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Yummy Vegetarian Dishes

These are dishes that can be a meal in themselves! Some are mine, some I will be adding from other chefs on Zaar. Enjoy!
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This was on Unique Eats, episode Delis. I changed it to make it vegetarian.

Recipe #480476

I love Brussels sprouts! I hope you enjoy this one! Recipe courtesy Mile End restaurant on the Show: Unique Eats, Episode: Sandwiches.

Recipe #480475

A nice, creamy potato salad that will go well at any barbeque! From Country Living magazine.

Recipe #480192

Each succulent mini burger also features tender grilled zucchini, squash, and eggplant. Serve with oven-fried potatoes and a green salad. I like to put a little mayonnaise mixed with sweet Thai chili sauce on them. From Country Living magazine.

Recipe #480191

The sushi-like rolls of Stuffed Swiss Chard are filled with rice and grated vegetables and sprinkled with sesame-soy sauce. Quick tip: Using a mini chopper or food processor cuts prep time for this dish in half. From Country Living magazine.

Recipe #480189

Roasted and then spiced with a sweet and savory seasoning makes these yummy. :) From Country Living magazine.

Recipe #480188

This is filled with flavor from Frank Stitt, executive chef–owner of Highlands Bar and Grill in Birmingham Alabama published by Country Living magazine. Tweeked just a little. Enjoy!

Recipe #480184

The smoky mushroom filled quesadilla is reminiscent of pulled pork, without the meat! A touch of chipotle pepper adds extra heat. This makes alot of sauce. You could cut in half if desired(or save for another one later). Serve with coleslaw and guacamole for a meal to remember. I added spinach and cilantro to the recipe. From Eating Well magazine(March/April 2009)

Recipe #479851

I watched this on Martha Bakes and it looked so good I am posting it for safekeeping. :) The bulgar has to be soaked for 30 minutes in boiled water and then cooled and the wheat berries have to be soaked overnight and cooked for 90 minutes and cooled. So, it takes some time in preparation to make the bread. But it is worth the extra effort.

Recipe #479850

I saw this on The Best Thing I Ever Made show on TV and it looked so good I had to get the recipe! Recipe courtesy Marcela Valladolid who hosts the Mexican Made Easy show. This recipe has some great reviews! If you like it really saucy double the cream sauce(recommended). If poblano peppers are too spicy for you replace them with red or green bell peppers or use Anaheim peppers. Note: super dark green and almost flat poblanos are supposed to have less heat. Not sure if this is true but going to give it a try next time. To cut the fat, I may try using soy milk and adding to a little roux(flour and butter) to thicken it up. One reviewer replaced the cream with vegetable stock. Feel free to add more corn and zucchini or other vegetables to give even more taste and nutrition.

Recipe #479376

This has gotten lots of good reviews on foodnetwork. Recipe courtesy Melissa d'Arabian and from her show Ten Dollar Dinners, Episode: Footloose and Fancy-Free Falafel

Recipe #478809

I watched Alton make this on The Best Thing I Ever Made. Posting here to make when it turns cooler. :) If you like, you can leave out the cheese to make this vegan.

Recipe #478806

Turns out perfect and is such a pleasure to eat! I have changed it just a little, replacing dry milk powder(and water) with non dairy milk. I like to add in some cinnamon to the dough when making too. You can also replace the raisins with dried cherries or other fruit(and try adding in some mini chocolate chips-yum!) You can half the recipe easily. I like to make a little more filling :) Recipe courtesy Ellie Krieger for Food Network Magazine.

Recipe #478442

From Rachael Ray's Week in a Day on Foodnetwork, this uses Roasted Garlic Paste with Honey and is so good!

Recipe #478383

Used in sauces, stews, on french bread, dips, marinades, etc. this is so good, you'll want to make extra just to eat off the spoon. From Rachael Ray's Week in a Day. I have put up a recipe using it in Vegetarian Chorizo, Roasted Butternut and Zucchini Chili Pot and Swiss Chard au Gratin French Bread Pizzas.

Recipe #478382

I saw this being made on Rachael Ray's Week in a Day and it looked so good, I'm posting it here for safekeeping. I have changed it to make it vegetarian by replacing chorizo with soy chorizo and using vegetable stock instead of chicken stock. I hope you enjoy. If you like you can omit the corn muffins and top with crushed tortilla chips.

Recipe #478381

Ciabatta means “slipper” in Italian. The loaves are fairly flat and oblong, with large air holes and a nice crust. Directions given for making rolls too. Recipe by Linda Larsen on Low Cholesterol Cooking. A good recipe using whole wheat flour and oat bran.

Recipe #478052

A great sandwich for summer! Nice and spicy! You can use wraps or bread instead of pita if you like.

Recipe #477508

From Tyler Florence's cookbook, Eat This Book, a yummy recipe that I have made vegetarian by substituting vegetable stock for chicken stock. Enjoy!

Recipe #477306

From the cookbook Young and Hungry by Dave Lieberman, this has a fresh and delicious taste. Enjoy!

Recipe #477302

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