Foreign Devil Fried Rice

Foreign Devil Fried Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ELSPETHFAHEY

"My husband is Chinese and I am Western. Between the two of us we came up with this recipe for fried rice that is actually a meal in a bowl. Now all my Chinese relatives make it this way and our Western friends have asked us to teach them how it is made. Optional ingredients include meat, salted fermented black beans, cashews and chili oil. I can do this dish in well under half an hour, and that includes all the chopping. This dish is good for colds, depression, writer's block, stubbed toes, insomnia, heartbreak, religious crises and general crankiness. It can change your life. Yum."

Ingredients

• 6 sticks dried bean curd
• 1 tablespoon shredded black fungus
• 7 dried black mushrooms
• boiling water
• 3 1/4 cups water
• 2 cups basmati rice
• 1 tablespoon butter or oil
• 4 eggs, beaten
• 3 tablespoons vegetable oil, or as needed

• 1 cup cubed carrots
• 1 cup chopped yellow onion
• 4 tablespoons minced fresh ginger root
• 4 tablespoons minced garlic
• 1/2 cup thinly sliced green onions
• 1 cup frozen peas
• 3 tablespoons tamari
• 2 tablespoons sesame oil
• fresh ground black pepper

Directions

1. Place the dried bean curd in a bowl, and cover with boiling water. In a smaller bowl, place the shredded black fungus and dried black mushrooms, and cover with boiling water. Allow the bean curd, black fungus, and dried black mushrooms to soak until rehydrated, about 20 minutes.
2. Place 3 1/4 cups of water with rice in a saucepan. Bring to a boil over high heat, and let it boil hard for one minute. Cover with a lid, and turn heat to low. Cook on low for 5 minutes, then remove from heat (without lifting the lid). Let sit, covered, while you prepare the rest of the meal, or about 20 minutes. Do not at any time lift the lid.
3. In a non-stick skillet, melt butter over medium-high heat. Scramble eggs to the dry instead of the creamy point. Dump them into a bowl, and continue to chop them into bits with the edge of a wooden spoon. You don't have to pulverize them, go for pieces about the size of your thumbnail.
4. In one bowl, combine carrot, onion, garlic, and ginger. In another bowl, green onions and frozen peas. Now drain all the water off the bean curd, fungus and mushrooms. The bean curd might need some tough bits removed, and the remainder cut into quarter-inch rings. The mushrooms only need slicing and the fungus is pre-sliced so no worries there. Combine bean curd and mushrooms in a third bowl.
5. Heat wok over high heat; let the metal get smoking hot, about one minute. Add three tablespoons of vegetable oil. Wait about 30 seconds, and tip in the bowl of carrot, onion, garlic, and ginger. Cook, stirring frequently. The garlic's going to brown first because it has the highest sugar content, so keep an eye on it, and turn the flame down if necessary. Tip in the bean curd, shredded fungus, and mushrooms, and cook and stir for one minute. Now look to see that your flame is set to maximum, and tip in the spring onion and the frozen peas. You don't need to cook them, just threaten them. Keep them moving, and mix in the rice. Stir in the eggs, and then season with generous, generous amounts of tamari and sesame oil, and a few twists of fresh black pepper.

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Mozzarella Sticks II

Mozzarella Sticks II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SWIZZLESTICKS

"Mozzarella cheese sticks are dipped in a tasty beer batter, then deep fried. Be careful when you take that first bite of hot, gooey cheese!"

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 3/4 teaspoon salt
• 1 pinch ground white pepper

• 1 cup beer
• 4 cups safflower oil
• 1 egg white
• 1 pound mozzarella cheese sticks

Directions

1. In a medium bowl, mix together flour, baking powder, baking soda, salt and white pepper. Gradually pour in beer. Whisk briskly. Cover and allow the mixture to stand 90 minutes.
2. In a large, deep skillet, heat safflower oil to 375 degrees F (190 degrees C).
3. Whip the egg white into the batter. Dip mozzarella cheese sticks into the batter.
4. With a slotted metal spoon, place coated cheese sticks a few at a time into the hot oil. Fry 2 1/2 to 3 minutes, until crisp and golden brown. Drain on paper towels and serve hot.

