Free Recipes Archive
Yield: 6 servings 1/2 cup Chopped onion 1/2 teaspoon Salt 1/2 cup Diced celery 1 cup Bread crumbs 1 tablespoon Oil 2 Eggs, lightly beaten 1 cup Chopped nuts (walnuts and Cashews), finely chopped 1-1/4 teaspoons Onion powder 1 cup Read More …
Vegetable stock is a delicate substitute for chicken stock in soups. It can actually be very inexpensive if you think ahead: Instead of using whole vegetables, save your cleaned trimmings and scraps (potato skins, onion skins, carrot tops and peels, Read More …
1 Tablespoon extra virgin olive oil 1 medium onion, chopped 1 large clove garlic, finely chopped or pressed 8-10 ounces mushrooms, chopped 1 Tablespoon tamari soy sauce 1 teaspoon dried savory 1/2 teaspoon ground thyme 1/4 teaspoon ground nutmeg dash Read More …
1 teaspoon light oil (sunflower, etc.) 1 small onion, chopped 3/4 pound fresh mushrooms, chopped 1/2 pound green beans, trimmed and cut into 1″ pieces 1/4 cup walnut meats 1/4 cup water Salt and ground black pepper to taste Heat Read More …
3 tablespoons vegetable oil 1 large onion, chopped 2 cloves garlic, minced 20 thin wheat crackers 1/2 cup walnuts 1 egg 1 (15 ounce) can peas, drained 1/2 teaspoon seasoning salt salt and pepper to taste Heat oil in a Read More …
1 large onion minced 3 green onions minced 3 stalks celery minced 1 large green pepper minced 1/3 cup oil 2 cups pecans, chopped 2 teaspoon paprika 1 teaspoon ground cumin 1/2 teaspoon thyme 1/2 teaspoon oregano 1-1/2 teaspoon salt Read More …
1/4 c olive oil 1 shallot, finely chopped 1 onion, large, finely chopped 1-1/2 c celery, finely chopped 12 c bread, stale, cut in 1/2 cube 2 tablespoon sage, ground 1/2 teaspoon thyme, dried 1/2 teaspoon celery seed, ground 1/2 Read More …
5 Pounds Firm Tofu 5 Tablespoons Vegetarian Chicken Seasoning 4 Tablespoons Brewers Yeast 1 tablespoon Braggs Aminos (or Soy Sauce) 3 Tablespoons sage or Turkey Seasoning 10 to 15 cups Dressing Drain tofu well, crumble and mix with all other Read More …
8 cups cabbage, shredded 2 sweet peppers, thinly sliced 2 carrots, grated 4 green onions, thinly sliced 1/2 cup fresh parsley, chopped 1/2 cup white vinegar, (or rice vinegar) 1/4 cup sugar 1 teaspoon ground ginger, (or 2 teaspoons fresh) Read More …
1 ounce dried porcini mushrooms 3 cloves garlic, peeled 1/2 cups flat-leaf parsley, chopped 1/2 teaspoon salt, plus more to taste 1 long Italian or French bread, sliced 1/4 inch thick on the diagonal Extra-virgin olive oil, for bread 1/2 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 …
Minestrone is an Italian soup that simply means “dish up.” Typically it is made with fresh vegetables, tomatoes and can have beans, pasta and rice in it. It can contain meat or meat broths or be strickly vegetarian. Minestrone is Read More …
Pho (rhymes with “duh”) is the national soup of Vietnam and one of the most popular Asian noodle soups in America. Originally just a boiled beef and noodle soup, it has evolved over the years. Now it comes in chicken, 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 …
This hearty vegetarian dish. Serve it as an entree with a salad, Arroz Blanco, and Frijoles Refritos, or as a side dish for poultry or grilled meats. 6 large zucchini squash 2 cups fresh corn kernels cut from the cob 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 …
Tacos may just be the perfect food—handheld, delicious canvases with seemingly infinite flavor possibilities. Here is my take on fish tacos vegetarian-style, using cauliflower. All the crunch, texture and deliciousness and a great option when you want to go the 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 …
This a wonderfully full flavored, vegetarian curry. 1/2 large sweet onions; chopped or 2 scallions, thinly sliced 1 -2 teaspoon canola oil 2 tablespoons curry powder 1 tablespoon cumin 1 teaspoon cinnamon 10 ounces fresh spinach; washed, stemmed and coarsely 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 …
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 …
These spicy black eyed peas are delicious by themselves but for an added treat serve over steamed rice. For a vegetarian meal just add a prepared salad, a warm slice of bread and a cool glass of Nestea. 1 tablespoon 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 …
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 …
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 …
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 …
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 …
“Canned artichoke hearts and a mix of frozen vegetables make this traditional Spanish stew a fast, colorful dish.” 2 large onions, chopped (2 cups) 5 cloves garlic, finely chopped 1 cup uncooked basmati or regular long grain rice 1 14 Read More …
1/2 to 1 cup of uncooked brown rice 2 cans of black beans 1 onion 2 cloves of garlic Cumin, to taste (start out with about 1/2 a tablespoon and keep adding more until you get the desired taste) Black Read More …