Jim's Macaroni Salad

Jim's Macaroni Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BIGJIM

"This is my family's favorite. I have made this salad since I was a kid. I think it has just about everything you need in a salad of this kind."

Ingredients

• 1 (16 ounce) package macaroni
• 1 tablespoon cider vinegar
• 1 cup mayonnaise
• 1/2 cup chopped white onion
• 1 (4 ounce) jar sliced pimento peppers, drained
• 1/2 cup chopped dill pickles

• 1/2 cup chopped green bell pepper
• 6 slices American processed cheese, cut into 1/2-inch piece
• 1 (6 ounce) can pitted ripe olives, drained
• 4 hard-cooked eggs, chopped
• salt and ground black pepper to taste

Directions

1. Cook the macaroni in a large pot of lightly salted boiling water until tender, 6-8 minutes depending on size. Drain, and set aside.
2. Stir the vinegar and mayonnaise together in a bowl until thoroughly blended.
3. Combine the cooked noodles, onions, pimentos, pickles, bell peppers, cheese, olives, and eggs in a large bowl. Add the mayonnaise mixture, and toss gently to coat ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve.

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Sausage and Rice Stuffed Peppers

Sausage and Rice Stuffed Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:NANCIENANCIE

"Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good."

Ingredients

• 6 large green bell peppers
• 1 pound ground sausage
• 1 large onion, chopped
• 2 (10.75 ounce) cans tomato soup
• 2 2/3 cups water

• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• salt and pepper to taste
• 1 pound Cheddar cheese, shredded, divided
• 3 cups uncooked instant rice

Directions

1. Slice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp.
2. Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour.
3. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.
5. Spoon rice mixture into peppers.
6. Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.

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Squash Stew

Squash Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:GILLIANMCLENNAN

"Even my boyfriend, who is a meat and potatoes kind of guy, gets excited when I make this dish. As an added bonus, this happens to be fit for a vegan. This pleases a broad range of diets and tastes. Peeling the squash is quite tricky, but I have found that a carrot peeler is the most useful tool for this job. Serve with pita bread."

Ingredients

• 3 tablespoons olive oil
• 1 large white onion, diced
• 1 tablespoon ground cinnamon
• 2 tablespoons chili powder
• 4 cloves crushed garlic
• 1 tablespoon cumin seeds, toasted

• 2 tablespoons fresh lemon juice
• 4 large tomatoes - peeled, seeded, and coarsely chopped
• 1 medium acorn squash, peeled and diced
• 1 cup pinto beans, cooked or canned
• 1 cup water
• salt and pepper to taste

Directions

1. In a large heavy-bottomed pot, heat olive oil and saute the onion for a few minutes. Add the cinnamon and chili powder and continue to saute for another 2 minutes. Mix in the garlic and cumin seeds, saute for 2 minutes more before adding lemon juice and the tomatoes. Mix thoroughly so the stew doesn't get too chunky.
2. Stir the squash, pinto beans and water into the stew. Season with salt and pepper to taste. Let the stew simmer for 1 hour, or until squash is tender. Stirring occasionally throughout the cooking hour, and add more water if necessary. The finished stew should have a nice, thick stewy texture.
3. Heat a large skillet over a medium-high heat. Place one piece of pita bread at a time into the skillet. When one side of the pita bread gets hot, flip the bread over and heat the other side; approximately 1 minute of cooking per side. Serve the stew with the heated pita bread.

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Amazing Butternut Squash

Amazing Butternut Squash - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LHBLIQUID

"I got this recipe from a relative years ago. Delicious, colorful squash is baked with a crunchy Parmesan cheese topping. It's excellent -- please try it!"

Ingredients

• 1 butternut squash- peeled, seeded and cubed
• 1/2 cup mayonnaise
• 1/2 cup finely chopped onion
• 1 egg, lightly beaten
• 1 teaspoon brown sugar

• salt and pepper to taste
• 1/4 cup crushed saltine crackers
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large pot, bring the squash to boil. Reduce to a simmer until squash is soft.
3. In a large bowl, mash the softened squash. Mix in the mayonnaise, onion, egg, brown sugar, salt and pepper. Pour the mixture into a 2 quart baking dish.
4. In a medium bowl, mix together crackers, Parmesan and butter. Sprinkle over the squash mixture.
5. Bake uncovered in the preheated oven for 35 to 45 minutes, until the topping is lightly brown.

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Wilted Spinach

Wilted Spinach - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KNIVES0UT1979

"Delicious wilted spinach with a simple Mediterranean dressing."

