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    You are in: Home / Cookbooks / Vegetarian and Vegan
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    57 recipes in

    Vegetarian and Vegan

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    250 Reviews |  By Bev

    This is the recipe I have been using for Macaroni and Cheese since the beginning of time! Truly a classic and a staple on our family table. I hope you enjoy it as much as we do. A great side dish to be served with my Meatloaf Barbecue Style!

    Recipe #30366

    I got this from the Barefoot Contessa Cookbook. SO good.

    Recipe #56103

    Modified from Chops' Chef Rickey Figueroa mushroom gratin with Asiago cheese topping, as requested by Glenda Laster, Jonesboro, GA, and published in the AJC online edition of What's for Dinner!

    Recipe #476721

    2 Reviews |  By Rita~

    A wonderful, healthy, fall/winter meal! Butternut is roasted revealing it's sweetness. Encased with fresh greens barely cooked so the body can enjoy all the rich enzymes helping the body digest the heavy festive meals. Sprinkled with Pine nuts and dried cranberries for yumminess. Any Thanksgiving/Christmas table will stand out with this as a side or make a meal of it! You can easily half the recipe.

    Recipe #443302

    A recipe found online for Swedish recipes for ZWT6. Simple side dish to serve with Swedish Meatballs. Cooking times and servings weren't listed so I just took a guess at those.

    Recipe #423905

    Nice gluten free recipe for potlucks or for lunch.

    Recipe #387562

    7 Reviews |  By Debbwl

    A variety of mushrooms makes this a great side for steaks or even as a snack atop of French bread. Using a food processer to slice the mushrooms makes this come together very quickly. Do not salt before cooking as the salt pulls the moisture out of the mushrooms.

    Recipe #477456

    A Martha Stewart recipe that is as simple as possible--and so delicious. You can add some garlic cloves to this if you like and/or some herbs. It's quite lovely just plain. And if you line the pan with foil, you have hardly any clean up.

    Recipe #189091

    I absolutely love this dish. Even my father, who does not like garlic or cauliflower that much, was raving about this dish. It is essential to use fresh bread crumbs. I usually buy a baguette or country-style bread from the grocery store, and after cutting off the crust and tearing it into slices, put it in the food processor until it forms crumbs the size I want. This recipe is from the Williams Sonoma Vegetable Cookbook.

    Recipe #259989

    This is a very easy recipe that my mom used to make when i was growing up-you can change the types of cheese to add a different flavor too. I like it spicy !

    Recipe #8619

    This is another recipe from the web, which I found for our ZWT 7 - for Africa, which I have not tried. The addition of chopped peanuts to the spinach gives it a delightful crunchiness, the grated coconut is an unexpected flavor.

    Recipe #455078

    A real treat, particularly for artichoke lovers. This was developed based on a dish I used to buy from an Italian deli around the corner from where I used to live. Now that I no longer get over there very often, I decided to come up with my own recipe. BF has decided it's better than the original! Quite a compliment considering it was our favorite dish! Now he wants me to make them every time I fix supper, LOL! To be honest I'm suprised there aren't more roasted artichokes here on Recipezaar. It uses canned (easier than fresh) and roasting them greatly enhances the taste and texture. It takes a while for the artichokes to roast, but it's not hard to make and I think you'll find it's very much worthwhile!

    Recipe #144997

    7 Reviews |  By Scoutie

    FANTASTIC! A great side dish for just about any meal. Save this recipe for when your tomatoes in the garden are ripe and luscious! (or if you have a Farmer's Market, get them from there). First made this in 2009, and have used large cherry tomatoes instead of plum tomatoes and they were great too...good tomatoes for this are a MUST! I have also added about 1/2 cup Gruyere cheese along with the 1 cup of parmesan on the top for a real cheesy treat! Any rustic bread will do, but make sure you cut it in the 1/2 inch dice. Also, use fresh Parmesan cheese, it really makes a difference. It's VERY important to get it into the oven as soon as possible, else it may end up a bit soggy. This is adapted from Barefoot Contessa; Episode Farm Stand Food.

    Recipe #421331

    Very easy, and quite elegant. Serve as a first course with crusty french bread for dipping....mmmmm!

    Recipe #36140

    If you've never stir fried sprouts before, then dust off that wok and get to it! Tnis is a superb way to handle Brussels sprouts, crisp, tender and tasty!!!

    Recipe #71005

    Spaghetti squash layered with ricotta and goat cheese mixture covered with tomato sauce and more cheese. Very forgiving recipe--feel free to add your own touches.

    Recipe #203637

    8 Reviews |  By Mirj

    This is a traditional fruit salad that we always serve in the summer. It is traditionally served on the holiday of Tu Be'Shvat, but we love to eat it all summer long.

    Recipe #28345

    2 Reviews |  By susnrob

    This simple recipe tastes great and is easy to prepare. The cashews make it so creamy

    Recipe #401461

    71 Reviews |  By s'kat

    My fiancee loves having meatballs with pasta, but I sometimes tire of having so much meat! I've found these to be a great compromise.

    Recipe #23775

    I got this recipe from my mother-in-law, who says these were my veggie-hating husband's favorite childhood snack. They are a great way to get kids to eat spinach!! Prep time includes chill time. This can be a little salty depending on the butter, cheese and bread crumbs you use, if you are concerned about saltiness use unsalted butter and garlic powder in place of the garlic salt. I have also made these with only 1/2 cup of melted butter (1 stick) and they are just as good but you need to spray the cookie sheet because they will stick.

    Recipe #146371

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