Recipezaar: Vegetarian recipes

Cook's Illustrated Restaurant-Style Hummus

Fri, 03 Jul 2009 16:12:21 -0400

This is a smooth and silky hummus from those people on PBS who know how to test and create great recipes. They recommend Joyva or Krinos tahini and Pastene chickpeas (I used what I had on hand). Hummus can be refrigerated in an airtight container for 5 days. If you do not plan on serving it immediately, refrigerate the hummus and garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if the texture is too thick. Serving size is estimated. -- posted by AmyZoe

Great American Potato Salad

Fri, 03 Jul 2009 16:12:47 -0400

I got this in my email from Kraft Foods, and it's pretty tasty. I doubled the eggs (kind of have a deviled egg fetish) and used dill pickles and a little dill pickle juice because I didn't have relish. Overall a quick and tasty little number. -- posted by AmyZoe

Bow Ties With Tomatoes, Feta, and Balsamic Dressing

Fri, 03 Jul 2009 16:15:26 -0400

This recipe features a surprise ingredientgreen grapesthat add the just-right amount of sweetness to the simple, two-step pasta dinner. Serve with pan-grilled asparagus -- posted by kittycatmom

Vegan Nanaimo Bars

Sat, 04 Jul 2009 13:26:04 -0400

Recipe adapted from Vegan A Go-Go, by Sarah Kramer, 2008, Arsenal Pulp Press As I am watching sugar intake I use about half stevia, half sugar; still tastes great. -- posted by Dusty&Sarah

Fig Conserve

Sat, 04 Jul 2009 13:40:52 -0400

From Epicurean.com Yum! -- posted by Dusty&Sarah

Iced Mint Tea

Sat, 04 Jul 2009 13:47:11 -0400

A summer favourite, when your garden is overgrown with mint. Easy to make, and delicious! Cook time is cooling time. -- posted by Katzen

Berry Iced Tea

Sat, 04 Jul 2009 13:47:48 -0400

Courtesy of Homemakers Magazine, this is a berry infused iced tea blend, perfect for summer entertaining. Cook time is cooling time. -- posted by Katzen

One Pot Cajun Pumpkin

Sat, 04 Jul 2009 13:48:09 -0400

Great served with a corn bread muffin or fresh crusty bread. A flavour filled vegetarian dinner, enjoyed by the meatlover in our family also. -- posted by Stardustannie

Mom's Apple Pie (Healthy Version)

Sat, 04 Jul 2009 13:51:49 -0400

This is a modified version of a straight apple pie, reducing fat, sugar, and using some whole wheat flour. This is from the Food Lover's for Life Fat Loss program, Classic Comfort foods. -- posted by RedHott

Vegetarian Stroganoff

Sat, 04 Jul 2009 13:57:47 -0400

started as a joy of cooking recipe, twiqued beyond recognition. NOT your "hamburger and mushroom soup" recipe, this is the real thing! -- posted by spiritussancto

Baked Penne With Corn, Zucchini and Basil

Sat, 04 Jul 2009 14:01:00 -0400

Enriched with two kinds of cheeses, this baked pasta showcases favorite summer vegetables at their seasonal best, including sweet corn, zucchini and fresh tomatoes. July 2009 Williams-Sonoma. -- posted by Doc's Mom

Black and White Cookies

Sat, 04 Jul 2009 14:01:49 -0400

These are cake-like cookies that are super popular in NYC. They are traditionally very large cookies. Very tasty,simple and unique. Although it only makes 8 cookies, you need two regular sized cookie sheets, they spread out that much. I usually make them in the oven at the same time, rotating the pans halfway through. Although I could eat a whole cookie myself, usually one cookie is shared between two people. I also never have buttermilk on hand and the 1 cup milk mixed with 1 tbs lemon juice works just fine for this recipe. -- posted by amydietrichmark

Italian Pepper and Fennel Antipasto

Sat, 04 Jul 2009 14:04:19 -0400

Sounds healthy & summery refreshing! A whole meal salad for really to hot to even consider cooking days or to take to a potluck (tote the watercress separately). If you can't find watercress (think Asian market) substitute your favorite crispy lettuce or lettuce blend. Received in email from gourmet-recipes-from-around-the-world. Thanks Lavendar Dojay! -- posted by Buster's friend

