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Showing 21-30 of 458 items.

Creamy Vegetable Curry with Ginger and Cashews

easy

Creamy Vegetable Curry from “The Oh She Glows Cookbook,” p. 182–83

264 kcal
Water 81%
59
Macronutrient carbohydrates 59.14%
/16
Macronutrient proteins 15.58%
/25
Macronutrient fats 25.27%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 1.9 g
Ω-3 (ALA) 0.06 g

The cashews make this vegetable curry incredibly creamy — and the fresh ginger, chili peppers, and curry give it an Asian flair.

Homemade Yolos (Caramel Pralines) with Medjool Dates

easy

Homemade Yolos from the cookbook “The Oh She Glows Cookbook: Over 100 Vegan Recipes … ,” p. 262

229 kcal
Water 14%
71
Macronutrient carbohydrates 70.7%
/07
Macronutrient proteins 7.26%
/22
Macronutrient fats 22.05%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 1.1 g
Ω-3 (ALA) 0.01 g

These yolos (caramel pralines) with medjool dates taste so amazingly creamy and caramel-like, even without sugar, that you’ll just have to try them.

Broad Bean Stew with Dill Sauce and Turmeric

easy

Broad Bean Stew with Dill Sauce from the cookbook “Vegan Recipes from the Middle East”, page 33.

567 kcal
Water 66%
67
Macronutrient carbohydrates 67.17%
/26
Macronutrient proteins 25.96%
/07
Macronutrient fats 6.86%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 2.1 g
Ω-3 (ALA) 0.71 g

This broad bean stew gets its typical oriental flavor from the combination of fresh dill, garlic, turmeric, and lemon juice.

Aubergine Mousse with Tahini, Parsley, and Pomegranate

easy

Aubergine Mousse with Tahini from the cookbook “Vegan Recipes from the Middle East” by Parvin Razavi, p. 89

124 kcal
Water 87%
66
Macronutrient carbohydrates 65.6%
/14
Macronutrient proteins 13.79%
/21
Macronutrient fats 20.61%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 1.8 g
Ω-3 (ALA) 0.07 g

Aubergine Mousse with Tahini, Parsley, and Pomegranate goes well with Lebanese bread and meze, which are appetizers often served with an apperitif.

Orange and Coriander Relish with Lime and Pomegranate Seeds

easy

Orange and Coriander Relish from the cookbook “Vegan Recipes from the Middle East” by Parvin Razavi, p. 145

62 kcal
Water 86%
89
Macronutrient carbohydrates 88.89%
/09
Macronutrient proteins 8.8%
/02
Macronutrient fats 2.3%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 0.04 g
Ω-3 (ALA) 0.01 g

Orange and Coriander Relish with Lime and Pomegranate Seeds is a healthy Moroccan side dish that will add a fresh, fruity flavor to your meal.

Nutty Quinoa and Cherry Salad with Pecans and Lemon Juice

easy

Nutty Quinoa and Cherry Salad prepared using the recipe in “Vegan for Her”, pp. 255–56

170 kcal
Water 75%
70
Macronutrient carbohydrates 70.19%
/10
Macronutrient proteins 10.08%
/20
Macronutrient fats 19.73%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 2.0 g
Ω-3 (ALA) 0.16 g

Cherries and freshly squeezed lemon juice give this quinoa salad a light, fruity taste. You can vary the flavor by adding mint, cilantro, or chili peppers.

Creamy Squash and Apple Soup with Nutmeg and Cinnamon

easy

Creamy Squash and Apple Soup prepared using the recipe in “Vegan for Her,” pp. 269–70

108 kcal
Water 94%
78
Macronutrient carbohydrates 77.51%
/12
Macronutrient proteins 12.44%
/10
Macronutrient fats 10.06%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 0.48 g
Ω-3 (ALA) 0.12 g

This creamy squash and apple soup is especially nice during the colder time of year. The apple and cinnamon give the soup a taste of Christmas.

Vegetable Strudel with Frankfurt Green Sauce

medium

626 kcal
Water 68%
59
Macronutrient carbohydrates 58.79%
/17
Macronutrient proteins 17.28%
/24
Macronutrient fats 23.93%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 6.0 g
Ω-3 (ALA) 0.73 g

This vegetable strudel with whole grain spelt flour and cashew cream on Frankfurt green sauce contains no animal products but still tastes incredibly delicious.

Colorful Fall Salad with Nasturtium, Pumpkin, and Spinach

easy

Colorful Fall Salad with Nasturtium from the cookbook “Vegan & Vollwertig,” p. 97.

461 kcal
Water 82%
66
Macronutrient carbohydrates 65.9%
/14
Macronutrient proteins 13.86%
/20
Macronutrient fats 20.25%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 4.2 g
Ω-3 (ALA) 0.09 g

This Colorful Fall Salad with Nasturtium, Pumpkin, and Spinach tastes delicious with creamy dressing from cashew cream, horseradish root, and lemon juice.

Barbara's Christmas roast with red wine plum sauce

difficult

Recipe picture "Barbara's Christmas roast with red wine and plum sauce" from "Vegan & Wholesome", p. 129

777 kcal
Water 74%
68
Macronutrient carbohydrates 68.31%
/12
Macronutrient proteins 11.68%
/20
Macronutrient fats 20.01%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 4.3 g
Ω-3 (ALA) 1.0 g

Barbara's Christmas roast with red wine and plum sauce is made from grains. Plums, red wine, apple and cinnamon give it a Christmassy character.