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    87 Recipes

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    From the 2010 Vegetarian Times Chef's Challenge, this recipe by Mariano Gascon was voted "best appetizer." But it could easily be a main dish as well.

    Recipe #451134

    A delicious main course that is full of flavor, but minus the cheese, egg and frying pan! It is a bit messy to make, but you can make ahead and freeze. Sweet potato is enhanced with cashews and nutritional yeast to make a super savory (almost cheesy) flavor. Then it's wrapped in risotto and rolled in bread crumbs before baking. Yum!

    Recipe #451017

    This is a recipe posted on Veganwolf.com. Posted here for safe keeping and a look at the nutritional info.

    Recipe #450650

    This recipe is from the Uncheese Cookbook by Jo Stepaniak. It requires one recipe of Gee Whiz Spread -- from the same cookbook and posted here by Sharon123 as recipe #326682. Top it with some breadcrumbs and bake for a little extra pizazz!

    Recipe #450061

    From the March 2011 issue of Bon Appetit magazine. These are super simple to make and soooo good!

    Recipe #450012

    From the November 2010 edition of Bon Appetit Magazine. The author says this is a vegetarian supper than even the most die-hard meat eaters will love. Perfect as a super-savory Thanksgiving main course for vegetarians.

    Recipe #441334

    From November 2010 Bon Appetit magazine. These take a few steps, but the result is a "wow" for presentation. And it isn't all that hard to do.

    Recipe #441332

    I heard an interview on NPR with Dorie Greenspan, the author of a cookbook called "Around My French Table." The author describes this as a great dish that far surpasses the description or list of ingredients. She also says there are a million variation -- use rice instead of bread, add nuts, apples, spinach, etc. The recipe I'm posting here is the one the interviewer absolutely raved about on the program! (I'm subbing vegetarian bacon for the real bacon. Too me the flavor is the same and you don't have all the bad stuff in real bacon.)

    Recipe #441302

    Published in Cook's Illustrated March 2007. Risotto's labor-intensive reputation is enough to turn many cooks away. But this Butternut Squash Risotto uses a method that eliminates the need for continuous stirring, which allows you to tend to other dishes. Infusing the broth with the squash's seeds and fibers helps to reinforce the earthy squash flavor. Cook's Illustrated found that a 2-pound squash consistently yields a cup or so more than the 3 1/2 cups in step 1; this can be added to the skillet along with the squash scrapings in step 2.

    Recipe #440833

    From "Vegan Cupcakes Take Over the World" these yummy little treats are delish! They don't use any eggs or dairy, but skeptics bewarned, these cupcakes aren't lacking in anything. I've used half and half whole wheat pasty flour and regular flour to great success. And in case you're wondering, one big can (20 oz) of crushed pineapple will yield enough for both the cupcakes and the topping.

    Recipe #440832

    From the cookbook The Accidental Vegetarian, this is how the author introduces the recipe: "This is a really old dish from Greens (restaurant in England) but I still love it. The intense flavor from reducing the cream, then adding yummy gruyere cheese and tasty treats makes it what I like to call a meat-eater's veggie dish." This can be served as a salad over vinagrette-tossed greens, as a side, or even as the main course. It all depends on the side of your tomatoes and the other items you're serving.

    Recipe #435323

    This colorful make-ahead salad is from the June 2010 issue of Better Homes and Gardens. It's an unusual combination flavors, colors and shapes that makes this a pretty and tasty salad.

    Recipe #432896

    This simple but fabulous recipe from Bobby Flay is one of those "wow your guests" type of desserts that you make mostly on the grill. Have the packets made ahead of time, and plop them on as you eat the main course. When dinner is done, scoop the ice cream and add the peaches, granola and carmel sauce.

    Recipe #429249

    This recipe is from the cookbook "The Accidental Vegetarian" by Simon Rimmer where is was originally titled Jerk-spiced pumkin pie. (But to my American ears, it sounded like dessert...) This makes an excellend savory main dish and you can adjust the spices to your tastes.

    Recipe #428521

    From the June/July issue of "Everyday With Rachel Ray." These can be super fast and easy if you use premade polenta 'logs,' or make your own polenta cubes. (I like to make polenta with veggie stock instead of water and add all kinds of herbes, onions, garlic, diced sun dried tomatoes, etc. for extra pizzazz. After done cooking in a sauce pan, spread about an inch thick in a baking pan. Then chill and cut into cubes for this dish.) You are sure to thrill your vegetarian guests, and even the meat eaters will love this as a side. NOTE: after making a few batches this weekend, I find that the premade polenta holds together better if you either skewer the entire round (like a lollipop) or skewer the wedges so they lie flat (i.e. not through the big flat sides).

    Recipe #425695

    From the cookbook "The Accidental Vegetarian" by Simon Rimmer. The author describes this recipe as the one that "made" his restaurant 'Greens' in Manchester, England. He adds that if one is to make only one recipe from his cookbook, this is the one to make. I agree! After making this several times, I've decided the wine sauce isn't worth the effort. The strudel itself is where the yum comes from. (And feel free to substitute puff pastry to make this an easy dinner.)

    Recipe #425693

    Recommended by the April 2010 issue of Bon Appetit magazine as part of a "dinner with friends" recipe.

    Recipe #419345

    From Gourmet Magazine (November 2002) these savory crepes are the perfect vegetarian entree for a fancy dinner party. Each component can be made 2-days ahead, then assembled at the last minute. Not difficult to make, but there are a lot of steps. The result is worth the effort! Recipe by Shelly Wiseman. (Can substitute jarred roasted red peppers. And green onions are the same as a scallion...) Edited to add: Sauted portabello strips can completely replace all the fussiness with the dried mushrooms. I also served this with creamed spinach in place of the red pepper sauce. Just depends on what color looks best to you.

    Recipe #418779

    This is the 100 percent whole wheat bread from the cookbook "Healthy Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois. It makes enough for four 1-pound loaves. If you are familiar with the book, you know that the principle is to make a big batch of dough, then grab off pieces each day (or so) to bake hot and fresh. They also say whole grain spelt can be substituted. In addition, they offer more recipes, photos, videos, etc. at www.healthybreadinfive.com. I would just like to mention that the cookbook is great for the wealth of background information and a huge variety of recipes. It's great to read, so even if you find the recipes you like online, if you have even a little interest in bread making, you will enjoy the book immensely!

    Recipe #418387

    This is a chocolate fantasy come true! If you want a rich dessert for a dinner party, this is the one for you. It's rich and chocolately and soooooo good. From Better Homes and Gardens Chocolate Ultimate Desserts cookbook. Slice thinly, a little goes a long way...

    Recipe #412696

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