Stuffed Avocados

Sat, 04 Jul 2009 14:19:19 -0400

This is a light dish, and great for vegetarians. If you love Avocado's and nuts you might like this. -- posted by Tisme

Smoky Guacamole

Sat, 04 Jul 2009 14:22:41 -0400

A smoky dip made with chipotle in adobo sauce. Use as a spread or for a dip. -- posted by ~Rita~

Swiss Chard Frittata

Sat, 04 Jul 2009 14:30:11 -0400

Recipe source: Martha Stewart Living -- posted by ellie_

Pinto Bean Dip

Sat, 04 Jul 2009 14:32:15 -0400

Yummy bean dip using the very heart healthy and lean pinto beans. I really like to use this recipe as a healthy alternative to refried beans. Enjoy -- posted by Ashly1021

Piyaz

Sat, 04 Jul 2009 14:32:25 -0400

This is an appetizer on the menu of a restaurant here in St. Louis called Aya Sofia. It's a cold bean salad, a traditional mediterranean dish. I loved it so much that I re-created it at home. The measurements are approximate, so adjust to your own taste. Time includes refrigeration. -- posted by St. Louie Suzie

Kelly's Awesome Taco Dip

Sat, 04 Jul 2009 14:32:36 -0400

My friend Kelly gave me this recipe. We have it at nearly every party and I've yet to meet anyone who doesn't love it! -- posted by St. Louie Suzie

Standard Croatian Mixed Salad

Sat, 04 Jul 2009 14:35:38 -0400

This is usual mixed summer salad you can get almost in every Croatian household or restaurant. The importance is in wine vinegar (not aceto balsamico), and it must be cooled. I do not know the reason, but vinegar does not make you thirsty during hot summer days, so it is very important ingredient. -- posted by nitko

Lime Butter

Sun, 05 Jul 2009 12:31:45 -0400

Great on corn hot off the grill! I made this for our dinner on July 4th. We had grilled chicken, grilled corn, cherry tomato salad with Mississippi sweet onions, and hot sour dough bread. Delicious! -- posted by Trinkets

Tomato and Spinach Garlic Linguine With Feta

Sun, 05 Jul 2009 12:32:31 -0400

Creamy, garlicky, easy to make, and just oh so yummy! You can use whatever type of linguine you prefer. I've made it with plain, spinach and chive, and garlic. When not using the Garlic Linguine, I add 1 tbl of minced garlic to the green onions and broccoli. You can add chicken to make it even more heartier, and different veggies to suit your family's tastes. Don't skimp on the feta; that's what makes it tangy and delicious. -- posted by jusme

Whole Wheat Spaghetti W/ Golden Garlic and Herbs

Sun, 05 Jul 2009 12:32:36 -0400

Adaptation from a recipe found in the May/June 2009 issue of Vegetarian Times. This is a great way to use a variety of fresh herbs and provides a complete protein. I set aside some of the plain spaghetti and chickpeas for my kids. They love them with a little butter and a sprinkle of cheese. -- posted by Chef #1271827

Old-Fashioned Lemon Verbena Lemonade Syrup

Sun, 05 Jul 2009 12:32:42 -0400

Pull up a hammock, select a good book and make a jug of this cooling lemonade to refresh you as you gently sway and wile away the long, hot hours! A simple zingy lemonade syrup that is added to water to dilute and is compulsory for hot, humid days! Lemon Verbena is one of my favourite herbs and is a welcome addition to my walled herb garden here in France. The syrup is also amazing if poured over ice creams and summer berries for a tangy citrus flavour. Add an attractive label and a sprig of lemon verbena leaves for a thoughtful summer gift. -- posted by French Tart

Easy Peas and Cheese Salad

Sun, 05 Jul 2009 12:48:34 -0400

A very simple recipe that I created. May be scaled up or down according to your needs. -- posted by dogsandwoods

Braised Artichokes With Pecorino (Carciofi Al Tegame)

Sun, 05 Jul 2009 12:49:39 -0400

This is a very tasty way to eat young artichokes! Thin sliced, slowly braised in a skillet in their own juices and served with a shower of soft pecoriono. This method is simple, and will yield delicious results even with larger, more mature artichokes. This makes a wonderful vegetarian sandwich or for the carnivore, a topping for a juicy hamburger. Artichokes prepared this way are also a great appetizer topped with a poached egg. Lidia Bastianich from Lidia's Italy. We are serving this as a side for one of the seders this Passover 2009. -- posted by Manami

Nif's Avocado and Egg Breakfast Wrap

Sun, 05 Jul 2009 12:52:55 -0400

The richness of the avocado makes this dish absolutely delicious. This is the healthy kind of recipe that I like to throw together in the morning when I'm getting ready for work. Buy egg whites in the carton to make it easier and less expensive. It's great for on-the-go as well. Enjoy! -- posted by Nif

Special Occasion Roasted Red Potatoes

Sun, 05 Jul 2009 12:55:22 -0400

This is your standard roasted red portato recipe but uses all natural ingredients and butter. It is beautiful, buttery, and wonderful. High on calories, so definately meant for special occasions -- posted by Chef #371785

Diced Tomato Sauce

Sun, 05 Jul 2009 12:58:15 -0400

I use this for spagetti, goulash or with just meatballs! -- posted by tori.zombie

Armenian Eggplant Salad

Mon, 06 Jul 2009 12:20:35 -0400

This healthy, light, and easy recipe is from Nancy Mehagian's culinary memoir "Siren's Feast, An Edible Odyssey". This dish was a favourite at her restaurant on the Spanish island of Ibiza. For those following WW, this recipe is only 1 point. -- posted by blucoat

Tomato Rose Sauce With Citrus Vodka Vegetarian / Vegan!

Mon, 06 Jul 2009 12:36:22 -0400

I love to experiment with the ingredients I have on hand. This recipe, which uses citrus vodka and coconut milk in place of cream was a big hit with my husband and I don't want to forget it. Very easy, adaptable and just so happens to be vegan- throw in other veggies or spices you have on hand. -- posted by LadyPoe

Healthy Cilantro Lime Vinaigrette Dressing

Mon, 06 Jul 2009 12:43:57 -0400

This is a recipe from "Phoenix Home and Gardens Magazine". I like to make it once in a while for a green salad - it's delicious, healthy and so simple to make. Zest the lime a little if you want extra flavor. Adjust the cilantro to your tastes. -- posted by Garlic Chick

Tarte Aux Abricots - Glazed French Apricot Tart With Almonds

Mon, 06 Jul 2009 14:12:06 -0400

This is my favourite type of French fruit tart, even more so than apple tart! Our local Patisserie makes a wonderful Tarte aux Abricots, but they are quite expensive and VERY large, much too big for the two of us when we have no B and B guests! So, I have been tinkering in the kitchen again, and have come up with this recipe. You MUST use fresh apricots for this - tinned ones are too soft and too sweet. Plus, I love the slightly tart flavour that the fresh apricots lend to the flavours of this tart. The ground almonds are scattered over the base of the short crust pastry case to stop it becoming soggy during cooking; they also provide a complimentary flavour to the apricots. A classic French tart that will make a delightful ending to any special meal or for afternoon tea. Serve this tart with fresh whipped cream or crème fraiche. -- posted by French Tart

Perfect Summer Sandwich (Tomato, Basil, Cheese)

Mon, 06 Jul 2009 15:21:12 -0400

This sandwich screams summer to me. I made it after going to the farmer's market and getting lots of fresh ingredients, including wonderful herbed ciabatta bread. If you don't like garlic much, just rub a clove on there (sliced to get the flavor. This is also delicious cold, or with a drizzle or balsamic vinegar on the tomato. For a slightly different (equally tasty, if you ask me) option, use havarti slices instead of mozzarella. Enjoy! -- posted by newmama

Colorado Sour Dough Waffles

Mon, 06 Jul 2009 15:21:26 -0400

I developed this recipe after a longing for sour dough waffles. It is the compilation of several recipes and experiments. They are what a waffle should be, crispy on the outside and moist and tender on the inside. I attribute the crispness to the rice milk. You can substitute any other milk. -- posted by COTopChef

Peanut Butter Protein Granola

Mon, 06 Jul 2009 15:24:02 -0400

Simple recipe using protein powder -- posted by Chef #1315681

Toasted Quinoa, Snow Peas, Tomatoes and Mozarella Salad

Mon, 06 Jul 2009 15:32:43 -0400

This is a great summery salad full of fresh tastes. Makes enough for a crowd. From Cooking Light, June 2007. -- posted by Podkayne

Super Easy Mushroom Barley Soup

Mon, 06 Jul 2009 15:33:25 -0400

I did my best to duplicate Tabatchnick Barley Mushroom Soup, and I'm very satisfied with my results! -- posted by CarenRox

Grilled Japanese Eggplant With an Asian Vinaigrette

Mon, 06 Jul 2009 16:10:02 -0400

High in fiber and low in calories, grilled eggplant makes a great addition to your main meal. COOK'S TIP: For an alternative serving suggestion, marinate the eggplant overnight in the vinaigrette described below, grill until lightly brown, and serve on crusty rolls topped with Montrachet goat cheese slices - DELICIOUS! -- posted by Feast Your Eyes!

Zucchini, Corn & Tomato Saute

Mon, 06 Jul 2009 16:14:21 -0400

This is a great way to use up some of your garden zucchini. We always have tons of zucchini and have to think of ways to use it up. This is a great veggie side dish that can go with any summer dish. I served it up with steak and a side of rice. Very yummy! -- posted by LoveLilKai

Sarah's Fruit Loaf

Mon, 06 Jul 2009 16:15:14 -0400

This is a recipe that I was given over ten years ago from my lactose-intolerant friend, Sarah. It's very easy and I've made variations of it using wholemeal flour, different dried fruit or chocolate chips. It's great with a little butter and a cup of tea. -- posted by ashleyjams

Karen's Black Bean Lasagna

Mon, 06 Jul 2009 16:17:51 -0400

This is a great recipe adapted from one I found in Gourmet Magazine years ago. It is a good vegetarian dish but hearty enough that meat lovers will enjoy it too. You can substitute 2 jars of spaghetti sauce to make it more quickly. Enjoy! -- posted by karenj

Open Faced Spinach and Feta Melt

Mon, 06 Jul 2009 18:08:18 -0400

A light and healthy lunch. Whole wheat english mufiins topped with cottage cheese, feta, fresh spinach, tomatoes, basil and garlic and baked until bubbly. Delicious! -- posted by FrVanilla

Summer Berry Roll

Mon, 06 Jul 2009 18:42:40 -0400

Courtesy of Homemakers magazine, this gorgeous and delicious struedel-like flaky yeast dough and sweet berry filling make a stunning, yet simple, dessert... or serve it for an upscale brunch. Do use raspberries, blueberries, and raspberries - the plump, juicy, and sweet fruit literally dance on your tongue. Prep time does not include dough rise time (add 2 hours.) -- posted by Katzen

Garden Vegetable Lentil Salad

Tue, 07 Jul 2009 02:30:19 -0400

Healthy Vegetarian Salad. Perfect for using up your garden veggies. From Plan B Organic Farm. Recipe must be chilled for atleast over night. -- posted by FrVanilla

Zucchini Bread- Williams Sonoma

Tue, 07 Jul 2009 02:31:10 -0400

Our garden had a zucchini that got out of hand, so we put it to use and made a double recipe of this bread. It was so good, now when I go out into my garden I pretend I don't see the small tender squash just so that I can pretend they got out of hand so I wouldn't be able to use them in anything but this bread. It is very moist and I bet your kids wouldn't even mind eating their veggies. -- posted by cookiedog

Eggplant Lasagna

Tue, 07 Jul 2009 02:32:52 -0400

Eggplant is now in season and soo good. This is a wonderful inexpensive meatless dinner. Recipe from Ivillage.com -- posted by 1PugMom2

East Meets West Vegetable Soba Stir-Fry

Tue, 07 Jul 2009 02:34:50 -0400

I came with this one afternoon whilst in the mood for a stir-fry & the taste of soy. I used butter instead of oil to give it a creamier, almost cheesy taste that still allows it to maintain its Eastern background, but with an Italian perk. It can easily be doubled & you can add tofu for more protein & bell peppers for more of a zip. -- posted by SamiBTX

Su Teresi Salatasi (Turkish Watercress Salad)

