Chuck's Favorite Mac and Cheese

Chuck's Favorite Mac and Cheese - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MRSO

"Easily doubled for a potluck, cottage cheese and sour cream are the unique elements to this macaroni and cheese recipe."

Ingredients

• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream

• 1/4 cup grated Parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
2. In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
3. Bake 30 to 35 minutes, or until top is golden.

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Beaker's Vegetable Barley Soup

Beaker's Vegetable Barley Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BEAKER1

"Easy to make and delicious. Vegetable broth, barley, and lots of veggies make this soup hearty and filling. I use and recommend organic products. Please add a review if you make it. Enjoy!"

Ingredients

• 2 quarts vegetable broth
• 1 cup uncooked barley
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 zucchini, chopped
• 1 (15 ounce) can garbanzo beans, drained
• 1 onion, chopped
• 3 bay leaves

• 1 teaspoon garlic powder
• 1 teaspoon white sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce

Directions

1. Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

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Authentic Mexican Chili Rellenos

Authentic Mexican Chili Rellenos - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kentucky Guera

"This is an authentic Mexican recipe that has been handed down for generations in my family."

Ingredients

• 6 fresh Anaheim chile peppers
• 1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
• 2 eggs, separated

• 1 teaspoon baking powder
• 3/4 cup all-purpose flour
• 1 cup vegetable shortening for frying

Directions

1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
2. Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
3. Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
4. Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

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Banh-Mi Style Vietnamese Baguette

Banh-Mi Style Vietnamese Baguette - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Always The Hostess

"These are by far the best sandwiches to serve your guests and yourself! The ingredients are fresh, delicious, popular and fills your mouth with marinated joy. You can usually find the high-caloric sandwich (variety of meat on mayonnaise) in your local Vietnamese baguette shop but here is a hearty Vegetarian version (if you do not use fish sauce) using portabello mushrooms."

Ingredients

• 2 portobello mushroom caps, sliced
• 2 teaspoons olive oil
• salt and pepper to taste
• 1 carrot, sliced into sticks
• 1 daikon (white) radish, sliced into sticks
• 1 cup rice vinegar
• 1/2 cup fresh lime juice
• 1/2 cup cold water
• 1/2 cup chilled lime juice
• 2 teaspoons soy sauce
• 1 teaspoon nuoc mam (Vietnamese fish sauce)

• 1/2 teaspoon toasted sesame oil
• 2 tablespoons canola oil
• 2 teaspoons minced garlic
• 1/3 cup white sugar
• 1/3 cup cold water
• 1 jalapeno pepper, thinly sliced
• 8 sprigs fresh cilantro with stems
• 1 medium cucumber, sliced into thin strips
• 2 sprigs fresh Thai basil
• 2 (7 inch) French bread baguettes, split lengthwise

Directions

1. Preheat the oven to 450 degrees F (230 degrees C). Place the mushrooms on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast in the preheated oven for about 25 minutes. Cool slightly, then slice into strips.
2. While the mushrooms are roasting, bring a saucepan of water to a boil. Plunge the carrot and radish sticks into the boiling water and after a few seconds, remove them and plunge them into a bowl of ice water to stop the cooking. In a separate bowl, stir together the rice vinegar, 1/2 cup of lime juice and 1/2 cup cold water. Transfer the carrot and radish to the vinegar and lime marinade and let them soak for at least 15 minutes, longer if it's convenient.
3. In a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, 1/3 cup sugar and 1/3 cup water. This is the sandwich sauce.
4. To assemble sandwiches, sprinkle a little of the sandwich sauce onto each half of the French loaves. Place the roasted mushrooms onto the bottom half of each roll and sprinkle with a little more sauce. Top with a few slices of jalapeno, a few sticks of carrot and radish (minus the marinade), cucumber, basil and cilantro. Close with the tops of the bread and serve.

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Pineapple, Black Beans, and Couscous

Pineapple, Black Beans, and Couscous - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:jl389

"A quick and easy meal with protein from the black beans and couscous. You will also love the sweet pineapple with the spice from the taco seasoning. Depending on how much juice was with your pineapple, you may need to add more water to the couscous if it looks like it needs it."