Ingredients

• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon lemon juice
• 1 tablespoon bottled minced garlic

• 1 pinch sea salt
• 1 pinch ground black pepper
• 4 ounces baby spinach
• 1 1/2 tablespoons pine nuts

Directions

1. In a bowl, mix the olive oil, vinegar, lemon juice, garlic, salt, and pepper.
2. Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted but not soggy.
3. Toss spinach in a bowl with the dressing, and sprinkle with pine nuts to serve.

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Peach and Strawberry Sorbet

Peach and Strawberry Sorbet - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Austin Geraldson

"Fresh peaches and strawberries are sweetened with orange juice and brown sugar to make a refreshing summertime treat. This simple sorbet recipe requires an ice cream maker."

Ingredients

• 2 cups sliced fresh peaches
• 1 cup fresh strawberries, hulled

• 1 cup fresh orange juice
• 1/4 cup brown sugar

Directions

1. Place the peaches, strawberries, orange juice, and brown sugar in a food processor. Puree until smooth.
2. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions until firm.

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Rice, Asparagus and Cucumber Salad

Rice, Asparagus and Cucumber Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Barrett

"This is a tasty rice salad with lots of fresh green veggies."

Ingredients

• 1 3/4 cups water
• 1 cup long-grain white rice
• 1 pound thin asparagus spears, trimmed and cut into 1 inch
• 1 1/2 cups English cucumber - peeled, seeded and chopped
• 3 green onions, chopped
• 2 tablespoons Dijon mustard

• 1 tablespoon white sugar
• 1 tablespoon white wine vinegar
• 1/2 teaspoon dry mustard
• 2 1/2 tablespoons vegetable oil
• 1/4 cup chopped fresh dill weed
• 4 heads butter lettuce

Directions

1. In a medium saucepan, bring 1 3/4 cups water to boil. Add rice; return to boil. Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool to room temperature.
2. Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain and rinse with cold water to cool. Cut the asparagus into 1-inch pieces. Add asparagus, cucumber and green onions to rice.
3. Whisk together the mustard, sugar, vinegar, dry mustard, oil and chopped dill. Cover salad and dressing separately. Refrigerate until chilled.
4. Pour dressing into salad and season with salt and pepper. Line large bowl with lettuce and mound salad in bowl. Garnish with dill sprigs.

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Wendy's Quick Pasta and Lentils

Wendy's Quick Pasta and Lentils - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Wendy Yurt

"Hearty pasta and lentil dish. Sure to warm you down to your toes! Serve with Parmesan and crusty bread."

Ingredients

• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 (19 ounce) can lentil soup
• 1 cup crushed tomatoes
• 1 (10 ounce) package frozen chopped spinach

• 1 (16 ounce) package ditalini pasta
• salt to taste
• ground black pepper to taste
• 1 pinch crushed red pepper
• 2 tablespoons grated Parmesan cheese

Directions

1. Brown onion and garlic in oil over medium heat. Stir in lentil soup and tomatoes. Bring to boil. Stir in spinach and spices. Simmer.
2. Meanwhile, cook pasta in a large pot of boiling salted water until almost done. Drain. Mix pasta into lentil sauce. Cover, and keep warm for 20 minutes. Serve with Parmesan cheese.

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Easy Arroz con Gandules

Easy Arroz con Gandules - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Valerie

"Latin rice and pigeon pea main dish can be made with other peas or beans."

Ingredients

• 2 green bell peppers, diced
• 1 onion, chopped
• 6 cloves garlic, minced
• 1 bunch cilantro, finely chopped
• 3 tablespoons olive oil

• 1 (15 ounce) can tomato sauce
• 1 (.25 ounce) package Spanish seasoning
• 3 cups uncooked brown rice
• 2 (15 ounce) cans pigeon peas, drained
• 6 cups boiling water

Directions

1. Place green peppers, onion, garlic and cilantro in a blender or food processor, puree. This mixture is called soffrito, it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months.
2. Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.
3. Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well. Add 3 cups rice to the mixture and stir until the rice is coated.
4. Stir pigeon peas into the mixture and add boiling water. Cover the pot with aluminum foil and a pot lid. Reduce heat to simmer and cook 45 minutes or until rice is tender.

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Stir-Fried Pumpkin

Stir-Fried Pumpkin - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LIL_PYRO

"This is a quick and simple pumpkin stir-fry for fall. It is great for the Halloween season due to its orange color accented with the black sesame seeds. It has a nice, exotic Asian flavor and goes well with white rice."

