Free Recipes Archive
tomato sauce 1 Onion, diced 3 Garlic cloves, chopped 1 Carrot, diced 2 tablespoons Olive oil 1/2 teaspoon Fennel seeds, ground 1/2 teaspoon Basil 1/2 teaspoon Oregano 1/2 teaspoon Marjoram 1 tablespoon Parsley 3 cups Tomatoes, chopped 2 tablespoons Tomato Read More …
Serving Size : 4 5 no-cook lasagna noodles 2 envelopes white sauce mix, (1-1/4 ounces @) 1 tablespoon Italian seasoning 1 teaspoon garlic powder 3 cups skim milk 1 cup fat-free ricotta cheese 1 cup frozen California-style vegetables, thawed 1/2 Read More …
125 ml water 40 ml soy sauce 1 onion, sliced 500 ml yam or sweet potato, diced 250 ml carrot, sliced 250 ml celery, chopped 1 red pepper, diced 750 ml can tomatoes, diced 1 can chick peas, drained & Read More …
Many vegetarians prefer to stay away from animal products altogether, this mayonnaise substitute will help. 1/2 cup of soy milk 1/4 teaspoon mustard 2 teaspoons of lemon juice Dash of salt 1/4 teaspoon of paprika 6 teaspoons of vegetable oil Read More …
75 ml dried mushrooms, rinsed 6 sun dried tomatoes, cut in halves 796 ml can crushed tomatoes 1/2 medium onion, finely chopped 2 cloves garlic, crushed 398 ml can white kidney beans, drained 125 ml red wine 30 ml green Read More …
1 large white onion, coarsely chopped 1/2 cup red pepper, seeded and minced 1 clove garlic, minced 1 tablespoon corn oil 1 cup fresh corn kernels removed from cob 2 pounds crookneck squash, chopped One 4-ounce can green chilies or Read More …
1 cup warm water 3 cups bread flour 1-1/2 tablespoons sugar 1-1/2 teaspoons salt 1-1/2 teaspoons active dry yeast Place all ingredients in bread machine and set for normal white bread. Let the machine knead once and then turn off Read More …
1/4 Fresh Pineapple, cut into chunks 1 11-ounce can mandarin oranges, drained (or fresh tangerine segments) 2 cups vegetarian (vegan) miniature marshmallows 1/2 cup soy sour cream (or whipped topping) Very crisp lettuce leaves 6 small bananas, cut in half Read More …
Chef Frank Bailey Restaurant/Operation Boston College, Chestnut Hill, Mass. Yield: 8 to 10 servings Portabella mushrooms, sliced in half lengthwise 6 to 8 large Tomato, sliced 1 Zucchini, sliced rounds 1 large Yellow squash, sliced rounds 1 large Fire roasted Read More …
A healthy and delicious vegetable-packed meatloaf. 2 cups water 1-1/2 cups DOLE® Chef-Ready Mirepoix Vegetable Puree 2 cups mushrooms, diced and cooked 2 tablespoons olive oil 2 tablespoons onion powder 1 tablespoon ground sage 1 tablespoon dried Italian seasoning, crushed Read More …
Greek quinoa salad recipe with traditional Mediterranean ingredients including feta cheese, kalamata olives and fresh herbs. You could easily make this vegetarian quinoa salad recipe vegan by omitting the feta cheese or using a vegan soy substitute. 3-4 cups water Read More …
Slaw Greens 2 cups Lacinto Kale; destemmed 2 cups Red Kale; shredded or sliced 2 cups Red Cabbage Fruit Options 6 whole Strawberries; sliced 1 whole Kiwi; sliced 2 cups red grapes (seedless); whole Garlic Tahini Sauce 2 tablespoons Raw Read More …
1 pound snap peas; trimmed Kosher salt 1/2 teaspoon cornstarch 1/2 pound ridged pasta such as cavatappi; penne rigate, or ziti 1/4 cup extra virgin olive oil 4 cloves garlic finely sliced Pinch red pepper flakes Freshly ground black pepper Read More …
Serve over whole grains or mashed potatoes or stir some into your favorite beans and greens for a hearty ragout. 3 1/2 cups low-sodium vegetable broth; divided 1 cup chopped white onion 4 cloves garlic finely; chopped 8 ounces wild Read More …
3/4 cup dry red wine 1 cup thinly sliced onion 1 cup chopped red or green bell pepper 3/4 cup chopped celery 3 garlic cloves, finely chopped 2 (14.5-ounce) cans recipe-ready diced tomatoes, undrained 1 1/2 cups warm water 1/4 Read More …
1 tablespoon olive oil 1 onion, chopped 1 (15-ounce) can black beans, drained, rinsed 1 (15-ounce) can pinto beans, rinsed, drained 1 (15-ounce) can kidney beans, rinsed, drained 1 (14.5-ounce) can diced tomatoes, undrained 1 cup vegetable broth 1 green Read More …
1/4 cup butter 2 medium onions, diced 2 carrots, peeled and chopped 2 celery ribs, sliced 1/4-inch thick 2 quarts water 1 pound tomatoes, seeded chopped 2 teaspoons salt 1 teaspoon crushed dried basil 1/2 teaspoon dried thyme 1/2 teaspoon Read More …
1/4 cup textured vegetable protein 1/2 onion, chopped 1/2 tablespoon chili powder 2 (15-ounce) cans tomato sauce 2 (15-ounce) cans dark red kidney beans 1 (15-ounce) can pinto beans 1 (15-ounce) can white beans or navy beans Brown onion and Read More …
2 portobello mushrooms, thinly sliced 1 medium onion, thinly sliced 1 medium green bell pepper, thinly sliced 2 tablespoons olive oil Salt and freshly ground pepper to taste 1/4 teaspoon garlic powder 4 slices of cheddar cheese 2 steak rolls, Read More …
150 ml bulgur 2/3 cup 15 ml canola oil 1 tbsp 1 onion, diced 2 garlic cloves, minced 125 ml each celery, carrots, broccoli, chopped 1/2 cup 50 ml sweet red pepper, diced 1/4 cup 1 can tomatoes (28 oz Read More …
“This is a very easy dish to prepare, tastes great and reheats in the microwave nicely.” 1 (10-ounce) package saffron-flavored rice mix 1 (8-ounce) package cream cheese, softened (1/3 less fat is the kind I use) 1 (15-ounce) can Veg-All Read More …
1/2 qt vegetable stock 1/16 c white or light miso 1/16 c low-sodium soy sauce 1/4 tablespoon Dijon mustard 1/2 teaspoon poultry seasoning or other 1 mixed herbs 1/8 teaspoon dried sage 1/3 teaspoon dried thyme 1/8 teaspoon dried rosemary Read More …
2 1/3 cups vegetable stock 5 ounces mushrooms, sliced 3-1/2 tablespoon all purpose flour Combine 1/3 cup stock and mushrooms in a heavy nonstick skillet over medium heat. Sauté mushrooms 7-8 minutes or until they begin to turn brown and Read More …
2 cups broth (can use reserved cooking water from cooking Tofu) 2 tsps vegan “chicken” bouillon powder 1 teaspoon vegan “beef” bouillon powder 1 teaspoon sugar or equivalent 3 tablespoon nutritional yeast 1 tablespoon cornstarch Mix cornstarch with 1/2 cup Read More …
Source: Colleen Doran, Chef – Breadworks, Boulder, Colorado 3 to 4 tablespoons vegetable oil 2 pounds white mushrooms, cut in half 1/4 teaspoon salt 1 medium-size yellow onion, diced (about 2 cup) 6 garlic cloves, finely chopped 2 pounds fresh Read More …
1 lb beans, assorted, dry 2 cup vegetable juice 1/2 cup dry white wine 1/3 cup soy sauce 1/3 cup apple or pineapple juice vegetable stock or water 1/2 cup celery, diced 1/2 cup parsnips, diced 1/2 cup carrots, diced Read More …
This stew only gets better and hotter the next day. Use a large dollop of Tofu Sour Cream to cut the heat. 1 tablespoon vegetable oil 1 medium onion, peeled, finely chopped 2 cloves fresh garlic, finely chopped 2 medium Read More …
Yield: 5 Servings 1 c chick peas (chana dal) 1 md Onion, chopped 1 tb Ghee 1 ea Red chili, whole 1 pn Cayenne pepper 1 teaspoon Turmeric 1 tb Coriander 4 c Stock 1 ea Salt to taste 1 Read More …
This is a wonderful soup that highlights the sweet flavor of the Vidalia onion. Long, slow cooking brings out the onion’s sweetness. It takes a while, but it’s worth it. 1 tablespoon vegetable oil 5 pounds Vidalia onions, sliced (should Read More …
1/2 cup Barley 1 quart Water Salt 1/4 cup Finely diced red onion 3 cups Buttermilk 1/2 teaspoon Turmeric 1/4 cup Finely chopped parsley 2 Tablespoons Finely chopped dill; OR 1/2 teaspoon Dried Dill 1 Tablespoon Finely chopped cilantro 1 Read More …
1 Tablespoon light oil (sunflower, peanut, etc.) 1 medium onion, chopped 1-1/2 cups pumpkin, butternut, or other winter squash, peeled, seeded, and diced 1/2 pound carrots, diced 2 medium waxy-type potatoes, scrubbed well and diced 2-1/2 cups vegetable stock or Read More …
3 medium zucchini 50 ml butter 1/4 cup 2 cloves garlic, crushed 2 cloves 500 g mushrooms, sliced 1 lb 398 ml meatless spaghetti sauce (2 cans) 14 oz 398 ml tomato sauce (1 can) 14 oz 5 ml sugar Read More …
2 shallots, finely chopped 1 small yellow onion, finely chopped 2 teaspoons olive oil 3 cups water 1 cup dry green lentils 1 red potato, peeled and finely diced 1 large tomato, peeled and diced 1 small stalk celery, diced Read More …
FILLING 125 ml oil 1/2 cup 5 ml whole cumin seeds 1 tsp 3 medium potatoes, peeled & diced small 250 g fresh peas 1/2 lb 6 ml salt 1 1/4 tsp juice of 1 lemon 10 ml garam masala Read More …
Serving Size : 6 12 ounces angel hair pasta, (capellini) 8 ounces bean sprouts, fresh 2 large carrots, coarsely grated 6 scallions, sliced thinly on the diagonal 1/4 cup chopped fresh parsley, or to taste, divided use DRESSING 1 tablespoon Read More …
1 cup mustard seed 1 cup cumin seed Soup Starter (The Chicken and Wild Rice one-it doesn’t have chicken in it) 1/2 cup curry 3 tablespoon Spike vegetarian seasoning 1 teaspoon ginger 1 cup soy milk 2 large cans of Read More …
Source: Chef Matt Hamilton – Village Tavern, Phoenix, Arizona 12 ounces angel hair pasta, cooked according to package instructions, drained and kept hot 1 portobello mushroom cap Salt and pepper to taste 1 to 2 tablespoons olive oil 1 tablespoon Read More …
1/3 lb. dried rice noodles 2 teaspoons sesame oil 1/2 lb. firm tofu 1-1/4 cups vegetable stock 2 2/3 ozs. creamed coconut 2 tablespoons soy sauce 1 small onion 2 large red chillies 3 garlic cloves 3-1/2 ozs. beansprouts 4 Read More …
Source: Chef Avid Noble, Carrabba’s Italian Grill 4 ounces angel hair pasta 2 ounces extra-virgin olive oil 2 large cloves garlic, sliced 4 ripe Roma tomatoes, diced 4 to 6 basil leaves, roughly chopped Pinch salt and pepper Cook pasta Read More …
For 4 to 6 persons 1/2 (250 gm) pound arugula 1 cloves garlic, peeled 4 tablespoons extra virgin olive oil 1 jar of small hill tomatoes 1 pound pasta Salt In a saucepan wide enough sauté the garlic in the Read More …
4 ounces whole wheat spaghetti, (1 cup uncooked) 4 cups broccoli florets, (8 ounces) 1 tablespoon olive oil, plus 1 teaspoon olive oil Bring a large pot of water to a boil and add the pasta. Cook 5 minutes, add Read More …
5 cup Trader Joe’s marinara and the rest water 1-1/2 cup Great northern beans 1 cup wheat berries 6 small potatoes, cut in half 1 large onion, sliced 4 clove garlic, minced 5 teaspoon cumin, ground 3 teaspoon turmeric 1/2 Read More …
1 cup millet 4 cup water 2 onions, cut in wedges 2 potatoes, cut in large chunks 2 carrots, cut in large slices 1 cup celery, cut in large slices 1/2 lb mushrooms, chopped 2 bay leaves 1/2 teaspoon basil Read More …
2 and a 1/2 cups of Plain Flour 4 Tablespoons cocoa powder or 1/2 block of cooking chocolate 2 Teaspoons of Baking Powder/Baking Soda 1 Teaspoon of salt 1/4 cup of White Sugar 1/2 cup of cooking oil (preferably low Read More …
Yield: 2 Cakes 1 cup Unbleached white flour 1-1/4 cups Whole wheat flour 1 teaspoon Baking soda 1/4 teaspoon Salt 1/2 cup Carob powder (or cocoa) 1/2 cup Sugar (or Sucanat) 1/2 cup Corn oil 1/4 cup Water 1-1/4 cups Read More …
1 cup Water 1 cup Honey 1/2 cup Applesauce 1 teaspoon Vanilla 1 teaspoon Vinegar 2 cup Whole-wheat pastry flour or unbleached white flour 3/4 cup Cocoa powder 1 tablespoon Baking powder 1 teaspoon Baking soda SYRUP 1/2 cup Water Read More …
1/2 cup oil 1-1/2 cup sugar 1-1/2 cup applesauce 1/2 teaspoon salt 2 cup barley or oat flour 1-1/2 teaspoon baking soda 1 teaspoon cinnamon Mix oil and sugar, add applesauce, mix in dry ingredients. Pour into a greased and Read More …
3 cups unbleached flour 1 cup boiling water 1/2 cup chopped scallions (spring onions), green part only 1-1/2 teaspoons salt 3 teaspoons sesame oil (approximate) light oil (peanut, sunflower, etc.) for frying Place the flour into a large mixing bowl. Read More …
1 liter kvass 0.5 cups of cucumber brine 2 turnips 1 cup diced cooked potatoes 2 fresh cucumbers 1 cup green onions 2 tbsp. tablespoons dill 0,5 tablespoons parsley 1 tbsp. spoon mustard 0.5 tsp black pepper 3 hard-boiled eggs. Read More …
Mostly pure pumpkin, and highly seasoned with lemon, maple, and sweet spices, this vegan mousse is lightened by the presence of whipped silken tofu. The tofu is utterly neutral in flavor, but adds a wonderful creamy texture, as well as Read More …