Ingredients

• 1/2 cup water
• 1 (15 ounce) can pineapple chunks, drained (juice reserved)
• 1 cup couscous

• 1 (15 ounce) can black beans, rinsed and drained
• 1/3 cup warm water
• 2 tablespoons taco seasoning mix

Directions

1. Combine 1/2 cup water and reserved pineapple juice in a saucepan over medium-low heat; bring to a boil and immediately remove from heat. Stir couscous into the liquid to coat. Set aside until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Divide onto 2 plates.
2. Stir pineapple chunks and black beans together in a skillet over medium heat. Mix 1/3 cup warm water and taco seasoning mix in a small bowl; pour over the black bean mixture. Cook and stir the mixture until hot, 5 to 7 minutes. Spoon over couscous to serve.

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Plantain Veggie Burgers

Plantain Veggie Burgers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Victoria M.H.

"It's nice to do it yourself and know what goes in them, with a pleasing flavor you can control."

Ingredients

• 2 plantains, peeled and chopped
• 1/2 cup spinach
• 1/4 cup bread crumbs
• 1/4 cup cornmeal
• 1/4 cup shiitake mushrooms
• 1/4 cup black olives

• 1 clove garlic
• 1 1/2 tablespoons paprika
• 1 tablespoon fresh oregano
• 3 tablespoons butter
• salt and ground black pepper to taste

Directions

1. Blend plantains, spinach, bread crumbs, cornmeal, mushrooms, olives, garlic, paprika, and oregano in a food processor until a moldable batter forms; mold into patties.
2. Melt butter in a skillet over medium heat; pan-fry patties until golden brown, 6 to 8 minutes per side. Season with salt and pepper.

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Poor Man's Sandwich

Poor Man's Sandwich - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:NENAH25

"I don't know why it is called 'Poor-Man Sandwich'. But I do know it is a long time family recipe that tastes GREAT!!. It may sound strange, however you have to try it to understand what it is. Enjoy!!!!"

Ingredients

• 1 1/2 tablespoons creamy peanut butter
• 2 slices whole wheat bread
• 6 slices dill pickle

• 1 tablespoon thinly sliced onion
• 2 teaspoons mayonnaise

Directions

1. Spread peanut butter onto one slice of the bread. Place pickle slices and onion slices onto the peanut butter. Spread mayonnaise onto the other slice of bread, and place on top of the other piece of bread.

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Pickled Green Beans

Pickled Green Beans - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kimber

"I use these in Bloody Marys, instead of celery sticks, and they are always a hit!"

Ingredients

• 2 pounds fresh green beans, rinsed and trimmed
• 4 cloves garlic, peeled
• 8 sprigs fresh dill weed

• 4 teaspoons salt
• 2 1/2 cups white vinegar
• 2 1/2 cups water

Directions

1. Cut green beans to fit inside pint canning jars.
2. Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
3. Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.
4. In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
5. Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.

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Vegetable Paella

Vegetable Paella - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DRAPOSO

"I am a vegetarian and I am always trying new things. Substitute this meat dish with veggie ground beef and you won't taste the difference!"

Ingredients

• 2 cups water
• 1 cup long grain rice, rinsed and drained
• vegetable oil
• 1 cup frozen corn and peas
• 1 cup frozen broccoli

• 1 cup sliced mushrooms
• 1 (12 ounce) package texturized vegetable protein (TVP)
• 1/4 teaspoon garlic salt
• 1/4 teaspoon paprika
• 1 pinch black pepper

Directions

1. Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside.
2. Heat oil in wok or deep frying pan over medium high heat. Cook frozen corn, peas, and broccoli until thawed. Stir in sliced mushrooms and veggie ground beef, and continue cooking for 5 minutes, stirring occasionally. Once vegetables are tender and vegetable protein is browned, stir in garlic salt and paprika. Reduce heat to low, and cook another 3 minutes. Serve warm over rice.

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Cuban-Style Black Beans

Cuban-Style Black Beans - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Catherine McCann Shelton

"This recipe makes a delicious side dish when paired with yellow rice."

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 1 (15.5 ounce) can black beans, drained
• 1 green bell pepper, chopped

• 1/2 sweet onion, chopped
• 1/2 (12 ounce) can light beer
• 1 tablespoon fresh chopped cilantro, for garnish

Directions

1. Heat the oil in a skillet over medium heat; cook the garlic in the oil 15 seconds. Stir in the onion and green pepper; cook and stir 10 minutes. Pour in the black beans and beer; simmer until thick, about 15 minutes; garnish with cilantro.

