FabulousFusionFood's Vegetable-based Recipes 10th 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 5200 recipes in total:

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Carrot and Caraway Cake
     Origin: British
Causa Croquettes
     Origin: Peru
Cayman Mango Salsa
     Origin: Cayman Islands
Carrot and Coriander Soup
     Origin: Fusion
Cavolo Agra
(Cabbage with Bacon and Fennel Seeds)
     Origin: Italy
Cayman Roti Skins
     Origin: Cayman Islands
Carrot and Orange Soup
     Origin: Britain
Cawl
(Soup)
     Origin: Welsh
Cazuela Fiestera
(Festival Casserole)
     Origin: Ecuador
Carrot and Water Mint Soup
     Origin: Britain
Cawl Aberaeron
(Aberaeron Broth)
     Origin: Welsh
Cecina
(Chickpea pancake)
     Origin: Roman
Carrot Cake
     Origin: Britain
Cawl Americanaidd Cocos Penclawdd
(Penclawdd Cockle Chowder)
     Origin: Welsh
Ceebu Jën
(Rice and Fish)
     Origin: Senegal
Carrot Cake Oat Bars
     Origin: Britain
Cawl Bara Lawr
(Laver Soup)
     Origin: Welsh
Celebration Pudding
     Origin: British
Carrot cake pancakes
     Origin: Britain
Cawl Berw Dŵr â Thatws
(Watercress and Potato Soup)
     Origin: Welsh
Celebration Soup
     Origin: Japan
Carrot Cake Pancakes II
     Origin: Britain
Cawl Blawd Ceirch
(Welsh Oatmeal Soup)
     Origin: Welsh
Celtic Pork and Apple Stew
     Origin: Ancient
Carrot Cake with Mango
     Origin: American
Cawl Blodfresych Rhost
(Roast Cauliflower Soup)
     Origin: Welsh
Cenci all Fiorentina
(Italian Bow-tie Biscuits)
     Origin: Italy
Carrot Halwa
     Origin: Fusion
Cawl Cennin
(Welsh Leek Soup)
     Origin: Welsh
Cennin ac Ŵyau Mewn Saws Caws
(Leek and Eggs in Cheese Sauce)
     Origin: Welsh
Carrot Pudding
     Origin: Britain
Cawl Cennin a Dilysg
(cawl-cennin-dilysg)
     Origin: Welsh
Cennin Hufennog
(Creamed Leeks)
     Origin: Welsh
Carrot Rice
     Origin: India
Cawl Cennin a Moron
(Leek and Carrot Soup)
     Origin: Welsh
Cennin mewn Saws Oren
(Leeks in Orange Sauce)
     Origin: Welsh
Carrot Salad
     Origin: Britain
Cawl Cennin a Thatws
(Leek and Potato Soup)
     Origin: Welsh
Cennin Mewn Saws Tri Chaws
(Leeks in a Three-cheese Sauce)
     Origin: Welsh
Cassava Leaf Soup
     Origin: Liberia
Cawl Cig Oen
(Lamb Broth)
     Origin: Welsh
Cepelinai
(Lithuanian Meat-filled Potato
Dumplings)
     Origin: Lithuania
Cassava Life
     Origin: Sierra Leone
Cawl Cocos gyda Draenogiad y
Môr wedi Ysmygu dros Fwg Derw

(Cockle Broth with Oak-smoked Sea Bass)
     Origin: Welsh
Cerezas al Horno
(Baked Cherry Cake)
     Origin: Spain
Cassava Pone
     Origin: Guyana
Cawl Cynhaeaf
(Harvest Broth)
     Origin: Welsh
Ceviche de Atum
(Tuna Ceviche)
     Origin: Brazil
Casserol Ceredigion
(Cardiganshire Casserole)
     Origin: Welsh
Cawl Daandl Poethion
(Nettle Soup)
     Origin: Welsh
Ceviche de Pollo
(Chicken Ceviche)
     Origin: Peru
Casseroled Potatoes
     Origin: Britain
Cawl Letysen
(Lettuce Soup)
     Origin: Welsh
Château Potatoes
     Origin: France
Cassoulet à Moda Brasileira
(Brazilian-style Cassoulet)
     Origin: Brazil
Cawl Llysiau'r Gaeaf
(Winter Vegetable Soup)
     Origin: Welsh
Châteaubriand with Portobello
Mushrooms and Madeira Wine Jus

     Origin: France
Cassoulet Mauricien
(Mauritian Cassoulet)
     Origin: Mauritius
Cawl Mamgu
(Grandma's Soup)
     Origin: Welsh
Chaat Masala
     Origin: India
Catillus Ornatus
(Seasoned Fritters)
     Origin: Roman
Cawl Penwaig
(Welsh Herring Soup)
     Origin: Welsh
Chaat Masala
     Origin: India
Cattail Hearts with Wild Oyster
Mushrooms

     Origin: America
Cawl Tatws a Chennin Syfi
(Potato and Chive Soup)
     Origin: Welsh
Chaat Masala Indian Spice Blend
     Origin: India
Catwad Ffa Dringo
(Runner Bean Chutney)
     Origin: Welsh
Cawl Traddodiadol Mewn Dull Ffrengig
(Traditional Broth in a French Style)
     Origin: Welsh
Chabéu de Carne
(Meat with Palm Oil)
     Origin: Guinea-Bissau
Catwad Pwmpen
(Marrow Chutney)
     Origin: Welsh
Cawl Tregaron
(Tregaron Broth)
     Origin: Welsh
Chabéu de Tainha
(Palm Soup of Mullet)
     Origin: Guinea-Bissau
Catwad Tomatos Gwyrdd
(Green Tomato Chutney)
     Origin: Welsh
Cawl y Carolwyr
(Carollers' Broth)
     Origin: Welsh
Chacarero
(Chilean Steak Sandwich)
     Origin: Chile
Caudel Ferry
(Caudle Ferry)
     Origin: England
Cawl y Gaeaf
(Winter Broth)
     Origin: Welsh
Chackchouka
     Origin: Morocco
Caudel for gees
(Caudle for Geese)
     Origin: England
Caws a Thatws wedi Pobi
(Potato and Cheese Bake)
     Origin: Welsh
Chackouka
(Poached Eggs on Pepper Ragout)
     Origin: Algeria
Caudel of almannd mylke
(Caudle of Almond Milk)
     Origin: England
Caws Gafr gyda Betys a Llysiau Gwyllt
(Goat's Cheese with Beetroot and
Wild Herbs)
     Origin: Welsh (Patagonia)
Chai
     Origin: East Africa
Caudel of Muskels
(Caudle of Mussels)
     Origin: England
Cayenne Vinegar
     Origin: British
Chakalaka
     Origin: South Africa
Cauli-matar Ko Tarakari
     Origin: Nepal
Cayman Callaloo Soup
     Origin: Cayman Islands
Chakchouka
     Origin: Tunisia
Cauliflower Cheddar Fritters
     Origin: Britain
Cayman Cassava Cake
     Origin: Cayman Islands
Chakhchoukha
     Origin: Algeria
Cauliflower Cheese
     Origin: Britain
Cayman Conch Chowder
     Origin: Saint Lucia
Chamomile Jelly
     Origin: Britain
Cauliflower Roti
     Origin: India
Cayman Curry Goat
     Origin: Cayman Islands
Cauliflower with Dorsa Sauce
     Origin: Algeria
Cayman Mango Chutney
     Origin: Cayman Islands

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