Many more recipes can be found in the Archives
of Recipes (temporarily located here)
of the Vegetarian Pages.
| Rice Dishes | Vegetable Dishes | Protein Dishes |
| Other Grains | Pasta | Soups and Stews |
2 cups Basmati rice (before cooking) 1 carrot 1 red or yellow bell pepper 1/2 cup mushrooms 1 ounce pine nuts
1/4 cup canola or olive oil 1 lemon, juiced 1/4 cup fresh parsley, chopped 1 tsp. dill weed 4 Tbs. basil 4 Tbs. sesame seedsCook rice in 2 cups water over very low heat until water is gone. Dice all vegetables. Put pesto sauce ingredients in blender and blend on high setting. Mix everything together and serve while still warm.
Note: if available, fresh herbs make a much better salad. Use about 1/2 cup of basil leaves and a palmful of dill weed.
1 cup cooked brown rice 2 leaves mustard greens, chopped 1 tablespoon flax seed oil 1 red bell pepper, sliced 1/2 teaspoon minced fresh ginger 1/2 cup alfalfa sprouts 1/8 package (1 pound) firm tofu 1/2 diced carrotCombine and eat. Simple!
1 cup uncooked lentils 1 russet potato 2 pita pockets 2 carrots 1 stalk fennel 1 cup kale 1 teaspoon miso 1 teaspoon dried basil (or fresh basil if available) 2 tablespoons olive oilSimmer lentils in 2 cups water until slightly soft. Quarter potato and bake until color has changed throughout. Chop about half the fresh vegetables for a salad; mince the rest for the burgers. (Any fresh vegetables can be used instead of the ones listed.) Spread miso on inside of pita pockets. Mash potato and combine with lentils, vegetables, basil and oil. Stuff mixture into pita pockets. Serves two.
1 cup uncooked barley 1/2 cup kale 1 stalk broccoli 2 large mushrooms 2 stalks celery 1 teaspoon miso 2 tablespoons olive oil 1/2 teaspoon minced ginger root 1 slab firm tofu (1" thick)Cook barley in 2 cups water until soft. Chop vegetables. Combine all ingredients.
1/2 cup uncooked lentils 1 small russet potato 1 carrot 1 cup shredded cabbage 2 stalks celerySimmer lentils until they begin to soften. Quarter potato and bake until color change is uniform throughout. Chop vegetables. Combine all ingredients. If cooking is kept to a minimum, this recipe is very tasty without any added spices or oils.
3/4 cup short-grain rice (before cooking) 1 carrot 1/2 cup broccoli rabe 1/2 cup romaine lettuce 1 thin slice onion 4 ounces firm tofu 1 tablespoon Bragg's liquid aminos 1/4 cup wheat germ 2 tablespoons flaxseed oil 2 stalks fresh cilantroSimmer rice in 1 1/2 cups water, only until water is absorbed. Rice should still be chewy; do not overcook. Dice vegetables. Mince cilantro (don't use too much). Combine all ingredients except wheat germ -- sprinkle this on top.
3/4 cup uncooked Wehani rice 1 1/2 cups water 1/4 cup black beans, cooked thin sliver of fresh ginger 1 tablespoon walnut oil 1 teaspoon tamariSimmer rice in water until water is absorbed. Combine all ingredients. Serve with a green salad (example: cabbage, celery, broccoli, lettuce, red onion, carrot). This dish is simple but surprisingly good. It has a sophisticated taste like restaurant food, as opposed to the earthy taste of most of my basic recipes.
1/2 pound whole wheat spaghetti noodles 1 large tomato, cubed 1/2 cup cauliflower florets, cut up 3 tablespoons precooked black beans 1 tablespoon walnut oil 1/3 small section of garlic clove, minced dash of basilThis simple, basic spaghetti recipe has a very traditional taste and is extremely satisfying. It tastes best when made with organic ingredients.