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Minestrone Soup

Minestrone Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Maryanne

"This soup is very filling and healthy. If possible use fresh vegetables and herbs from the garden. If you like, you can replace the kidney beans with cannelini beans."

Ingredients

• 4 cups vegetable stock
• 2 (14.5 ounce) cans stewed tomatoes
• 1 large potato, cubed
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 large head cabbage, finely chopped

• 2 tablespoons Italian seasoning
• 1 (15 ounce) can kidney beans
• 3 cups fresh corn kernels
• 1 large zucchini, sliced
• 1 cup uncooked orzo pasta
• salt and pepper to taste

Directions

1. In a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
2. Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.

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Easy Roasted Vegetable Lasagna

Easy Roasted Vegetable Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:cookntraveler

"Roasted vegetable lasagna that I've made for years."

Ingredients

• olive oil cooking spray
• 2 zucchini, sliced
• 2 green bell peppers, cut in 1-inch pieces
• 1 (8 ounce) package sliced fresh mushrooms
• 1 onion, cut into 8 wedges
• 1 tablespoon chopped fresh basil
• 1 clove garlic, pressed

• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 12 lasagna noodles
• 2 (28 ounce) jars pasta sauce
• 1 (16 ounce) package shredded mozzarella cheese
• 1 cup freshly shredded Parmesan cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
2. Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
3. Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
4. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
5. Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
6. Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
7. Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.

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Cranberry Sauce with Apricots, Raisins, and Orange

Cranberry Sauce with Apricots, Raisins, and Orange - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:TINKERTHINKER

"So easy and always a hit at our holiday dinners! This should be made at least one day ahead and refrigerated to thicken."

Ingredients

• 1 cup orange juice
• 1 cup water
• 4 cups fresh cranberries
• 3/4 cup sugar

• 1 cup chopped dried apricots
• 1 cup golden raisins
• 1 tablespoon grated orange zest

Directions

1. In a large saucepan over medium heat, mix the orange juice, water, cranberries, sugar, apricots, raisins, and orange zest. Stir constantly until sugar has dissolved, about 5 minutes. Bring to a boil, and cook 10 minutes, or until cranberries have burst. Remove from heat, and chill at least 8 hours, or overnight, before serving cold.

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Stuffed Peppers with Ancient Grains and Roasted Peppers

Stuffed Peppers with Ancient Grains and Roasted Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Yves Veggie Cuisine

"An earthy, nutty mix of 7 ancient grains combines with Veggie Ground Round in a healthy, high-protein filling for stuffed bell peppers."

Ingredients

• 1 (180 gram) package Casbah(R) Ancient Grains Blend
• 2 cups Imagine Organic Vegetable Broth
• 6 large sweet peppers (green, yellow, orange or red)
• 1 tablespoon Spectrum Naturals(R) Olive Oil
• 1 large onion, chopped
• 1 clove garlic, minced

• 1 (340 gram) package Yves Veggie Cuisine(R) Original Veggie Ground Round
• 3/4 cup chopped assorted bell peppers
• 1 medium tomato, chopped
• 1/3 cup chopped fresh parsley
• 3/4 cup shredded Cheddar or mozzarella cheese

Directions

1. Cook ancient grains according to package directions, using vegetable broth. (Do not lift lid or stir while cooking.)
2. Meanwhile, halve peppers lengthwise through stems; remove seeds and ribs. Boil peppers in a large pot of boiling water for 5 minutes or until tender; drain on paper towel. Set aside; keep warm.
3. Heat oil in a large non-stick skillet over medium heat. Add onion; cook, stirring, for 6 minutes, until soft. Stir in garlic, cook for 1 minute. Stir in ground round, roasted peppers and pizza sauce. Cook for about 3 minutes, stirring occasionally, until heated through.
4. Stir in ancient grains, tomato and parsley.
5. Place prepared pepper halves in large baking dish. Fill each with ground round mixture, mounding high. Top with cheese. If desired, place under broiler to melt cheese.