Tue, 07 Jul 2009 02:35:38 -0400

From turkishcookbook.com. Note: a word or two about grape molasses: Grape molasses, or uzum pekmezi (it goes by several names) is concentrated grape juice from the Mediterranean/Middle East. You can read more about it here: slowfoodbeirut.org/index_inv.php?c=inv18 -- posted by Cookgirl

Corn on the Cob With Spicy Lime Butter

Tue, 07 Jul 2009 02:39:51 -0400

There's nothing to grilling corn on the cob--just put the unhusked ears over the coals and grill them until the husks are charred. The moisture in the husks and silks will create steam to cook the kernels, so there's no need to soak the corn in water first. As the grilling itself is so simple, you'll have extra time to whip up a special butter for slathering onto the hot corn. From the Kingsford Complete Grilling Cookbook. -- posted by 1PugMom2

Asian Slaw With Spicy Thai Vinaigrette

Tue, 07 Jul 2009 02:57:57 -0400

A delicious spicy slaw adapted from a recipe courtesy of Joe's Farm Grill in Gilbert, Arizona. this is a burger joint that grows most of the food they use and has awesome food! Adapted from Guy Fieri's cookbook, "Diners, Drive-Ins and Dives. Guy says the slaw is most amazing! Enjoy! -- posted by Sharon123

Lemon-Lime Gelato

Tue, 07 Jul 2009 02:58:32 -0400

This recipe of Anthony Mangieri (Una Pizza Napoletana) sounded just so refreshing and decadent. It also will make a batch that will fit in my little Cuisinart ice cream maker. I plan to chill the syrup before using. prep time does not include chilling & cook time does not include processing in ice cream maker as this depends on your device. -- posted by Buster's friend

Tarka Dal

Tue, 07 Jul 2009 11:00:30 -0400

A recipe given to me by a workmate. A good vegetarian dish. The lentils need to soak for 30 minutes prior to cooking- so soak them and then move on with recipe preparation (If you dont have ghee- use some more vege oil in preference to butter) -- posted by **Jubes**

Saag Paneer (Panir) - Indian Spinach and Cheese

Tue, 07 Jul 2009 11:07:50 -0400

A really tasty and relatively low fat meal. Simple to make. -- posted by Bunny Erica

Daikon 'fettuccine' With Cyndi's Vegan Alfredo Sauce

Tue, 07 Jul 2009 11:23:10 -0400

I got this recipe from "The Vegetarian Low-Carb Diet" book by Rose Elliott. Description from book: Cyndi's Vegan Alfredo Sauce, which I've adapted just slightly by using almonds instead of cashews, is wonderful: really creamy and delicious, and packed with protein. It's great with vegetable 'pasta' and I also like it with Roasted Vegetables and Roasted Cauliflower with Lemon. You can use it whenever you want to add some extra protein to a meal. If you can get daikon (a long, white radish), it makes lovely 'fettuccine' and is very low in carbs - but you can also use courgettes, turnips or kohlrabi, for varying, slightly higher carb counts. -- posted by JoshH347

Vegan Coconut Cookies

Tue, 07 Jul 2009 11:48:34 -0400

This recipe can be made vegan or not. It came from my high school boyfriend's grandmother (about 25 years ago!) They are really simple, extremely quick, and very good. I don't even like coconut that much, but I love these cookies. These are good cookies to bring to a dinner party or holiday party. Enjoy! -- posted by Lisa Clarice

Southwestern Pockets of Cheese Bread

Tue, 07 Jul 2009 14:39:30 -0400

This bread was a winner in Pillsbury's Bake-Off Contest #36, in 1994. The prep time also includes the time needed for the bread to rise. -- posted by TasteTester

Fire Roasted Tomato and Zucchini Vegan Pasta

Tue, 07 Jul 2009 16:03:55 -0400

This fantastic blend of fresh vegetables, fire roasted tomatoes and peppers, and pasta can be modified to include any seasonal vegetables. It's easy, healthy and delicious! You can find fire-roasted tomatoes and fire-roasted peppers at most grocery store olive bars, including Whole Foods. If you don't have access to these, you can make your own, substitute sun-dried tomatoes, or substitute fresh versions. The beautiful thing about veggies is that there's no "right" way to do things! You can also substitute basil or oregano paste or powder for the fresh version, if you need to - but fresh is best! -- posted by Mountain Bike Mom

