vegalicious
rcps
Meals
Meals
Appetizers
Soups
Beverages
Breads and Muffins
Breakfast
Condiments
Desserts and Sweets
Main Dishes
Lunch
Pasta & Noodles
Stew
Raw
Salads
Side Dishes
Snacks
Spreads and Dips
Ingredients
Ingredients
Fruit
Grains
Legumes
Herbs and spices
Nuts
Processed food
Vegetables
Fruit vegetables
Inflorescence vegetables
Leaf vegetables
Root vegetables
Stem vegetables
Root vegetables
Beet
Carrot
Potato
Sweet potato
Water chestnuts
Parsnip
Onion
Horseradish
Garlic
Jerusalem artichoke
Tapioca
Celeriac
Black salsify
Radish
rutabaga
parsley root
Turnip
Cassava
Beet Leaf Pesto
Spicy Lentil and Vegan Sausage Stew
Autumn Harvest Panzanella Salad
Rutabaga, Carrot, Apple Soup
End of the Summer Garden Risotto
Beet Salad with Plums and Tofu Feta
Hawaiian Macaroni Salad
Di San Xian
Purple Potato Pancakes with Vegan Cheese Sauce
Roasted Rutabaga Wedges with Walnut, Apple, Date Soy Yogurt Dip
Spinach and Purple Potato Casserole
Homemade parsnip chips
Crunchy Curried Pea Salad with Apples Cashews and Water Chestnuts
Review: Potato Mushroom Stew
Roasted Parsnip, Carrot, Sweet Potato with Orange Rosemary Sauce
Tofu, Sweet Potato and Spinach Tandoori
First
Previous
Next
Last
Meals
Appetizers
Soups
Beverages
Breads and Muffins
Breakfast
Condiments
Desserts and Sweets
Main Dishes
Lunch
Pasta & Noodles
Stew
Raw
Salads
Side Dishes
Snacks
Spreads and Dips
Ingredients
Fruit
Grains
Legumes
Herbs and spices
Nuts
Processed food
Vegetables
Fruit vegetables
Inflorescence vegetables
Leaf vegetables
Root vegetables
Stem vegetables