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Vegan Split Pea Soup I

Vegan Split Pea Soup I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Deborah Sah

"This makes a very thick vegetarian split pea soup. To make it thinner, reduce the amount of split peas or add more water. Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally, and add water if it gets too dry. Seasonings can be altered to taste. Tastes even better reheated."

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 bay leaf
• 3 cloves garlic, minced
• 2 cups dried split peas
• 1/2 cup barley
• 1 1/2 teaspoons salt
• 7 1/2 cups water

• 3 carrots, chopped
• 3 stalks celery, chopped
• 3 potatoes, diced
• 1/2 cup chopped parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper

Directions

1. In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
2. Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.

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Stir-Fried Kale and Broccoli Florets

Stir-Fried Kale and Broccoli Florets - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BILLINLA

"A delicious, satisfying, low-calorie side dish for those who are dieting and can do without rice or potatoes."

Ingredients

• 1/8 cup extra virgin olive oil
• 7 cloves garlic, sliced
• 1 chile pepper, chopped (optional)
• 1 head fresh broccoli, chopped

• 1 bunch kale, stems removed and chopped
• 1/4 cup sun-dried tomatoes, cut in thin strips
• juice of 2 limes
• salt

Directions

1. Heat olive oil in a large wok or skillet over high heat. Stir in garlic and chile pepper; cook for 2 minutes, stirring frequently. Stir in broccoli; cook 1 minute. Add kale, and cook 2 minutes, stirring frequently. Stir in sun-dried tomatoes. Pour in lime juice, and season with salt to taste. Toss well.

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Evana's Pinto Beans

Evana's Pinto Beans - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:rnneal

"A truly delicious pinto bean recipe from deep south Texas."

Ingredients

• 2 pounds dried pinto beans
• 8 cloves garlic, crushed
• 3/4 teaspoon salt
• 1/4 cup vegetable oil

• 2 large ripe tomatoes, diced
• 1 large yellow onion, diced
• 2 bunches cilantro, chopped

Directions

1. Pick over beans and wash in cold water 4 times. Place beans into a large pot, pour in enough fresh water to cover by 2 inches, and soak overnight.
2. Bring beans and soaking water to a boil; stir in garlic and salt. Reduce heat to low and simmer beans until they begin to soften, 2 to 3 hours, stirring often. If beans start to dry out, add more boiling water.
3. Heat vegetable oil in a large skillet over medium heat; cook and stir tomatoes and onion in the hot oil until onion becomes translucent, about 5 minutes. Stir cilantro, 5 to 6 large spoonfuls of beans, and cooking liquid into tomato mixture. Mash beans and stir tomato mixture back into simmering beans. Continue simmering until flavors are blended, about 1 hour more.

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Asparagus-Zucchini Rice

Asparagus-Zucchini Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JBurley

"This is a great side dish - fast, flexible and easy (cooks in 1 pan)! I serve it with fish, but it would also go great with chicken. You can use it with any style of rice. Try different vegetables, too!"

Ingredients

• 1/2 tablespoon butter
• 1 onion, chopped
• 10 spears fresh asparagus, trimmed and cut into 2 inch pieces
• 1 zucchini, sliced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil

• 1/4 teaspoon dried thyme
• 1/8 teaspoon garlic powder
• 1 pinch cayenne pepper
• salt and pepper to taste
• 2 cups water
• 1 cup uncooked long-grain white rice

Directions

1. In a medium saucepan over medium heat, melt the butter and saute the onion for about 2 minutes. Stir in asparagus and zucchini, and saute 5 minutes, or until tender. Season with oregano, basil, thyme, garlic powder, cayenne pepper, salt, and pepper. Cook and stir until vegetables are coated with the seasonings.
2. Pour water into the vegetable mixture, and stir in rice. Reduce heat, cover, and simmer 20 minutes, until the rice is tender.

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Hearty Lentil Soup II

Hearty Lentil Soup II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Judith Webster

"This is a rich, satisfying vegetarian soup, wonderful for cold winter nights. Serve with crusty bread. For variety, you can also add some sliced vegetarian sausage or bacon substitute towards the end of cooking. Garnish with chopped fresh coriander OR parsley."

Ingredients

• 2 1/2 tablespoons vegetable oil
• 1 fresh green onions, chopped
• 1 carrot, chopped
• 1 parsnip, sliced
• 1 stalk celery, chopped
• 1 potato, cubed
• 1 leek, chopped

• 1 cup dry lentils, rinsed
• 1 (14.5 ounce) can diced tomatoes
• 3 cups vegetable broth
• 2 bay leaves
• 1 dash soy sauce
• 1 dash Worcestershire sauce
• 1/2 cup red wine

Directions

1. In a large saucepan over medium heat, combine the oil, onions, carrot, parsnip, celery, potato and leek. Stir well for 5 minutes, or until onion is translucent. Add the lentils, tomatoes with liquid, stock, bay leaves, soy sauce, Worcestershire sauce and wine.
2. Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes or until lentils are tender. Remove the bay leaves and add the fresh coriander or fresh parsley to taste.

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Spinach and Black Bean Pasta

Spinach and Black Bean Pasta - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Christine Wise Stroop

"This is a very tasty and easy vegetarian pasta dish. It takes minimal time to prepare and has amazing flavor! It's also great served with brown rice!"

Ingredients

• 1 (16 ounce) package whole wheat rotini pasta
• 1 1/2 cups vegetable broth
• 2 1/2 cups chopped fresh spinach
• 1/2 cup chopped red onion
• 1 clove garlic, chopped
• 1/2 teaspoon cayenne pepper

• salt and pepper to taste
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup frozen chopped broccoli
• 1 cup diced tomatoes
• 2 ounces freshly grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add rotini, and cook for 8 to 10 minutes, or until al dente; drain.
2. In a large saucepan over medium heat, bring the vegetable broth to a boil. Reduce heat, and mix in spinach, onion, garlic, cayenne pepper, salt, and pepper. Stir in the black beans and broccoli. Continue to cook and stir 5 to 10 minutes.
3. Stir the tomatoes into the saucepan, and continue cooking 10 minutes, or until all vegetables are tender. Serve over the cooked pasta. Garnish with Parmesan cheese.

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Cucumber and Dill Pasta Salad

Cucumber and Dill Pasta Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Diane Reichel

"A very refreshing salad for anytime of the year. Best during the summer with fresh-from-the-garden cukes."

Ingredients

• 2 cups macaroni
• 2 cups cucumber - peeled, seeded and chopped
• 1 cup chopped tomatoes
• 1 cup low-fat sour cream
• 1/2 cup skim milk

• 1 tablespoon chopped fresh dill weed
• 1/2 teaspoon coarse ground black pepper
• 1/2 teaspoon salt
• 1 tablespoon distilled white vinegar

Directions

1. Cook pasta in boiling salted water until al dente. Drain, and rinse in cold water. Transfer noodles to a large bowl.
2. In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. Set dressing aside.
3. Mix cucumbers and tomatoes into the pasta. Pour in dressing, and mix thoroughly. Cover, and refrigerate at least 1 hour and preferably overnight. Stir just before serving.

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Pesto Del Sol

Pesto Del Sol - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:WMAURO

"After they baste in the sun all summer long, I cut down my basil plants and make this delightful pesto. This basil pesto has been mellowed with fresh spinach and enhanced by the taste of black olives. I make big batches and freeze in small container for the whole year. It will keep in the fridge for a week. Toss with pasta. Spread on meat or sandwiches. Add a spoonful for favoring to lots of recipes. Enjoy!"

Ingredients

• 1 cup packed fresh spinach
• 1 cup packed fresh basil
• 3/4 cup pine nuts
• 1/2 cup walnuts
• 24 small black olives

• 4 cloves garlic
• 1 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1 cup olive oil
• 1 dash black pepper

Directions

1. In a food processor, blend spinach, basil, pine nuts, walnuts, olives and garlic. Blend in Parmesan cheese and Romano cheese. Gradually add oil, processing until smooth; season with pepper. Serve at room temperature.

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Pineapple Stuffing

Pineapple Stuffing - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BBHEALY

"A scrumptious pineapple and bread cube stuffing that is great as a side dish with ham. I often make this dish for the holidays."

Ingredients

• 1/2 cup margarine
• 1 cup white sugar
• 4 eggs

• 1 (20 ounce) can crushed pineapple, drained
• 5 slices white bread, cubed

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch baking pan.
2. In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes.
3. Bake in a 350 degree oven for one hour. Let sit a few minutes to firm up before serving

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Vegan Carrot Curry Soup

Vegan Carrot Curry Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:monsterclowngirl

"Simple, flavorful, comforting!"

Ingredients

• 4 cups vegetable broth
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger

• 2 pounds carrots, peeled and chopped
• 1 (14 ounce) can coconut milk
• 14 ounces water
• 1 teaspoon chopped fresh cilantro (optional)

Directions

1. Pour the vegetable broth into a soup pot, and bring to a boil over medium heat. Stir in the curry powder, cumin, cinnamon, and ginger; add the carrots. Reduce heat to a simmer, and cook until the carrots are tender, about 20 minutes, stirring often.
2. Strain out the carrots from the broth, and place carrots into a blender, filling the pitcher no more than halfway full. Pour about 1/4 cup vegetable broth into the blender to allow the carrots to puree. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the carrots moving before leaving it on to puree. Puree in batches until smooth, if needed; return the pureed carrots to the vegetable broth. Alternately, you can use a stick blender and puree the carrots right in the cooking pot.
3. Stir in the coconut milk and the water (use the coconut milk can to measure). Bring back to a simmer; sprinkle with cilantro to serve.

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Dad's Double Whole Grain Pancakes

Dad's Double Whole Grain Pancakes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Annie

"My dad makes these pancakes. They are the BEST!"

Ingredients

• 1 cup all-purpose flour
• 1 1/3 cups dry milk powder
• 1 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups whole wheat flour

• 3/4 cup white sugar
• 4 eggs, lightly beaten
• 3 cups water
• 1/4 cup butter, melted
• 3 tablespoons vinegar

Directions

1. In a large bowl, sift all-purpose flour, milk powder, baking powder, baking soda and salt. Stir in whole wheat flour. In a small bowl, combine sugar, eggs, water, butter and vinegar. Make a well in the flour mixture, and pour in the egg mixture. Mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

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Campfire Veggies

Campfire Veggies - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:anmlnrs

"Easy recipe for your campfire, BBQ Grill, or oven."

Ingredients

• 4 medium unpeeled potatoes, sliced
• 1 small onion, chopped
• 1 (10 ounce) package frozen mixed vegetables

• salt and pepper to taste
• 1/4 teaspoon garlic salt to taste (optional)
• 5 tablespoons butter, divided

Directions

1. Preheat an outdoor grill for medium heat.
2. Prepare two foil packets by layering together 4 squares of heavy duty aluminum foil for each packet. If using regular duty foil, use twice the number of layers. Spray the top sheet with nonstick cooking spray. In a bowl or resealable bag, toss together the potato slices, onion, and frozen vegetables; season to taste with salt, pepper, and garlic salt if using.
3. Evenly divide the potatoes between the two foil packets, and top with the divided butter. Fold each packet, starting length wise, rolling edges together, repeat for each end, making sure to seal edges tightly.
4. Cook the foil packets over the preheated grill until the potatoes are tender, approximately 15 minutes per side.

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Channa Masala (Chickpea Curry)

Channa Masala (Chickpea Curry) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:vburrito

"Fantastic Indian vegetarian curry recipe that I got from my mom. This is great with Indian bread (parathas, naan) or with rice. This is my husband's favorite!"

Ingredients

• 2 tomatoes, diced
• 1 onion, chopped
• 1 (1 inch) piece fresh ginger, peeled and roughly chopped
• 1 tablespoon rice flour
• 1 tablespoon olive oil

• 1 teaspoon cumin seeds
• 2 (15 ounce) cans garbanzo beans, rinsed and drained
• 1 teaspoon curry powder
• 1 teaspoon salt
• 1 teaspoon chopped fresh cilantro

Directions

1. Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.
2. Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.

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Vietnamese Rice-Noodle Salad

Vietnamese Rice-Noodle Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JEN

"This is a good salad for a hot day."