Ingredients

• 3 tablespoons olive oil
• 1/2 cup chopped onion
• 1 teaspoon minced garlic
• 4 cups cubed fresh pumpkin
• 1/2 cup grated carrot

• 2 tablespoons soy sauce
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 teaspoons black sesame seeds

Directions

1. Heat the oil in a large skillet. Add the onion and garlic; cook and stir until the onions begin to brown. Stir in the pumpkin, carrot, soy sauce, salt, and pepper; cook another 5 to 7 minutes, until pumpkin is tender. Sprinkle with sesame seeds before serving.

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Mashed Potato Tacos

Mashed Potato Tacos - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:GUNNEAU

"Good kids' snack - crunchy taco shells filled with mashed potatoes, French fried onions, sour cream, butter, and cheese. Top with additional sour cream, cheese, French fried onions, and hot or mild sauce."

Ingredients

• 2 cups dry potato flakes
• 6 hard taco shells
• 2 tablespoons butter
• 1/2 cup sour cream

• 1/2 cup shredded Cheddar cheese
• 1/2 cup French-fried onions
• taco sauce

Directions

1. Prepare the dry potato flakes according to package directions. Warm the taco shells according to package directions.
2. In a bowl, mix the prepared mashed potatoes, butter, sour cream, Cheddar cheese, and French-fried onions.
3. Fill the taco shells with the mashed potato mixture, and serve with taco sauce.

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Crispy Grilled Pizza Margherita

Crispy Grilled Pizza Margherita - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:OXSALIDA

"Pizza on an outdoor grill is a great alternative to oven-cooked pizza. If you love crispy crust, this is for you. Note: cook time is relatively short, so alternative toppings like uncooked sausage or other meats may not cook fully."

Ingredients

• 1 (16 ounce) package pizza dough, at room temperature
• 1/4 cup olive oil
• 4 ounces shredded Asiago cheese
• 3 large tomatoes, thinly sliced

• 1 cup packed whole basil leaves
• 8 ounces fresh mozzarella cheese, shredded
• salt and ground black pepper to taste

Directions

1. Preheat an outdoor grill for high heat, and lightly oil the grate.
2. Place pizza dough in a bowl to rise 2 to 3 times the original size, about 1 hour. Flour a work surface and a rolling pin. Divide dough in half; roll each half to a 10- to 12-inch diameter circle.
3. Place pizza dough rounds on the preheated grill using a wooden paddle (pizza peel) and close lid; cook until grill marks appear on the bottom of each round, 3 to 5 minutes. Remove from grill and flip over on a work surface. Lower grill heat to medium.
4. Brush each round with olive oil. Spread half the Asiago cheese on each crust; add tomatoes, basil, and mozzarella. Season with salt and pepper.
5. Transfer pizzas to grill with wooden paddle and close lid. Cook until bottom of rounds is cooked with grill marks and cheese is melted, 7 to 10 minutes. Remove from grill and let stand for 5 minutes before serving.

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Finadene Sauce

Finadene Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:PUAHA

"Spicy sauce used for dipping lumpia or egg rolls, or for dipping and drizzling over almost everything if you are a Pacific Islander. This sauce gets stronger the longer you keep it."

Ingredients

• 10 Thai chile peppers, seeded and minced
• 1/2 cup soy sauce
• 1/2 cup white vinegar

• 1/4 cup water
• 1 clove garlic, minced
• 1/2 onion, chopped

Directions

1. Mix the Thai chiles, soy sauce, vinegar, water, garlic, and onion together in a glass jar with a tight-fitting lid. Store in the refrigerator.

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Tofu and Cheese Stuffed Shells

Tofu and Cheese Stuffed Shells - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CookingForDummies

"No one will ever know that these giant pasta shells contain tofu...unless you tell!"

Ingredients

• 1 (16 ounce) package jumbo pasta shells
• 1/3 cup grated carrot
• 1/4 cup shredded zucchini
• 3 tablespoons chopped onion
• 1 (8 ounce) container tofu
• 1/2 cup shredded Monterey Jack cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup ricotta cheese
• 1 egg white

• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 (8 ounce) cans diced tomatoes
• 1/3 cup tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1 teaspoon minced garlic

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile, in a small saucepan over medium heat combine carrot, zucchini and onion. Pour in just enough water to cover; cook until tender and drain.
4. In a large bowl, mash the tofu with a fork. Stir in carrot mixture, Monterey Jack cheese, 1/2 cup mozzarella cheese, ricotta cheese, egg while, salt and pepper. Mix well and set aside.
5. In a medium saucepan over medium-high heat, combine tomatoes, tomato paste, basil, oregano, garlic powder and garlic. Bring to a boil; reduce heat to low and simmer for 10 minutes.
6. Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling. Place shells in an un greased 2-quart baking dish. Pour sauce over shells.
7. Cover and bake in preheated oven for 25 minutes, or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese.