Fresh Tomato Salad With Chickpeas

Tue, 07 Jul 2009 16:07:47 -0400

This recipe is extra special with vegetables from the garden. -- posted by mandagirl

Lemon and Dill Zucchini (Courgettes)

Tue, 07 Jul 2009 16:18:08 -0400

Toss with your choice of pasta or on top of wild rice. -- posted by blueyedwineaux

Guacamole Bagels

Wed, 08 Jul 2009 01:52:26 -0400

Simple and irresistible! I can't even tell you how many of these I've eaten as a quick lunch... Homemade guacamole (or even just mashed avocado with lime) is infinitely better than artificially flavored guacamole for this recipe. Enjoy! -- posted by TerribleCook1017

Tahin Pekmez

Wed, 08 Jul 2009 01:55:13 -0400

A traditional Turkish spread/dip. This has been referrred to as the 'peanut butter and jelly sandwich of Turkey'. I don't know how true that is, but a PB&J sandwich-even if it's a Turkish version sounds good to me! Depending on the recipe source, sometimes the ratio of grape molasses to tahini is 1:1. Experiment. -- posted by Cookgirl

Italian Chunky Salad

Wed, 08 Jul 2009 01:57:48 -0400

A wonderful vegetable salad marinated in an italian style dressing. Perfect to make ahead. Vegetables may be adjusted to your taste. It's especially good with lots of celery and cauliflower. Goes great with lasagna! -- posted by Mrs. Sarah

Borage Ice Cubes

Wed, 08 Jul 2009 02:01:38 -0400

A beautiful true blue flower to complement your favorite summer drinks! -- posted by ~Rita~

Energy Balls or Power Balls

Wed, 08 Jul 2009 02:01:45 -0400

Yummy treats that will get you going when you are in a hurry! -- posted by comox girl

Black Bean, Avocado and Tomato Salad

Wed, 08 Jul 2009 02:04:22 -0400

From Oxygen Magazine - Spring 2009 -- posted by TattooedMamaof2

Red White and Blue Salad

Wed, 08 Jul 2009 02:08:27 -0400

Borage make this a beautiful salad adding the Blue. Dill complements the cucumbers and the borage as they have a slight cucumber flavor. -- posted by ~Rita~

Spinach and Borage

Wed, 08 Jul 2009 02:08:40 -0400

Spinach complemented with cucumber tasting leaves of the borage plant. -- posted by ~Rita~

Bosnian Sataras (Satarash)

Wed, 08 Jul 2009 02:11:56 -0400

This is a basic type of sauce that goes great on top of potatoes, or on the side and with meat. We usually eat it with roasted pork and potatoes. I am totally approximating all of the measurements for this recipe as I dont have them written down. I hope that it turns out for you if you try it! I am also hoping to put some more Bosnian recipes on here as well, I just have to figure out how since I dont use recipes for them. I'll try and post some pics one day as well... ;o) This is a reddish colored sauce/gravy that we eat. It's simple but very good. If you try it and ever want to add more stuff to it, feel free! Bosnian food is usually more simple, but very tasty. -- posted by asperblood

Monster Cookies

Wed, 08 Jul 2009 02:24:29 -0400

I take no credit for this recipe, I got this from a website to which I owe much more than just this. The original recipe makes a gigantic amount, so you may want to try dividing it up. You can add pretty much anything into it. Versatile and colorful. -- posted by Chef #1317830

Chia Pudding

Wed, 08 Jul 2009 02:26:36 -0400

pudding made out of chia seeds -- posted by Chef #1317806

Arizonica Grape Preserves

Wed, 08 Jul 2009 02:27:42 -0400

This recipe has been adapted from another homesteader in the UK. It uses native grapes to my area and locally grown in my front yard. I substituted local agave nectar for the sugar at a ratio of 1 cup sugar to 3/4 cup agave sugar. It is enough to preserve a dozen 1/2 pint jelly jars. Each jar has 16 servings of 1 Tbsp. -- posted by Dæl de Sunne Hamstede

Fresh Mayonnaise (Pure and All Natural)

Wed, 08 Jul 2009 02:35:17 -0400

Why buy it, when you can make it fresh? -- posted by BBCFan

Baked Cheddar Potatoes

Wed, 08 Jul 2009 10:10:21 -0400

I found this recipe on Campbell's website & modified it to suit my tastes. -- posted by Nasseh