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Pumpkin Buns

Pumpkin Buns - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:RADHIKA GHATAGE

"This is a tea-time snack full of pumpkin flavor."

Ingredients

• 1 cup grated fresh pumpkin
• 1/2 cup soft brown sugar
• 1 pinch salt

• 1 cup whole-wheat flour
• 1 teaspoon vegetable oil
• vegetable oil for deep-frying

Directions

1. Combine the pumpkin, brown sugar, and salt in a small saucepan over medium-low heat; cook until the brown sugar dissolves. Remove from heat and allow to cool to room temperature.
2. Stir the flour into the cooled pumpkin mixture to form a dough. Add 1 teaspoon of vegetable oil to the dough; allow to rest 5 minutes. Roll the dough into 12 even-sized balls and flatten to about 2-inches in diameter.
3. Heat the remaining vegetable oil in a skillet over medium-hot heat. Fry the dough in the hot oil until lightly brown on each side. Drain on a plate lined with paper towels.

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Lactose Free Corn Chowder

Lactose Free Corn Chowder - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Sam Ostroff

"A delicious corn chowder discovered by accident. I ran out of milk and only had nondairy creamer, which is lactose free."

Ingredients

• 5 potatoes, peeled and cubed
• 1 cup chopped celery
• 1/2 cup sliced leeks
• 1/2 cup chopped green onions

• 2 cups fresh corn kernels
• 1 tablespoon dried parsley
• 1 cup non-dairy creamer
• salt and pepper to taste

Directions

1. In a 3 quart pot over high heat, combine the potatoes with enough water to cover. Boil for one hour, adding water to cover potatoes as necessary. Add the celery, leeks and scallions and boil for another hour.
2. Reduce heat to low, add the corn and parsley and heat through. Add the non-dairy creamer just before serving. Enjoy!

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Black Beans, Corn, and Yellow Rice

Black Beans, Corn, and Yellow Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:tahoegirl

"I put this together with what I had in my pantry. It makes a lot and is quite inexpensive. Serve with tortilla chips or as a filling for flour tortillas. It's even better the next day."

Ingredients

• 1 (8 ounce) package yellow rice mix
• 1 1/4 cups water
• 2 tablespoons olive oil
• 1 (15 ounce) can black beans, rinsed and drained

• 1 (15.25 ounce) can whole kernel corn, drained
• 2 teaspoons lime juice
• 1 teaspoon ground cumin

Directions

1. Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
2. Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.

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Vegetarian Gravy

Vegetarian Gravy - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Becky

"This is a delicious vegetarian gravy!"

Ingredients

• 1/2 cup vegetable oil
• 1/3 cup chopped onion
• 5 cloves garlic, minced
• 1/2 cup all-purpose flour
• 4 teaspoons nutritional yeast

• 4 tablespoons light soy sauce
• 2 cups vegetable broth
• 1/2 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

1. Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

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Honey Mustard Tofu

Honey Mustard Tofu - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MAMI2THREE

"I have always made this recipe with chicken breasts until my daughter became a vegetarian and asked me to adapt the recipe for tofu."

Ingredients

• 3 tablespoons butter
• 1 pound firm tofu, sliced into 1/4 inch slices
• 2 cups whole wheat flour
• 1 cup water

• 1/4 cup dry white wine
• 2 cubes vegetable bouillon
• 4 tablespoons prepared mustard
• 1/4 cup honey

Directions

1. Melt butter in a medium skillet over medium-high heat. Dredge tofu slices in flour and place in hot butter. Brown slightly, then turn over and brown the other side. Add water, wine and bouillon cubes; simmer for 10 minutes, or until bouillon completely dissolves. Stir in mustard and honey. Simmer until thickened.

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Tofu-Veggie Stir Fry and Gravy

Tofu-Veggie Stir Fry and Gravy - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Amy P.

"Packed full of veggies and smothered in a flavorful gravy, delicious served over brown rice, perfect for a vegan diet."