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Tofu Fudge Mocha Bars

Tofu Fudge Mocha Bars - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Ellen Fitzpatrick

"Not all that bad for you, vegan, and rich as the best fudge torte. These bars keep well and are very moist. Turbinado is unrefined sugar."

Ingredients

• 1 (12 ounce) package silken tofu, undrained
• 2 tablespoons safflower oil
• 1 pinch salt
• 2 1/3 cups turbinado sugar

• 1 cup cocoa powder
• 1/3 cup instant decaffeinated coffee powder
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Using an electric mixer, blend tofu until creamy. Add oil, salt, sugar, cocoa, coffee and vanilla and blend well.
3. When sugar is dissolved into the tofu mixture remove the bowl from the electric mixer and whisk in flour.
4. Pour batter into a greased 9x13 inch baking pan.
5. Bake 25 to 30 minutes, or until the cake pulls away from the side of the pan. The bars will appear glossy, almost underdone. Cool in the pan and when cool cut into bars using a clean, wet knife.

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Greek Lentil Salad

Greek Lentil Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Heather

"This is a delicious salad or side dish that may be kept for up to 3 days in the refrigerator, if covered. Just moisten with additional salad dressing when ready to use."

Ingredients

• 2 (15 ounce) cans brown lentils
• 1 cup crumbled feta cheese
• 1/2 (16 ounce) bottle Greek, or other vinaigrette salad dressing

• 1 English cucumber, peeled and diced
• 1 beefsteak tomato, diced
• 1 large red onion, diced

Directions

1. Strain lentils and place in a large bowl. Pour in 1/2 of the salad dressing, and stir to coat. Place in the refrigerator while preparing other vegetables. Add feta cheese, cucumber, tomato, and red onion. Cover, and refrigerate for 1 hour.
2. Stir in remaining dressing when ready to serve. May be kept, covered, in the refrigerator for up to 3 days.

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Orzo Delicioso

Orzo Delicioso - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MOLLE888

"A fantastic blend of orzo and fresh veggies in a white wine sauce that was invented by my wonderful boyfriend!"

Ingredients

• 2 tablespoons butter
• 1/4 cup olive oil
• 1 large white onion, chopped
• 2 fresh jalapeno peppers, diced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped

• 1/2 cup white wine
• 1 large tomato, chopped
• 1 (10 ounce) can corn, drained
• 2 tablespoons minced garlic
• 4 fresh mushrooms, sliced
• 1 (16 ounce) package dried orzo pasta

Directions

1. Heat butter and oil in a large skillet over medium heat. Stir in onion, jalapeno, and red, green, and yellow peppers. Pour in white wine; cook 5 minutes. Stir in tomato, corn, garlic, and mushrooms; cook 10 minutes.
2. Meanwhile, cook orzo according to package directions. Drain, and toss orzo with sauteed vegetables.

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Jersey Fresh Tomato Soup

Jersey Fresh Tomato Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SHORECOOK

"New Jersey is a well-known producer of tomatoes. Having our own garden leaves us with an abundance at the end of the season. Not wanting the tomatoes to go to waste, Hubby and I came up with our favorite version of tomato soup."

Ingredients

• 7 cups peeled, seeded, and chopped tomato
• 1 cup finely chopped carrots
• 3/4 cup finely chopped onion
• 1 (13.75 ounce) can chicken broth
• 1 tablespoon white sugar
• 2 teaspoons sea salt
• 3 tablespoons butter

• 3 tablespoons all-purpose flour
• 1 cup 2% milk
• 2 teaspoons dried basil
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder

Directions

1. Bring the tomatoes, carrots, and onion to a boil over medium-high heat in a stockpot, then reduce heat to medium-low. Simmer for 30 minutes. Stir in the chicken broth, sugar, and salt.
2. Melt the butter over medium-low heat in a small saucepan. Whisk in the flour, stirring until thick. Slowly whisk in the milk until smooth. Cook and stir, whisking constantly until thickened, about 5 minutes, then stir milk mixture in to the stockpot. Season with basil, celery salt, black pepper, and garlic powder. Continue to simmer the soup on low to reduce and thicken, about 1 hour.

