Vegetable recipe collection

Rustic carrot and wheat berry soup simmered in white wine with tomatoes, garlic, and fresh basil. Vegan, hearty, and naturally thick from the chewy whole grain.

Indian carrot and yogurt relish (raita) with blanched shredded carrots, cumin, chili, and onion. A cool, tangy condiment ready in minutes.

Vegan carrot burgers bound with tahini and peanut butter, seasoned with tamari and herbs. Baked golden on both sides for a hearty plant-based patty with real substance.

Swiss Aargau carrot cake made with ground almonds, grated carrots, kirsch, and cornstarch instead of flour. Finished with apricot glaze, fondant icing, and marzipan carrots.

Carrot cake bread: a tender carrot quickbread baked in two 9-inch pans, made with olive oil, cinnamon, grated carrots, and chopped pecans. Better the next day, optional orange-butter icing.

Steamed carrots tossed in walnut oil with raisins and a tangy curry-mustard-lime glaze. A diabetic-friendly side dish with warm spice and subtle sweetness.

Carrot muffins with cinnamon, made with corn oil for a moist, tender crumb. A simple carrot cake-style muffin that springs back when done.

Whole wheat carrot spice bread with oats, dates, and warm cinnamon-ginger spice. A hearty, low-fat quick bread made with applesauce and egg whites instead of butter or oil.

Carrot square cake with walnuts, golden raisins, and a tangy orange-flavored cream cheese icing. A 9-inch square pan version of the classic carrot cake, perfect for small gatherings.

Skillet shredded potato, zucchini, and carrot sauté with butter and basil. Quick 30-minute vegetable side dish, naturally gluten-free, diabetic-friendly.

Raw grated carrot salad with orange segments, fresh ginger, garlic, honey, mint, and walnuts in a citrus dressing. A no-cook Moroccan-inspired side dish that rests for two hours to develop flavor.

Guacamole-stuffed tomato cups with avocado, green chiles, onion, and lemon juice, topped with crumbled bacon on a bed of lettuce. A fresh Mexican-inspired appetizer salad.

Green enchiladas with Monterey Jack cheese and onion rolled in corn tortillas, smothered in a creamy sour cream and jalapeno sauce. A rich, cheesy Tex-Mex dinner baked until bubbly.

Cauliflower gratin with a savory dressing of olive oil, anchovy paste, capers, lemon, and Dijon mustard, topped with Parmesan bread crumbs and baked until golden and crisp.

Methi gobi: a Punjabi dry curry of cauliflower simmered with fresh fenugreek leaves, green garlic, ginger, tomato, cumin, coriander, and turmeric in ghee. Vegetarian, naturally gluten-free, deeply aromatic.

Cauliflower Italiano is a fast skillet side with florets steam-braised in Italian dressing, onion, garlic, green pepper, and cherry tomatoes. Ready in 30 minutes, five-ingredient weeknight easy.