Get the latest Vegetabley flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/vegetabley Nice vegetable dish that goes great with everything. Loaded with vitamins and taste. Enjoy http://www.grouprecipes.com/48743/carrot-zucchini-and-potato-shreds.html A hearty, healthy soup, with everything in it but the kitchen sink - or meat! A refrigerator-cleaner-outer! http://www.grouprecipes.com/43408/the-ultimate-vegetarian-soup.html Curious about the lack of potatoes in this dish? In Europe, Asia and Africa, chestnuts are often used as an everyday potato substitute, and I took that as a cue when I was writing this recipe. You will need shelled, boiled chestnuts for this recipe. Slice either a horizontal slash or a large X along the flat side before boiling. Cover with cold water, bring to a boil, and simmer for three minutes. Peel off the shell and skin with a sharp knife. As they cool, they become more difficult to peel, so keep them in hot water until you are ready to peel them! http://www.grouprecipes.com/34197/fireside-veggie-pie.html This is my variation on the popular Vegan Lasagna recipe first created by Susan of Fat Free Vegan Kitchen (http://blog.fatfreevegan.com/2006/03/my-favorite-lasagna.html). It’s a great pasta dish that fills you up without the cloying taste of cheese to wear you down. http://www.grouprecipes.com/26555/vegan-portasagna.html This is very low fat (since my system rebells and wreaks all havoc when I add butter, oil or any high-fat ingredient such as peanut butter or dairy to my food (though you wouldn't know it, looking at this blog); think of me as a meringue!), whole-grain, has 2 servings of vegetables, and is very heavily spiced (I won't put quantities of the spices because I never measure, I go by taste-to-check and I add tons, which irritates the family slightly) and incredibly healthy. It is protein, calcium, fibre and iron-rich, and is vegan, soy and gluten free. http://www.grouprecipes.com/17489/kasha-with-mexican-beans-and-cabbage.html Hearty, healthy, vegan flavour straight from the shores of the Mediterranean sea. http://www.grouprecipes.com/17642/slow-it-down-mediterranean-stew.html When I learned to make stock from a recipe in the Fields of Greens cookbook by Annie Somerville, it absolutely changed my soups and my kitchen ethos forever. I now make infinite variations, but almost always start soups with my own homemade stocks. There is nothing like homemade soup made completely from scratch with nothing but the freshest ingredients. And it's a great way to reduce kitchen waste by tossing vegetable (and meat) scraps into a pot with water. This is my own version, based loosely off the Fields of Greens recipe. I personally make it almost always with chicken as well as the vegetables. http://www.grouprecipes.com/14794/vegetable-stock.html A great all-in-one dinner meal to help use up your summer garden's gifts! http://www.grouprecipes.com/14429/squashy-aubergine-casserole.html A low-fat variation on an Italian favourite, with lots of vegetables for colour! http://www.grouprecipes.com/12731/light-veggie-cannelloni.html This is so good. A great combination of vegetables, herbs and cheese. Makes a great side that goes great with anything. http://www.grouprecipes.com/4326/montana-garden-vegetable-casserole.html