4 medium cucumbers — cut into slices1 small onion — thinly sliced8 ounces sour cream2 tablespoons red wine vinegar2 teaspoons sugar1/4 teaspoon salt1/4 teaspoon black pepper In a…
Category: Vegetarian
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Yucatan Summer Salad
An Erika Original 1 pint cherry tomatoes — halved1 yellow bell pepper — coarsely chopped1/2 cup red onion — finely chopped1 jalapeno chile pepper — finely chopped2 Cups…
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Spaghetti with Spinach and Mushrooms
from Vegetarian Times Magazine serves 6 8 ozs. spaghetti, broken into thirds (I used whole wheat)1 15 oz. can low-sodium vegetable broth2 TBS tomato paste1 TBS harissa or…
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Couscous with Asparagus, Snow Peas and Radishes
from Vegetarian Times Magazine Serves 6 as a side 1/2 pound asparagus, sliced into 1/4-inch rounds (about 1 1/2 cups)1/4 pound snow peas, sliced crosswise into 1/4-inch strips…
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Phul Gobhi Salad
(Stir Fried Salad)from New Indian Home Cooking by Madhu Gadia 2 teaspoons vegetable oil1 teaspoon cumin seeds1/2 medium cauliflower, cut into small florets1 medium green bell pepper, sliced1…
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Baked Sesame Chicken Noodles
a Cooking Light recipe This can certainly be made into a vegetarian version by omitting the chicken breast and using veggie or mushroom broth instead of the chicken…
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Asparagus-Pesto Lasagna
from Vegetarian Times; April 2006Serves 10 1/3 cup all purpose flour3-1/2 cups low fat milk, divided6 Tbsps pesto, or more to taste*2 Tbsps. Grated Parmesan, plus additional for…
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Cabbage Patch Stew
recipe from Carolyn 1 pound extra lean ground meat2 medium onions, thinly sliced1 1/2 cups cabbage, thinly sliced or shredded1/2 cup celery, diced2 cloves garlic, minced2 cups kidney…
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Quick Pesto Tortellini
1 package frozen vegetables, your choice1 pound cheese tortellini1 15 oz. container ricotta cheese1/4 cup prepared pestosalt and pepper to taste Bring a large pot of salted water…
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Fennel and Orange Salad
Fennel and Orange Saladfrom Everyday Food, November 2006 1 tablespoon white wine vinegar2 tablespoons olive oilCoarse salt and ground pepper (I used grey salt)5 navel oranges3 to 4…