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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.
    « Previous 1 2 3 4 . . . 6 7 8 Next »
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    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

    Great Pasta salad for summer. Very easy and inexpensive.

    Recipe #8794

    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

    I just love bok choy. This is a great bok choy side dish.

    Recipe #131841

    42 Reviews |  By Amis

    This is especially good over cereal. My kid's love it. It's also great as a snack. So easy to make. Posted for Zaar World Tour 05

    Recipe #137370

    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

    This is a Chinese dessert that I found to submit for the Zaar World Tour '05... Coconut milk lends a sweet flavor to bananas in this quick and easy recipe. It makes a light dessert for two, or can easily be doubled to serve four people.

    Recipe #134854

    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

    This is the simplest and best tasting vegan cheese sauce recipe we've found. We got it from our cousin Diana P. who got it from who knows where. We like it best for nachos. It works well for mac'n'cheese as well as enchiladas or any recipe that calls for a cheese sauce.

    Recipe #145464

    33 Reviews |  By AnnNH

    I was searching the web for something like this. I doubled this recipe for my son's bake sale. I labeled if "Safe to Eat." I worried about the ice melting and dough getting too soft. Not to worry, it was gone in 20 minutes.

    Recipe #98127

    A nice mixture of nuts and green beans to dress up any meal.

    Recipe #14804

    This is a pretty good recipe and using eggplant in this dish is a good idea. This dish has lots of room for you to improvise and create your own jambalaya. This recipe is Creole-style, with a tomato base, but you may omit the tomato paste and tomatoes if you want country-style jambalaya. Serve with a salad and ice cold beer.

    Recipe #40821

    A delicious and satisfying version of traditional macaroni and cheese.

    Recipe #8924

    Our friend Sam makes this and loves it. I have not tried it yet, I like the real thing.

    Recipe #123538

    26 Reviews |  By Rita~

    Compliments of Thai Kitchen! Adjust your curry if you don't like heat use less then 1 tablespoon and if you enjoy the heat go for 3-4 tablespoons.

    Recipe #63209

    I love this vegetarian curry. It's colourful, cheap and filling.

    Recipe #45441

    Serve with steamed or sauteed vegetables and brown rice

    Recipe #177242

    A simple and delicious recipe for fresh green beans. I especially love this during the summer months when the green beans are in their peak season.

    Recipe #6442

    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

    I'm hoping this is like what is served at one of our favorite restaurants. I found this on the allrecipes site, it was posted by NELLC.

    Recipe #218950

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