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    You are in: Home / Cookbooks / Meatless Cooking to Try
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    410 recipes in

    Meatless Cooking to Try

    My DH and I try to eat meatless about twice a week. We're not into tofu and miso and whatnot. But these dishes sound perfect for us to try.
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    An easy make-ahead recipe that is quicker to serve than Kraft. Tasty and without all the salt of the boxed dinner.

    Recipe #49849

    From Chef Nora Pouillon, chef-owner of Washington, D.C. restaurants Nora and Asia Nora.

    Recipe #197059

    This one was just a random exercise in fridge cleaning. While my husband and I were on our anniversary vacation I had a wrap for lunch that they'd grilled so that the tortilla was crispy. It was kind of nice that the filling didn't ooze out the sides for a change, so I decided to do the same thing here. It came out kind of tasty for a quick hot meal.

    Recipe #185808

    Using porcini makes this dish very rich, don't be tempted to sub if you cannot find them.

    Recipe #190041

    Yummy and healthy

    Recipe #188153

    This is one of my favorite recipes from college. Even my meat-and-potatoes boyfriend likes this - he actually requests it for dinner. Don't be scared off by the number of ingredients and steps. This really only takes a little longer then boiling the pasta.

    Recipe #188182

    This is my vegetarian version of split pea soup without the ham bone. It goes nicely with fresh-baked bread, which is also included in my recipes. Substitute 1 cup of barley for the rice, if you like :)

    Recipe #187594

    This recipe comes from Southern Living Magazine, January 2006. As you can see from the picture I posted with this recipe, I added some chopped green chilis to my grits. This is not in the original recipe and the grits are wonderful without them.

    Recipe #187649

    From Women's Weekly All Time Favourites. This has never stuffed up for me, my husband loves it. Australian cup measurements (250ml, 1T=20ml). I've also made a lighter version, can post if required.

    Recipe #187713

    If possible sauté the onions and garlic in about 3 tablespoons oil in a small skillet before adding to the crock pot, if not then just omit the oil, which will make this marinara sauce pretty much fat-free! You will need a minimum of 4-quart crockpot for this recipe. The longer you cook this sauce on low heat the thicker and richer it will be! but it can also be cooked on high-heat setting for about 5 hours if you want a quicker sauce, I strongly suggest to cook it for a longer time! If desired you can double the recipe, this sauce freezes very well!

    Recipe #186077

    Quick, easy and low-fat vegetarian main dish for two. Packed with vitamin C, iron and fiber. I recommend using egg noodles, not pasta. The flavor will be rather bland then.

    Recipe #186135

    This one is from Giada. I watched her make it on Everyday Italian and had to have it. I have not tried it yet, but plan to in the near future.

    Recipe #186215

    I cut this out of my local newspaper in 1988 because the ingredients intrigued me. After making it, I wrote above the printed recipe, "I Love This!! I still do.

    Recipe #186228

    I love mushrooms and this is a grand way to show them off! Adapted from BH&G!

    Recipe #186325

    Though cassoulet is not usually a vegetarian dish, this variation on the classic is very good. For the white beans one can use flageolet, or cannellini or great northern beans. You can also cook the beans a day ahead of when you plan to make the cassoulet. The formation of the crust twice, with the first one mixed into the cassoulet, is well worth the extra 20 minutes it takes. As Julia Child would state, cassoulet is not a fast dish but a delicious one. This recipe was adapted from: "The Vegetarian Bistro", by Marlena Spieler.

    Recipe #186553

    This is a recipe I've adapted from the American Dry Bean Board. The original includes meat. I was able to cut it out in the interest of saving time, money, sodium, etc., and this is still a big hit around our house. The basic recipe works wonderfully when served over any kind of noodles (we particularly like soba or udon) as well as over white or brown rice. For added color and slightly different flavor, try using yellow or red bell peppers instead of green. A very versatile and adaptable recipe!

    Recipe #187135

    I can't remember where I found this. This is a tasty and filling vegetarian meal - very colorful and textured. The crushed peanuts add a nice taste and crunch to finish the dish.

    Recipe #187276

    Great vegetarian comfort food! Don't be fooled by the ingredients; the flavor is very much like meatloaf. Kitchen alchemy at its finest!

    Recipe #88753

    a good hearty dish.

    Recipe #150282

    6 Reviews |  By Mercy

    This is Paula Deen's recipe for a creamy, cheesy egg casserole.

    Recipe #105527

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