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    You are in: Home / Cookbooks / Vegetarian Picnic/Potluck
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    30 recipes in

    Vegetarian Picnic/Potluck

    Here's a collection of vegetarian recipes that do well at gatherings where you don't want to bring heated food. Delicious stuff!
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    This recipe was included as part of a recipe for “Roast Wild Duck with Red Cabbage Stuffing and Cranberry Dumplings” in the collective cookbook “Cooking Alaskan.” It is from “Out of Alaska’s Kitchens.” A delicious and unusual addition to meals! (If you’re in a hurry, you can also use wonton wrappers instead of making your own dough. See note below.)

    Recipe #242179

    This is a nice assortment of veggies and cheese to take to a picnic or potluck, and is quick and easy to put together! You can make the vinaigrette ahead of time, if you like. From Cooking Light. Prep time includes chilling.

    Recipe #116805

    Delicious and healthy comfort food!

    Recipe #7224

    I love both avocado and raw kohlrabi, so this salad is a favorite of mine. Enjoy!

    Recipe #27038

    A rich, savory cheese spread featuring the tastes of Italy, warm and comforting!

    Recipe #110280

    These are a deliciously healthy, filling meal, and good for both everyday eating and when your vegetarian guests come over for dinner! My non-vegetarian husband doesn't even miss the meat when I fix these. This is a *big* batch, so plan on leftovers. :) Good for picnics & potlucks, too... see note below.

    Recipe #49461

    There was a request for the Outback's Blue Cheese Chopped Salad on the forum today... it's been a couple of years since I had the salad myself, but I recall really enjoying it! The request set my tastebuds a'craving, so I put together this salad. We took it to a potluck today - I had two servings of it for lunch, and the husband and potluck attendees pronounced it great! :)

    Recipe #114912

    Featured on Giada De Laurentiis' FoodTV show, "Everyday Italian." Farro is similar to wheat berries.

    Recipe #111941

    A delicious recipe from "The Brimming Basket," the newsletter of the Pike Place Market Basket CSA, featuring Washington apples. It can be prepared up to four hours in advance. Prep time includes chilling for the vinaigrette.

    Recipe #112661

    This salad is made in Finland in two ways: either with herring (rosolli) or without (punajuurisalaatti). It's my favorite beet salad, and although I've never made it including the herring I'm sure it would be tasty that way, too! Based on a recipe from "The Finnish Cookbook" by Beatrice A. Ojakangas. First prepared in our household by my husband Mike. :)

    Recipe #28754

    This recipe is from my mother's newspaper clipping recipe collection, so I'm not quite sure when or where it actually came from... I suspect it's from the 70s. I've tweaked it here and there - it originally called for dry soybeans soaked overnight, but I love edamame and they're much more widely available now than they used to be. Prep time includes chilling.

    Recipe #109226

    A lovely light salad from Cooking Light! You’re used to seeing the cheese/tomato/basil combination, but have you had it with couscous before? Delicious! Prep time includes marinating.

    Recipe #116054

    This recipe for a delicious and easy rice side dish came from Michael at Gail’s Recipe Swap, and I’ve fiddled with it a little. Although I don’t get to eat rice often, this one looks so tasty I have to put it here for safe keeping when I get to splurge! :)

    Recipe #115503

    An unusual combination that works quite well! The subtle taste of the spaghetti squash goes well with the stronger tastes of feta, kalamata olives, and oregano. From Cooking Light, 1998. Serves 4 as a main dish, or 8 as a side dish. Prep time includes chilling.

    Recipe #116055

    A versatile and tasty veggie salad to help cool those hot summer days! Prep time is chilling time in the fridge.

    Recipe #68503

    This delicious and easy-to-prepare recipe was shared by Ron Zimmerman of The Herbfarm with Susan Herrmann Loomis and published in the "Farmhouse Cookbook." I recently enjoyed a rosemary shortbread at Seattle's Gypsy by Chef Gabriel Claycamp, and wanted to try making some at home - since Gabriel is acquainted with the Zimmermans, I chose this recipe. :) I've adapted it a bit for my own use. The Herbfarm Restaurant is located in Woodinville, Washington. Each week, the award-winning restaurant chooses the best from farm, forest, and sea to create thematic 9-course dinners showcasing the Pacific Northwest.

    Recipe #121006

    A delicious lentil recipe from the More-With-Less Cookbook.

    Recipe #58598

    A delicious low-fat vegetarian (if not using beef broth) pasta sauce. From the Dietitians of Canada.

    Recipe #56624

    Best with those tomatoes Book brought from the abbey! (Inspired by Joss Whedon’s television show “Firefly” and movie “Serenity.”)

    Recipe #241393

    This flavorful chilled salad is wonderful year around, but is especially nice during the hot summer afternoons. And it keeps wonderfully well in the fridge! Adapted from a recipe by Cooking Light, 1997. Prep time includes chilling.

    Recipe #115518

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