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    You are in: Home / Cookbooks / Vegetarian NA/ME recipes
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    445 recipes in

    Vegetarian NA/ME recipes

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    Cookbook by

    Elmotoo

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    « Previous 1 2 3 4 . . . 18 19 20 Next »
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    Couscous Nicoise
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     1 Reviews |  By Dr. Jenny

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    DH and I made this easy recipe for lunch from the Vegetarian Times and thought it was good. DH suggested using water instead of veggie broth next time as he thought it might have detracted from the "brightness" of the basil and the kalamata olives that we used. I used Israeli couscous because I like it better. The recipe states that this serves 4, but I think it is more like 2-3.

    Recipe #477144

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    Couscous With Tomato and Onion
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    Be the first to review! |  By Studentchef

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    From the cookbook Jerusalem: A Cookbook. The two authors grew up in Jerusalem, but on is Jewish and the other is Muslim. I guess food really does bring people together!

    Recipe #493720

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    Middle Eastern Rub
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     2 Reviews |  By Studentchef

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    Inspired by the flavours of the Middle East, especially Morocco, I created a rub for white fish. Simple to put together, there is plenty to use for the following days and weeks. Just put away in a container. For the fish, I used Tilapia, but other white fish, such as Halibut and Cod can be used as well.

    Recipe #427120

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    Algerian Haroset
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     1 Reviews |  By Studentchef

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    This is from Saffron Shores: Jewish Cooking from the Southern Mediterranean by Joyce Goldstein. This is a typical side dish used for Passover, and there is so many different variations. It is also used on the seder plate to remind the Jews of the mortar that had to be made for the bricks. Nonetheless, this is easy to make, and yummy. I have not made this particular haroset yet, but I will soon.

    Recipe #361279

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    Baba Ganoush
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     3 Reviews |  By Studentchef

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    This is something my mother loves making, especially during the summer when she can put the eggplants on the grill. The best taste is when the skin of the eggplants char because that's when you get that smokey taste from the inside. I originally asked if I can post this but she thinks it's not much of a recipe because it requires only three ingredients and there's really any prep time invovled.

    Recipe #324048

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    Sweet Filo Cigars
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    Be the first to review! |  By Sharon123

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    You can make these fragrant almond pastries short and plump or long and skinny. They can be formed ahead of time, but the filling hardens as it cools, so they are best baked close to serving time. There is a second version that can be baked in advance. Allow time(overnight) to defrost the filo pastry and enjoy! A recipe from Vegetarian Cooking for Everyone by Deborah Madison.

    Recipe #430200

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    Rose Water Ice Cream With Meyer Lemon Zest
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    Be the first to review! |  By Cookgirl

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    Substitute a standard lemon if Meyer lemon is unavailable. Found on spicelines.com. PS As the ice cream was churning, toasted chopped pistachios sounded like a good addition but I had none on hand. One tablespoon of rosewater was the perfect amount for my tastes.

    Recipe #425330

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    Hummus Bi Tofu
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    Be the first to review! |  By Cookgirl

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    From Fitness Magazine February 2006. Recipe did not specify what type of sesame oil-regular or toasted. I used mostly regular and about one half teaspoon of toasted sesame oil so adjust according to taste.

    Recipe #156346

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    Garam Masala
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    Be the first to review! |  By Debbwl

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    Garam Masala is a very aromatic combination of spices that are an integral part of most Indian dishes. This recipe uses whole spices which are ground in a coffee grinder.

    Recipe #426736

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    Cream Caramel
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     1 Reviews |  By UmmBinat

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    A nice and creamy version which is our favorite! Cream Caramel is a rich delicious custard dessert with a layer of soft caramel on top. Sometimes called flan, or caramel custard. It is very popular in Egypt and we love it as a part of Suhoor (the meal before dawn and fajr prayer during the month of Ramadan). The perfect amount of time for chilling is 3 hours. The wait is hard but so worth it. Modified from The Food Network.

    Recipe #462477

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    Honey-Tahini Salad Dressing
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     1 Reviews |  By JanuaryBride

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    Dressign can be kept in the fridge for up to 3 days. Recipe from Eating Well and placed here for safe keeping. LOVE that magazine!

    Recipe #359998

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    Make Your Own Hummus - Basic Recipe
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     1 Reviews |  By Kozmic Blues

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    The flavor possibilities are endless! Even when they are sale, the tubs of hummus in the markets are a bit pricey. Take the time to make your own. It's really easy and lower fat because I use the bean liquid for moisture instead of streams of olive oil or tahini. I got two hugely genuine, UNSOLICITED comments from my mother AND grandmother (that's BIG, believe me...) I also like to open people's minds a bit. My family, just the night before, had proclaimed their determined hatred for anything "curry" or "cumin". After they gobbled this hummus for several minutes, and asked me how I made it, I proudly proclaimed the spice combo I used! Give everything a chance! Who knows, you might actually like it : > This recipe can easily be doubled.

    Recipe #272535

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    Middle Eastern Tahini and Yogurt Appetizer
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     3 Reviews |  By Dreamer in Ontario

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    In the Middle East, it has long been believed that, when combined with vegetables, tahini dishes become the ultimate of human edibles. Found in the Toronto Star web site

    Recipe #424146

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    Cucumber Salad With Tahini Dressing
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     7 Reviews |  By JanuaryBride

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    This is a vegan no salt recipe from The No Salt Cookbook. If your diet can tolerate salt, simply add salt to taste! Feel free to throw in some onions and some red peppers too!

    Recipe #374219

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    Zahtar or Za'atar Pita
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     1 Reviews |  By Debbie R.

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    Zahtar is a spice mix used in Turkey and the Middle East. It has a wonderful flavor. A quick search of the net turns up a few mailorder sources. It is available in some Middle Eastern grocery stores.

    Recipe #181722

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    Walnut Stuffed Dates
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     1 Reviews |  By Dreamer in Ontario

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    Delicious sweet snack from the Middle East. Recipe from Toronto Star. Orange and rose blossom water may be purchased in Middle East stores Time to cook does not include refrigeration time.

    Recipe #454278

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    Turmeric Tea
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     1 Reviews |  By JanuaryBride

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    Recipe from fruitguys.com and they adapted it from a recipe found on livestrong.com. This week our organic fruit box has fresh turmeric so i am going to try this out in the morning!

    Recipe #450971

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    Tahini Carob Shake (Gluten & Dairy Free)
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     1 Reviews |  By UmmBinat

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    Yummy, yummy and pretty healthy too. With ingredients both used in Cypriot and Greek cooking. The scientific name of the carob tree is 'Ceratonia siliqua' derived from the Greek word 'keration' which means horn as the shape of the pod itself. In Cyprus, another common name is 'terratsi', a word that is probably derived from its Latin scientific name, Ceratonia. Carob is also referred to as St John's bread following the legend that St' John the Baptist was feeding on the pods of this tree while in the desert. I made this up when I wanted the taste of Carob in a cold drink that was also dairy free.

    Recipe #437139

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    Pomegranate Jelly and Cream Cheese Sandwiches
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     1 Reviews |  By Sharon123

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    Mmmm..mmm, what a treat!

    Recipe #193730

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    Hummus & Feta Sandwiches on Whole Grain Bread
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     1 Reviews |  By Dreamer in Ontario

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    Recipe Source: Bon Appetit February 2009. I'm getting tired of having soup for lunch every day. This sandwich is both delicious and keeps well in the lunch bag. Make sure that the hummus is thick for the sandwiches. If you're using it for a dip you can thin it out a bit with some olive oil. The hummus keeps for 1 week when stored in a tightly sealed container in the refrigerator.

    Recipe #434024

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