Showing results 1 - 20 of 58 for within Vegetarian, Side Dishes.
Spicy poblano peppers join red and green bell peppers to add zing and flavor to this traditional recipe. If your cornbread is extremely fresh, allow it to dry out a bit before using. For a gluten-free version, use gluten-free cornbread, or for a dairy-free version, use non-hydrogenated, non-dairy margarine in place of the butter.
Though parsnips resemble carrots they're never eaten raw. Here they reach their peak of flavor by being steamed, then roasted with tender, rich results.
Roasted fennel is a great side dish to serve in the fall and winter, especially when it's flavored with maple syrup. Serve alongside roasted fish or pork and drizzle with a few extra drops of maple syrup, if desired.
This couscous recipe is full of fall flavors and can make a colorful addition to your Thanksgiving table. Roast the squash ahead of time and the dish will be ready in 15 minutes without taking up any precious oven space.
This side dish of roasted sweet root vegetables is a perfect accompaniment to roasted chicken or pork tenderloin. A side of bitter greens, like mustard greens, offers a nice balance to the sweetness.
Apple cider's sweetness is a perfect foil for turnip's earthy character. Serve these alongside roasted chicken, pork or lamb.
If you wax nostalgic about green bean casserole, try this new take on the classic. Button mushrooms, fresh greens beans and mushroom broth make the base and onion-flavored potato chips make the crunchy, hard-to-resist topping.
These classic mashed potatoes are delicious as is. But if you're in the mood for something different, try stirring some shredded sharp cheddar cheese or finely chopped fresh herbs into the finished potatoes, if you like.
This tart sauce has a hint of spice that enriches the flavor of the cranberries. Serve with turkey and dressing or spoon it over ice cream, yogurt, pancakes or waffles.
Earthy spices combine beautifully with the natural sweetness of baby carrots and honey. Prep time is just minutes for this easy-to-assemble side dish. A perfect complement to roasted turkey, chicken or pork.
Substitute golden raisins for the cranberries or pecans for the walnuts, if you like.
Serve these tender apples with a sweet-tart filling alongside roasted turkey or pork, a delicious pairing with the apples' hint of cardamom--though you could substitute cinnamon. They make a great stuffing alternative for those who don't eat wheat or gluten. They're also tasty for breakfast, snack or dessert--perhaps with whipped cream.
Here's a hearty, flavorful dish that takes care of a few special diet needs your guests may have. It can simultaneously serve as a gluten-free, vegetarian side dish or a main course for four. Use any mushrooms you like, including cremini, oyster or portobello. For extra flavor and vegetarian protein, garnish with chopped toasted walnuts. Millet has wonderful flavor, especially when toasted and, like quinoa or brown rice, makes an excellent gluten-free stuffing alternative.
Serve as a side dish at any meal or as a main course with a green salad on the side. To make preparation a snap, use a mandolin to slice the potatoes.
Everybody will say how good this is--and nobody will know how good it is for you. If you happen to have leftovers, it's also great for breakfast or dessert. For an extra sweet touch, add chopped fresh pineapple or use pineapple juice instead of orange juice. Ingredients with an asterisk (*) are available as Whole Foods Market Brands.
A few tablespoons of unsalted pumpkin seeds would make a festive garnish to this sweet and tangy greens dish; use them in place of or in addition to the walnuts if you like.
If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a navel orange.
A tasty and fabulously healthful side dish. Excellent with a garnish of sliced almonds, too.
Crisp apples, earthy leeks and nutty pecans make this pilaf a standout. Try out a favorite (or new) brown rice blend in this recipe: Those with wild rice, red rice or even barley and rye will work wonderfully. Just remember that different blends can cook or absorb at slightly different rates, so don't hesitate to add a tablespoon more water or broth if the rice looks like it is drying out too quickly or, if the grains are tender and you see too much liquid, simmer the pilaf uncovered for a few minutes.
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