Ingredients

• 1 tablespoon cornstarch
• 1/3 cup water
• 1 (14 ounce) can vegetable broth
• 1 clove garlic, minced
• 1/2 teaspoon onion salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley

• 2 tablespoons vegetable oil
• 1/2 cup thinly sliced carrot
• 1 cup chopped red pepper
• 1 cup broccoli florets
• 1/2 cup snow peas, trimmed and cut diagonally into 1-inch pieces
• 1 (12 ounce) package extra firm tofu, diced
• 8 ounces fresh mushrooms, sliced
• 1 (8 ounce) can baby corn, drained

Directions

1. Whisk together the cornstarch with water until smooth, and combine with vegetable broth, garlic, onion salt, black pepper, thyme, basil, and parsley in a saucepan over medium-low heat. Bring the gravy mixture to a simmer, and cook and stir until gravy is hot and thickened, about 5 minutes.
2. Heat vegetable oil in a large skillet or wok, and stir-fry the carrot, red pepper, broccoli, and snow peas over medium-high heat for 2 to 3 minutes, until just tender. Stir in the tofu, mushrooms, and baby corn, and stir and cook about 1 more minute, until mixture is heated through.
3. Pour the gravy over the vegetables and tofu, stir to combine, and serve hot.

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Blister Beans

Blister Beans - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Ron Rahe

"Use your favorite beans if you do not like these. Tasty beans without the sugar. I love the fiery taste of Tabasco(TM), but you might want to back off that ingredient to remove some of the blister."

Ingredients

• 1 (15 ounce) can black beans
• 1 (15.5 ounce) can black-eyed peas
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground ginger

• 1/4 teaspoon salt
• 1 teaspoon dried onion flakes
• 1/2 teaspoon prepared brown mustard
• 1 tablespoon hot pepper sauce, or to taste

Directions

1. In a saucepan over medium heat, combine the black beans and black-eyed peas with their juices. Season with garlic powder, cumin, ginger, salt, onion flakes, mustard, and hot pepper sauce. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes to combine the flavors.

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Pizza On The Grill I

Pizza On The Grill I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Doug

"Even with a baking stone, a conventional oven is no match for a professional oven when it comes to making pizza. At home, or rather in your backyard, the grill is the way to go. The heat of a hot grill is perfect, and makes it possible to make incredible pizza at home. Use your favorite toppings, but keep in mind not to overload the pizza. Keep it light. Try it - everything is better on the grill!"

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1 pinch white sugar
• 2 teaspoons kosher salt
• 1 tablespoon olive oil
• 3 1/3 cups all-purpose flour
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh basil

• 1/2 cup olive oil
• 1 teaspoon minced garlic
• 1/4 cup tomato sauce
• 1 cup chopped tomatoes
• 1/4 cup sliced black olives
• 1/4 cup roasted red peppers
• 2 cups shredded mozzarella cheese
• 4 tablespoons chopped fresh basil

Directions

1. In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
2. Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
3. Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.

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Apple Bran Muffins

Apple Bran Muffins - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ryan

"Tasty and fast apple muffins. They are great for a breakfast treat!"

Ingredients

• 1 1/4 cups bran flakes cereal
• 1 1/4 cups all-purpose flour
• 1/3 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon baking powder

• 1 1/4 cups apple juice
• 1/4 cup margarine, melted
• 1 teaspoon vanilla extract
• 1 apple - peeled, cored and chopped

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins.
2. In a mixing bowl, combine bran flakes, flour, brown sugar, cinnamon and baking powder. Stir in apple juice, margarine, vanilla, and apple. Spoon the mixture into the greased muffin tins.
3. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

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Blueberry Squares

Blueberry Squares - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Janet

"A healthier take on the traditional fruit square. Zero trans fats, so you can add your own by serving with ice cream!"

Ingredients

• 1 (14 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/4 cup olive oil
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 cups blueberries
• 2 tablespoons white sugar

• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1 1/2 cups rolled oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup olive oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chickpeas, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 cup olive oil, 2 teaspoons vanilla extract, baking powder, 1/4 teaspoon baking soda, and salt in a food processor. Blend to a dough-like consistency; press into an 8x11-inch baking pan.
3. Bake crust in the preheated oven until crisp and lightly browned, 20 minutes.
4. Combine blueberries, white sugar, and lemon juice in a saucepan; cook over medium-low heat until blueberries have reduced, 10 to 15 minutes. Whisk cornstarch and water together in a small bowl; stir into blueberry mixture. Cook until mixture thickens, 2 to 3 minutes. Pour blueberry mixture onto the cooked crust.
5. Mix 1 1/2 cup rolled oats, flour, 1/2 cup brown sugar, 1/4 cup olive oil, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda together in a large bowl until bread crumb consistency. Sprinkle over blueberry mixture.
6. Bake in the preheated oven until blueberry filling is bubbling and crumble topping is lightly browned, about 20 minutes. Cool and cut into squares. Store leftovers in refrigerator.

