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Listing 20 Recipes in this Category - Vegetarian

Recipes Author Rating Hits
Banana Biscuits
N/A 43.00 8704
Baked Lima Beans
N/A 0.00 9320
Fruit Pizza
N/A 32.00 11725
Southern Baked Tofu
N/A 4.00 11402
Hummus
N/A 9.00 12520
Mushroom Madness
N/A 4.00 13005
Chestnuts & Rice
N/A 8.00 13371
TVP Sloppy Joes
N/A 0.00 13863
Lentil Tomato Stew
N/A 0.00 14466
Carrot Cabbage Casserole
N/A 2.00 15213
BROCCOLI AUGRATIN
N/A 14.00 15720
Cooked Amaranth
N/A 3.00 16169
Angel hair Pasta with creamy tofu tomato sauce
N/A 3.00 16751
Vegan Apple Strudel
N/A 0.00 16859
Vegetarian, Diabetic, Low-Fat Artichoke Tomato Alfredo
N/A 4.00 17458
Asparagus/Mushroom Casserole
N/A 0.00 17470
Cream Of Asparagus Soup With A Touch Of Fresh Dill
N/A 0.00 17679
Avocado-Tofu-Egg Dip
N/A 3.00 17994
Nondairy Avocado
N/A 3.00 17096

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Pick of the Week
Title:CROCK POT POTATO SOUP - Author: N/A - Contributor:
Ingredient:

  • 6-8 potatoes, chunked
  • 2 med. carrots, cubed
  • 2 stalks celery, cubed
  • 1 med. onion, chopped
  • 1 tbsp. parsley flakes
  • 5 c. water
  • Salt and pepper to taste



Direction:
Cook in crock pot on low for 8 hours or until vegetables are done. One hour before serving, add one can of evaporated milk.
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