2,016 green recipes

Lion's head meatballs are large Chinese pork and beef meatballs wrapped in bok choy leaves and steamed in the microwave, glazed with stir-fry sauce. Easy weeknight Chinese dinner.

Cold gazpacho soup with tomato, cucumber, green pepper, onion, garlic, and a hit of red wine vinegar and lemon. Chilled, no-cook, and perfect for hot summer afternoons.

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

Vegan sloppy joes made with textured vegetable protein, tomato sauce, molasses, and chili powder. Saucy, smoky, and ready in 30 minutes for a plant-based weeknight dinner the whole family loves.

This vegetable miso stew will for sure warm you up on a cold winter day. It's quick-easy to prepare, loaded with goodness, and it tastes delicious.

An easy to make coleslaw with south Asian flavors and a bit of a kick.

This stir fry is sweet and as fiery as you want to make it with Sriracha sauce. This recipe uses beef, but you could substitute chicken or shrimp. It's quick and easy to make, and is impressively attractive.

Minced clams with a mixture of seasonings and a bit of hot sauce, topped with shredded mozzarella, this dip is excellent served warm with crackers.

It's not that hard to make your own sushi, California roll style at home. Cook some rice, season and wrap up your favorite mix of textures.

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

Definitely a five stars recipe, my husband made it yesterday for lunch. Nutmeg gave the extra zing, and the flavor was absolutely delicious, I couldn't stop eating it. We just finished the leftover for lunch, and it was even better. Strongly recommend this recipe to everyone!

Kabocha squash, also known as Japanese squash, has a flavour between sweet potatoes and pumpkin. You can also use pumpkin or acorn squash in this recipe.

Quick, easy and tasty! Salad greens, fresh blueberries are tossed with balsamic blueberry vinaigrette, topped with crumbled goat cheese and maple glazed hazelnuts.

Shiitake mushrooms, a few different vegetables, garlic-black bean sauce, and glass noodles make this soup packed with great flavors and nutrients. Enjoy it with a refreshing and light salad aside.

Edamame, carrot, and avocado salad tossed in a bright orange-lime and ginger-sesame dressing with black sesame seeds and cilantro. A fresh, protein-rich vegan, gluten-free side.

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