Bruschetta al Pomodoro

Bruschetta al Pomodoro - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Ada

"A great summer appetizer featuring fresh tomato salsa on toasted Italian bread."

Ingredients

• 8 seeded, chopped roma (plum) tomatoes
• 5 leaves chopped fresh basil
• 2 cloves minced garlic
• 1 pinch dried oregano
• 1 dash crushed red pepper

• 1 pinch salt
• 1 pinch ground black pepper
• 1 tablespoon olive oil
• 1 (1 pound) loaf French or Italian-style bread

Directions

1. Preheat the broiler.
2. In a mixing bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper and olive oil. Use more olive oil, if necessary, to coat the entire mixture. Allow the mixture to sit for 10 minutes.
3. Slice the bread. On a baking sheet, arrange the slices in a single layer. Brown both sides of the bread slightly in the oven. Remove the slices from the oven. Spread the tomato mixture on the slices. Broil 2 to 3 minutes, or until the mixture is hot but not cooked.

Bruschetta al Pomodoro - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.orgBruschetta al Pomodoro - Vegetarian Recipes - Best Vegetarian RecipesPlease Share to your friend if you are interested

Fudge Cayenne

Fudge Cayenne - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:rebecca

"This yummy-with-a-kick fudge is for vegans and people who cannot tolerate dairy. Coconut milk can be substituted for almond milk."

Ingredients

• 1/2 cup almond milk
• 2 tablespoons margarine
• 4 cups confectioners' sugar
• 1 cup dark chocolate chips

• 1/2 cup cocoa powder
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon

Directions

1. Stir milk and margarine together in a saucepan; bring to a simmer over medium-low heat, about 5 minutes.
2. Combine confectioners' sugar, chocolate chips, cocoa powder, vanilla extract, cayenne pepper, and ground cinnamon together in a bowl. Pour hot milk mixture over sugar mixture and stir until smooth; spread into a glass baking dish.
3. Refrigerate fudge until firm, at least 30 minutes.

Fudge Cayenne - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Fudge Cayenne - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

Moutabel

Moutabel - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KCOGDEN

"Moutabel is a delicious and spicy eggplant (aubergine) dip originating in the Middle East. It is best eaten with fresh, hot pita bread."

Ingredients

• 4 medium eggplants
• 4 cloves garlic
• 1/4 cup fresh basil
• 2 fresh green chile peppers
• 1/4 cup tahini

• 4 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1 sprig fresh mint
• 1 teaspoon olive oil

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
2. Place eggplants on the baking sheet. Bake in the preheated oven 30 minutes, or until soft and seared.
3. In a food processor, grind together garlic, basil and green chile peppers.
4. Scoop eggplant from skins and mix with garlic mixture in the food processor.
5. Transfer the mixture to a medium serving dish. With a fork, mash in tahini, lemon juice and salt. Garnish with mint and olive oil.

Moutabel - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.orgMoutabel - Vegetarian Recipes - Best Vegetarian RecipesPlease Share to your friend if you are interested

Edie's Patatosalata

Edie's Patatosalata - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Irene

"Red potato salad with a light oil, vinegar, and herb dressing. No mayonnaise. My kids love it! If you like, you can leave the skins on the potatoes for a more colorful dish."

Ingredients

• 1/2 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano

• 1 red onion, thinly sliced
• 5 large red potatoes
• 2 tablespoons chopped fresh parsley

Directions

1. In a small bowl, combine olive oil, wine vinegar, oregano, parsley, and onion. Mix and set aside.
2. Add potatoes to a large pot of boiling, lightly salted water. Boil for about 20 minutes, or until potatoes are tender. Drain water and let cool.
3. When cooled, peel and dice. Place in a large bowl, add dressing and season with salt and pepper to taste. Toss to coat, cover bowl and refrigerate for several hours or overnight.

Edie's Patatosalata - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Edie's Patatosalata - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

Tuscan Cream Cheese Spread

Tuscan Cream Cheese Spread - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:HOFFIUS

"A delicious appetizer that can be served at a fancy cocktail party or at poker night. Serve with crackers or toasted French bread slices."

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 2 teaspoons chopped garlic
• 1 teaspoon salt
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/3 cup chopped black olives

• 8 green onions, chopped
• 3 ounces sun-dried tomatoes, softened and chopped
• 1/4 cup chopped parsley
• 1 tablespoon chopped fresh chives

Directions

1. In a medium bowl, mix cream cheese, garlic and salt; stir and blend in artichoke hearts and olives.
2. Add green onions, tomatoes, parsley and chives; gently mix together.
3. Refrigerate for several hours or overnight to blend flavors; serve.

Tuscan Cream Cheese Spread - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.orgTuscan Cream Cheese Spread - Vegetarian Recipes - Best Vegetarian RecipesPlease Share to your friend if you are interested

Nana's Christmas Stollen

Nana's Christmas Stollen - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Christine L.

"A German Christmas treat. This recipe was handed down by my great grandmother to my grandmother to my mother."

Ingredients

• 1 1/2 cups milk
• 1/2 cup white sugar
• 3/4 cup butter
• 1/2 teaspoon salt
• 2 eggs
• 2 egg yolks

• 5 2/3 cups all-purpose flour
• 1 ounce active dry yeast
• 1/2 teaspoon ground cardamom
• 1/2 cup raisins
• 1/2 cup candied citrus peel
• 1/2 cup candied cherries

Directions

1. Scald milk. Add sugar, butter, and salt, and cool to lukewarm. Add 2 whole eggs, and 2 yolks. Mix.
2. Add to 3 cups flour and yeast in food processor. Process and let rise until double.
3. Add cardamom, raisins, citron, and cherries, and rest of flour. Process and put on floured board and knead. Let rise in greased bowl.
4. When risen, cut into 3-4 pieces. Roll each into an oval, butter, and fold in half lengthwise. Put on greased baking sheet, cover, and let rise until double.
5. Bake at 375 degrees F (190 degrees C) for 25 minutes.
6. Remove to rack. When cool, frost with white butter frosting and decorate with candied cherry halves and sprinkle with colored sugar.

Nana's Christmas Stollen - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.orgNana's Christmas Stollen - Vegetarian Recipes - Best Vegetarian RecipesPlease Share to your friend if you are interested

Easy Roasted Red Pepper Hummus

Easy Roasted Red Pepper Hummus - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MARBALET

"This hummus can be made 1 day ahead. Keep it refrigerated, and bring to room temperature before serving. Tahini is a paste made from sesame seeds and can be found in many grocery stores."

Ingredients

• 2 cloves garlic, minced
• 1 (15 ounce) can garbanzo beans, drained
• 1/3 cup tahini

• 1/3 cup lemon juice
• 1/2 cup roasted red peppers
• 1/4 teaspoon dried basil

Directions

1. In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

Easy Roasted Red Pepper Hummus - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.orgEasy Roasted Red Pepper Hummus - Vegetarian Recipes - Best Vegetarian RecipesPlease Share to your friend if you are interested

Cheesy Zucchini Dip

Cheesy Zucchini Dip - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:sal

"Here's a great chilled summertime dip full of fresh zucchini and cheese! Serve with crackers or fresh vegetable dippers."

Ingredients

• 3 cups shredded zucchini
• 2 cups shredded Cheddar cheese
• 1/3 cup shredded mozzarella cheese
• 1 1/2 cups mayonnaise

• 1/4 cup sour cream
• 1 cup chopped pecans
• 1/4 cup finely sliced red bell pepper
• salt and pepper to taste

Directions

1. In a medium bowl, mix together zucchini, Cheddar cheese, mozzarella cheese, mayonnaise, sour cream, pecans, red bell pepper, salt and pepper. Chill in the refrigerator at least 1 hour before serving.

Cheesy Zucchini Dip - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.orgCheesy Zucchini Dip - Vegetarian Recipes - Best Vegetarian RecipesPlease Share to your friend if you are interested

Ziti with Tomato-Pesto Sauce

Ziti with Tomato-Pesto Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Risa G

"For those who like pesto but also love tomato sauce, try this recipe. Quick to prepare and very good, too! Try serving with breadsticks."

Ingredients

• 12 ounces ziti pasta
• 2 tablespoons pesto
• 1 (26 ounce) jar tomato basil pasta sauce

• salt to taste
• 1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes. Drain.
2. Meanwhile, in a saucepan over medium-low heat, mix together the pesto and basil tomato sauce. Bring to a simmer, and season with salt to taste. (You can also heat the sauce in a covered microwave-safe bowl: cook on high for one minute.)
3. Place pasta in a large serving bowl. Toss with pesto-tomato sauce. Top with grated Parmesan cheese.

Ziti with Tomato-Pesto Sauce - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Ziti with Tomato-Pesto Sauce - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

End of Summer Vegetable Casserole

End of Summer Vegetable Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:THEPITCLUB

"This is a wonderful recipe for late summer when you have an abundance of ripe garden fresh veggies. It's a great main dish or side dish that even the picky kids around here love!"

Ingredients

• 1/4 cup olive oil
• 3 small zucchini, cut in half lengthwise then into 1/4-inch slices
• 3 small yellow squash, cut in half lengthwise then into 1/4-inch slices
• 2 green bell peppers, cut into bite-size strips
• 2 red bell peppers, cut into bite-size strips
• 3 banana (or hot) peppers, seeded and chopped
• 2 sweet onions, sliced
• 5 eggs
• 1 cup heavy cream

• 2 tablespoons all-purpose flour
• 8 ounces processed cheese food (eg. Velveeta), cubed
• 2 cups seasoned bread crumbs
• 1 cup grated Parmesan cheese
• garlic powder to taste (optional)
• onion powder to taste (optional)
• seasoned salt to taste (optional)
• black pepper to taste (optional)

Directions

1. Pre-heat oven to 350 degrees F (190 degrees C).
2. Heat olive oil in a large skillet over medium high heat. Add zucchini, yellow squash, green and red bell pepper, and onions; cook, stirring occasionally until slightly softened. Meanwhile, in a bowl, whisk together eggs, cream, and flour.
3. When vegetables are tender, drain skillet of excess liquid and arrange in the bottom of a large glass baking dish. Season as desired with seasonings of choice, and stir to blend flavors. Distribute cheese cubes evenly over the vegetables. Pour in the egg mixture, and spread bread crumbs and Parmesan cheese over the top.
4. Bake in the preheated oven for 45 minutes to 1 hour, or until bubbling hot. Remove cover during the last 15 minutes to brown top lightly. Serve immediately.

End of Summer Vegetable Casserole - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
End of Summer Vegetable Casserole - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

Holiday Hot Spinach Dip

Holiday Hot Spinach Dip - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Michelle Barr

"A yummy hot vegetable dip! Serve with your favorite crackers."

Ingredients

• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 cup red bell pepper, diced
• 1 tablespoon minced garlic
• 1 (6.5 ounce) jar artichoke hearts, drained and mashed

• 1/2 cup sour cream
• 1/2 cup grated Parmesan cheese
• salt and ground black pepper to taste
• 1/4 cup heavy cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix together spinach, bell pepper, garlic, artichokes, sour cream, and parmesan cheese. Season with salt and pepper. Mixture will be thick; add cream to thin to dip consistency. Spoon into a 1-quart baking dish.
3. Bake for 20 minutes, or until bubbly. Serve with crackers.

Holiday Hot Spinach Dip - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.orgHoliday Hot Spinach Dip - Vegetarian Recipes - Best Vegetarian RecipesPlease Share to your friend if you are interested

Easy Eggplant Pita

Easy Eggplant Pita - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Nikki

"A yummy eggplant/veggie pita that is quick and easy! Adjust the amount of garlic powder according to your taste."

Ingredients

• 1 small eggplant, diced
• 1/4 cup fresh sliced mushrooms
• 1 green bell pepper, chopped
• 1/2 onion, chopped
• 1/4 teaspoon garlic powder

• 1 tablespoon olive oil
• 4 pitas, halved
• 1 cup shredded mozzarella cheese
• 1/2 cup ranch-style salad dressing (optional)

Directions

1. Combine eggplant, mushrooms, green bell pepper, onion, garlic powder and olive oil in a skillet and fry until vegetables are gently brown and softened.
2. Stuff hot vegetable mixture into pita bread pockets. Sprinkle Mozzarella cheese into the pockets. Top the entire sandwich with ranch dressing if you wish.

Easy Eggplant Pita - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.orgEasy Eggplant Pita - Vegetarian Recipes - Best Vegetarian RecipesPlease Share to your friend if you are interested

Danish Christmas Red Cabbage

Danish Christmas Red Cabbage - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LILLELI

"In Denmark it is traditional to serve a cooked pickled red cabbage for the Christmas Eve dinner. This is my mother's, and it is so easy to make and will be a great sidedish to any roast duck, turkey or goose. When reheating, I like to add a tablespoon of black currant jam to enhance the flavor."

Ingredients

• 1 small head red cabbage, cored and shredded
• 2 cups white sugar
• 2 cups white vinegar

• 2 teaspoons salt
• 3 cups water

Directions

1. Place the cabbage in a large saucepan, and stir in the sugar, vinegar, salt and water. Bring to a boil, then cover and simmer over medium heat for 1 hour. This can be served immediately, or chilled and reheated later in smaller portions.

Danish Christmas Red Cabbage - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Danish Christmas Red Cabbage - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

Spinach Pancakes

Spinach Pancakes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BOBSDEAFSISTER

"Easy! Easy! Easy! AND tasty..."

Ingredients

• 4 tablespoons all-purpose flour
• 2 eggs
• 1 (10 ounce) package frozen spinach, thawed and drained

• salt and pepper to taste
• 1/2 teaspoon paprika
• 2 tablespoons olive oil

Directions

1. In a medium bowl, mix together flour and eggs. Stir in spinach, and season with salt and pepper to taste and paprika.
2. Heat olive oil in a large skillet. Drop spinach mixture into the oil by the spoonful, and flatten into patties. Cook until browned on both sides. Remove to paper towels to drain. Serve warm.

Spinach Pancakes - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.orgSpinach Pancakes - Vegetarian Recipes - Best Vegetarian RecipesPlease Share to your friend if you are interested

Stove Top Tofu Chili

Stove Top Tofu Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:GUELPH CLOG GIRL

"I experimented with tofu one night because I didn't have ground beef on hand. This makes a lot but stores really well in the fridge to be reheated! Definitely good for those who are weary to try tofu."

Ingredients

• 1/2 (12 ounce) package extra firm tofu
• 1 teaspoon chili powder
• 1 clove garlic, minced
• 2 tablespoons vegetable oil
• 1/2 cup onion, chopped

• 2 stalks celery, chopped
• 1/2 cup whole kernel corn, undrained
• 1 (15.25 ounce) can kidney beans, undrained
• 1 (14.5 ounce) can stewed tomatoes, undrained
• 1 quart water

Directions

1. In a medium bowl, crumble the tofu and toss with the chili powder and garlic.
2. Heat the oil in a large saucepan over medium heat, and saute the onion and celery until tender. Stir in the tofu mixture. Continue cooking about 5 minutes over low heat.
3. Mix in the corn, kidney beans, and stewed tomatoes. Add water and bring to a boil. Reduce heat to low and simmer about 50 minutes.

Stove Top Tofu Chili - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Stove Top Tofu Chili - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

French Onion Dip

French Onion Dip - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LCROCCO

"No need to travel all the way to France to make this simple dip! It's so easy and so creamy, you'll want to make it every night. Serve with your favorite chips."

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (1 ounce) package dry onion soup mix

• 1/4 cup milk

Directions

1. In a medium bowl, blend the cream cheese and dry onion soup mix. Add milk until the mixture reaches a desirable consistency.

French Onion Dip - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.orgFrench Onion Dip - Vegetarian Recipes - Best Vegetarian RecipesPlease Share to your friend if you are interested

Quick Wine and Cheese Puff

Quick Wine and Cheese Puff - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:RC2STEP

"This may also be served as a luncheon dish with a salad and French bread."

Ingredients

• 2 eggs
• 2/3 cup all-purpose flour
• 1/2 cup white wine
• 2/3 cup milk
• 1/2 teaspoon salt

• 1 green onion, chopped
• 3/4 cup shredded Swiss cheese
• 1 tablespoon butter, melted
• 2 tablespoons grated Parmesan cheese

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9 inch pie plate.
2. In a medium bowl, beat eggs until light. Mix in flour, wine, milk, salt, green onion, Swiss cheese and butter or margarine. Pour mixture into prepared pie plate, and sprinkle Parmesan cheese on top.
3. Bake for 30 to 35 minutes, or until puffed and golden brown. Let cool, slice into 16 wedges, and serve.

Quick Wine and Cheese Puff - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.orgQuick Wine and Cheese Puff - Vegetarian Recipes - Best Vegetarian RecipesPlease Share to your friend if you are interested

Hot Cheesy Spinach Dip

Hot Cheesy Spinach Dip - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Lisa B

"Here's a hot, creamy spinach dip made with white wine and plenty of mozzarella cheese. It's better than anything served in a restaurant. For extra excitement, add a can of artichokes, crabmeat or shrimp. Serve with tortilla chips, assorted crackers or bread."

Ingredients

• 3 tablespoons butter
• 2 cloves garlic, peeled and chopped
• 1 bunch baby spinach, rinsed
• 1/2 cup white wine
• salt and pepper to taste

• hot sauce to taste
• 1/2 cup chopped green onion
• 3 cups shredded mozzarella cheese
• 1/2 cup mayonnaise
• 1/2 cup half-and-half

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a medium saucepan over medium heat. Stir in the garlic, baby spinach and white wine. Cook and stir 2 to 3 minutes, until spinach is wilted. Mix in salt and pepper and hot sauce. Remove from heat and transfer to a medium bowl.
3. Mix green onion, mozzarella cheese, mayonnaise and half and half into the bowl with the spinach mixture. Transfer mixture to a medium baking dish.
4. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

Hot Cheesy Spinach Dip - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.orgHot Cheesy Spinach Dip - Vegetarian Recipes - Best Vegetarian RecipesPlease Share to your friend if you are interested

Cuban Black Beans II

Cuban Black Beans II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:momtoellis

"A Cuban lady down the street made these every Wednesday...wonderful stuff! She served the beans over a bowl of hot rice, and garnished them with salsa, a little sour cream, and shredded cheese. It was also good without the dairy products. Can substitute canned, rinsed beans to cut cooking time."

Ingredients

• 1 pound black beans, washed
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 medium green bell pepper, chopped
• 6 cloves garlic, peeled and minced
• 5 cups water

• 1 (6 ounce) can tomato paste
• 1 (4 ounce) jar diced pimentos, drained
• 1 tablespoon vinegar
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 teaspoon black pepper

Directions

1. Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain.
2. Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender.
3. Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.

Cuban Black Beans II - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Cuban Black Beans II - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

Bengali Dhal

Bengali Dhal - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Tabitha C

"Here is my recipe for dhal based on my many experiences cooking with my friends over the years. We love this served over freshly made basmati rice. Don't skimp on the caramelized onions and garlic - it totally makes this recipe amazing!"