4 ounces penne pasta, uncooked 1/4 cup mung beans, uncooked 1 large carrot, diced 1 handful of fresh parsley 3 tablespoons raw wheat germ 2 tablespoons walnut oilBoil penne for about 10 minutes, or until al dente. Simmer mung beans for about 10 minutes until just soft. Combine all ingredients. Makes a very tasty and colorful dish.
1 cup cooked Basmati rice 1 small head of broccoli 1/2 red bell pepper, sliced 1/2 scallion, diced 1/4 cup walnut pieces 2 tablespoons canola oil 2 tablespoons rice vinegar 1/4 teaspoon dried basilLayer vegetables over rice. Mix oil, vinegar and spices; drizzle over dish. The rice vinegar adds a mild sweetness.
1 cup cooked long grain rice 1 palmful fresh parsley 2 ounces chopped hazelnuts or sunflower seeds 2 tablespoons nutritional yeast 1 heaping tablespoons raw wheat germ 1 tablespoon olive oil 1 clove garlic, minced 1/2 large cucumber, cut in strips or cubes 1 small carrot, dicedCombine and serve. It will cure what ails you.
Rinse millet thoroughly. Simmer in 1 cup water until water is absorbed. Fluff with fork. Add other ingredients (except carrots). Mix lightly. Serve.
Stir-fry tofu in half the tomato sauce until all liquid is absorbed and the cubes begin to blacken. Combine with other ingredients. Serving suggestion: arrange greens on a plate. Place entree in a small bowl and set it on top of the plate of greens.
Combine all ingredients and season to taste with turmeric.
Combine all ingredients and season to taste with cardamom.
Mash all ingredients together. Serve with a salad of green leafy vegetables like Romaine lettuce, Bok Choy, kale or broccoli. This mixture is too thick and gloppy to use as a dressing. Instead, eat with a spoon, as an accompaniment to the salad. Provides both essential oils, as well as lots of protein and other factors needed to emulsify and assimilate them. Plus, odd as it sounds, it tastes great!
Dice potatoes, and mix with millet. Add flax oil and Vitamin C. (The Vitamin C adds tang similar to vinegar. I don't use vinegar on grains since it interferes with their digestion.) Chop vegetables and layer on top. (Any other vegetables could be substituted; these are just what I had on hand.) Dig in!
Simmer 1/2 cup each of rice and water on low heat to make 1 cup cooked rice. When done, place beet greens on top for a few minutes—just long enough for them to darken in color. Dice greens, carrot, tofu and tempeh. Combine all ingredients, mixing only briefly.
Dice rutabaga and potato; steam for 10 minutes over medium high heat. Rinse quinoa thoroughly. Simmer quinoa and oats in water on low heat for 10 minutes. Combine. Top with parsley, flax seed oil, and C crystals. This dish will make you appreciate rutabagas if you didn't already.
Combine barley, oil, miso and herbs. Dice vegetables and layer over barley mixture; top with soy butter. Stir gently and enjoy!
Core, peel and cube spaghetti squash. Remove central ribs from collard greens. Steam both for 10 minutes. Dice garlic and ginger. Combine all ingredients and stir briefly.
Combine first three ingredients. Sprinkle lemon juice and spirulina
on top. Frohliche fressen!
Lightly steam potato and leak. Peel and seed avocado. Dice and combine all ingredients. Garnish with spirulina powder to taste.
Steam squash and collard greens on medium heat for 5 minutes. Combine all ingredients. (This started out as a use-up-the-leftovers dish, and ended up as a favorite.)
Ingredients:
1 cup kefir
1/4 cup flax seed
2 Tbs. carob powder
2 Tbs. lecithin (granules or liquid)
1/2 vanilla bean (or vanilla extract)
1/2 tsp. stevia
Mix in blender until smooth.
Dice leek, potato, and tempeh. Saute in olive oil until vegetables are tender. Peel, seed and cube avocado. Combine all ingredients and serve.
Combine all ingredients and serve.
I made this dish for the 2002 Blue Ridge Bicycle Club Christmas party. I did it at the last minute from things I had on hand, and without much of a plan. Surprisingly, it was very popular; most of it got eaten at the party. Unfortunately, I got sick that night, so I did not get to try it until the next day.