This recipe sings of the fall and early winter harvest.

Submitted by CHEF_MEG

This is a recipe i put together last night with the veggies I had in the fridge and my husband and daughter LOVED it. Very yummy over ride pilaf or couscous. You can add chicken or fish to make this a non-veggie meal

Submitted by VEGGIEDOC4LIFE

Amazing lunch - full of fibre and protein!

Submitted by SARAGALE

Flavorful and easy!

Submitted by CTELLIFSON

Delicious & easy - just learned from my big sister... It's SO good!

Submitted by KINI08

hate veggies? you'll love this!

Submitted by CHELLETRON

Just a simple sautee of sliced mushrooms with my garlic and pepper.

Submitted by FRANCLYN

Spinach and cheese stuffed mushrooms

Submitted by WHEELOFFIRE

Yummy meatless sandwich

Submitted by ESCHIWAL

This recipe is to replace the green beans you get at most/all Chinese Buffets including Panda Express and many others. They are a hit with everyone, every time I make them... even my picky picky picky people that I have to feed!

[EDIT: After noticing everyone commenting on the sodium, I realized that I didn't add the 'lite' soy sauce that I use - I had added regular! Fixed it now :) ]

Submitted by KRAVMAGAGIRL

satisfying raw vegan salad

Submitted by FAIRYPIKT

Not your normal cole slaw. This is a healthy version loaded with surprises, packed with antioxidents and flavor.

Submitted by TRAVELNISTA

Broccoli salad is a summertime party staple. This version is healthier--with plenty of flavor from almonds and raisins!

Submitted by SP_STEPF

This is a delicious recipe that is full of great flavors, healthy, and high in protein.

Submitted by S318830

Crisp – tender, emerald spears of fresh Spring asparagus join rich, meaty slices of mushroom under a decadent blanket of herbed lemon butter

Submitted by JO_JO_BA

Very simple

Submitted by TAKINGBACKLIFE

This recipe is originally published by Bryanna Clark Grogan. I have substituted plain yogurt for tofu sour cream as it calls for in the original vegan recipe. Sweet and savory, it is delicious for dinner or lunch with brown rice or couscous If you are using fresh pumpkin, save the seeds for toasted pumpkin seeds as a snack.

Submitted by SONJA14

Recipe adapted from Vegetarian Suppers by Deborah Madison

Submitted by MELTNSUE

Submitted by THOMWIGLE

A light and sweet fall treat!

Submitted by CINNYBUG

Cabbage is a good source of Vitamins A & c, and fiber. It helps to prevent cancer and is low in calories. Cabbage tastes best and is most nutritious when eaten raw or cooked for a short period of time in a small amount of water.

Submitted by JAMBIST

This is a yummy salad that is very flexible. Try subbing olive oil/balsamic vinegar as a dressing. Remember avocados are a little bit higher in the mono saturated (healthier) fats but also a great source of fiber! On the 2nd round of this salad, I tried adding dill and some rinsed, canned chicken. That was also good. Enjoy :)

*Rinsing beans, reduces sodium from what is listed

Submitted by MEESHMANIA

From the Moosewood Restaurant New Classics cookbook

Submitted by AJKELLY_44

This is a recipe my husband likes to make. I'm not sure where he came up with it, but it's pretty darn tasty!

Submitted by LUMETH

From "Vegetarian Supercook" by Rose Elliot

Submitted by CATCH23