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Pumpkin Flax Quickbread

Pumpkin Flax Quickbread - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ASTROPHE

"This is a moist, dense quick bread suitable for breakfast or even Thanksgiving. It is a vegan version, containing no animal products."

Ingredients

• 2 tablespoons flax seed meal
• 6 tablespoons water
• 1 1/2 cups sugar
• 1 cup canned pumpkin puree
• 1/2 cup applesauce
• 1 1/3 cups all-purpose flour
• 1/3 cup whole wheat pastry flour

• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
2. Whisk together flax seed meal and water. Mix in sugar, pumpkin and apple sauce.
3. In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into prepared pan.
4. Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean.

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Grilled Apple and Swiss Cheese Sandwich

Grilled Apple and Swiss Cheese Sandwich - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Nikkiling

"My mother taught me this recipe, and it has become one of my favorite quick meals. I find that Granny Smith apples work best, as well as a crunchy seed bread."

Ingredients

• 2 slices whole wheat bread
• 1 1/2 teaspoons olive oil

• 1/2 Granny Smith apple - peeled, cored and thinly sliced
• 1/3 cup shredded Swiss cheese

Directions

1. Preheat a skillet over medium heat. Lightly brush one side of each slice of bread with the olive oil. Place 1 slice of bread, olive oil side down into the skillet, and arrange the apple slices evenly over the top. Sprinkle the Swiss cheese over the apple, then top with the remaining slice of bread, olive oil-side up. Cook until the bread is golden brown, then flip the sandwich over, and cook until the other side is golden brown and the cheese has melted, 1 to 2 more minutes.

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Indian Cauliflower

Indian Cauliflower - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Hetal

"A spicy cauliflower served whole on a platter - looks like a red and yellow flower. Garam Masala can be found in Indian grocery stores and some traditional grocery stores. I like to serve peas and carrots lightly cooked in butter on the side of this dish."

Ingredients

• 1 large head cauliflower
• 4 tablespoons vegetable oil
• 1/2 teaspoon ground turmeric
• 1 small onion, minced
• 2 tomatoes, pureed

• 1 teaspoon garlic powder
• 3 teaspoons garam masala (optional)
• salt to taste
• 1/2 head lettuce

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.
2. Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.
3. Bake the cauliflower for 30 minutes.
4. While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
5. Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.

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Potato Chapati Bread

Potato Chapati Bread - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:RADHIKA GHATAGE

"An Indian bread which is eaten for breakfast with curds and pickle or served for a special dinner with any curry."

Ingredients

• 1 cup mashed potatoes
• salt to taste
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 1 tablespoon fresh cilantro, finely chopped

• 3 tablespoons vegetable oil
• 2 cups whole wheat flour
• 3/4 cup vegetable oil for frying
• 1 tablespoon butter, melted

Directions

1. Combine the mashed potatoes, salt, cayenne, turmeric, cilantro, and 3 tablespoons vegetable oil in a bowl and mix well. Add the whole wheat flour a little at a time, kneading the mixture until it forms a stiff but pliable dough. (If the dough becomes too stiff, add a few drops of water.) Transfer the dough to an oiled bowl, turning to coat; cover with plastic and set aside for 10 minutes.
2. Preheat a nonstick griddle to medium heat.
3. Divide the dough into lemon-sized portions and roll them out on a lightly floured surface to 1/4-inch thickness. Fry the chapatis using up to 1 teaspoon of oil for each side. Cook until brown spots have started to form on the bread and the dough is cooked through. Brush with melted butter and serve hot.

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Sesame Asian Tofu Stir-Fry

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Recipe By:Kristy Ainslie

"Thinly-sliced vegetables are stir-fried in a garlic and sesame sauce."

Ingredients

• 6 tablespoons vegetable oil
• 2 cloves garlic, chopped
• 6 tablespoons soy sauce
• 6 tablespoons rice vinegar
• 1 tablespoon Thai chili sauce
• 3 tablespoons honey
• 8 ounces extra-firm tofu, cut into 1/4-inch cubes

• 1/2 (16 ounce) package linguine pasta
• 1 tablespoon sesame oil
• 8 ounces bean sprouts
• 8 ounces shredded carrots
• 1 green bell pepper, thinly sliced
• 8 green onions, halved lengthwise

Directions

1. Heat the vegetable oil in a wok over medium-high heat; cook and stir the garlic until lightly browned, about 2 minutes. Pour in the soy sauce, rice vinegar, chili sauce, and honey, stir to mix, and bring the mixture to a simmer. Reduce heat to medium-low, and let the sauce simmer for 10 minutes. Transfer the sauce to a bowl, and stir the tofu into the sauce. Set the tofu mixture aside.
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
3. While the pasta is boiling, heat the sesame oil in clean wok or large skillet; cook and stir the bean sprouts, carrots, green pepper, and green onions until the vegetables are bright in color and slightly wilted, about 5 minutes. Pour in the tofu with sauce and linguine; stir to combine.