Very Good Chocolate Cake

Wed, 08 Jul 2009 10:43:51 -0400

From "The Gift of Southern Cooking" by Edna Lewis & Scott Peacock. This cake is incredibly moist and rich! If you have any leftovers, don't refrigerate, simply cover and leave at room temperature. -- posted by Shire Born

Spicy Black Bean Dip

Thu, 09 Jul 2009 11:33:53 -0400

If jalapeños are too hot for your palate, use another type of chili. -- posted by blueyedwineaux

Cream of Tomato & Basil Soup

Thu, 09 Jul 2009 11:40:43 -0400

A simple, cheap tomato and basil soup. -- posted by Chef #1317976

Pizza Quiche (Zucchini, Tomato, Mozzarella) Crustless!

Thu, 09 Jul 2009 11:42:32 -0400

I made this up last night and everyone said it tasted like pizza. It's an easy light meal, and vegetarian too! It's best to use a beefsteak or slicing tomato, less seeds and liquid. -- posted by newmama

Chilled Roasted Tomato Soup With Tarragon

Thu, 09 Jul 2009 11:57:36 -0400

This soup is best made at the height of summer when tomatoes are at their peak. You can make this dish up to 2 days ahead of service. Store in an airtight container in the refrigerator. You can also serve this soup hot; just replace the buttermilk with 10 per cent cream and reheat until simmering. -- posted by Chef Regina V. Smith

Simple Parsnip Soup

Thu, 09 Jul 2009 11:58:33 -0400

A quick and easy thick soup with the full flavour of parsnips -- posted by AskCy

Summer Vegetable Kabobs

Thu, 09 Jul 2009 13:25:57 -0400

I know. I know...Another grilled summer vegetable recipe; but this one is quick and super easy. Saw this recipe in a flyer from one of our local hospitals (United Health Services). A fact included w/the recipe notes, "Summer squash is low in calories and rich in beta-carotene, vitamin C, vitamin K, phosphorus, potassium and folate. A half-cup of squash has only 13 calories." I haven't tried this yet, but next time we're a grillin' I'm going to. Hope you enjoy. -- posted by Suzanna Marie

Acadia's Fruit Smoothie

Thu, 09 Jul 2009 13:32:24 -0400

As a lark and a nice afternoon snack I decided to create this fruit smoothie as I wanted a non Caffeinated pick me up. *Note: No cooking time. -- posted by Acadia

Tortellini Veggie Fest

Thu, 09 Jul 2009 13:32:49 -0400

This is from the July/August 2009 Vegetarian Times, a reader recipe shared by Deb Barley of Elizabethtown, PA. Posting here for safekeeping! -- posted by smellyvegetarian

Green Tea Rice

Thu, 09 Jul 2009 13:33:14 -0400

This is from the July/August 2009 Vegetarian Times. They recommend serving wtih low-sodium soy sauce and chili oil. Posted for safekeeping. -- posted by smellyvegetarian

Faux Moussaka With Lentils

Thu, 09 Jul 2009 13:36:48 -0400

A lower fat, vegetarian version of the traditional Greek/Turkish beef and eggplant dish. -- posted by TomorrowsMe

Sweet and Savory Campsite Black Bean Salad

Thu, 09 Jul 2009 13:37:57 -0400

A blend of beans, spices, greens, and lime juice makes a wonderfully flavorful salad that is great for bringing along on picnics or camping trips. Taken from the great cookbook Campfire Cuisine: Gourmet Recipes for the Great Outdoors by Robin Donovan. Vegetarian and vegan friendly, gluten-free, and low calorie; making this a versatile side dish for group gatherings and potlucks as well. -- posted by JW-Re

Vegetarian Green Lentil Soup

Thu, 09 Jul 2009 13:48:51 -0400

This Recipe comes from a Runner's World Forum poster. I am posting it for safekeeping. This lentil soup is cheap and easy to make! It tastes better the second day and also freezes well! -- posted by 823783

Summer Fruit Crostata(Ina Garten)

Thu, 09 Jul 2009 13:49:22 -0400

From the Barefoot Contessa At Home cookbook. She says her friends George Germon and Johanne Killeen had it in their cookbook, Cucina Simpatica, made with apples. She decided to try her own variation with summer fruit. It's juicy and makes a sweet and perfect light summer dessert! Enjoy! -- posted by Sharon123

