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    299 Recipes

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    Use wehani rice. Wonderful as filing for avocado halves.

    Recipe #193669

    Recipe #193668

    A fruit and flower salad with yoghurt dressing. A nice attractive light finish to a heavy meal.

    Recipe #193667

    Sage Rosemary Sauteed Veggies and a corn bread base. Stuff eggplant with it or any of the squashes such as sweet dumpling for a lovely holiday treat. Make the base ahead up to a month and freeze airtight. Use the Cayenne only if you chili powder is mild. From Vegetarian Times in 1999

    Recipe #193645

    From my beloved now defunct Veggie Life Mag.

    Recipe #193644

    From Vegetarian Child in 2002/3 but good for anyone wanting a warm drink on a cold day. The Cranberry, apple juice, cinnamon and cloves smell heavenly.

    Recipe #193640

    From the Vegetarian Child magazine. With Vegan option as well as lower fat option.

    Recipe #193639

    From Vegetarian Child in 2003. A Vegan fudge.

    Recipe #193636

    From Chef Beverly Bennett in Vegetarian Child magazine back in 2003.

    Recipe #193635

    By Chef Beverly L. Bennets from the Vegetarian Child magazine back in 2003 or so.

    Recipe #193621

    From Fleischmann's Yeast Company for a holiday treat.

    Recipe #193603

    The Oregon Hazelnut Industry recipe that can be made ahead, frozen [not baked covered with aluminum foil] Do not defrost. Bake 10 to 15 minutes more. If using frozen veggies, thaw, drain well but do not precook.

    Recipe #193600

    This was featured in Vegetarian Times for their Mardi Gras New Orleans special a few years ago. It works for Dinner Parties and for Holidays. You may layer all the cheese on top.

    Recipe #192821

    A spiced ripe pear smoothie

    Recipe #192704

    A large free form pie designed to be served as an entree

    Recipe #192630

    From Vegetarian Gourmet Holiday edition. Serve with Red Lentil Loaf

    Recipe #192629

    From Vegetarian Gourmet way back in the 90s. Holiday issue. Recommended with Black Bean Stuffed Peppers.

    Recipe #192628

    They suggest using all three colors of peppers for the dish. From the holiday edition of the magazine.

    Recipe #192627

    If you want to make the seitan instead of buying it, there are recipes on zaar. This is from an old Vegetarian Times Holiday magazine for Christmas and Thanksgiving. "This French-inspired stew gets its sumptuous flavor from seitan and vegetables that are first roasted in a fragrant marinade and then stewed with tomatoes and wine." You can make ahead and add the peas just before serving. They suggest prep the veggies with the marination and then simply put them all in the oven together to cook to help save time.

    Recipe #192051

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