Seasonal Vegetable Recipes - It's a Veg World After All®
Browse hundreds of easy recipes that highlight vegetables, created by a Registered Dietitian. Learn delicious ways to celebrate the seasons.| It's a Veg World After All®
Browse hundreds of easy recipes that highlight vegetables, created by a Registered Dietitian. Learn delicious ways to celebrate the seasons.| It's a Veg World After All®
Low-carb, healthy, and delicious, this zucchini pizza boats recipe is an easy dinner option! Topping ideas (vegetarian and non-veg) included.| It's a Veg World After All®
Enjoy a simple side dish for everyday meals or the holidays with these roasted garlic green beans with parmesan!| It's a Veg World After All®
Refreshing and delicious, this simple cucumber edamame salad recipe features a ginger-soy sesame oil dressing, cilantro, and green onion.| It's a Veg World After All®
This simple ravioli pasta salad requires no chopping and comes together fast! Arugula, pine nuts, parmesan, and lemon add great flavor.| It's a Veg World After All®
This vegetarian sugar snap pea quinoa salad is tossed in a honey shallot dressing! It's an easy springtime side dish or lunch.| It's a Veg World After All®
Boost your vegetable, fiber, and protein intake with these healthy cottage cheese muffins! They're an easy breakfast option for on the go.| It's a Veg World After All®
This tutorial provides photos and a short video for how to cut celery, including tips for sliced, diced, or angled pieces and celery sticks.| It's a Veg World After All®
This healthy celery snack recipe makes a great party appetizer. It's made with herbed mascarpone cheese that's gluten-free and low-carb.| It's a Veg World After All®
This delicious celeriac and parsnip soup features all vegetarian ingredients (with a vegan option), plus crispy fried sage as a topping.| It's a Veg World After All®
Flavorful and easy spaghetti squash burrito bowls with vegetarian and gluten free ingredients. A great weeknight meal for everyone!| It's a Veg World After All®
This quick pickled celery recipe is so easy! It's spicy, full of flavor, and can be used on cheese boards, eggs, sandwiches, and more.| It's a Veg World After All®
This easy refrigerator pickled asparagus recipe will teach you how to preserve fresh asparagus so that you can enjoy it for longer.| It's a Veg World After All®
This vegan tofu buddha bowl recipe is made with crispy tofu, veggies, and a spicy peanut sauce. It's great for meal prep, lunch, or dinner.| It's a Veg World After All®
This is the only panko tofu recipe you'll ever need! It's very crispy, fully vegan, made without eggs, and can be baked or fried.| It's a Veg World After All®
Easy and delicious vegetarian meal prep bowls with honey mustard brussels sprouts, protein-packed chickpeas, and whole grain farro.| It's a Veg World After All®
Learn the best techniques for how to freeze sweet corn, with or without blanching and on or off the cob, plus tips for cooking frozen corn.| It's a Veg World After All®
Fuel yourself with these easy and healthy lentil bowls, made with vegan ingredients, tons of veggies, and tahini dressing!| It's a Veg World After All®
These Creamy Peanut Zucchini Noodles with Chicken make a perfect dinner for busy nights. This recipe is low carb, healthy, and flavorful.| It's a Veg World After All®
These Zucchini Carrot Oat Muffins are gluten free, filled with veggies and fruit, and perfect for an on-the-go breakfast or snack for busy days!| It's a Veg World After All®
Whip up these easy vegetarian enchiladas verdes with zucchini and pinto beans for a family dinner. They're coated in a tomatillo sauce.| It's a Veg World After All®
Lizzie Streit, MS, RDN is a Minneapolis Registered Dietitian, here to help you embrace vegetables through her blog, recipes, and nutrition services.| It's a Veg World After All®
These zucchini balls are cheesy, healthy, and delicious! Made with Italian herbs and parmesan, they make a good appetizer or meatball swap.| It's a Veg World After All®
This rich and delicious olive oil zucchini bread is made with 100% whole wheat flour, extra virgin olive oil, cardamom, and cinnamon.| It's a Veg World After All®
Learn how to freeze zucchini in slices, noodles, or shredded for baking and cooking, plus tips on when to blanch it.| It's a Veg World After All®
Fresh and delicious, this Mediterranean-inspired shrimp orzo pasta salad is packed with vegetables, herbs, feta, and a lemon dressing.| It's a Veg World After All®
