Categories

Honey (1)
Meat (3)
All Recipes (131)

Display Options

We will remember your selections on future visits. The selections are cumulative (that is, checking both 'Favorites' and 'Vegetarian' will only show recipes flagged as both a favorite and vegetarian.)

Vegetarian
Vegan

Subscribe to an RSS Feed

All Recipes

Search by all or part of recipe name:
 

Vietnamese Lettuce Wrap

With a culinary tradition that some have called “French cooking in a Chinese kitchen” or vice versa, Vietnamese cooking is nutritious, delicious, and locally-based. Although some of the ingredients may be unfamiliar to many of us, other things are universal — here, a quick and simple stir-fry with root vegetables combines with lettuce and a variety of fresh herbs for the perfect summer lunch! This is one of several recipes we’ve enjoyed from this nice little paperback cookbook (and I promise it won’t have you thinking “tofu again!”). If you don’t have all the listed herbs, mix and match with what you have.


Vegetarian! Vegan!
Source: Vietnamese Fusion Vegetarian Cuisine, by Chat Mingkwan. 2007. (Entered by Janice Matthews)
Servings: About 4, depending on their appetites
Ingredient keywords: tofu, potato, sweet, onion, lettuce, basil, rau, cilantro, dill, mint
View This Recipe

Water Buffalo Sausage Polenta Casserole

My stepson and I tried this recipe as a new way to enjoy our Zesty Italian Sausages. It was tasty! I would love to have a local source for buffalo mozarella as the true source of mozarella is water buffalo (we don’t milk ours). In America it’s made with cow’s milk. We sell some of our heifers to new dairies in the southeast, so I hope to refer them in the future.



Source: simplyrecipes.com (I used our zesty Italian instead of sweet Italian sausuage and changed the name slightly) (Entered by Shalley Carrell)
Servings: 6
Ingredient keywords: olive, tomato, oregano, onion, garlic, salt, black, sausage, polenta, mozzarella, fennel
View This Recipe

Wild Green Salad with Balsamic Fig Vinaigrette

This delicious dish combines the bitterness of wild greens, the sweetness of tomatoes and figs, and the tanginess of balsamic vinegar into a light, refreshing summer salad. Feel free to substitute whatever greens you have on hand, or add protein to transform this side dish into the star of the show!


Vegetarian! Vegan!
Source: A weekend kitchen experiment :) (Entered by Micah & Tanya Hudson)
Servings: 4-8
Ingredient keywords: arugula, spinach, lambsquarter, chicory, greens, herbs, tomato, flowers, fig, vinegar, oil, mustard
View This Recipe

Yemenite Chili Paste (Z’chug)

A spicy chile sauce made with green chiles — almost like a chutney — and an ingredient in Yemenite Eggplant Spread. Add chopped tomatoes or tahini to reduce heat. Serve with felafel or bread, or add to stews, soups or salads. Keeps covered in fridge for up to 2 months. From Gil Marks’s really excellent cookbook of Jewish vegetarian cooking from Africa to the Middle East to eastern and western Europe.


Vegetarian! Vegan!
Source: Gil Marks, Olive Trees and Honey (Entered by Regan Huff)
Servings: 2 cups
Ingredient keywords: jalapeno, cilantro, garlic
View This Recipe

Yemenite Eggplant Spread

A different take on a baba ghannouj-style eggplant dip or side. Yemenite Chili Paste is a blend of pureed green chiles, cilantro, garlic, cardamom, and cumin or caraway (see separate recipe).


Vegetarian! Vegan!
Source: Gil Marks, Olive Trees and Honey (Entered by Regan Huff)
Servings: 6-8 servings
Ingredient keywords: eggplant, tomato, parsley, garlic
View This Recipe

Zucchini Tomato Vegetable Packets

A simple way to prepare a delicious combination of vegetables with little effort and no dish to wash. The foil packets can even be made ahead of time (the night before!) and refrigerated. They can be cooked in the oven, but just as easily on the grill and in about half the time.


Vegan!
Source: A Reynolds Wrap ad back in 1999! (Entered by Janice Matthews)
Servings: 4-6
Ingredient keywords: zucchini, onion, tomato, olive, oregano
View This Recipe