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Appreciating the Spring (“primavera” in Italian) flavors of a sweet Onion, fresh asparagus, and unripened goat cheese, this pizza is also an ideal vegetarian supper.
Vegetarian!
Source: Recipe courtesy of the Vidalia® Onion Committee (Entered by Renata Thiboutot)
Servings: 1 12" round pizza
Ingredient keywords: Pizza, Tomato, asparagus, Sweet, Goat, Herbs, Olive
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My stepmother used to make this when I was a kid, and now I carry on the tradition. Everyone who tastes them, loves them!
Vegetarian! Vegan!
Source: My Stepmom (Entered by Joanne Gascon-Poulin)
Servings: Depending on how many beets you decide to cook up
Ingredient keywords: purple, pickling, white
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Thai rabbit salad with fresh greens and fruit, topped with sesame seeds and a light Thai dressing.
According to Slow Food USA, rabbits can produce six pounds of meat on the same amount of feed and water it takes a cow to produce just one pound. And for urban farmers, they make a lot more sense than chickens. Rabbits are quieter, less smelly, and they’re easier to slaughter
Source: Earth Eats http://indianapublicmedia.org/eartheats/cooking-rabbit/ (Entered by Kevin Belluz)
Servings: 3-6
Ingredient keywords: rabbit, oil, peanut, soy, fish, vinegar, sugar, pepper, ginger, onion, greens, mint, pineapple, carrot, peppers, sprouts, cucumber, peanuts
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Traditional gazpacho is a Spanish chilled soup from Andalusia using red tomatoes and soaked bread. Our version uses Yellow tomatoes and omits the bread.
Source: Stu Stein, chef and owner, The Peerless Restaurant, Oregon Courtesy of Sustainable Table ® (Entered by Kevin Belluz)
Servings: 8-10
Ingredient keywords: tomato, garlic, cucumber, pepper, onion, pepper, vinegar, olive, salt, pepper, tomato
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This recipe comes to us from Lisa Barnes, whose new book, “Petit Appetit: Eat, Drink and Be Merry” is filled with information about cooking with kids and lots of kid-friendly recipes!
This is a simple, bright red sauce that goes with everything from pastas and pizzas for veggies and Bread Sticks, with a lot less sugar and additives than the jarred version.
Source: Recipe by: Lisa Barnes Courtesy of Sustainable Table ® (Entered by Kevin Belluz)
Servings: 8-12
Ingredient keywords: tomato, Olive, garlic, salt, honey
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The BEST pea soup I’ve EVER had :D (vegan or otherwise!)
Vegetarian! Vegan!
Source: My own variation:) Breathe Live Breathe Green Yoga and Spiritual Studio (Entered by Leanne Wierzbicki)
Servings: 4-6
Ingredient keywords: split, onion, carrots, grapeseed, garlic, rosemary, herbed, pepper, bay, thyme, basil
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A Jewish vegetarian dish that is a fall back to nights when I don’t really feel like cooking. It’s a family favourite!!
Vegetarian!
Source: en.wikipedia.org/wiki/Shakshouka (Entered by Jeannie Rempel)
Servings: 4 servings
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Perfect for lunch bags! Wonderfully moist with a mild squash flavour. You could even ice it for a sweet desert.
Source: Jodi's kitchen (Entered by Kevin Belluz)
Servings: 20 good sized bars
Ingredient keywords: squash, sugar, oil, eggs, vanilla, salt, partially, red, baking, soda
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This recipe is from Yotam Ottolenghi
Source: Food & Wine magazine (Entered by Jodi Belluz)
Servings: 3 cups
Ingredient keywords: beets, garlic, maple
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