Ingredients

• 5 cloves garlic
• 1 cup loosely packed chopped cilantro
• 1/2 jalapeno pepper, seeded and minced
• 3 tablespoons white sugar
• 1/4 cup fresh lime juice
• 3 tablespoons vegetarian fish sauce
• 1 (12 ounce) package dried rice noodles

• 2 carrots, julienned
• 1 cucumber, halved lengthwise and chopped
• 1/4 cup chopped fresh mint
• 4 leaves napa cabbage
• 1/4 cup unsalted peanuts
• 4 sprigs fresh mint

Directions

1. Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
2. Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
3. Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.

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Garlic Butter Sauce I

Garlic Butter Sauce I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Christine

"A rich, buttery sauce for pasta with herbs and garlic. Great with grated Parmesan or Romano cheese. Try serving it over your favorite pasta. Easy to double or triple."

Ingredients

• 1/3 cup butter
• 1 clove crushed garlic

• 1/4 tablespoon dried basil
• 2 teaspoons dried oregano

Directions

1. In a small saucepan melt butter, add garlic and saute until cooked. Add dried oregano and dried basil and stir until heated through.
2. Serve warm.

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Cajun Style Stuffed Peppers

Cajun Style Stuffed Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Heidi Slonka

"A Cajun twist on a classic rice stuffed green pepper - andouille sausage, shrimp, and Creole seasoning."

Ingredients

• 6 large green bell peppers
• 3 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1 tablespoon Creole seasoning
• black pepper to taste

• 3/4 pound shrimp, peeled and deveined
• 1 1/2 links of andouille sausage, diced
• 1 cup uncooked long-grain white rice
• 2 1/2 cups chicken broth
• 1 (8 ounce) can tomato sauce
• 1 lemon - cut into wedges, for garnish (optional)
• Louisiana-style hot sauce

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.
2. Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish.
3. Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.

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Hot and Spicy Tofu

Hot and Spicy Tofu - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:RITALINCINDY

"Firm tofu, bell pepper, and red onion, all quickly stir fried in a sweet and sour sauce. A word of caution - this is VERY spicy! If you like milder dishes, decrease the amount of pepper flakes or omit them altogether."

Ingredients

• 3 tablespoons peanut oil
• 1 pound firm tofu, cubed
• 1 red onion, sliced
• 1 red bell pepper, sliced
• 1 green chile pepper, chopped
• 3 cloves garlic, crushed

• 1/3 cup hot water
• 3 tablespoons white vinegar
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon cornstarch
• 1 teaspoon crushed red pepper flakes

Directions

1. Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
2. In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.

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American Lite Fried Rice

American Lite Fried Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JacToo

"I came up with this recipe when I was craving fried rice and needed something lower in fat. The cabbage blends in with the rice so that even your kids won't know they are eating a vegetable. My husband likes to eat this for a late dinner because it's so light. Be creative or use whatever is in your fridge. Like it Spicy? Add some chili sauce. This dish goes great with baked spring rolls!"

Ingredients

• 1 cup dry jasmine rice
• 3 tablespoons vegetable oil
• 2 cloves garlic, chopped
• 2 cups broccoli florets
• 1 cup cauliflower florets
• 5 green onions, chopped

• 1 (10 ounce) package shredded carrots
• 3 cups shredded cabbage
• 1 (8 ounce) can water chestnuts, drained
• 1/4 cup soy sauce, or to taste
• 1/4 cup water as needed
• chili sauce (optional)

Directions

1. In a medium saucepan, bring 2 cups of water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
2. Heat vegetable oil in a large skillet over medium heat. Cook garlic and rice in oil for about 2 minutes, stirring frequently to avoid burning the garlic. Add broccoli and cauliflower florets and cook, stirring occasionally, for 3 to 5 minutes. Toss green onions, carrots, cabbage, and water chestnuts into the pan, and cook another 5 minutes, or until vegetables are tender. Add additional water as needed to keep vegetables moist. Drizzle with soy sauce, and toss to coat.

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Vegan Black Bean Soup

Vegan Black Bean Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:YCHRISTINE

"Easy to make, thick, hearty soup with a zesty flavor."

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 stalk celery, chopped
• 2 carrots, chopped
• 4 cloves garlic, chopped
• 2 tablespoons chili powder

• 1 tablespoon ground cumin
• 1 pinch black pepper
• 4 cups vegetable broth
• 4 (15 ounce) cans black beans
• 1 (15 ounce) can whole kernel corn
• 1 (14.5 ounce) can crushed tomatoes

Directions

1. Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
2. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

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Rich Pasta for the Poor Kitchen

Rich Pasta for the Poor Kitchen - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:VAMPYRELADY

"A quick, simple pasta tossed with butter, parsley, and Parmesan cheese. A wonderful recipe to make when you don't feel like making a trip to the grocery store. I used what I had on hand and it worked like a charm! Add summer vine-ripened tomatoes for an extra dash of flavor!"

Ingredients

• 1 (6 ounce) package dry spaghetti
• 8 tablespoons butter
• 2 tablespoons minced garlic
• salt and freshly ground black pepper to taste

• 1 tablespoon chopped fresh parsley
• cayenne pepper (optional)
• 1 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
2. Heat a skillet over medium-low heat. Melt butter with garlic very slowly to avoid burning the garlic. Season with salt, freshly ground black pepper, and parsley. Sprinkle with cayenne pepper to taste, if desired.
3. Toss pasta into the skillet until well-coated with butter. Increase heat to medium, and cook until pasta is heated through and has absorbed some of the butter. Adjust seasoning with salt and pepper, if necessary. Serve with grated Parmesan cheese.

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Fiesta Pita

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Recipe By:Piratefrog

"A very filling and delicious twist on a bean burrito."

Ingredients

• 1 (6 inch) whole wheat pita bread
• 1/2 cup vegetarian refried beans
• 1/4 avocado - peeled, pitted and diced
• 2 tablespoons fresh salsa, or to taste

• 2 tablespoons crumbled feta cheese, divided
• hot sauce to taste
• 2 teaspoons chopped fresh cilantro, or to taste

Directions

1. Warm the pita in a toaster oven until fragrant, 1 or 2 minutes; cut in half and open up each half. Heat the beans in a small saucepan over medium heat until hot, and mix in the avocado. Divide the bean mixture in half, and fill each half of the pita with half the bean mixture. Top each pita with 1 tablespoon of feta cheese, and add a dash of hot sauce and a teaspoon of chopped fresh cilantro to each.

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Meatless Mushroom Tart

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Recipe By:Stephanie V

"This is a wonderful, savory, quiche-like pie that I use as a brunch entree and also as a vegetarian main dish to supplement my traditional Thanksgiving dinner for family and friends. It could also be altered for use as an appetizer if made using mini-tart pan. It always gets rave reviews!"

Ingredients

• 1 (17.25 ounce) package frozen puff pastry, thawed according to package instructions
• 3 tablespoons butter, melted
• 2 1/2 cups chopped yellow onion
• 8 cups portobello mushrooms, coarsely chopped
• 2 tablespoons fresh thyme leaves, finely chopped

• 1 (8 ounce) package cream cheese, cut into cubes, at room temperature
• salt and ground black pepper to taste
• 1 large egg yolk
• 1 tablespoon milk

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. Line a 10-inch pie dish with 1 sheet of puff pastry. Trim the edge so 1 inch hangs over the rim of the dish.
3. Bake in preheated oven just long enough to set the pastry, 5 to 10 minutes.
4. Cut the second sheet of puff pastry into 1 inch wide strips. Place the strips on the prepared baking sheet. Refrigerate the strips and the baked pie shell for at least 30 minutes, or up to 24 hours.
5. Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the onions, and cook until soft and transparent, about 6 minutes. Stir in the mushrooms and thyme, and cook until the mushrooms soften and release their juices, about 6 minutes. Mix the cream cheese into the mushroom mixture, stirring until melted. Season to taste with salt and pepper.
6. Spoon the mushroom mixture into the pie shell. Arrange the pastry strips in a lattice pattern across the filling. Fold and crimp the ends of the strips together with the pie shell edge trimming any necessary pastry to make an even edge.
7. Whisk the egg yolk and milk together in a small bowl, and use to brush the top of the pie.
8. Bake in preheated oven until the crust is golden brown and the filling is heated through, up to 45 minutes. Check for doneness after 30 minutes. Cool another 30 minutes before serving.

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Zucchini Cakes

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Recipe By:COGLE

"Even my non-vegetarian friends ask for this delicious recipe!"

