Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Vegging out for Supper
    Lost? Site Map
    food image

    26 recipes in

    Vegging out for Supper

    « Previous 1 2 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    Exactly as the title says, these are cooked in a muffin or Yorkshire pudding tin! They are a brilliant way to use up leftover potatoes & are so good that it's worth baking or boiling up some potatoes specially!! I use these all the time in our Chambres d'Hotes - it's easy to work out the portions and they freeze beautifully. There is also NO burnt mess in your gratin dishes! That's not to say I never make traditional Gratin Dauphinoise, because I do - but these are a great standby, use up leftover potatoes and look very elegant when served!

    Recipe #203253

    I love quiche, but unfortunately I'm the only one that does. Therefore, making a standard size would be a total waste. With this recipe, I can enjoy my little treats, while having a nourishing meal. These do not take a lot of time to fix, and because they heat up so well, are a great time saver. I find that two are quite sufficient for me. You could have a great lunch by adding a small salad to go with it. The occasions actually, are endless. Hmmmm, and it's almost lunch time too. If you're not into onions and zucchini, you can easily substitute with your favourites. How about "Mini Lorraines" ? As far as the type of cheese goes, try to use something on the milder side. Swiss, or a light cheddar works well. I've also gone 'bold' before too! The Tex-Mex mixes are wonderful. Experiment, and Enjoy!!!

    Recipe #221406

    I know, I know.....5 million stuffed zucchini recipes, and I had to post another. Well this one is different then the others. Actually, this is the very first 'stuffed' recipe I ever tried. I'd just gone back to work after having the kids, and came across Betty Crocker's 'Working Woman's Cookbook'. What a gem this book is. Anyway, getting back to the zucchini....this is very tasty, and easy to put together. The best part, is you can prepare it up to 24 hours ahead of time. Just what working people need.

    Recipe #389064

    I love zucchini sticks, and these baked ones are better than any fried version.

    Recipe #83807

    A Middle Eastern salad I found online. Haven't tried it yet, but looking forward to doing so here soon. ZWT Summer'07

    Recipe #232944

    3 Reviews |  By Laudee

    These are my Mom's Beets...She taught me to make them many years ago. She learned to make them as a young bride, and, in turn, passed the recipe and how-to's down to me. Once you get the beets boiled, and skinned, the rest is a piece of cake! They're awesome!! *note: Prep time is a guess...Depends on how fast you work!)

    Recipe #80229

    When I was growing up, we NEVER called this dish a "Gratin" - it was always Cauliflower cheese and was invariably our main meal and NOT an accompaniment! My mother had to be very clever and thrifty in what she bought & cooked, and in the absence of meat on the table, she used cheese as the protein! This dish has become very "fashionable" again is served in many guises, Cauliflower Noisette, Cauliflower Gratin, Cheese and Cauliflower Bake...but to me, it will always be just Cauliflower Cheese, and it remains one of my favourite meals! I do serve it as an accompaniment now, but you have to be very careful what you serve it with, as it is very cheesy and rich. Alternatively, just have it as a main meal and serve some homemade bread and butter with it and maybe some salad or steamed spring greens! By the way, if you make a large batch, it freezes very well - either in small plastic containers or in zip lock bags; defrost and microwave to re-heat OR reheat over a Bain Marie. Try wherever possible to use English Mustard AND a good mature Cheddar cheese in the sauce, it DOES make a huge difference to the taste, and other types of mustards & cheeses do not work as well.

    Recipe #216237

    Great vegetarian comfort food! Don't be fooled by the ingredients; the flavor is very much like meatloaf. Kitchen alchemy at its finest!

    Recipe #88753

    This is different from most mac and cheese with tomatoes recipes, as it does not use flour or milk. It's good for potluck suppers. My boyfriend made this with no low-fat adjustments, and it was pretty darn good. I personally would have used low-fat cheese and yogurt instead of sour cream. This was from the October 2009 edition of Country Living magazine. It's really easy to make too.

    Recipe #391434

    This is an impressive looking quiche that's easy to personalise to your own tastes. You may like to try red peppers instead of the tomato, add a few mushrooms, maybe some asparagus...you get the idea! I served this with a nice salad, a vegetable side dish and a cheese plate for a nice summer meal.

    Recipe #33454

    This easy to cook dish can be knocked together very quickly if you use the pre cooked vacuum packed noodles if you can't find them just use regular udon or egg but cook and cool them first.

    Recipe #202244

    Great alternative to General Tso's Chicken. Contributed to a vegetarian website by Sarah Booth.

    Recipe #96563

    Great aloo gobi recipe from the film Bend It Like Beckham

    Recipe #84324

    17 Reviews |  By BecR

    This tart is wonderful picnic, potluck or party food--it's great served warm, cold or at room temperature! Simple and very tasty, I often make this tart when fresh zucchini are in season. For ease of preparation, I've used a crescent roll crust, but you may use a regular shortcrust pastry if you wish. You will need a 9 or 10-inch tart tin with a removable bottom. P.S. If you don't have a tart or quiche pan, just use a 9 x 13-inch baking dish.

    Recipe #378799

    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

    113 Reviews |  By Cyn

    I found this recipe in a Low-Carb cookbook. The sweetness of the squash mixes well with the spice of the other ingredients. Low-carb and vegetarian!

    Recipe #81845

    Well the eggplants are coming in from the garden in a big way. The last time I looked there were 10 eggplant fruit on the plant plus another 10 purple flowers. I guess I'm going to be searching the eggplant section of Zaar for additional ideas. LOL!

    Recipe #329139

    I adapted this from a friend's recipe. My family requests this a lot for breakfast. Tastes great on toast or by itself. I LOVE avocado and find it tastes great sliced on toast with the scrambled tofu.

    Recipe #239129

    I was quite surprised how wonderful these turned out! Obviously, I would never try to fool anyone that these were actual MEAT, but I think this is a wonderful meatless substitution to the old Italian favorite. These "meat" balls are great served over spaghetti in your favorite tomato sauce. And taste even better leftover the next day.

    Recipe #130975

    Mushrooms can be as satisfying as meat because they develop earthy, bold and beefy flavors as they cook. Served with pasta, this is some meal! :) Adapted from Rachael Ray's Big Orange Book cookbook. Strict vegetarians may want to omit the Worcestershire sacue.

    Recipe #392832

    « Previous 1 2 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites