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    You are in: Home / Cookbooks / Becky's Vegetarian Recipes!
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    247 recipes in

    Becky's Vegetarian Recipes!

    I wasn't always a vegan...lol! These are still some really great recipes that I'd like to share with everyone. As always NO MEAT involved : >
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    Thsi is a delicious non-dairy cream topping for your favorite pies. I made this for Thanksgiving 2009 to serve with my pumpking and apple pies, and it was AMAZING! Please only use RAW cashew pieces, roasted or salted cashew pieces will make this too dark and taste more like nuts rather than cream. This can but put into the freezer for 10-15 mintues before serving to increase its thickness. You can soak the cashews in the water ahead of time to soften them a bit, but it is not necessary.

    Recipe #404674

    These are fantastic!! From Vegan Brunch

    Recipe #412270

    OMG YUMMM. From Vegan Brunch!

    Recipe #412273

    These have to be one of the BEST cupcakes I've ever made!! The chocolate extract REALLY makes it, so it's worth finding. As well as the little hint of almond. For the frosting, I've actually used a little less powdered sugar and it was plenty sweet (1 1/2-3/4 cup)

    Recipe #412578

    Created by Lauren, veganized by me! This was originally made with tuna. I subbed crumbled tempeh and Veganaise for the tuna and mayo to make a vegan version of this delicious sandwich filling. The pickle and the horseradish make this sandwich filling REALLY flavorful!! Please note: before I use tempeh in any recipe, I usually steam it first in some water and soy sauce for about 10 minutes. Place the crumbled tempeh in a sauce pan, just covered with water and a couple splashed of soy, bring to a boil and steam.

    Recipe #413292

    Quick vegan dish I threw together last night... I love orzo pasta simply prepared with margarine, salt and pepper. Since I didn't want to eat just that for dinner, I decided to add some veggies that I had on hand as well. I used a 12 oz bag of frozen asparagus from Trader Joes, thawed for 5-6 minutes in the microwave, and then chopped into 1" pieces. Trader Joe's frozen asparagus tends to become very mushy, VERY fast, so keep an eye on it in the microwave, and add it to your skillet at the last minute. Spices were kind of a mix and match. I use a mix called Sandwich Sprinkle from Penzey's Spice Company, as well as basil and thyme.

    Recipe #413450

    I always have a batch of this on hand to sprinkle over pasta dishes. Great over red sauce or creamy white sauces too. This recipe has its roots in Recipe #283639, but then I kept tweaking it until it became what you see below! I actually use my (clean) coffee grinder for this because the oil from the almonds sometimes makes them get stuck in the bottom crevice of my blender!! I have made this without the lemon zest as well, and it turns out just as good :)

    Recipe #413778

    This recipe is somewhat similar to my Recipe #356853, however, there is FAR less nutritional yeast in this mix. Nutritional yeast is an aquired taste for some, so this is a nice, mild tasting vegan cheese sauce, that can be served plain over veggies or with chips, OR spiced-up accordingly (ie cumin, chili powder, diced tomatoes & chillies, vegan taco meat...possibilities are endless) For the spices listed below, feel free to use 'heaping" teaspoons. The cashews can be soaked ahead of time to ensure that they puree smoothly, but this is not necessary. I heated my cashews, plus the water, in a glass measuring cup for about 4-5 minutes in the microwave to soften them a bit...

    Recipe #413783

    Made this for breakfast today from stuff I had on hand. Freezing over-ripe bananas is a great way to always have them on hand for breakfast smoothies, and it's another great use for bananas that are beginning to turn brown other than the ol'standby: banana bread! Simply peel your over-ripe banana, break into pieces that will blend in your blender, and place in a ziplock freezer bag. They are ready to go! For this recipe, be sure to use coconut WATER, not milk, which gives this smoothie just the perfect "hint" of tropical coconut flavor. Coconut water has 15 times more potassium than that found in sugary sport drinks, and that it contains five key electrolytes. It is the water found inside the coconut after it has been filtered through the coconut's husk.

    Recipe #379644

    Made this this past weekend for some grilled veggies (zucchini, summer squash and orange peppers). Delicious, fresh, a true taste of Summer!Measurements are slightly approximate...use you own judgement, I was kinda winging it!

    Recipe #384175

    Another yummy pasta dish!

    Recipe #389891

    One of the many amazing recipes we made in our raw foods cooking class last month. Raw cacoa powder is chocolate in the purest form, and it has the most INTENSE chocolate flavor. A Vitamix blender is almost a MUST for this recipe, in order to get the dates blended smooth enough to be like pudding. Soaking them for at least 2 hours helps a LOT. Recipe can easily be doubled

    Recipe #389892

    Use this wherever half-and-half is called for in a recipe. You can also make the sauce thicker by using another 1/2 cup of cashews, which can be used in place of heavy cream!

    Recipe #390747

    From ChooseVeg.com. This sounded quick, easy and delicious! Posting so I don't loose it

    Recipe #379008

    This recipe is adapted from La Dolce Vegan cookbook. I really loved this because it was quick, simple, and layered all in ONE dish. I served it with some cumin scented rice and some salsa on the side. The original recipe called for 1 avocado, but I had 2 VERY ripe ones on hand and did not want to waste them. Feel free to use lemon OR lime juice. Pinto beans will also work well here too. I listed the vegan cheese as "optional". I am sometimes "iffy" with vegan cheese (taste, meltability etc.), but every now and again it's ok. I do like "Follow Your Heart" brand Monteray Jack and Mozzarella (available here in supermarkets) Keep in mind these need to be heated to at leat 450 degrees to melt, so for the recipe below, I turned up my oven for the last 10-15 minutes of cook time. This recipe also is WONDERFUL without the vegan cheese, so feel free to skip it

    Recipe #379021

    A well stocked pantry can provide a wealth of ideas for dinner on the fly. Here is what we created last night, using the stuff I had on hand

    Recipe #295140

    Deliciously AMAZING vegan gravy from Vegan with a Vengeance. Perfect for smothering mashed potatoes. I made this for our Mother's Day meal, and I fell in LOVE with it. They mention in the cookbook that you will be tempted to make this once a week, and I think they are right. There were no vegetarians present at dinner, much less any vegans, but the gravy was well received by everyone! I didn't have mustard seeds the first time I made this, so I used 1 tsp ground yellow mustard and it worked just fine.

    Recipe #304633

    Adapted from the Student's GO VEGAN Cookbook. You'll never say you hate brussels sprouts again! Recipe serves 2, but can easily bee doubled or tripled.

    Recipe #308728

    These are amazing! When these cook, the balsamic marinade becomes a delicious caramelized coating. Use these nuggets over salads, over rice or to accompany pasta. They make great little finger snacks too. Cooking time does not include marinade time.

    Recipe #315262

    This simple sauce can be thrown together with items most people have in their pantries! Great for dipping potstickers, Spring rolls or Summer rolls. The Asian hot sauce in the ingredient list below can be subbed with Asian hot chili oil, if you prefer. I like to use Sriracha Hot Chile Sauce.

    Recipe #315352

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