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Cooked Pumpkin

Cooked Pumpkin - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Vi

"Here is an easy method for cooking fresh pumpkin and making your own puree."

Ingredients

• 1 medium sugar pumpkin

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. Cut pumpkin into small manageable pieces and cut off pith and seeds.
3. Place cut pumpkin skin side up in a large roasting pan. Add 1/4 inch of water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool.
4. When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.

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Feta Eggs

Feta Eggs - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kerry

"A very TASTY way to add zip to boring scrambled eggs."

Ingredients

• 1 tablespoon butter
• 1/4 cup chopped onion
• 4 eggs, beaten

• 1/4 cup chopped tomatoes
• 2 tablespoons crumbled feta cheese
• salt and pepper to taste

Directions

1. Melt butter in a skillet over medium heat. Saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and feta cheese, and season with salt and pepper. Cook until cheese is melted.

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Fresh Spinach and Sun-Dried Tomato Lasagna

Fresh Spinach and Sun-Dried Tomato Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MARBALET

"This lasagna uses fresh spinach, plum tomatoes, sun-dried tomatoes and a white sauce. Try it when you want a truly unique lasagna. Sourdough or French bread would be a great accompaniment."

Ingredients

• 1 (16 ounce) package lasagna noodles
• 1 1/2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 3/4 pound mushrooms, chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 (28 ounce) can diced tomatoes with juice
• 2 sun-dried tomatoes, chopped

• 1 teaspoon dried thyme
• salt to taste
• ground black pepper to taste
• 1/3 cup all-purpose flour
• 3 cups heavy whipping cream
• 1/4 teaspoon ground nutmeg
• 1 pinch salt
• 8 cups spinach, rinsed
• 1 cup grated Parmesan cheese

Directions

1. Cook lasagna in boiling salted water in a large pot until al dente. Drain.
2. Meanwhile, heat one half tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped onion, celery, and carrots, stir and cook until onions have softened. Add mushrooms and garlic and continue to cook until the mushrooms have released their liquid, 2 or 3 minutes. Add wine and cook until most of the liquid has evaporated. Stir in chopped tomatoes(include liquid), sun-dried tomatoes, and thyme. Bring to a simmer, then reduce heat to low and simmer until thick. Season with salt and pepper.
3. To make the white sauce, heat remaining oil in a heavy pan over low heat. Add flour, whisk constantly until the flour begins to turn a light brown. Remove pan from heat and whisk in cream. Season with nutmeg and a pinch of salt. Remove from heat and set aside.
4. To assemble, spread 1/2 cup of the mushroom sauce in the bottom of a casserole dish, add one layer of noodles, then another 1/2 cup of mushroom sauce. Arrange a single layer of the fresh spinach leaves over the sauce and drizzle them with 1/3 cup of the white sauce. Sprinkle 2 tablespoons of the grated Parmesan cheese over the spinach and top with another layer of the noodles. Repeat 5 times.
5. In a preheated 375 degree F (190 degrees C) oven bake for 40 minutes. Let stand for 10 to 15 minutes. Serve warm.

Fresh Spinach and Sun-Dried Tomato Lasagna - Vegetarian Recipes - Best Vegetarian Recipes
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A Potato Salad Sandwich

A Potato Salad Sandwich - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jenny

"This sandwich is based wholly on potato salad. Invented by my mother and I. Put it in the ice-box for lunch anywhere! Use any type of potato salad."

Ingredients

• 1 hamburger bun
• 1 1/2 tablespoons mayonnaise
• 2 leaves of lettuce

• 2 slices tomato
• 1/3 cup prepared potato salad

Directions

1. Open bun and spread each side with mayonnaise. Place lettuce leaves and tomato slices on bottom half of bun. Scoop potato salad onto tomato, and gently spread toward edges of bun. Cover with top of bun.

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