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    You are in: Home / Cookbooks / Meatless, Vegan & Vegetarian Dishes
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    310 recipes in

    Meatless, Vegan & Vegetarian Dishes

    Transitional Recipes for our Plant-Based Diet
    « Previous 1 2 3 4 . . . 14 15 16 Next »
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    10 Reviews |  By ellie_

    Recipe source: local newspaper

    Recipe #358532

    This dish is a true show-stopper with a gorgeous golden crust and layers of yummy goodness inside! It's perfect for dinner parties or hosting the boss, and fairly easy to put together. Enjoy!

    Recipe #445105

    "Three Sisters" refers to the wonderful combination of beans, corn and squash -- foods traditionally grown and consumed together by many American Indian tribes. In the garden, the corn is planted in the center, then the beans surround them and use the stalks as a trellis, then the squash is planted around the base to spread out. This recipe was printed in Natural Home Magazine's Nov/Dec 2009 issue.

    Recipe #410371

    Published in Cook's Illustrated March 2007. Risotto's labor-intensive reputation is enough to turn many cooks away. But this Butternut Squash Risotto uses a method that eliminates the need for continuous stirring, which allows you to tend to other dishes. Infusing the broth with the squash's seeds and fibers helps to reinforce the earthy squash flavor. Cook's Illustrated found that a 2-pound squash consistently yields a cup or so more than the 3 1/2 cups in step 1; this can be added to the skillet along with the squash scrapings in step 2.

    Recipe #440833

    If you are looking for a knock-the-socks off delicious recipe that's, easy and healthy, this is the one for you. It goes together quickly and you'll love how good it smells while it's cooking! I found this on http:www.veganyackattack.com in the best of 2012 section. You can of course use fresh or frozen corn, but I'm including the recipe as written.

    Recipe #493145

    Pulled from Fine Cooking Magazine (Feb/Mar. 2008)--my current FAVORITE cooking magazine. I made it last night for the family, and WHOA, is it good! Granted I am blessed with two little boys and a husband who love nearly all food, but they all liked this one A LOT! It isn't overly brothy--consider adding a couple more cups of broth if you like it more "wet." It's garlicky, fairly simple, and very nutritious! The magazine says it's best served with crusty cheese toasts. I did just that, and served it with (Safeway brand) frozen five-cheese toast. YUM!

    Recipe #289268

    This is a vegetarian recipe I found in "1001 Lowfat Vegetarian Recipes". It has become a winter staple in my house.

    Recipe #208862

    61 Reviews |  By dahlia

    This is my favorite pesto recipe; rich but healthy due to "good" fats from olive oil and walnuts. It comes from "The Omega Diet." I usually freeze half the recipe for future use.

    Recipe #45348

    You can eat as much of this 0-point Weight Watchers cabbage soup as you like. It's so good for you.

    Recipe #128956

    This recipe, just slightly tweaked, was found in the 2005 cookbook, The Best Recipes in the World.

    Recipe #423922

    9 Reviews |  By Nif

    I'm pleased to say that this recipe won first place in the Dining On A Dollar competition! ------ A nice warm dish for a cool night, just add one a crusty roll to complete your meal. Or you can have a chili bar - offer the optional toppings so each person can make their own the way they want it. The long list of ingredients is misleading because you will have most ingredients on hand.

    Recipe #440724

    Got this recipe online a couple years ago. I've tweaked it a little bit and will probably continue to experiment by throwing other vegetables in. It's a great soup for a cold day when I know I won't have time to cook dinner. I usually make a batch and freeze what we don't eat. It tastes the same when reheated after the freezer, but the texture does change slightly. Lasts a few days in the fridge as well.

    Recipe #324802

    A great soup for lunch from epicurious.com. I sometimes add more spices, and sometimes I also create a garnish by frying corn tortilla strips with some non-stick cooking spray. You may top with fat-free or lowfat sour cream, and cilantro. Sometimes I also add some shredded muenster or other shreddable cheese on top. Enjoy!

    Recipe #38074

    After much experimentation, I came up with a very tasty vegetarian sauce that can be used with several types of foods. The spice and herb combination gives the sauce a delighful touch.

    Recipe #21960

    17 Reviews |  By Sueie

    Nothing like a big bowl of warming soup on a chilly evening. Hearty enough to be a meal in itself.

    Recipe #25908

    Quick and easy to make and fills you up. Serve with none or lots of the optional garnishes.

    Recipe #220162

    Another secret from my Italian brother-in-law. This is a great addition to steak!

    Recipe #55309

    My mother always made mulled cider during the fall and winter for any holiday gatherings. It makes the house smell wonderful. This version works best with good quality cider, but I have sometimes been forced to use grocery store jugs and it still tastes good. This will be highly spiced and has a bit of a citrusy tang from the lemons. Serving size will vary greatly depending upon the size of your crock.

    Recipe #45612

    From Bon Appetit, March 2007.

    Recipe #212565

    Wonderful for Thanksgiving or Christmas to serve with your turkey! This is another one of my mother-in-law's recipes that my husband must have for the holidays!

    Recipe #47913

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