707 cayenne recipes

California-style chilled gazpacho built from peak summer tomatoes, English cucumber, red bell peppers, jalapeno, serrano, and a chiffonade of fresh herbs. Vegan, low-fat, and made for blistering Sonoma afternoons.

A chapti (whole-wheat roti) stuffed with paneer (farmers cheese) enriched with Indian spices.

A creamy and hearty vegetable soup of leeks, carrots, broccoli and tomatoes that's thickened and seasoned with sesame paste (tahini).

Juicy, sweet and tender roasted tomatoes, creamy goat cheese, and slightly bitter mixed greens make this mouth-watering pasta dish delicious and nutritious.

Quick, easy to make, and it's also very tasty. Serve this freshly homemade hummus with store-bought or homemade pita bread.

Mango and tamarind chutney: slow-simmered jammy preserve with mango, golden raisins, ginger, mustard seed, and sour tamarind. Water-bath canned for a year of shelf life.

Moosewood gazpacho: cold Spanish-style tomato soup with cucumber, red pepper, garlic, fresh herbs, and lime. Iconic vegetarian no-cook summer recipe.

Fresh soybeans (edamame) dip on crackers topped with a roasted cherry tomato. Perfect light tasting finger food when company is coming.

Lentil and potato veggie burgers bound with cornmeal and brightened with mustard, soy sauce and vegetable juice. Plant-based, freezer-friendly patties that hold their shape on the grill or in the oven.

Vegan black bean and cashew chili with jalapeño, Anaheim chiles, and a splash of beer. Cashews lend hearty body to this meatless chili. Top with avocado, cilantro, and crisp tortilla chips.

Wintry spices make this a rich, creamy, and flavorful holiday favorite!

Chickpeas toss with crisp bell peppers, scallions, and cilantro in a cumin-spiked dressing brightened by ginger, garlic, and fresh lemon juice. Chill overnight for a make-ahead potluck winner.

Literally 5 minutes of cooking time. Start to finish this baby bok choy about 10 minutes and is packed with flavor.

Loaded vegetable burger with corn, mushroom, peppers, spinach, carrot, and potato bound with egg white. Served with mint yogurt sauce. Vegetarian patties.

This flavorful dish can be served as a main entree or side dish, hot, at room temperature or even cold.

No meat today, I guess I like this way.. Vegan if you replace ghee..