Vegetarian Meals Recipes (Most Popular)
A whole grain salad to be served cold with greens as a first course or a whole meal. What makes this dish is the combination of wheat berries, feta and olives. Try your own combinations of vegetable like celery, scallions and tomatoes.
Very easy meal. A bag of spinach, eggs, and some Parmesan is all you need. You can change the spinach with any vegetable.
Elvis' classic sandwich gone healthy! Use your choice of any natural nut butter and grill this sandwich until gooey! Yummy baby!
This is a dish we love to eat during hot weather and take to potluck events; I never have left-overs. It can be served as a main dish or as a side.
From Susan Voisin's Fat Free Vegan blog. I leave out the corriander from her recipe as I don't care for it, and I use Balsamic instead of red wine vinegar. Also I add the garlic right away, but I don't add the potatoes until 15 min before it's done or they get too soft.
I made my own dressing with honey, dijon mustard, white wine vinegar and soy sauce. I used Bragg's Liquid Aminos, which tastes like soy sauce but is so low in sodium. It is made from fermented soy beans.
I am not Latin American and I apologize for screwing up a traditional recipe. I made this with what I had on hand to make a great healthy pupusa filling. Traditionally a re-fried bean recipe is just black beans and salt. Perhaps some onion and jalapenos. I didn't have enough black beans on hand and wanted to use up some Chilean Pebre (cilantro, garlic and chili paste) I had made earlier in the week. So really this is just a combination of alot of things, apologies for those who wanted something more traditional!
adapted from the Kitchn.com - the original recipe called for umebochi vinegar I didn't have any - if you do, please use it gives a tart and sea like flavour. Also you could add some dulse flakes or crumbled nori as well if you want more "sea" flavour.
adapted from Fresh - New Vegetarian and Vegan Restaurants from Fresh Restaurants
inspired by a Cooking Light recipe, but totally different in the end!
When we were in Verona it started to rain. We were hungry and looking for a place to get inside. We found a little restaurant that only had a few tables and was inhabited only with locals. Special of the day. Pumpkin risotto with red wine. Italian pumpkin is much sweeter than North American so we use butternut squash. You can use red or white wine depending on your preference. Or none at all. The original had butter and more cheese but this is pretty close.