways to customize your vegetarian wraps, check out our Expert Tips section. You'll love this never-fail hit.
From bettycrocker.com
Reviews 4.5
Total Time 20 minutes
Calories 390 per serving
From bettycrocker.com
Reviews 4.5
Total Time 20 minutes
Calories 390 per serving
- On each tortilla, spread 2 tablespoons cream cheese mixture. Layer remaining ingredients evenly over half of each tortilla. Tuck in sides of tortillas; roll up tightly to enclose filling.
See details
FRESH VEGGIE PIZZA RECIPE: HOW TO MAKE IT - TASTE OF HOME
There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful veggie pizza that's topped with a rainbow of crunchy vegetables! Guests usually don't even guess this delicious pizza is low-fat. —Brooke Wiley, Halifax, Virginia
From tasteofhome.com
Reviews 4.6
Total Time 25 minutes
Category Appetizers
Calories 164 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 25 minutes
Category Appetizers
Calories 164 calories per serving
- Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations. , Bake at 375° for 11-13 minutes or until golden brown. Cool completely., In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.
See details
FRESH AND EASY VEGGIE SPAGHETTI - INSPIRED TASTE
Quick and easy vegetable spaghetti with lots of veggies and a simple tomato sauce made completely from scratch. For vegan spaghetti, skip the cheese and serve with a little nutritional yeast scattered on top. The sauce can be made in advance and kept in the refrigerator for 3 to 4 days.
From inspiredtaste.net
Reviews 4.9
Total Time 35 minutes
Cuisine Italian American
Calories 372 per serving
From inspiredtaste.net
Reviews 4.9
Total Time 35 minutes
Cuisine Italian American
Calories 372 per serving
- Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.
See details
SMOKY VEGGIE CHILLI RECIPE | JAMIE OLIVER RECIPES
If you want to get ahead, I have a hearty veggie chilli you can batch cook in advance for the perfect winter warmer. Here I’m dry-charring all the veg first to bring bags of smoky flavour.
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 517 calories per serving
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 517 calories per serving
- Put a large casserole dish on a medium-low heat and a large non-stick frying pan on a high heat.
- Prick the peppers, then sit them directly on the gas flame, or under a hot grill, for 10 minutes, until charred (keep an eye on them!). Meanwhile, scrub the sweet potatoes and slice into 2cm chunks (there’s no need to peel them), then char in the hot, dry frying pan for 5 minutes, turning them halfway through.
- Meanwhile, peel the onions and cut into 1cm chunks, then dry-fry in the casserole dish for 3 minutes until softened. Push them to the side and drizzle in 2 tablespoons of oil, then stir in the cumin seeds, paprika, cocoa powder and peanut butter. Add 1 tablespoon of red wine vinegar and scrape up any sticky bits from the bottom of the pan, then stir in the charred sweet potato.
- Prick the chillies and blacken all over in the hot frying pan or directly over the gas flame. Carefully place the charred peppers on a board, then deseed and roughly chop, adding them to the casserole dish as you go. Carefully remove the charred chillies to a board, then finely chop and add to the mix.
- Preheat the oven to 180ºC/350ºF/gas 4.
- Strain the butter beans in a sieve over the casserole dish, so the juices go straight in, then tip the beans into a the hot, dry frying pan and leave them in an even layer, without stirring, until they start to char and pop, then tip into the veg.
- Tip in the chickpeas (juice and all) and scrunch in the tinned tomatoes, breaking them up with a wooden spoon, then pour in 1 tin’s worth of water. Finely chop and add the coriander stalks (saving the leaves for later), season with a pinch of sea salt and black pepper and stir well, then pop on the lid, leaving a little opening, and cook for 1 hour, or until thickened, stirring occasionally.
- Meanwhile, scrub the potatoes and dry with a clean tea towel. Prick them all over with a fork and sprinkle with a pinch of sea salt, then place on a baking tray and bake for 1 hour, or until crispy on the outside and fluffy in the middle.
- For the salsa, peel the onion and thinly slice with the apple, then tip into a small bowl, dress with the lime juice and season to perfection.
- For the cheat’s chilli sauce, blitz the jalapeños and their vinegar with the mint in a food processor until smooth.
- When you’re ready to serve, finely chop the coriander leaves and stir through the chilli with 1 tablespoon of extra virgin olive oil. Grate the cheese and click off the lettuce leaves.
