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Listing 20 Recipes in this Category - Vegetarian

Recipes Author Rating Hits
Banana Biscuits
N/A 43.00 10566
Baked Lima Beans
N/A 0.00 10446
Fruit Pizza
N/A 32.00 12897
Southern Baked Tofu
N/A 4.00 12537
Hummus
N/A 9.00 13596
Mushroom Madness
N/A 4.00 14010
Chestnuts & Rice
N/A 8.00 14491
TVP Sloppy Joes
N/A 0.00 14894
Lentil Tomato Stew
N/A 0.00 15565
Carrot Cabbage Casserole
N/A 2.00 16297
BROCCOLI AUGRATIN
N/A 14.00 16822
Cooked Amaranth
N/A 3.00 17253
Angel hair Pasta with creamy tofu tomato sauce
N/A 3.00 17822
Vegan Apple Strudel
N/A 0.00 17983
Vegetarian, Diabetic, Low-Fat Artichoke Tomato Alfredo
N/A 4.00 18589
Asparagus/Mushroom Casserole
N/A 0.00 18648
Cream Of Asparagus Soup With A Touch Of Fresh Dill
N/A 0.00 18842
Avocado-Tofu-Egg Dip
N/A 3.00 19130
Nondairy Avocado
N/A 3.00 18235

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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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