Vegetable recipe collection

Pumpkin oat bran muffins: high-fiber, low-fat fall muffins sweetened with brown sugar, spiced with pumpkin pie spice, and lightened with egg whites. A wholesome breakfast or snack ready in 30 minutes.

Vegan pumpkin or squash pie with silken tofu, honey or maple, molasses, and a hint of coriander and almond extract. Egg-free and dairy-free, with custard-like texture from blended tofu.

This particular biscotti a bit of warm from the spices and adds depth to a good cup of tea in the fall. Add a bit of fruit and it makes a nice homemade gift for Christmas, good for breakfast with a coffee too.

Pumpkin pie cognac with a silky custard of half-and-half, dark brown sugar, candied ginger, and a generous splash of brandy. The grown-up holiday pie that smells like Thanksgiving in a glass.

Pumpkin pie squares with a crumbly oat-and-brown-sugar shortbread crust and a fully spiced pumpkin custard. Bakes in one pan, cuts into 16 squares, and travels better than a round pie.

Pumpkin puff pancakes are tiny silver-dollar pancakes built on Bisquick, canned pumpkin, eggs, and warm spices. Light, puffy, and ideal for fall brunch or holiday breakfast trays.

Here is a childhood recipe with a twist. It is great for the holidays and children love it too.

WOW. This was AMAZING! I got so many compliments on it, and a few people said they liked it better than pumpkin pie. I have to say I might just agree with that. I made it exactly as it said on the recipe, except I omitted the nuts and added a bit extra cinnamon and some pumpkin pie spice to the cake batter.

Pumpkin soup gently spiced with whole cloves, sweetened with honey, and finished with cream. Smooth, autumn-bright puréed soup that holds up overnight for make-ahead dinner parties.

Pumpkin spice pound cake bakes a Bundt full of cinnamon, mace, and nutmeg-spiced pumpkin batter over a layer of toasted pecans, then drinks in a dark rum butter glaze poured through poke holes on both sides.

Pumpkin millet soup pairs nutty whole-grain millet with creamy kabocha squash for a vegan, gluten-free fall soup. Pureed into a velvety bisque, finished with nutmeg, cayenne, and a yogurt swirl. Five ingredients, plant-powered comfort.

Super moist and crumbly. They are ideal for breakfast or a delicious and nutritious snack at any time of the day.

Silky pureed tomato soup made from fresh over-ripe tomatoes, slow-sweated onions, garlic, white wine and fresh herbs. Strained twice for a smooth, skin-and-seed-free bowl. Naturally vegan, no cream, with optional fresh mozzarella.

Pureed yellow crookneck squash soup with thyme, sage, basil, and a splash of white wine, finished with milk and topped with sautéed red bell pepper strips and pumpkin seeds.

This purple potato salad is a great side dish. we boiled potatoes with garlic and vinegar, which made potatoes super tasty!

Learn how to make Bibimbap, one of my favorite Korean dishes. This time instead of preparing each vegetable separately, I cooked the similar texture vegetables together, which saved time and still tasted delicious. I mixed the seasoned vegetables with soba noodles and of course always have some kimchee as a side, that's a must in Korean food.