Ingredients

• 1 cup red lentils
• 3 cups water
• 1 cup onion, thinly sliced, divided
• 4 cloves garlic, coarsely chopped, divided
• 1/2 teaspoon ground turmeric
• 1 bay leaf

• 3/4 cup cherry tomatoes
• 1/2 teaspoon salt
• 2 (2 inch) whole serrano chile peppers (optional)
• 1 tablespoon vegetable oil
• 2 tablespoons chopped cilantro

Directions

1. Wash the lentils in a strainer. Combine the lentils and water in a saucepan over medium-high heat. Add half of the sliced onions and garlic, reserving the rest for later. Stir in the turmeric, bay leaf, tomatoes, and salt. Add the chiles, leaving them whole to add flavor or cut in half to add heat. When the mixture begins to boil, reduce the heat to a simmer. Cook until the lentils break apart and thicken slightly, about 20 minutes.
2. Meanwhile, in a skillet, heat the vegetable oil over medium heat until the oil shimmers. Add the reserved sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the rest of the chopped garlic and cook, stirring constantly, until the garlic is fragrant and tender, about 2 minutes.
3. Pour the contents of the skillet into the cooked lentils and stir. Garnish with chopped cilantro.

Bengali Dhal - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Bengali Dhal - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

Quick and Easy Indian-Style Okra

Quick and Easy Indian-Style Okra - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MEDHALEE

"This is a quick variation of an Indian okra dish that my mother used to make. My 3 year old daughter simply loves this dish. It can be spiced up to suit your palate...Serve with Indian rotis or pita and plain yogurt for a quick nutritious meal. If amchoor (dried mango powder) is not available, substitute 1 teaspoon lemon juice."

Ingredients

• 1/3 cup vegetable oil
• 1/4 teaspoon mustard seed
• 1 pinch asafoetida powder
• 1 medium onion, thinly sliced
• 1 clove garlic, peeled and sliced
• 1/4 teaspoon cumin seed

• 1/8 teaspoon ground turmeric
• 1 large tomato, chopped
• 1 (16 ounce) package frozen sliced okra
• 1/4 teaspoon chili powder
• 1 teaspoon amchoor
• salt to taste

Directions

1. Heat oil in a medium skillet over medium heat, and cook mustard seed until it begins to crackle. Mix in asafoetida. Reduce heat to low, and mix in onion, garlic, cumin seed, and turmeric. Cook and stir until onion is tender, about 5 minutes.
2. Stir tomato and okra into the mixture. Gradually mix in chili powder, amchoor, and salt. Cook and stir about 10 minutes, until okra is tender but firm.

Quick and Easy Indian-Style Okra - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Quick and Easy Indian-Style Okra - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

Sun-Dried Tomato Spread

Sun-Dried Tomato Spread - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Don Ondersma II

"I use this tomato-based spread in place of jelly on toast and bagels. My favorite is spreading it on tomato-basil bagels. I usually place 1/2 the spread in the refrigerator, and freeze the remainder for later use."

Ingredients

• 2 (6 ounce) cans tomato paste
• 2 tablespoons chopped fresh basil
• 1/4 cup olive oil
• 1 teaspoon crushed garlic

• 3/4 cup sun-dried tomatoes, packed in oil, drained
• 1/2 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon garlic salt

Directions

1. In a blender or food processor, mix tomato paste, basil, olive oil, garlic, sun-dried tomatoes, salt, white sugar and garlic salt. Blend to the consistency of a spreadable paste. Chill in the refrigerator until serving.

Sun-Dried Tomato Spread - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.orgSun-Dried Tomato Spread - Vegetarian Recipes - Best Vegetarian RecipesPlease Share to your friend if you are interested

Dolmathes

Dolmathes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Cindy

"This is similar to many recipes I've found, but adjusted to my family's tastes."

