ListofRecipes.com / Vegetarian Recipes

	Chickpea Sandwich Spread Serve on toasted whole wheat bread with lettuce and tomato slices. Review Recipe »
	Moroccan Chickpea Soup In medium skillet, heat oil over medium heat. Add onions, and cook, stirring often, until softened Review Recipe »
	Chinese Vegetable Fried Rice When cool enough to handle, cut into strips about 1/2-inch wide by 1 1/2 inches long. Review Recipe »
	Apple And Butternut Squash Soup Halve the squash lengthwise with a sharp knife and scoop out the seeds and fibers. Review Recipe »
	Pad Thai In large bowl, soak rice noodles in enough warm water to cover, until limp and white, Review Recipe »
	Jalapeño Cornmeal Waffles In large bowl, whisk together flour, cornmeal, sugar, cumin, baking soda and salt. Review Recipe »
	Satay Peanut Sauce Place in food processor or blender with shallot, garlic, cumin and 1/4 cup water. Review Recipe »
	Baked Risotto With Variations Normally, additions are stirred into the risotto, but you can also use them as toppings. Review Recipe »
	Rosemary Roasted Potatoes Bake, until they test done when pierced with a paring knife, about 15 minutes. Review Recipe »
	Cinnamon-Apple Pancakes Make a well in the center of the flour mixture and pour in the wet ingredients. Review Recipe »
	Provençal Lentil Salad Cook until lentils are just tender, 20 to 30 minutes. Drain. Discard onion, garlic and bay leaf. Review Recipe »
	Baked Sweet Potatoes and Apples Top with the apple slices. Sprinkle lightly with the cinnamon and cloves. Review Recipe »
	Hoppin' John Add garlic, and cook, stirring often, until onions are golden, about 5 minutes. Review Recipe »
	Contemporary Waldorf Salad Combine the apples and lemon juice in a mixing bowl and toss together. Review Recipe »
	Pizza Potatoes Bake in a preheated 400-degree oven for 10 minutes, or until the cheese is bubbly. Review Recipe »
	Bean Salad with Fresh Herbs Trim the tips from string beans and snap them in half; steam until tender-crisp, then rinse under cool water. Review Recipe »
	Roasted Red Pepper Soup When peppers are cool enough to handle, remove charred skin, using a paring knife if necessary. Review Recipe »
	Middle Eastern Burgers Reduce heat to medium and cook, uncovered, 25 minutes. Remove from heat. Review Recipe »
	Herbed Potato Salad Combine all the ingredients in a mixing bowl and toss together thoroughly. Review Recipe »
	Shepherd's Pie In large bowl, mash potatoes with 1 cup broth and mustard, and salt and pepper to taste. Review Recipe »
	Brazilian Black Bean Stew (Feijoada) Combine the water and tomato juice in a large saucepan and bring to a simmer. Review Recipe »
	Southwestern Tofu Scramble If using cheese, sprinkle it over the top, then cook, covered for another 2 to 3 minutes. Review Recipe »
	Mediterranean Bean Salad Add it to the other vegetables, along with about 2 tablespoons of the vinegar, or to taste. Review Recipe »
	Warm Banana Tart Press dough with hands into bottoms and sides of 9-inch tart pan with removable bottom. Review Recipe »
	Butternut Squash Puree When the squash is cool enough to handle, scoop out and discard the seeds. Review Recipe »
	Roasted Eggplant Dip When cool enough to handle, peel and chop eggplants and seed and core bell peppers. Review Recipe »
	Italian Pasta And Bean Soup Add the beans, cooking liquid or water, zucchini, bay leaves, herb mix, and tomato paste. Review Recipe »
	Potato Burgers If you want to double this recipe, use separate bowls or it is too hard to mix, I've already tried. Review Recipe »
	Candied Yams Bake, covered, until the sweet potatoes are just tender, about 40 minutes. Review Recipe »
	Seitan Parmigiana Combine topping ingredients together in a blender and blend until smooth. Review Recipe »