66 recipes in this category
Vegetable dishes and side plates — traditional preparations that let seasonal produce shine.
A tangy, vinegar-forward ketchup flavored with isot pepper and mustard, cooked down slowly and bottled hot for shelf-stable keeping.
Vegan stuffed cabbage rolls filled with rice, onion, and walnuts, simmered slowly in a paprika roux — no meat, no dairy.
A buttery mix of peas, kohlrabi, carrot, and green beans arranged in a ring, with a rich spinach and sour cream sauce poured into the center.
Salted peppers and tomatoes, layered with celery and parsley and preserved in a vinegar brine — a jarred vegetable salad for winter.
Breaded, pan-fried zucchini slices layered crisscross and baked under a rich sour cream and egg topping.
A colorful mix of blanched vegetables, gherkins, green tomatoes, and hot peppers is packed into jars and covered with a tangy vinegar brine.
Shredded cabbage is salted, drained, and packed into jars, then covered with a cooled wine vinegar brine flavored with bay leaf and allspice.
Cheese-enriched egg crepes are pan-fried and filled with a creamy spinach and onion filling finished with sour cream — a savory Central European dish.
Sliced potatoes baked with crumbled cheese and butter, finished with a whisked egg and sour milk topping until set — a comforting vegetarian bake.