Ingredients

• 2 cups shredded zucchini
• 1 cup Italian seasoned bread crumbs
• 1 egg

• 1 tablespoon mayonnaise
• 1 teaspoon prepared mustard
• 1 tablespoon Old Bay Seasoning TM

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. In a large bowl combine zucchini, bread crumbs, egg, mayonnaise, mustard and Old Bay Seasoning. Mix well and form into patties. Place on prepared baking sheet.
3. Bake for 20 minutes and turn patties. Bake for another 20 minutes, or until golden brown.

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Thai Red Curry Tofu Soup

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Recipe By:rayfab

"This is a Thai-inspired soup with tofu, mushrooms, coconut milk, and rice noodles. After cooking soup and noodles, do not combine them in one pot since the noodles will absorb all of the broth. If you don't have fresh galangal, use 3 pieces of dried galangal instead."

Ingredients

• 1 (14 ounce) can coconut milk
• 2 cups vegetable broth
• 1 (1 inch) piece galangal
• 2 stalks lemon grass, bruised and chopped
• 5 kaffir lime leaves, torn
• 1/2 teaspoon Thai red curry paste
• 1 (12 ounce) package extra firm tofu, drained and cubed

• 1/2 cup stemmed and sliced shiitake mushrooms
• 1/2 cup sliced button mushrooms
• 2 tablespoons fresh lime juice
• 2 1/2 tablespoons brown sugar
• 1/8 teaspoon turmeric powder
• 4 ounces dry rice stick noodles
• 1/2 teaspoon crushed red pepper flakes

Directions

1. Bring coconut milk, broth, galangal, lemon grass, and kaffir leaves to a simmer in a large pot over medium heat. Simmer for 15 minutes, but do not allow broth to come to a full boil.
2. Strain the broth and discard the solids. Whisk in red curry paste, then add tofu, shiitake mushrooms, button mushrooms, lime juice, brown sugar, and turmeric to the soup. Continue simmering until mushrooms have softened, about 10 minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Add rice stick noodles, and cook for 3 to 4 minutes until tender; drain. Place drained noodles into individual bowls, then ladle soup over the noodles. Garnish with crushed red pepper flakes.

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Baked Tofu Spinach Wrap

Baked Tofu Spinach Wrap - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:VIKIM

"These are quick, simple and tasty! My husband, who previously hated tofu (although this was deli style tofu), loved them and asked for more."

Ingredients

• 2 (10 inch) whole wheat tortillas
• 1 (7.5 ounce) package hickory flavor baked tofu
• 1/2 cup shredded sharp Cheddar cheese

• 1 cup fresh baby spinach
• 1 tablespoon Ranch dressing
• 1 tablespoon grated Parmesan cheese, or to taste

Directions

1. Place the tortillas side by side on a paper plate. Slice tofu, and place slices down the center of each tortilla. Sprinkle cheese over the tofu. Cover with a damp paper towel, and heat in the microwave for about 45 seconds, or until cheese is melted.
2. Pile some spinach onto each tortilla, and pour on some Ranch dressing. Sprinkle with Parmesan cheese, roll tortillas around the filling, and eat.

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Zucchini Casserole

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Recipe By:DAYDREEMIN

"Deliciously rich and custardy dish with mayonnaise, eggs, and cheese, topped by crispy crackers. This can be made with either summer squash or zucchini or both. "

Ingredients

• 6 zucchini, sliced
• 2 eggs, beaten
• 1 cup mayonnaise
• 1 small onion, diced

• 1 cup grated Romano cheese
• 1/4 teaspoon ground black pepper
• 24 buttery round crackers, crushed
• 2 tablespoons butter, diced

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 baking pan with cooking spray.
2. Place sliced zucchini in a large saucepan. Pour in enough water to cover, and bring to a boil over high heat. Boil until barely tender, about 2 minutes. Drain and set aside.
3. In a large bowl, whisk together eggs and mayonnaise until smooth. Stir in onion, cheese, and pepper. Fold in squash, then pour mixture into prepared baking pan. Sprinkle with crushed crackers, then dot evenly with diced butter.
4. Bake in preheated oven for 30 to 40 minutes, until middle of casserole is no longer moist, and springs back when gently pressed.

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