A French classic from The Culinary Institute of America featuring an array of brightly diced vegetables and fresh herbs.
Globe Zucchini Stuffed with Millet and Vegetables
Beautiful stuffed globe zucchini filled with Parmesan, tomatoes and millet then seasoned with orange pepper, coriander and thyme.
Roasted Tomatoes, Beans and Onions
This hearty healthy vegetable casserole needs no meat to make a satisfying meal.
Vegetarian Ragu with Cilantro Pesto
A delicious Ragu rice dish filled with vegetables varying from sweet potatoes to fresh zucchini and topped with a homemade cilantro pesto.
Any Veggie Coconut Curry
Use low-fat coconut milk and any veggies you have on hand to make this curry.
By varying the amount of soy- or rice milk, you can make this low-fat frozen dessert thick enough to eat with a spoon or thin enough to drink through a straw.
Orange-Scented Corn Muffins
With just a touch of sweetness, these sugar-free muffins are a welcome treat for breakfast.
This super low-fat soup is a beautiful and delicious way to eat green vegetables.
Cream of Cauliflower and Lima Bean Soup
A low-fat pureed soup with a few whole lima beans added for extra texture.
Feijao (Brazillian Black Beans)
Tender, savory and succulent, these vegetarian black beans are a daily staple in Brazil and never fail to satisfy.
The rainbow of color found in this recipe's ingredients provides you with an abundance of nutrients.