Red Lentil Daal

Thu, 09 Jul 2009 13:54:00 -0400

from one of my best friends, Rachel McAvoy, this daal is easy to make and so delicious! -- posted by amalthya

Basic Scarmbled Tofu

Thu, 09 Jul 2009 15:30:38 -0400

From Isa Chandra Moskowitz's VEGAN BRUNCH. -- posted by Chef #1318545

Ethiopian Beet & Potato Salad

Thu, 09 Jul 2009 17:09:48 -0400

I had an appetizer salad at an Ethiopian restaurant in Chicago when I visited, and this is my approximation of it. -- posted by Chef #1319051

Cherry Orange Oatmeal Bars

Thu, 09 Jul 2009 17:09:57 -0400

This recipe is from Whole Foods. -- posted by newmama

Ally's Quick and Easy Vegetarian Sweet and Sour Chicken

Thu, 09 Jul 2009 17:10:27 -0400

I made this for my 16 year old sister Ally, who only weighs 80 pounds and has decided to become a vegetarian. Thank god I'm resourceful when it comes to cooking. This is a quick and easy way to get her to eat something that she used to love in her pre-veggie days. This will probably taste better and be healthier if it was made from scratch but since I have yet to cook with tofu, this will have to do. I'll make an addendum when I experiment some more. Brands names are key to cooking this. -- posted by Mallory can cook!

Becky's Tropical Hot Buttered Rum Sauce

Fri, 10 Jul 2009 06:27:29 -0400

This sauce is fantastic, if I do say so myself! Try it over pancakes, waffles, sliced bananas, puddings, or ice-cream. It's good over just about anything--YUM!!! -- posted by BecR

Cool California Sesame Shiitake Noodles

Fri, 10 Jul 2009 11:39:32 -0400

"California is known for trend-setting cuisine and much of that is based on the culinary influence of its citizens, including a large Asian population. Heres a simple take on a cold noodle salad. Add baked tofu, chicken or shrimp if you wish, but its delish as is!" Recipe from Whole Foods website. Some of those who had reviewed the recipe said they made this with button mushrooms and another reviewer put peanut butter and a little honey in the dressing. -- posted by JanuaryBride

Black Bean Avocado Salsa

Fri, 10 Jul 2009 11:42:55 -0400

Summertime dip great for entertaining. -- posted by Fab4

Garlic & Onion Pumpkin / Calabaza Side Dish

Fri, 10 Jul 2009 11:43:38 -0400

Last I know, this is a Cuban dish, which my husband happened to prepare one day. I'm not a pumpkin fan, but the sweet taste of the pumpkin with the acid-salty taste of the oil, garlic and onions is divine! :). The pumpkin we use is not the one you carve for the jack-o-lanterns, but looks more like a large, round squash. We call it Calabaza, but also goes by the name of "Cuban Squash" and is considered a winter squash/pumpkin variety. As long as the meat inside is orange in color, you should be fine, be it a Calabaza, a Cuban Squash or the American, pumpkin-pie version. -- posted by gloriathecat

Mexican Sangrita

Fri, 10 Jul 2009 11:44:16 -0400

A zingy way to use up the bounty of garden tomatoes and a traditional accompaniment to tequila. When you're ready for the fun, drink the tequila, follow with very cold sangrita, then lime. You can simplify the whole preparation by using canned juices, but the result won't be quite as good as when you use fresh tomatoes and fruits. Use any leftover sangrita as marinade for meat. Chilling time not included in preparation time. -- posted by Molly53

Microwave Green Quiche

Fri, 10 Jul 2009 11:45:12 -0400

This was posted in the buffalo news today. Haven't tried it yet but it sounds yummy and super super easy, especially since there's no crust. It would be a great breakfast or maybe a small dinner. Cook time includes sitting time -- posted by Lindsay!

Double Strawberry Blender Blast

Fri, 10 Jul 2009 11:46:26 -0400

Based on a recipe from Doctors Roizens and Ozs book, You the Owners Manual. This benefits your bodys hormones because, Potassium and antioxidants in strawberries have been shown to help regulate blood pressure, which plays a key role in many hormonal functions. -- posted by mersaydees