- To serve, cut a cross into each baked spud, pinching the bottoms so they open up, and transfer to serving plates. Top with the cheese, stuffing it in well, then add a good spoonful of the chilli and serve with the lettuce leaves, a dollop of yoghurt, a sprinkling of the salsa and a drizzle of the chilli sauce.
See details
VEGETARIAN FRESH SPRING ROLLS RECIPE - FOOD.COM
A cleansing mouthful of fresh vegetables that makes a delectable appetizer or a fine addition to asian-influenced meals. Cook time is refrigeration time. Altered from original in Healthy Weeknight Meals.
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 175.6 per serving
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 175.6 per serving
- Do not stack the rice papers; they will stick together.
See details
VEGETARIAN CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES
You can't get much simpler and tastier than this easy vegetable carbonara – a brilliant little recipe to add to your repertoire!
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 461 calories per serving
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 461 calories per serving
- Cook the linguine according to the packet instructions.
- Meanwhile, carefully crack the eggs into a small bowl and beat them with a fork. Season with a little black pepper, then stir in the ricotta finely grate in most of the lemon zest.
- When the pasta has 3 minutes left, add the peas. Reserve a little cooking water, then drain the linguine and peas, and return to the pan.
- Stir in the egg mixture and spinach with a wooden spoon – they’ll cook gently in the residual heat. Add a little pasta water to loosen, if needed.
- Share between bowls and serve with a green salad.
See details
VEGGIE WRAPS RECIPE - BETTYCROCKER.COM
Vegetarian or not, you're going to want to make these wildly delicious Veggie Wraps. Crunchy, fresh veggies, spices and cheese are all wrapped into a flour tortilla. Our Veggie Wraps recipe is great for a last-minute lunch or lighter dinner. Personally, we love enjoying our Veggie Wraps outside on a nice day. If you're looking for additional ways to customize your vegetarian wraps, check out our Expert Tips section. You'll love this never-fail hit.
From bettycrocker.com
Reviews 4.5
Total Time 20 minutes
Calories 390 per serving
From bettycrocker.com
Reviews 4.5
Total Time 20 minutes
Calories 390 per serving
- On each tortilla, spread 2 tablespoons cream cheese mixture. Layer remaining ingredients evenly over half of each tortilla. Tuck in sides of tortillas; roll up tightly to enclose filling.
See details
FRESH VEGGIE WRAPS RECIPE | ALLRECIPES
These versatile vegetable wraps combine fresh tomatoes, cucumber, green bell peppers, and lettuce with tasty mozzarella cheese and seasoned avocado mayonnaise. Add veggies, …
From allrecipes.com
From allrecipes.com
See details
RECIPE COLLECTIONS & COOKING GUIDES | FRESH RECIPES NZ
Veggie Sausage, Burnt Aubergine & Chilli Pizza ? Capture one of the summer pleasure “Aubergine” at its best to create this fresh veggie sausage pizza. Aubergine develops a rich, complex flavor when cooked with tasty oil and makes a wonderful paste. With fresh yoghurt, delicious veggie …
From fresh.co.nz
From fresh.co.nz
See details
GINGER VEGGIE STIR-FRY RECIPE | ALLRECIPES
I was looking for a recipe that would really showcase the fresh broccoli and green beans I picked up at the farmers' market, and this was perfect. There's nothing to mask the flavor of the fresh veggies, just the ginger, soy, and garlic to enhance it. I also threw in a handful of fresh …
From allrecipes.com
From allrecipes.com
See details
BURGER RECIPE | VEGGIE BURGER » DASSANA'S VEG RECIPES
Dec 29, 2020 · A veggie burger recipe can be made with beans, chickpeas, lentils, tofu, tempeh, quinoa and a mix of different vegetables. I have been making a Vegetable Cutlet for years, so when I began getting requests for a vegetarian burger recipe, I was happy to take that recipe and adapt it into this perfect veggie …
From vegrecipesofindia.com
From vegrecipesofindia.com
See details
16 COOL, CREAMY VEGGIE DIP RECIPES - TASTE OF HOME
Feb 18, 2019 · A friend gave me this zesty dip recipe many years ago, and now I serve it at our annual holiday open house. To make it mobile, spoon a serving of the dip in the bottom of a small cup, then garnish with fresh …
From tasteofhome.com
From tasteofhome.com
See details
FRESH SALSA RECIPE (PICO DE GALLO) - SIMPLY RECIPES
Jul 15, 2021 · Pico de gallo (a.k.a. salsa fresca) is a type of salsa made with chopped fresh tomatoes and onions, cilantro, fresh chilis, lime juice, and salt. With its chunky nature and relatively low amount of liquid, pico de gallo is a lot like a relish in texture. As it's a fresh …
From simplyrecipes.com
From simplyrecipes.com
See details
FRESH SALSA RECIPE (PICO DE GALLO) - SIMPLY RECIPES
Jul 15, 2021 · Pico de gallo (a.k.a. salsa fresca) is a type of salsa made with chopped fresh tomatoes and onions, cilantro, fresh chilis, lime juice, and salt. With its chunky nature and relatively low amount of liquid, pico de gallo is a lot like a relish in texture. As it's a fresh …
From simplyrecipes.com
From simplyrecipes.com
See details
HOW TO MAKE VEGGIE NOODLES - RECIPES BY LOVE AND LEMONS
Jul 14, 2020 · Beet Veggie Noodles. I love the brilliant red color of these beet veggie noodles! I serve them raw or lightly sautéed, and I often combine them with other spiralized veggies like carrots. Toss them with pesto, vegan pesto, or lemon vinaigrette, and top them with roasted chickpeas, crumbled feta cheese, and fresh …
From loveandlemons.com
From loveandlemons.com
See details
FRESH VEGGIE WRAPS RECIPE | ALLRECIPES
These versatile vegetable wraps combine fresh tomatoes, cucumber, green bell peppers, and lettuce with tasty mozzarella cheese and seasoned avocado mayonnaise. Add veggies, …
From allrecipes.com
From allrecipes.com
See details
RECIPE COLLECTIONS & COOKING GUIDES | FRESH RECIPES NZ
Veggie Sausage, Burnt Aubergine & Chilli Pizza ? Capture one of the summer pleasure “Aubergine” at its best to create this fresh veggie sausage pizza. Aubergine develops a rich, complex flavor when cooked with tasty oil and makes a wonderful paste. With fresh yoghurt, delicious veggie …
From fresh.co.nz
From fresh.co.nz
See details
GINGER VEGGIE STIR-FRY RECIPE | ALLRECIPES
I was looking for a recipe that would really showcase the fresh broccoli and green beans I picked up at the farmers' market, and this was perfect. There's nothing to mask the flavor of the fresh veggies, just the ginger, soy, and garlic to enhance it. I also threw in a handful of fresh …
From allrecipes.com
From allrecipes.com
See details
BURGER RECIPE | VEGGIE BURGER » DASSANA'S VEG RECIPES
Dec 29, 2020 · A veggie burger recipe can be made with beans, chickpeas, lentils, tofu, tempeh, quinoa and a mix of different vegetables. I have been making a Vegetable Cutlet for years, so when I began getting requests for a vegetarian burger recipe, I was happy to take that recipe and adapt it into this perfect veggie …
From vegrecipesofindia.com
From vegrecipesofindia.com
See details
16 COOL, CREAMY VEGGIE DIP RECIPES - TASTE OF HOME
Feb 18, 2019 · Dill Vegetable Dip A friend gave me this zesty dip recipe many years ago, and now I serve it at our annual holiday open house. To make it mobile, spoon a serving of the dip in the bottom of a small cup, then garnish with fresh …
From tasteofhome.com
From tasteofhome.com
See details
FRESH SALSA RECIPE (PICO DE GALLO) - SIMPLY RECIPES
Jul 15, 2021 · Pico de gallo (a.k.a. salsa fresca) is a type of salsa made with chopped fresh tomatoes and onions, cilantro, fresh chilis, lime juice, and salt. With its chunky nature and relatively low amount of liquid, pico de gallo is a lot like a relish in texture. As it's a fresh …
From simplyrecipes.com
From simplyrecipes.com
See details
HOW TO MAKE VEGGIE NOODLES - RECIPES BY LOVE AND LEMONS
Jul 14, 2020 · Beet Veggie Noodles. I love the brilliant red color of these beet veggie noodles! I serve them raw or lightly sautéed, and I often combine them with other spiralized veggies like carrots. Toss them with pesto, vegan pesto, or lemon vinaigrette, and top them with roasted chickpeas, crumbled feta cheese, and fresh …
From loveandlemons.com
From loveandlemons.com
See details