Ingredients

• 1 cup olive oil, divided
• 1 1/2 pounds onions, chopped
• 1 3/4 cups uncooked white rice
• 2 lemons, juiced

• 2 tablespoons chopped fresh dill
• 1/2 cup chopped fresh parsley
• 2 tablespoons pine nuts
• 1 (8 ounce) jar grape leaves, drained and rinsed

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onions until tender. Stir in rice and brown slightly. Add 3 1/2 cups water, and half of the lemon juice. Reduce heat, cover and simmer for 20 minutes, or until all liquid is absorbed and rice is tender. Stir in dill, parsley and pine nuts.
3. Remove stems from grape leaves and place 1 tablespoon of rice mixture in the center. Fold in the sides and roll tightly. Place, folded side down, in a baking dish and cover with remaining olive oil, lemon juice and enough water to cover 1/2 of the dolmathas.
4. Cover with aluminum foil and bake in preheated oven for 45 minutes.

Dolmathes - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.orgDolmathes - Vegetarian Recipes - Best Vegetarian RecipesPlease Share to your friend if you are interested

Breakfast Tortilla

Breakfast Tortilla - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MyPlate

"These tortillas stuffed with scrambled eggs, beans, and salsa are great anytime! Can be enjoyed cold as well, so they're perfect to pack for the kids' lunches (or to bring yourself). Very fast and nutritious!"

Ingredients

• 2 tablespoons refried beans
• 2 tablespoons salsa
• 3 eggs, beaten

• 1 tablespoon mayonnaise
• 4 (6 inch) flour tortillas
• 1 1/2 cups shredded lettuce

Directions

1. Stir the beans and salsa together in a small bowl until smooth. Heat a nonstick skillet over medium heat. Pour beaten eggs into pan and allow bottom to set, approximately 1 minute. Spread bean mixture onto one half of eggs and flip other half over to make a half-circle. Continue to cook until eggs are set.
2. Spread an equal amount of mayonnaise onto each tortilla. Cut eggs into 4 equal pieces and place one piece on each tortilla. Cover each with shredded lettuce. Roll up tortillas and serve.

Breakfast Tortilla - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Breakfast Tortilla - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

Yummy Bok Choy Salad

Yummy Bok Choy Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SYS1

"This is hands down the best salad that I've ever had. It is definitely a family favourite, and I urge you to just give this one a try. You would think that raw baby bok choy would give this salad a bitter taste, but the dressing makes all the difference."

Ingredients

• 1/2 cup olive oil
• 1/4 cup white vinegar
• 1/3 cup white sugar
• 3 tablespoons soy sauce

• 2 bunches baby bok choy, cleaned and sliced
• 1 bunch green onions, chopped
• 1/8 cup slivered almonds, toasted
• 1/2 (6 ounce) package chow mein noodles

Directions

1. In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
2. Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.

Yummy Bok Choy Salad - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Yummy Bok Choy Salad - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

Angel's Yummy Bruschetta

Angel's Yummy Bruschetta - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:robynne

"A delicious Italian appetizer that was divided and revised and modified over several years. I hope you enjoy it ..."

Ingredients

• 1 French baguette
• 3 tomatoes, seeded and chopped
• 1 onion, minced
• 1 clove garlic, chopped
• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano
• 1 pinch salt
• 1 pinch ground black pepper
• 8 ounces mozzarella cheese

Directions

1. In a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, and salt and pepper. Mix well, cover, and refrigerate.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Cut the loaf of French bread into 12 slices on the diagonal. Arrange the bread on a baking sheet and toast in the oven for 5 minutes, or until golden brown. Reduce the oven's temperature to 250 degrees F (120 degrees C).
4. Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with slices of mozzarella. Place the pan of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2 minutes. Serve immediately.

