Beets with Onion and Cumin

Beets with Onion and Cumin - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SHECOOKS2

"If you like beets, you'll love this recipe. For those who don't like beets, they may just change their minds."

Ingredients

• 2 tablespoons canola oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 1/2 teaspoons cumin seed
• 2 tablespoons all-purpose flour

• 5 medium beets, peeled and quartered
• 2 tomatoes - peeled, seeded and chopped
• 1 1/2 cups water
• 1 teaspoon salt

Directions

1. Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more.
2. Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.

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Fettuccini al Fungi

Fettuccini al Fungi - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Marah

"This creamy mushroom and pesto sauce is an easy dish to prepare, inspired from Seattle's Poor Italian restaurant. It is excellent for entertaining. It is best served hot from the stove!"

Ingredients

• 1 pound crimini mushrooms, sliced
• 2 fresh shiitake mushrooms, stemmed and sliced
• 1 large portobello mushrooms, sliced
• 2 cloves crushed garlic
• 1/4 cup olive oil

• 2 tablespoons pesto
• 1 cup milk
• 2 tablespoons cream cheese
• 12 ounces dry fettuccine pasta

Directions

1. Cook the pasta according to package directions.
2. Meanwhile, saute mushrooms and garlic in olive oil over low heat until tender. Mix in pesto mix, milk, and cream cheese; bring to a boil over medium heat. Reduce heat, and simmer while stirring until cream cheese has melted and mixture has thickened.
3. Drain pasta. Pour sauce over noodles, and toss to coat. Serve.

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Cheddar Corn Pancakes

Cheddar Corn Pancakes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jen

"This recipe is from an old family recipe book. I'm sharing it to ensure that it lives on and on. And also, so that others can enjoy it. The original recipe called for fresh corn, but good fresh corn is not always readily available, so I modified it to use canned corn."

Ingredients

• 2 tablespoons butter
• 2 eggs
• 3/4 cup milk
• 1 cup cornmeal
• 1/2 cup all-purpose flour

• 1 tablespoon white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 (8.75 ounce) can sweet corn, drained
• 1/2 cup shredded Cheddar cheese

Directions

1. Melt butter in a large nonstick skillet and set aside to cool slightly.
2. In a medium mixing bowl, beat the eggs. Beat in the milk. Add the cornmeal, flour, sugar, baking powder and salt. Mix until just combined. Add corn, cheese and melted butter from skillet and mix just until combined.
3. Heat the same skillet over medium heat until hot. Drop batter by 1/4 cupfuls onto the hot skillet and cook until golden brown, about 2 minutes per side. Repeat with the remaining batter. Serve hot with syrup.

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Gator Salsa

Gator Salsa - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:GATOR37311

"This salsa is not for the wimps. I have tried to come up with the best salsa I can, and I think I did!!!"

Ingredients

• 10 pounds ripe tomatoes
• 2 1/2 pounds green bell peppers, diced
• 12 jalapeno peppers, seeded and minced
• 3 habanero peppers, seeded and minced
• 1 pound green chile peppers, diced

• 1 1/2 pounds onions, chopped
• 6 cloves garlic, minced
• 4 tablespoons white sugar
• 4 tablespoons ground black pepper
• 4 tablespoons chopped fresh cilantro

Directions

1. Bring a large saucepan filled 2/3 full with water to boil. Blanch tomatoes. Drain and rinse with cold water. Peel and chop.
2. Place tomatoes in a large saucepan with enough water to cover. Bring to a boil and reduce heat to simmer.
3. In a separate large saucepan, bring approximately 2 quarts lightly salted water to boil. Place green bell peppers, jalapeno peppers, habanero chile peppers, green chile peppers, onions and garlic in the boiling water. Cook until tender, about 15 minutes.
4. Drain vegetables and stir into saucepan with tomatoes. Mix in white sugar, ground black pepper and chopped fresh cilantro. Simmer 15 to 20 minutes, stirring occasionally. Stir in more water if necessary to attain desired consistency.
5. Transfer the finished salsa to sterile containers, and store in the refrigerator until serving.

