About A Veggie Venture

Find inspiration (and recipes) for vegetables ♥ AVeggieVenture.com, the food blog about vegetables. Seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special. Many Weight Watchers, vegan, gluten-free, low-carb, paleo, whole30 recipes.
A Veggie Venture is the food blog about vegetables written by "veggie evangelist" Alanna Kellogg, a second-generation food columnist from suburban St. Louis, and features vegetable inspiration from Asparagus to Zucchini. Here you'll find 1300+ free vegetable recipes, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special including many Weight Watchers, vegan, vegetarian, gluten-free, low-carb, paleo, whole30 recipes.

But of course, there's more to the story.

An Obsession, A Mission, An Education
A Veggie Venture was started on April Fool's Day 2005 as a month-long project but then took on its own life. For an entire year, I cooked a vegetable in a new way every single day. Along the way, a fellow food blogger dubbed me the veggie evangelist. Now A Veggie Venture is the award-winning home of free vegetable recipes, including the Alphabet of Vegetables, vegetables for every course, Weight Watchers low-point point recipes, low-carb vegetable recipes and five-minute vegetable recipes. (For still more ways to find great vegetable recipes, start at the super-well organized Recipe Box.)

More than a decade later, I remain completely fascinated by and curious about vegetables! I truly still can't get enough!

From Asparagus to Zucchini, from simple sides to vegetable salads to soups and even desserts, A Veggie Venture is my food playground, a true "food blog". My goal is to inspire both new and experienced cooks, even as I learn more about food and explore new recipes, ingredients and techniques.

I also write Kitchen Parade, the food and recipe column that my mom started when I was a baby. I started writing Kitchen Parade in my own fashion – that means "fresh seasonal recipes for everyday healthful eating and occasional indulgences" – in 2002, shortly after her death.

What to Expect
A Veggie Venture is 100% vegetable recipes, often but not exclusively vegetarian, mostly simple vegetable recipes that can be put on the table in a flash. Here's what to expect from A Veggie Venture.

A recipe resource for vegetable lovers
Well-organized archives so it's easy to find tonight's perfect recipe, fast
A familiar, over-the-kitchen-table writing style
Kitchen tips for busy cooks, or cooks new to the kitchen
Nutrition information and Weight Watchers points
Product and cookbook recommendations only when I really love them myself

So look around the Recipe Box, see what sounds good. (See a vegetable recipe you like? To print, just look for the "Printer Friendly Recipe" logo below the recipe.) If you like what you see, come back for new recipes once or twice a week. Or better yet, sign up for a free e-mail subscription so you'll never miss a single new recipe.

Many thanks for visiting, for reading. I hope you'll come back often. And if you have a favorite vegetable recipe you think A Veggie Venture's other readers might like, just drop me an e-mail. I do love hearing from readers!

~ Alanna 1/8/19

Frequently Asked Questions

What Is Lachanophobia?
Fear of vegetables. :-)

A Note to Veg(etari)ans
Every recipe on this site features vegetables and an estimated 85-90% of the recipes are vegetarian and 75-80% are vegan. Still, A Veggie Venture is not a vegetarian or vegan website. As a former vegetarian with no wish to offend, please know that recipes here do call for meat ingredients on occasion. Still, with such focus on vegetables, all vegetable lovers should feel much at home here and with any luck, feel inspired by my passion for vegetables and healthful eating.

Why Vegan Done Real?
In 2011, I was horrified to watch Oprah promote a vegan diet comprised 100% of processed food. So I collected favorite vegan recipes from my fellow food bloggers (a few vegetarian/vegan but mostly not), the result is 52 weeks' worth of vegan recipes made from whole and unprocessed food, see Vegan Done Real.

About Weight Watchers & This Site
In 2002, I lost 30 pounds with Weight Watchers. Truly, in the course of several months, and especially since, Weight Watchers changed my whole understanding of the relationship between food and weight, of how my metabolism benefits from eating within a tight range of calories/points, of making food choices day in and week out. Yes, I'm a big fan of the Weight Watchers concepts! (And so are my sister, three of my cousins, several of my Size 4 friends and ...) To me, Weight Watchers is as much a 'healthful eating plan' as a way to successfully lose weight. For this site, I use my own recipes, my own nutrition analysis software and calculate Weight Watchers points myself. What's shared here are my own opinions and perspectives. With any luck, A Veggie Venture can serve as a "buddy" for Weight Watchers followers, just as my friends who followed Weight Watchers offered me tips and pointers when I was first losing weight.

So please know: This site is not affiliated with Weight Watchers International, Inc. WEIGHT WATCHERS and its point system are registered trademarks of Weight Watchers International, Inc. Weight Watchers has not reviewed this site for accuracy or suitability for its members. Information on this site (including the Weight Watchers point values associated with recipes) is based on my own opinions, perspectives and calculations. It is not endorsed by Weight Watchers. Complete information about Weight Watchers is available via the Weight Watchers' website and local Weight Watchers meetings. Readers are encouraged to join Weight Watchers to fully enjoy Weight Watchers' many benefits.

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2005 – 2019


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  2. Hi: A vegan friend introduced me to your site, and I'm really enjoying it. I'm not vegan, but an old guy who can't eat much in the way of raw veggies. I'm a gardener, too, so I do have lots of raw veggies available. My Question: How can I cook lettuce so I can eat more of it?

    1. Welcome! Please thank your friend for the introduction! It's such good news that you're finding a resource, that's, um, broccoli to my salad, haha. Anyway. Lettuce. I loved this Lettuce Soup, it's really good. Are you a griller? If so, I've grilled romain lettuce, it's good too, just cut a whole head in half or quarters vertically, brush the cut side with oil and sprinkle with salt and pepper, then grill until the cut sides are golden, maybe more if that's to your taste. I hope these ideas help, thanks for asking! ~Alanna

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna