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    You are in: Home / Cookbooks / Vegetarian Explorations
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    6 recipes in

    Vegetarian Explorations

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    Diann is Cooking

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    I love vegetarian food: honestly prepared and towards a balanced appetite. The recipes listed here are only a beginning. At the moment they lean heavily into eggs but that's because the balance of the recipes are in my vegan cookbook. Of all these recipes I'm most pleased with the eggplant one (vegetarian stuffed shells). It was created out of a perceived need to make something to serve at a get together at work where at least a couple of people are vegetarian (from India and China). I wanted to make something that wouldn't presume to be from their cultures, but which would be solid and tasty. It's fun to cook this way.

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    Braised Spiced Beets
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     3 Reviews |  By Diann is Cooking

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    This one came from the New York Times, January 17th, 1999. I'm not sure what unit a "bunch" is, but hey, try for a couple or three in a bunch. You can use chicken stock instead of the vegetable stock.

    Recipe #357622

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    Pickled Quail Eggs - Dill Pickling
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    Be the first to review! |  By Diann is Cooking

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    One of the advantages of quail eggs is they pickle so much faster than chicken eggs. You can buy pre-hard cooked quail eggs in cans at Asian grocery markets. Liquid volumes are approximate. For the pickle juice, just save old dill pickle jars with their liquid. Preparation time does not include marinating time. These will come out nicely yellowish-green.

    Recipe #366901

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    Pickled Quail Eggs - Red Wine Vinegar
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     1 Reviews |  By Diann is Cooking

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    One of the advantages of quail eggs is they pickle so much faster than chicken eggs. You can buy pre-hard cooked quail eggs in cans at Asian grocery markets. Liquid volumes are approximate. Preparation time does not include marinating time.

    Recipe #366827

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    Ajo Blanco: Garlic and Almond Soup
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    Be the first to review! |  By Diann is Cooking

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    This is a cold soup from Spain. The recipe calls for Spanish bread, which I've never seen, but try a couple slices of a good Portuguese bread. Source: Culinaria Spain. Preparation time does not include chilling time.

    Recipe #434113

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    Cucumber Raita
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     5 Reviews |  By Diann is Cooking

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    Years ago I found this recipe, but when i went back to the original source recently, I discovered I'd changed it significantly. It's cool and refreshing, but with a bit of heat, as you choose. I eat this as a side or as an appetizer. I'm not specifying servings because this will depend upon use.

    Recipe #433931

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    Vegetarian Stuffed Pasta Shells
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     2 Reviews |  By Diann is Cooking

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    For the olives, quality counts. Use "gourmet" olives, preferably already de-pitted, for time saving reasons. The apple should be tart and crunchy; I used an Ida Red. (PS: "1 celery" should read "1 celery stalk"; hopefully this will so read.)

    Recipe #402393

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