Articles filed under Vegetarian

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  • Cauliflower “Fried Rice” Jan 27, 2015 6:01 AM
    Finely chopped cauliflower stands in for rice in this grain-free version of fried rice.

  • Broccoli Bisque with Shiitake Mushrooms Jan 27, 2015 6:01 AM
    Cashews thicken broccoli bisque without the fat of dairy products.

  • Sauteed Tofu with Broccoli and Red Peppers in Chili-Orange Sauce Jan 15, 2015 6:01 AM
    Properly prepared tofu is a great sponge for flavor. Try it in Tofu with Broccoli and Red Peppers in Chili-Orange Sauce.

  • Garlic-Marinated and Fried Tempeh Jan 14, 2015 6:01 AM
    Garlic-Marinated and Fried Tempeh is an Indonesian way of preparing tempeh that infuses it with garlic and salt before it gets fried to a crisp, golden goodness.

  • Tempeh Reubenesque Salad Jan 14, 2015 6:01 AM
    Tempeh Reubenesque Salad contains the flavors of a Reuben sandwich layered into this vibrant, hearty winter salad.. You’ll have leftover dressing, which makes a great dip for crudites.

  • Dijon Mustard-Marinated Tempeh Jan 14, 2015 6:01 AM
    Dijon Mustard Marinated Tempeh can convert doubters: The tempeh absorbs a wonderfully complex combination of flavors and becomes caramelized around the edges. Eat it warm from the oven; or let it cool and add to sandwiches, salads or nori rolls, or eat as a protein-packed snack.

  • Quick-Pickled Carrots And Radishes Jan 13, 2015 6:01 AM
    When making Quick-Pickled Carrots and Radishes don't fret too much over how you cut your carrots. The trick really is just to get all of the pieces roughly the same size.

  • French Lentil Salad Jan 7, 2015 6:01 AM
    Small dried green lentils known as French lentils or lentilles de Puy make a delicious and healthy salad.

  • Collard Green, Potato and Chickpea Salad With Spiced Lemon Dressing Jan 6, 2015 6:01 AM
    If your collards for this Collard Green, Potato and Chickpea Salad With Spiced Lemon Dressing are not particularly tender, blanch or steam them first, just until tender, then drain them thoroughly before tossing with the dressing.

  • Cabbage Salad with Winter Roots and Popped Mustard Seed Jan 6, 2015 6:01 AM
    Cabbage Salad With Winter Roots and Popped Mustard Seed can be turned into a vegetarian main dish by folding in /4 cup of cooked red quinoa and scattering cubed extra-firm tofu around each plate.

  • Mustard Greens, Kohlrabi and Carrots with Ginger Dressing Jan 6, 2015 6:01 AM
    Boiled cider is the key to the dressing for salad of mustard greens, kohlrabi and carrot.

  • Chicory with Grapefruit, Avocado and Pepitas Jan 6, 2015 6:01 AM
    Catalogna chicory, sometimes sold as Italian dandelion, is also the variety cultivated for its heart and inner shoots and sold as puntarelle. In cooler months, its deep green leaves are sweet and crunchy and only moderately bitter. Try it in Chicory With Grapefruit, Avocado and Pepitas.

  • Coconut Cilantro Chutney Jan 6, 2015 6:01 AM
    Aban Daboo, one of the competitors in our Cook of the Week Challenge, returns to the spotlight to share the parsi cooking style from her homeland of India. Here is her recipe for coconut cilantro chutney.

  • Chicken Piccata Dec 30, 2014 6:01 AM
    Cook of the Week Marie Kisiel makes a simple and easy chicken piccata.

  • Potage of Red Lentils Dec 29, 2014 1:19 PM
    Although no cookbooks exist from Biblical times, according to Biblical concordances, this Potage of Red Lentils resembles the soup for which Esau sold his birthright, Marie Kisiel says.

  • Southern New Year’s Day Soup Dec 28, 2014 6:01 AM
    It never hurts to have good luck on your side, so why not start 2015 with a bowl of black-eyed pea soup.

  • Tequila Lime Salsa Dec 16, 2014 6:01 AM
    Nicolette Matt of Libertyville roasts heirloom tomatoes, peppers, garlic and onions before blending them with lime juice, tequila and fresh cilantro for a piquant salsa.

  • Potato Knishes Dec 15, 2014 10:45 AM
    Knishes can be filled with a variety of ingredients, but potato knishes are quite popular.

  • Noodle-less Zucchini Lasagna Dec 10, 2014 6:01 AM
    Noodle-less Zucchini Lasagna comes from one of Don Mauer's favorite books of 2014, Gina Homolka’s “The Skinnytaste Cookbook.”

  • Green Beans with Tarragon, Mustard and Sunflower Seeds Nov 24, 2014 6:01 AM
    For a fresh take on green beans, serve them with fresh tarragon, Dijon mustard and toasted sunflower kernels.

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