Chef #1109421's
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Recipes

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Japanese Vermicelli in Peanut Sauce

(1 reviews) Posted by Chef #1109421

From "The PDQ Vegetarian Cookbook" by Donna Klein. MORE»

Recipe #372126

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Curried Vermicelli With Chickpeas

(1 reviews) Posted by Chef #1109421

From "The PDQ Vegetarian Cookbook" by Donna Klein. The chickpeas can be omitted if desired. If you want the dish a little milder, halve the curry powder and chili paste amounts. I used regular canola oil in place of the peanut oil and... MORE»

Recipe #372123

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Greek-Style Bulgur Salad With Chickpeas, Feta and Olives

Posted by Chef #1109421

From "The PDQ Vegetarian Cookbook" by Donna Klein. The olives and feta are essential in this recipe as they give it the "kick". I made the recipe using feta but it can be made vegan by replacing the feta with 1/2 cup marinated... MORE»

Recipe #371759

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Tex-Mex Rice and Two-Bean Pilaf

(1 reviews) Posted by Chef #1109421

From "The PDQ Vegetarian Cookbook" by Donna Klein. Kidney beans or black eyed peas can replace the pinto beans (I used kidney beans as that was what I had on hand). I used 19oz cans as that was also all I had on hand. This turned out... MORE»

Recipe #371758

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Bulgur Pilaf With Chickpeas

Posted by Chef #1109421

Adapted from "The PDQ Vegetarian Cookbook" by Donna Klein. The recipe recommends fancy (fine grain) bulgur as it cooks faster, although none of the stores I went to had more than one kind to pick from so I took what I could get (I... MORE»

Recipe #371756

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Moroccan Lentil Stew

Posted by Chef #1109421

From busycooks.about.com by Linda Larsen. Lentils, potatoes, and squash simmer in your crockpot for a delicious meatless stew. MORE»

Recipe #352780

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Lentil Barley Soup

(1 reviews) Posted by Chef #1109421

From fatfreevegan.com, adapted from NewCenturyNutrition.com Based on a recipe by J. Raymond Thick enough to be called a stew, this hearty soup is easy to prepare and cooks in a single pot. Add more water or stock if you wish to have a... MORE»

Recipe #348278

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