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Yummy Korean Glass Noodles (Jap Chae)

Yummy Korean Glass Noodles (Jap Chae) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SarahandtheCity

"After lots of trial and error, I have managed to recreate one of my favorite appetizer dishes served at a Korean restaurant. While this is not the traditional Jap Chae that includes meats and vegetables, this one is sweet and delightful. Great served as an appetizer or a side dish to chicken and meat! Enjoy."

Ingredients

• 1 pkg. (8 serving size) sweet potato vermicelli
• 1/2 cup reduced-sodium soy sauce
• 1/4 cup brown sugar

• 1/2 cup boiling water
• 3 tablespoons vegetable oil
• 1 teaspoon toasted sesame seeds

Directions

1. Break the vermicelli into small pieces and place in a deep-sided dish. Cover with hot tap water and soak for ten minutes; drain.
2. Whisk together the soy sauce, brown sugar, and boiling water; pour over the drained noodles; allow to soak 2 minutes.
3. Pour the vegetable oil into a skillet and place over medium heat. Add the noodles and soy sauce mixture to the skillet and cook and stir until hot, about 5 minutes. Sprinkle sesame seeds over the noodles just before serving.

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Rock Candy

Rock Candy - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Amanda Rader

"Rock Candy the old-fashioned way! You can add food coloring or a flavored extract, if desired."

Ingredients

• 6 cups cold water

• 6 cups white sugar

Directions

1. Prepare your candy growing area by thoroughly cleaning and drying a 2 quart jar. You will need a place for it to rest undisturbed for about 2 weeks.
2. In a large bowl, place the water. Dissolve sugar in water, a little at a time, stirring each time until sugar is completely dissolved, until no more sugar can be incorporated. Pour sugar water into clean jar and place a bamboo skewer in the jar, being sure the top sticks out over the surface of the water. Cover with a cloth, to keep out dust, and let rest until all water is evaporated and crystals have formed on the skewer, several days.
3. NOTE: For larger crystals, try "seeding" them, by wetting your skewer and rolling it in sugar before placing it in the sugar water. Be sure not to disturb the crystals as they are growing.

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Black-Eyed Peas and Tortillas

Black-Eyed Peas and Tortillas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Brian C. Ivers

"Simple, rich, and mildly spicy dish of black-eyed peas served in flour tortillas."

Ingredients

• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 1 (15.5 ounce) can black-eyed peas, drained
• 1/2 cup vegetable stock
• 1 fresh jalapeno pepper, chopped

• 1 clove garlic, minced
• 1 tablespoon fresh lime juice
• salt and pepper to taste
• 4 (12 inch) flour tortillas

Directions

1. Heat the olive oil in a medium skillet over medium heat, and cook the onion until tender. Mix in the black-eyed peas, vegetable stock, jalapeno, garlic, and lime juice. Season with salt and pepper to taste, and continue cooking until heated through. Wrap the mixture in the tortillas to serve.

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Pesto with Arugula

Pesto with Arugula - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Mark Caron

"This pesto is unique due to the arugula, which gives it a peppery bite. I also like the lack of cheese, but add it if you must. Use as a spread or on pasta. My favorite is on baguette slices or on whole wheat crackers. It's addictive!"

Ingredients

• 1 1/2 cups baby arugula leaves
• 1 1/2 cups fresh basil leaves
• 2/3 cup pine nuts
• 8 cloves garlic
• 1 (6 ounce) can black olives, drained
• 3/4 cup extra virgin olive oil

• 1/2 lime, juiced
• 1 teaspoon red wine vinegar
• 1/8 teaspoon ground cumin
• 1 pinch ground cayenne pepper
• salt and pepper to taste

Directions

1. Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and pepper. Process until well blended and smooth.

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Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Chef John

"The extra step of roasting the sweet potatoes really concentrates the sweet, earthy flavors and gives the starchy chunks a marvelously meaty texture."

Ingredients

• 2 pounds orange-fleshed sweet potatoes, peeled and cut into cubes
• 1/2 teaspoon ground dried chipotle pepper
• 1/2 teaspoon salt
• 2 tablespoons olive oil, divided
• 1 onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeno pepper, sliced
• 2 tablespoons ancho chile powder, or to taste
• 1 tablespoon ground cumin
• 1/4 teaspoon dried oregano

• 1 (28 ounce) can diced tomatoes
• 1 cup water, or more as needed
• 1 tablespoon cornmeal
• 1 teaspoon salt, or to taste
• 1 teaspoon white sugar
• 1 teaspoon unsweetened cocoa powder
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 pinch cayenne pepper, or to taste
• 1/2 cup sour cream, for garnish (optional)
• 1/4 cup chopped fresh cilantro, for garnish (optional)

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Combine sweet potatoes, chipotle pepper, 1/2 teaspoon salt, and 1 tablespoon olive oil in a large bowl and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer.
3. Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature.
4. Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, jalapeno pepper, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes.
5. Pour tomatoes and water into the onion mixture and bring to a simmer. Add cornmeal, 1 teaspoon salt, sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.
6. Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste. Serve topped with sour cream and cilantro.

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Cauliflower Cheese Pie

Cauliflower Cheese Pie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Linda S. Gibson

"This cauliflower cheese pie is made with a delicious potato crust."

Ingredients

• 2 cups shredded potatoes
• 1/4 cup grated onion
• 1 egg, beaten
• 1 teaspoon salt
• 1 tablespoon all-purpose flour
• 1 1/2 tablespoons olive oil
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced

• salt and pepper to taste
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 head cauliflower, coarsely chopped
• 1 1/2 cups shredded Cheddar cheese
• 2 eggs, beaten
• 1/4 cup milk
• 1/4 teaspoon paprika

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 9 inch baking dish or pie pan.
2. To make crust: Use a cheese cloth to squeeze extra liquid from the grated potatoes. In a medium size mixing bowl, combine potato, onion, egg, salt and flour. Transfer the mixture to the prepared pie pan, and pat it down with a rubber spatula or your fingertips. Bake for 30 minutes. Brush the crust with oil, and bake for another 10 minutes. Remove crust from oven, and reduce the oven's temperature to 350 degrees F (175 degrees C).
3. To make the filling: In a large frying pan over a high heat, heat the oil until hot. Reduce the temperature to medium and saute onion, garlic, basil, thyme, salt, pepper and paprika in the hot oil; cook for 8 to 10 minutes. Stir the cauliflower into the pan and cook for 15 minutes.
4. Spread 1/2 of the cheese onto the potato crust. Spoon the vegetables on top of the cheese. Sprinkle the remaining cheese over the sauteed vegetables. Beat the milk and eggs together in a small bowl, and then pour over the vegetables and cheese. Sprinkle paprika over the mixture.
5. Bake for 35 to 40 minutes, or until the custard is set and the top of the pie is slightly browned.

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Vegan Chunky Chili

Vegan Chunky Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Krista B

"If you are entertaining mixed palates, this meal will satisfy all tastes. A from-scratch chili that uses many different vegetables as well as beans, lentils and tofu to provide that 'full' feeling that chili with meat offers. Add fresh parsley and basil to taste, if desired. I prefer to let the chili sit overnight in the refrigerator before serving."

Ingredients

• 1/2 cup dry kidney beans, soaked overnight
• 1/2 cup dry white beans, soaked overnight
• 1/2 cup dry brown lentils, soaked overnight
• 6 cups chopped fresh tomatoes
• 6 cups water
• 1 cup chopped fresh mushrooms
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup fresh green beans

• 1/2 cup chopped celery
• 1/4 onion, chopped
• 1/4 red onion, chopped
• 3/4 cup extra firm tofu, drained, crumbled
• salt to taste
• black pepper to taste
• onion powder to taste
• garlic powder to taste
• chili powder to taste

Directions

1. Drain and rinse kidney beans, white beans and lentils. Combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
2. Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
3. Stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. Season with salt, pepper, onion powder, garlic powder and chili powder to taste. Simmer for 2 to 3 hours, or until desired consistency is reached.

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Healthy Banana Cookies

Healthy Banana Cookies - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:K.Gailbrath

"These cookies are nutritious, as well as delicious."

Ingredients

• 3 ripe bananas
• 2 cups rolled oats
• 1 cup dates, pitted and chopped

• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
3. Bake for 20 minutes in the preheated oven, or until lightly brown.

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Tempeh Delight

Tempeh Delight - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ChrissyintheKitchen

"Delicious tempeh in an easy recipe combining ginger, garlic, soy sauce and maple syrup. Serve over rice with green veggies. This is an old stand by recipe which I learned from my uncle who used to marinate chicken wings with these ingredients!"

Ingredients

• 1/4 cup soy sauce
• 1/4 cup water
• 1/4 cup maple syrup
• 3 cloves garlic, or more to taste

• 2 tablespoons chopped fresh ginger
• 2 tablespoons olive oil
• 2 (8 ounce) packages tempeh, sliced diagonally

Directions

1. Process soy sauce, water, maple syrup, garlic, and ginger together in a food processor or blender until smooth.
2. Pour oil into a baking dish. Place tempeh on top of oil and pour soy sauce mixture over tempeh. Cover dish with aluminum foil and marinate for 1 to 2 hours.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake tempeh, covered with aluminum foil, in the preheated oven for 30 minutes. Remove aluminum foil, increase heat to 375 degrees F (190 degrees C) and continue baking until tempeh is slightly brown, about 15 minutes more.

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Italian Summer Squash Polenta Bake

Italian Summer Squash Polenta Bake - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Melissa McGee

"Fresh summer vegetables paired with creamy polenta baked in an Italian sauce and topped with cheese -- delicioso! I recommend serving it with crusty garlic bread."

Ingredients

• 3 carrots, sliced
• 1 large zucchini, sliced
• 1 large yellow squash, sliced
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 1 cup spaghetti sauce

• 4 tablespoons olive oil
• 1 pinch garlic salt
• ground black pepper to taste
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 (18 ounce) package prepared polenta

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Saute carrots, zucchini, squash, onion and bell pepper in a large saucepan with a small amount of olive oil. Season with garlic salt and pepper. Saute vegetables for approximately 5 minutes and pour in spaghetti sauce. Stir, cover and simmer until vegetables are slightly tender.
3. Slice polenta into 1/2 inch circles and season with garlic salt and pepper. Heat enough oil in a medium skillet so as to completely cover the entire bottom of the pan. Pan fry seasoned polenta in hot oil, about 3 minutes per side. Remove from oil and layer the slices in a large casserole dish. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese.
4. Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.

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Zucchini Parmesan

Zucchini Parmesan - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Mary Jo

"Delicious and easy way to use zucchini!"

Ingredients

• 2 large zucchini, thinly sliced
• 2 tablespoons olive oil
• 1 large onion, diced

• 2 cloves garlic, minced
• 1 (16 ounce) jar spaghetti sauce
• 1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
3. Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
4. Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

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Double Crust Bean Pie

Double Crust Bean Pie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:sal

"Black beans, cheese, bell peppers, onion and spices baked between 2 pie crusts."

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 1 small green bell pepper, chopped
• 1 (15 ounce) can black beans, drained
• 1/3 cup salsa
• 1/4 cup chopped red bell pepper

• 3/4 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper
• 2 (9 inch) unbaked 9 inch pie crusts
• 1 1/2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat oil in a medium saucepan over medium heat. Saute onion and green pepper until tender. Sir in beans, salsa, red bell pepper, chili powder, cayenne and black pepper. Reduce heat to low and simmer for 15 minutes.
3. Spoon half of the mixture into one of the pie crusts and cover with half of the cheese. Repeat with remaining beans and cheese. Top with remaining crust.
4. Bake in preheated oven for 1 hour.

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Greek Lentil Soup (Fakes)

Greek Lentil Soup (Fakes) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Diana Moutsopoulos

"Fakes (pronounced 'Fah-kehs') is a staple in the Greek kitchen, and an especially filling meal. It is traditionally served with a drizzle of olive oil and lots of vinegar. Though the vinegar is of course optional, try it. It lifts the lentils and adds another dimension of flavor!"

Ingredients

• 8 ounces brown lentils
• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 1 onion, minced
• 1 large carrot, chopped
• 1 quart water
• 1 pinch dried oregano

• 1 pinch crushed dried rosemary
• 2 bay leaves
• 1 tablespoon tomato paste
• salt and ground black pepper to taste
• 1 teaspoon olive oil, or to taste
• 1 teaspoon red wine vinegar, or to taste (optional)

Directions

1. Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook until tender, about 10 minutes; drain.
2. Heat olive oil in a saucepan over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
3. Stir in tomato paste and season with salt and pepper. Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.

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Overnight Asparagus Mushroom Strata

Overnight Asparagus Mushroom Strata - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Shandeen Gemanis

"This recipe of my mom's is a colorful make-ahead dish that makes brunch a breeze! Substitute the asparagus with other veggies such as broccoli or zucchini, or add a cup of cooked diced ham or sausage for a non-vegetarian twist."

Ingredients

• 2 teaspoons butter, or as needed
• 1 3/4 cups sliced crimini mushrooms
• 5 English muffins, split and toasted
• 1 cup shredded Colby-Monterey Jack cheese
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup chopped red bell pepper
• 1/2 onion, finely chopped

• 8 eggs
• 2 cups milk
• 1 teaspoon salt
• 1 teaspoon dry mustard powder
• 1/4 teaspoon ground black pepper
• 1 cup shredded Colby-Monterey Jack cheese

Directions

1. Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
2. Grease a 9x13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
3. Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
4. The next day, preheat oven to 375 degrees F (190 degrees C).
5. Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole.
6. Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.

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Portobello Mushroom Burger With Bruschetta Topping

Portobello Mushroom Burger With Bruschetta Topping - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CNM CATERING

"I'm always looking to do something new since my wife and daughter turned vegetarian. She brought home some fresh picked portobellos from work so I made them into burgers and had some tomatoes to use up, which I made into bruschetta topping, and thus this burger was born."

Ingredients

• 8 roma (plum) tomatoes, diced
• 1/3 cup chopped fresh basil
• 1/4 cup shredded Parmesan cheese
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon olive oil

• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 large portobello mushroom caps, stems removed
• 2 tablespoons shredded horseradish Cheddar cheese, or to taste (optional)
• 2 kaiser rolls, split

Directions

1. Mix roma tomatoes, basil, Parmesan cheese, balsamic vinegar, garlic, olive oil, kosher salt, and black pepper in a bowl and refrigerate to blend flavors, 1 to 2 hours.
2. Preheat grill for medium heat and lightly oil the grate.
3. Grill portobello mushrooms with gill sides up on an upper rack of the grill until juicy and hot, about 15 minutes. Spoon tomato mixture into mushroom caps to cover entire cap. Continue grilling until topping is heated through, another 15 to 20 minutes. Top with horseradish Cheddar cheese if desired; grill until cheese has melted, 1 to 2 more minutes. Serve on kaiser rolls.

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Apples by the Fire

Apples by the Fire - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Mike Prawdzik

"Enjoy!"

Ingredients

• 1 Granny Smith apple, cored
• 1 tablespoon brown sugar

• 1/4 teaspoon ground cinnamon

Directions

1. Fill the core of the apple with the brown sugar and cinnamon. Wrap the apple in a large piece of heavy foil, twisting the extra foil into a tail for a handle. Place the apple in the coals of a campfire or barbeque and let cook 5 to 10 minutes, until softened. Remove and unwrap, being careful of the hot sugar.

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Salsa II

Salsa II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KIKIWOOD

"This is a very good salsa recipe. Simple ingredients are boiled and blended to created a flavorful, spicy mixture that's great with tortilla chips and on Mexican-style foods. The amounts of onions and jalapenos may be varied; canned crushed tomatoes may be substituted for fresh."

Ingredients

• 6 pounds roma (plum) tomatoes
• 1/4 pound roma (plum) tomatoes, chopped
• 2 tablespoons garlic powder
• 1/4 cup lemon juice
• 1 1/2 tablespoons salt
• 1 tablespoon ground cayenne pepper

• 1 1/2 teaspoons ground cumin
• 1 red onion, chopped
• 1 white onion, chopped
• 1 yellow onion, chopped
• 1 pound jalapeno peppers, chopped
• 1/3 bunch fresh cilantro, chopped

Directions

1. Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
2. Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.

Salsa II - Vegetarian Recipes - Best Vegetarian Recipes
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Carrot Soup

Carrot Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Tricia

"Creamy carrot soup .....yummy! Serve with a nice green salad and cornbread!"

Ingredients

• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup half-and-half
• 1 1/2 cups vegetable broth
• 2 1/2 cups sliced carrots

• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 teaspoon ground cayenne pepper
• salt to taste
• ground black pepper to taste

Directions

1. Steam carrots until tender.
2. In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.
3. In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and ground red pepper. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.

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Vegetarian Polenta Pie

Vegetarian Polenta Pie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:RR

"This healthy recipe is perfect for a light dinner or side dish."

Ingredients

• 1 tablespoon lemon-infused olive oil
• 1/3 cup diced sweet onion
• 1/3 cup diced green bell pepper
• 2 cloves garlic, chopped
• 2 sprigs fresh oregano, leaves stripped and finely chopped

• 2 1/4 cups water
• 1/2 cup instant polenta
• 1 pinch salt
• 1 cup canned dice tomatoes, mostly drained
• 1/3 cup grated Parmesan cheese

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Heat olive oil in a skillet over medium heat; cook and stir onion, bell pepper, garlic, and oregano in the hot oil until softened, 5 to 10 minutes. Remove skillet from heat.
3. Pour water into a pot and bring to a boil; add polenta and a pinch of salt. Whisk and cook polenta until thickened, 3 to 5 minutes. Remove from heat.
4. Spread and flatten polenta into a 9-inch pie plate, forming a crust. Cool to room temperature.
5. Layer diced tomatoes into the cooled crust; top with onion mixture. Sprinkle Parmesan cheese over filling.
6. Bake in the preheated oven until cheese is melted, about 10 minutes.

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Veggie Squares

Veggie Squares - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Dmarcks

"Every so often I treat my co-workers to something I make at home. They love this treat. Not many calories and good too. You can use any kind of cheese you like. Sprinkle these with garlic salt if you think they need a little more oomph!"

Ingredients

• 2 (8 ounce) packages refrigerated crescent rolls
• 2 (8 ounce) packages cream cheese
• 1 cup mayonnaise
• 1 teaspoon dried dill weed
• 1 head fresh broccoli, minced
• 1 head cauliflower, finely chopped

• 1 bunch radishes, finely diced
• 4 large carrots, shredded
• 1 bunch green onions, chopped
• 8 ounces shredded Swiss cheese
• 1 (2.5 ounce) jar imitation bacon bits

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Unroll crescent rolls onto a baking sheet, and press together the seams to form a single sheet of dough.
2. Bake for 15 minutes or until golden brown. Let cool.
3. Mix cream cheese and mayonnaise together and spread the mixture onto the top of each crescent roll. Sprinkle dill weed or garlic salt over crescent rolls. Arrange the broccoli, cauliflower, radishes and carrots on top of the cheese and mayonnaise mixture.
4. Sprinkle the cheese over the veggies. Sprinkle the imitation bacon bits over the shredded cheese. Refrigerate until ready to serve. Before serving cut the crescent rolls into squares.

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Twice Baked Sweet Potatoes with Ricotta Cheese

Twice Baked Sweet Potatoes with Ricotta Cheese - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:frank11

"A tasty, savory version of twice baked sweet potatoes."

Ingredients

• 3 medium sweet potatoes
• 1 teaspoon olive oil
• 2 shallots, finely chopped
• 1/2 cup fat-free ricotta cheese
• 1/4 teaspoon salt

• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon brown sugar
• 1/4 cup grated Parmesan cheese
• 2 1/2 tablespoons chopped fresh sage

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork and bake until soft, about 1 hour. Remove from oven and cool until potatoes can be handled, about 20 minutes.
2. Reduce oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
3. Meanwhile, place olive oil in small skillet over medium heat. Add shallots and cook and stir until softened and beginning to brown, about 10 minutes. Set aside.
4. Cut potatoes in half lengthwise and scoop out pulp, leaving a thin shell. Set shells aside. Place pulp into a blender or food processor and blend until smooth. Add ricotta, salt, pepper, ginger, and sugar to the blender; blend until smooth.
5. Return potato mixture to a bowl; stir in shallots, Parmesan cheese, and sage. Spoon mixture back into potato skins. Place potatoes on prepared baking sheet.
6. Bake until heated through, about 30 minutes.

Twice Baked Sweet Potatoes with Ricotta Cheese - Vegetarian Recipes - Best Vegetarian Recipes
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Rice and Lentil Pilaf

Rice and Lentil Pilaf - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Campbell's Kitchen

"Enjoy colorful vegetables, delicious grains and legumes in this savory side dish cooked in Swanson(R) Vegetable Broth."

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped carrot
• 1 cup sliced celery
• 1 large onion, chopped
• 3 cloves garlic, minced

• 1 3/4 cups Swanson(R) Vegetable Broth
• 1/2 cup dried lentils, rinsed and drained
• 1/2 cup uncooked regular long-grain white rice
• 2 medium Italian plum tomatoes, seeded and chopped
• 2 tablespoons chopped fresh parsley

Directions

1. Heat oil in skillet. Add carrots, celery, onion and garlic and cook until tender.
2. Add broth, lentils and rice. Heat to a boil. Cover and cook over low heat 20 minutes or until done. Stir in tomatoes and parsley.

Rice and Lentil Pilaf - Vegetarian Recipes - Best Vegetarian Recipes
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Tomato Pie II

Tomato Pie II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:NWW

"This is a great way to use fresh tomatoes from your garden. Everyone loves it! Some say it tastes like pizza."

Ingredients

• 1 (9 inch) unbaked pie crust
• 5 large tomatoes, peeled and sliced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

• 1 tablespoon dried basil
• 1/4 teaspoon garlic powder
• 3/4 cup mayonnaise
• 1 1/4 cups shredded Cheddar cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Bake pie crust in preheated oven for 10 minutes.
2. Cover bottom of pie crust with a layer of tomato slices. In a small bowl, mix together salt, pepper, basil, and garlic powder. Sprinkle half of mixture over tomato slices. Layer remaining tomato slices in pie crust. Sprinkle with the rest of seasoning mixture. In a medium bowl, mix together mayonnaise and cheese. Spread mixture evenly over top of pie.
3. Reduce oven to 350 degrees F (175 degrees C). Bake pie for 35 minutes.

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Spinach and Orzo Salad

Spinach and Orzo Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Christine R.

"A light, easy-to-make salad that's pleasing to the palate."

Ingredients

• 1 (16 ounce) package uncooked orzo pasta
• 1 (10 ounce) package baby spinach leaves, finely chopped
• 1/2 pound crumbled feta cheese
• 1/2 red onion, finely chopped
• 3/4 cup pine nuts

• 1/2 teaspoon dried basil
• 1/4 teaspoon ground white pepper
• 1/2 cup olive oil
• 1/2 cup balsamic vinegar

Directions

1. Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

Spinach and Orzo Salad - Vegetarian Recipes - Best Vegetarian Recipes
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