FabulousFusionFood's Vegetable-based Recipes 42th Page

A vegetable market stall. A vegetable market stall.
Welcome to FabulousFusionFood's Vegetable-based Recipes Page — The exact definition of "vegetable" may vary simply because of the many parts of a plant consumed as food worldwide—roots, stems, leaves, flowers, fruits, and seeds. The broadest definition is the word's use adjectivally to mean "matter of plant origin". More specifically, a vegetable may be defined as "any plant, part of which is used for food", a secondary meaning then being "the edible part of such a plant". A more precise definition is "any plant part consumed for food that is not a fruit or seed, but including mature fruits that are eaten as part of a main meal". Falling outside these definitions are edible fungi (such as edible mushrooms) which, although not parts of plants, are often treated as vegetables.


The word vegetable was first recorded in English in the early 15th century. It comes from Old French, and was originally applied to all plants; the word is still used in this sense in biological contexts. It derives from Medieval Latin vegetabilis "growing, flourishing" (i.e. of a plant), a semantic change from a Late Latin meaning "to be enlivening, quickening". The meaning of "vegetable" as a "plant grown for food" was not established until the 18th century. In 1767, the word was specifically used to mean a "plant cultivated for food, an edible herb or root". The year 1955 saw the first use of the shortened, slang term "veggie".

As an adjective, the word vegetable is used in scientific and technical contexts with a different and much broader meaning, namely of "related to plants" in general, edible or not—as in vegetable matter, vegetable kingdom, vegetable origin, etc.

In the definition of "vegetable", which is used in everyday language, the words "fruit" and "vegetable" are mutually exclusive. "Fruit" has a precise botanical meaning, being a part that developed from the ovary of a flowering plant. This is considerably different from the word's culinary meaning. While peaches, plums, and oranges are "fruit" in both senses, many items commonly called "vegetables", such as aubergines, bell peppers, squashes and tomatoes, are botanically fruit.

Vegetables play an important role in human nutrition. Most are low in fat and calories but are bulky and filling. They supply dietary fibre and are important sources of essential vitamins, minerals, and trace elements. Particularly important are the antioxidant vitamins A, C, and E. When vegetables are included in the diet, there is found to be a reduction in the incidence of cancer, stroke, cardiovascular disease, and other chronic ailments. Research has shown that, compared with individuals who eat less than three servings of fruits and vegetables each day, those that eat more than five servings have an approximately twenty percent lower risk of developing coronary heart disease or stroke. The nutritional content of vegetables varies considerably; some contain useful amounts of protein though generally they contain little fat, and varying proportions of vitamins such as vitamin A, vitamin K, and vitamin B6; provitamins; dietary minerals; and carbohydrates.

The consumption of crunchy and hard to chew foods, such as raw vegetables, during youth, while the bones are still growing, is needed for the human's, and other animals', jaws' proper development, and without their consumption, the jaws do not grow to their full size, thus not leaving enough room for the teeth to grow in correctly, causing crooked and impacted teeth.

The recipes presented here are either vegetable-based or have a significant vegetable component.


The alphabetical list of all the Vegetable-based recipes on this site follows, (limited to 100 recipes per page). There are 5275 recipes in total:

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Rumbledethumps
     Origin: Scotland
Sage and Onion Stuffing
     Origin: Britain
Salara
     Origin: Guyana
Rwandan Beef Stew
     Origin: Rwanda
Sage and Onion Stuffing
     Origin: Britain
Salara Cake
     Origin: French Guiana
Rwandan Chicken
     Origin: Rwanda
Sage Jelly
     Origin: Britain
Salata Aswad
(Sudanese Aubergine Salad)
     Origin: Sudan
Rwandan Ugali
     Origin: Rwanda
Sahina
     Origin: Trinidad
Salata Aswad be Zabadi
(Fried Aubergine Salad)
     Origin: South Sudan
Rwlâd Bara Lawr
(Laverbread Roulade)
     Origin: Welsh
Saint Kitts Chicken Bouillon
     Origin: Saint Kitts
Salata Aswad be Zabadi
(Aubergine and Yoghurt Salad)
     Origin: Sudan
Ræst fisk med mos
(Fermented Fish with Mash)
     Origin: Greenland
Saint Kitts Stewed Saltfish
     Origin: Saint Kitts
Salatǎ de Varzǎ
(Romanian Cabbage Salad)
     Origin: Romania
Süßer Hirsebrei
(Sweet Millet Porridge)
     Origin: Namibia
Saint Lucia Chicken Curry
     Origin: Saint Lucia
Salata Lachanon
(Greek Cabbage Salad)
     Origin: Greece
Sŵffle Cennin
(Leek Mousses)
     Origin: Welsh
Saint Lucia Green Seasoning
     Origin: Saint Lucia
Salata Méchouia Nablia
(Grilled Red Pepper, Chilli and Tomato
Salad)
     Origin: Tunisia
Saag Aloo
(Stir-fried Potatoes with Spinach)
     Origin: India
Saint Lucia Lambi Soup with Dumplings
     Origin: Saint Lucia
Salata od hobotnice na Prigorski
(Prigorski-style octopus salad)
     Origin: Croatia
Saag Aloo
(Stir-fried Potatoes with Rapeseed
Greens)
     Origin: India
Saint Lucia Papaya Hot Pepper Sauce
     Origin: Saint Lucia
Salated Zabady Bil Ajur
(Sudanese Cucumber and Yoghurt Salad)
     Origin: Sudan-a
Saag Bhaji
(Spinach Curry)
     Origin: India
Saint Lucian Bouillon
     Origin: Saint Lucia
Salmagundi
     Origin: Britain
Saag Dhal with Carrot Greens
     Origin: Fusion
Saint Martin Poulet de Colombo
     Origin: Sint Maarten
Salmagundi with Herby Rack of Lamb
     Origin: Britain
Saag Dhal with Wild Carrot Greens
     Origin: Fusion
Saint Martin Poulet de Colombo
     Origin: Saint-Martin
Salmi Poulet Mauriticien
(Chicken Mauritius)
     Origin: Mauritius
Saag Gosht
(Lamb and Spinach Curry with Yoghurt)
     Origin: India
Saint Vincent Curry Breadfruit
     Origin: Saint Vincent
Salmon and Dulse Fishcakes
     Origin: Scotland
Saag Khumb
(Mushroom Saag)
     Origin: Britain
Saint Vincent Curry Conch with
Dumplings

     Origin: Saint Vincent
Salmon Brochettes
     Origin: Britain
Saagwala Murg
(Chicken Saagwala)
     Origin: India
Saint Vincent Fry Bakes
     Origin: Saint Vincent
Salmon in a Mushroom and Pernod Sauce
     Origin: France
Saak-er Ghanto
     Origin: Bangladesh
Saint Vincent Green Seasoning
     Origin: Saint Vincent
Salmon Kalia in Panch Phoron Sauce
     Origin: India
Saare jerk-sealiha
(Island Jerk Pork)
     Origin: Dominica
Saint Vincent Pig Feet Souse
     Origin: Saint Vincent
Salmon Yakitori
     Origin: Fusion
Saate
     Origin: India
Saint-Martin Whelk Soup
     Origin: Saint-Martin
Salsa con Queso Jalapeña
(Nicaraguan Cream Sauce with Cheese)
     Origin: Nicaragua
Saba Breadfruit Curry
     Origin: Saba
Saka saka
(Congolese Cassava Leaves)
     Origin: Congo
Salsa de Cacahuete con Pollo
(Peanut Sauce with Chicken)
     Origin: Equatorial Guinea
Saba Callaloo
     Origin: Saba
Saka Saka du Mali
(Malian Sweet Potato Leaf Sauce)
     Origin: Mali
Salsa de Chile Rojo
(Red Chilli Sauce)
     Origin: Spain
Saba Rice and Black Beans
     Origin: Saba
Saka-saka
(Mutton and Cassava Leaf Stew)
     Origin: Guinea
Salsa Jalapeña
(Nicaraguan Cream Sauce)
     Origin: Nicaragua
Sabah Tempoyak
(Durian Tempoyak)
     Origin: Malaysia
Sala Cattabia Apiciana
(Apician Potted Salads)
     Origin: Roman
Salsa Pebre
     Origin: Chile
Sabayaad
(Somlai Oiled Flatbread)
     Origin: Somalia
Salad Cennin, Afalau a Chnau Ffrengig
(Leek, Apple and Walnut Salad)
     Origin: Welsh
Salsify and Apple Soup
     Origin: England
Sablés Bretons Maison
(Home-made Breton Shortbread)
     Origin: France
Salad Gwydrwymon gyda Ffenigl ac Oren
(Gutweed Salad with Fennel and Orange)
     Origin: Welsh
Salsify Fritters
     Origin: Britain
Sabz Jaipuri
(Vegetable Jaipuri Curry)
     Origin: India
Salad with Asparagus, Samphire and
Sea-blite

     Origin: Britain
Salsify with Cheese
     Origin: Britain
Sabzi Polo
(Herbed Rice)
     Origin: Iran
Salada di Batata
(Potato Salad)
     Origin: Aruba
Salt Cod and Potatoes
     Origin: Bermuda
Saffron Black Cardamom Fudge
     Origin: Pakistan
Salada Limao
(Lemon Salad)
     Origin: Angola
Salt Cod and Sweet Potato Fish Cakes
     Origin: Bahamas
Saffron Broth
     Origin: Britain
Salade au Fonio
(Fonio Salad)
     Origin: Mali
Salt Cod Fish Cakes
     Origin: Bahamas
Saffron Mussel Sauce
     Origin: Britain
Salade Chou Chou
(Chako Salad)
     Origin: Mauritius
Salted Mustard Greens
     Origin: China
Saffron Prawn Both
     Origin: Britain
Salade complète au chitoumou
(Salad of Whole Chitoumou)
     Origin: Burkina Faso
Salted Peanut Brittle
     Origin: Britain
Saffron Rice
     Origin: India
Salade de Pissenlit
(Dandelion Salad)
     Origin: France
Salted Pilchard and Leek Pie
     Origin: Britain
Safou a la Sauce Tomate
(Bush Pears in Tomato Sauce)
     Origin: Cameroon
Salade de Zaalouk
(Salad of Cooked Vegetables)
     Origin: Tunisia
Safra
(Semolina and Date Cake)
     Origin: Libya
Salade Greque
(Greek Salad, French Style)
     Origin: France

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