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Vegetables

View Our Alphabetical Recipe Index for Vegetables
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 A new spin on my legendary potato pancakes New Way Famous Potato Latkes. Sweet potatoes add vitamins and colour; the combination of gold and orange is simply beautiful.

This recipe has everything nutritionally great going on for it, including the natural goodness of plant-based fiber, replete with the perfect balance of herbs and seasonings. It makes a perfect meat-less burger that is still protein-rich and uniquely satisfying. These veggie burgers whip up quickly and freeze well for a quick snack, lunch or dinner and satisfying even the meat-eaters at your dinner table. Pair them with a hearty, multi-grain bun and all the fixins'.

This is the dressing to go with falafel – the pita and chick pea snack food.

Sweet potatoes, brown sugar and marshmallows - what could be more classic. This recipe calls for orange juice among other things. I also add 1-2 teaspoons of pure vanilla to this heartwarming, holiday favorite. 

There are countless versions of this wonderful soup. Good job it is so simple. This is totally amazing soup; one spoonful transports you to Anywhere, South of the Border.

Use flat egg noodles for this kugel. This is the serve-with-brisket or sweet and sour meatballs sort of kugel. It is never refused! In Yiddish, lukshin means, noodles or pasta. This is gently kissed with onion powder. Yes, I know - nothing beats real onions but I find this lighter onion approach ensures kids devour this dish. You can vary it by adding sauted mushrooms and onions for a more adult approach.

This is the easy and classic recipe most families serve. They are great any time – not just for Chanukah. Mini ones are best.
 

 

These are lickity split to make but wonderful, served with chilled salmon or turkey.

This is rich, smooth and sumptuous. Perfect for Rosh Hashanah or break-the-fast Yom Kippur or a Sunday brunch dish.

I fell in love with www.Terrachips over the holidays. These are fried, thin chips of sweet potatoes, carrots, parsnips, yaro and beets.  It’s easy to make your own at home but slow baked, not fried. Much less fat.Tossed with some sea salt and vegetable oil, they are addictive.

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