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Vegetarian Tortilla Soup

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Recipe By:DSYLVAN

"People have offered me their firstborn children for this recipe; it is simple, easy to make, and delicious. It's also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot sauce before serving."

Ingredients

• 2 tablespoons vegetable oil
• 1 (1 pound) package frozen pepper and onion stir fry mix
• 2 cloves garlic, minced
• 3 tablespoons ground cumin
• 1 (28 ounce) can crushed tomatoes
• 3 (4 ounce) cans chopped green chile peppers, drained

• 4 (14 ounce) cans vegetable broth
• salt and pepper to taste
• 1 (11 ounce) can whole kernel corn
• 12 ounces tortilla chips
• 1 cup shredded Cheddar cheese
• 1 avocado - peeled, pitted and diced

Directions

1. Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
2. Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

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Sun-Dried Tomato Pesto

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Recipe By:MRS. CINDY SCHMIDT

"The best sun-dried tomato pesto."

Ingredients

• 4 ounces sun-dried tomatoes
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped garlic
• 1/4 cup chopped pine nuts
• 3 tablespoons chopped onion
• 1/4 cup balsamic vinegar

• 1 tablespoon tomato paste
• 1/3 cup crushed tomatoes
• 1/4 cup red wine
• 1/2 cup olive oil
• 1/2 cup grated Parmesan cheese
• salt to taste

Directions

1. Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
2. In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

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Green Velvet Soup

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Recipe By:ASTROPHE

"A recipe given to me by a friend that is a great green color and smooth, rich texture. Comfort food! Freezes well."

Ingredients

• 1 onion, chopped
• 2 stalks celery, sliced
• 2 potatoes, diced
• 3/4 cup dried split peas
• 2 bay leaves
• 6 cups vegetable broth

• 2 zucchini, diced
• 1 head broccoli, chopped
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 4 cups chopped fresh spinach
• salt to taste

Directions

1. In a large pot over medium heat, combine onion, celery, potatoes, split peas, bay leaves and broth. Bring to a boil, then reduce heat, cover and simmer 1 hour.
2. Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.
3. Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste.

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Vegan Gluten Free Brownies

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Recipe By:ChrissyintheKitchen

"These gluten-free, egg-free brownies are divine! If you love chocolate and want all the taste of a brownie but none of the problems of wheat and eggs, try these!"

Ingredients

• 3 tablespoons chia seed meal
• 1/2 cup water
• 1 tablespoon water
• 1 cup raw sugar
• 1/2 cup agave nectar
• 3 tablespoons vegan margarine

• 1 teaspoon gluten-free vanilla extract
• 3/4 cup brown rice flour
• 1/2 cup almond meal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup cocoa powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking dish.
2. Beat chia meal and both amounts of water together in a bowl; let stand until thick, about 5 minutes. Blend raw sugar and agave into chia seed mixture with high speed blender. Add vegan margarine and vanilla extract; blend.
3. Mix brown rice flour, almond meal, baking powder, and salt together in a large bowl. Stir cocoa powder into the flour mixture. Add chia meal mixture and stir until combined; pour into prepared baking dish.
4. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 45 to 55 minutes.

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Roasted Sweet Potatoes Onions

Roasted Sweet Potatoes Onions - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:USA WEEKEND columnist Jean Carper

"This delicious side dish is packed with nutrition. Sweet potatoes, onions and almonds are powerhouses of antioxidants and other nutrients -- in fact, almonds are among the most nutrient-dense foods, containing high concentrations of vitamins and minerals per calorie. Plus, olive oil and almonds contain monounsaturated fat -- the good type."

Ingredients

• 2 large sweet potatoes, peeled and cut in 1-inch chunks
• 2 medium Vidalia or other sweet onions, cut in 1-inch chunks
• 3 tablespoons olive oil
• 1/4 cup amaretto liqueur

• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 1/4 cup sliced almonds, toasted

Directions

1. Heat oven to 425 degrees F.
2. Toss first 6 ingredients in a shallow medium-sized baking dish.
3. Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds

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