Angel's Yummy Bruschetta - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.orgAngel's Yummy Bruschetta - Vegetarian Recipes - Best Vegetarian RecipesPlease Share to your friend if you are interested

Kaes-Spaetzle

Kaes-Spaetzle - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Schokolinda

"A traditional recipe from Bavaria and Baden-Wurtemberg, totally vegetarian, do always serve together with a salad in a sour dressing e.g. simple oil & vinegar-dressing!"

Ingredients

• 3 eggs
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 1/2 cup water

• 1/4 cup vegetable oil
• 2 onions, halved and sliced
• 3 cups shredded Swiss cheese
• 1 tablespoon vinegar
• 1 teaspoon chopped fresh parsley, for garnish

Directions

1. In a large bowl, combine eggs, flour, salt, 1 tablespoon oil, and 1/2 cup water. Mix until smooth, then let rest for 10 minutes. Meanwhile, heat 1/4 cup oil in a skillet over medium heat. Saute onion slices until golden brown; set aside. Preheat oven to 300 degrees F (150 degrees C).
2. Bring a large pot of lightly salted water to a boil. Place 1/3 of the dough into a spaetzle maker or coarse sieve or collander with holes about 4 millimeters in diameter. Let dough drop into boiling water. Boil until spaetzle rises to the top, then transfer to a 9 inch casserole dish with a slotted spoon. Cover with 1/3 of the cheese. Repeat layers with remaining spaetzle and cheese. Spoon fried onions over top.
3. Bake in preheated oven for 15 minutes, or until cheese is thoroughly melted. Before serving, sprinkle with 1 or 2 tablespoons vinegar, and sprinkle with chopped parsley.

Kaes-Spaetzle - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.orgKaes-Spaetzle - Vegetarian Recipes - Best Vegetarian RecipesPlease Share to your friend if you are interested

Apple Cranberry Relish

Apple Cranberry Relish - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Karen Dunn

"This relish has a great flavor especially with the addition of celery! Chopped pecans or walnuts can be added if desired."

Ingredients

• 2 navel oranges
• 2 (12 ounce) packages cranberries
• 2 apples - peeled, cored and chopped

• 2 celery, chopped
• 3 cups white sugar

Directions

1. Grate peel of orange; reserve. Peel oranges and discard white membranes. Separate oranges into sections and place half in a food processor or blender. To the food processor add half of the cranberries, apples and celery. Process until coarsely chopped. Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.

Apple Cranberry Relish - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Apple Cranberry Relish - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

Spinach and Red Chard Quiche

Spinach and Red Chard Quiche - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Melissa Richter Ayers

"An excellent tofu quiche. You would never know it did not have eggs."

Ingredients

• 1 (9 inch) unbaked 9 inch pie crust
• 1/2 pound spinach, rinsed and chopped
• 1/2 pound red Swiss chard, rinsed and chopped
• 1 tablespoon vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1/4 teaspoon curry powder
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

• 8 small oyster mushrooms, chopped
• 2 teaspoons capers
• 1 (12 ounce) package firm tofu, cubed
• 1/4 cup skim milk
• 1/4 teaspoon ground nutmeg
• 1 pinch ground cinnamon
• 1 pinch ground cardamom
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake pie crust until lightly browned. Meanwhile, place spinach and Swiss chard in a steamer over 1 inch of boiling water, and cover. Lightly cook, about 5 minutes.
3. Heat oil in a large skillet over medium heat and saute onions and garlic. When onions become transparent add spinach and chard. Stir in curry powder, parsley, salt and pepper. Saute until spinach and chard reduce, then add mushrooms and capers. Stir and remove from heat.
4. In a blender or food processor, combine tofu, milk, nutmeg, cinnamon, cardamom and Parmesan cheese. Process until smooth and creamy. Pour over vegetables and mix well. Transfer mixture to the pie crust.
5. Bake in preheated oven for 20 minutes. Remove from oven and sprinkle top with Cheddar cheese. Bake for 10 more minutes, or until cheese is lightly browned.

Spinach and Red Chard Quiche - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Spinach and Red Chard Quiche - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested