Vegetarian Recipes (Most Popular)
In my old neighborhood, there was an amazing takeout place where I'd get Thai curry vegetables on a pretty regular basis. I didn't think I could make it, or make it healthfully for that matter - until this morning. I played around with what I had on hand and came up with the following recipe for tonight's dinner, with plenty to freeze for later cravings.
Vegetable chili, so easy and so yummy!!
This recipe was taken from and adapted a teeny bit from The Clueless Vegetarian.
YOU CAN DEFINITELY LOWER THE SODIUM IF YOU GET LOW SODIUM BLACK BEANS!!!
I fell in love with this salad on my first trip to Greece. It's as authentic as I can make it.
break up the Kale into bite size chunks. Place in a cookie sheet with olive oil drizzled over the top. Salt and fresh ground pepper to taste. Sprinkle Parmesan Cheese over it and bake at 350 for 15 min or so. Even my 2 year old loves it.
This fruit crisp is equally delicious when made on the backyard grill or eaten around a campfire. Use any combination of fruits in these simple packets.
This is one of my favorite summertime sandwiches. It makes me look forward to tomatoes getting ripe each year.
We love these baked eggplant slices as a main meal, as a sandwich filling or as a topping for an italian salad!
Great as a Side dish or a Salsa served with Fish, Chicken or Pork
Just because I'm a vegetarian doesn't mean I can't still be a meat & potatoes kinda of girl!
Pickling is a great way to extend the season. The basic pickling mix can be used for just about any vegetable.
Onions are often part of the chorus in a dish, but this time we're bringing them to center stage. This is the perfect fall side dish to serve with pork tenderloin or roasted chicken.
This delicious is a hit at parties, and it's so easy to make it's almost embarrassing to share the recipe!
A wonderful ending to any meal--try this twist on the classic bread pudding recipe.
Changes made to calculate the calorie and sodium more correctly.
These are so cute and colorful! The kiwi in the bottom of the cup not only adds more fruit and color to the freezer pop, it also holds the stick in place.
This will look like a cupcake, but it's healthy enough to be part of breakfast!
