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    You are in: Home / Cookbooks / Vegetarian
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    146 recipes in

    Vegetarian

    Vegetarian, Vegan, Raw Foods, a few with eggs & dairy, most parve.
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    Our friend Sam makes this and loves it. I have not tried it yet, I like the real thing.

    Recipe #123538

    39 Reviews |  By Roosie

    This is a vegan substitute for eggs in baked goods. It could probably work in casseroles too, but don't try scrambled eggs with this! ;)

    Recipe #104832

    1 Reviews |  By Andelay

    After searching a while for a vegetarian Thai soup, I thought up this one. It's like a cross between hot & sour soup, and tom ka soup!

    Recipe #235345

    I love eggplant, and this is an oven-fried treat. :-)

    Recipe #40682

    6 Reviews |  By s'kat

    This crust-less tart will make your kitchen smell like a sweet Italian evening! A crusty baguette is perfect to soak up the sauce!

    Recipe #16020

    One of my very favorite meals! This recipe is easy and comes from a magazine and makes a nice open-face sandwich. You can always use the tops of the sandwich rolls for a traditional sandwich.

    Recipe #129835

    This delicious sandwich is a re-creation of one I ate in a lovely lunch cafe in Natchitoches, Louisiana. This was served with slices of fresh melon,kiwi,strawberries,and orange on the side drizzled with some honey mustard dressing.

    Recipe #17286

    Disney World has a Polynesian restarant called 'Ohana that is one of our favorite places to eat there. My kids begged me to make 'Ohana Potatoes after we came home from our last trip. It took me a year to find the recipe but I finally did. We usually cut back on the cream and put in more cheese, but any way you make this, it's GREAT!

    Recipe #196614

    From the Sun Sentinel. Reggie and Cindy own a farm and this is what the recipe says: This is country cooking at its best featuring local ingredients simply served. I like to offer this dish at room temperature. Cindy occasionally puts chopped black olives in the pie. 2 hours "marination" required before baking or you can marinate overnight.

    Recipe #235912

    A beautiful presentation when filled with steamed or creamed vegetables or fish. A delicious side from the Wisconsin Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #227154

    A great alternative to fast-food French fries, my family and friends love these as a snack or hors d'oeuvre. No matter how many I make, it's never enough!

    Recipe #133821

    I got this in my email today from The Veggie Table, and it is a recipe adapted from one credited to the cookbook, "How it all vegan!" I haven't tried this one.

    Recipe #118182

    Recipe #84316

    58 Reviews |  By yooper

    If you love crab cakes and live in an area where fresh crabmeat is not available, these are a great substitution! They really do taste like crabcakes! Make sure to handle the mixture gently when forming into patties.

    Recipe #30522

    A favorite at our Tex-Mex dinners.

    Recipe #64465

    A Lebanese friend showed me how to make this back in 1996. It's my mother-in-laws favourite salad and I normally make it on request specially for her. I prefer flat leaf fresh parsley (also known as Italian Parsley) as it's better texture but curly leaf is alright. I normally buy the parsley and spring onions from the supper market prepacked bunches so if your measurements are slightly more or less it's alright, it doesn't have to be exact. The bourghul also soaks a lot of the moisture and I like Tabbouli to be moist not dried that's why there is a lot of lemons and olive oil. Like everything we cook it's all about the palate and who we are cooking for so if you choose to put less oil and lemons then it's ok. Salt and black pepper to taste, so feel free to add less but not to much. The secret to good Tabbouli is that everything should be finely chopped. Enjoy

    Recipe #197922

    I won a local cooking contest(Vegetable Category)with this spin on a retro BH&G carrot recipe. Hope you enjoy

    Recipe #112531

    This is one of my favorite recipes, full of Mediterranean flavor and high in calcium. It uses pecorino romano, a salty parmesan-like hard cheese made of sheep's milk. I used a goat's milk feta but you can use any type of feta you can find. It calls for lacinato kale (a/k/a dinosaur kale) which is preferable if you can find it - If not, use regular curly-leaf kale. This recipe calls for a tube of pre-made, ready-to-slice polenta which you can find online or at most health food or gourmet food stores and some mainstream groceries. I use the traditional polenta (unflavored) from Food Merchants. If you have the time, you can make polenta from scratch, spread it on a baking sheet in a 1/4" layer while it's still hot, refrigerate it until firm, and use a juice glass to cut small disks out of the polenta. Enjoy!

    Recipe #204257

    Adapted from a blender cookbook. I have a 3hp blender so it makes this wonderfully smooth and velvety.

    Recipe #208845

    This was our 2004 Thanksgiving dinner. A Moosewood recipe. The results were excellent. Per my cousin Amysauntjo: Husband said "It's a keeper." He took it to the non vegetarian diabetic in the family who hates tofu figuring she would refuse and he could keep it for when he visited. She loved it. He said she didn't even thank him because she was busy eating it. Per Us.. The wife and I both loved it. And she did the same thing to us when we shared it with her. I assumed she wouldn't eat it the wife said all she said was "OHH GOOD I like this." and dove right in.

    Recipe #119275

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