Free Vegetarian Recipes

Here is  list of some great vegetarian recipes for you to try.  The recipes are carefully balanced and stove tested, with equal emphasis on healthful ingredients and appetizing flavors.

Anaheim Shiitake

4 sliced shiitake mushrooms
1 Anaheim pepper sliced into thin rounds
1 red onion, chopped
2 cloves garlic chopped
12 cup soy milk
12 t tapioca starch[ corn starch will do]
1 t each, dried basil and oregano[ fresh is great but use 3 times the amount].
several parsley sprigs.
1 T olive oil.

Sauté mushrooms, pepper, onions and garlic in oil for 2-3 minutes.
Easy to digest version: put lid on and steam for another 5 minutes
Mix starch with just enough soy milk to make it smooth and set aside.
Mix in all remaining ingredients except parsley and simmer for 10 minutes.
Remove from heat and stir in the starch and return to heat until mixture thickens.
Serve over basmati brown rice or pasta and garnish with parsley.

Arabic Salad

2 diced roma tomatoes
1 zucchini, peeled and chopped
1/2 onion chopped very fine
2 t cumin
cilantro and cayenne to taste
2 T lemon juice
1 T water
1 T olive oil
1 t flax oil
drops sesame oil

Toss and refrigerate. Serve with parsley sprigs

Easy to digest version:

Steam chopped onion, zucchini and tomato for 6 minutes. Chill and mix with other ingredients.

Artichoke Dip

1 can artichoke hearts, diced
12 block extra firm tofu
juice of one lime
2 garlic cloves, minced
parsley, sage, rosemary and thyme to taste
2 T engevita yeast

Blend every thing but the ‘chokes in food processor or blender, adding just enough artichoke water to blend smoothly.
Sprinkle extra nutritional yeast over the top, and bake at 250 for about an hour or until it cracks on top

Asparagus and New potatoes

1 large bunch of asparagus
10 small new potatoes
1 lemon
1 clove garlic
1 T olive oil
1 t flax oil
pinch of cayenne pepper
fresh cilantro
fresh dill

Mash the garlic in a small bowl and mix in with both oils and the juice from the lemon and set aside.
Cut the hard ends off one bunch of asparagus and rinse.
Halve 10 small new potatoes and steam in wok for 15 min. or until just barely done.
Put in asparagus and steam for another 5 minutes,
Serve and sprinkle with chopped dill and cilantro
Dust with cayenne pepper and drizzle oil mixture over the top

Asparagus, sun-dried tomato

pinch of cayenne pepper
1 t .balsamic vinegar
1 T olive oil
1 t flax oil
several sprigs of parsley. Separate crowns from parsley and finely chop the stalks
1 T chopped sun-dried tomatoes
8 oz asparagus,
optional: shredded fresh basil leaves; fresh oregano or marjoram

Finely chop sun dried tomatoes and parsley stalks and marinate them in the oils, vinegar and cayenne for several hours.*
Steam asparagus for six minutes or till just tender
Serve asparagus, pour on sauce and sprinkle with parsley crowns and other herbs.
*for easy to digest version: Steam the finely chopped tomatoes and parsley stalks for 15 minutes before marinating

Baked Eggplant

1 eggplant peeled and sliced into rounds
1 T olive oil
1 t dried oregano
1 t dried parsley
12 t cayenne pepper
bread crumbs

Rub eggplant with olive oil and also oil a cookie sheet.
Mix bread crumbs with the herbs and coat the eggplant with it
Lay on the cookie sheet and bake at 400 degrees F until brown.
Turn at least once

Baked Tomato

4 large tomatoes, cored, each cut into 3 thick slices.
4 large leaves fresh basil.
4 sprigs fresh Italian parsley.
1 t fresh thyme leaves.
1 t fresh oregano leaves.
1 clove garlic.
1 cup bread crumbs.
1 T olive oil.

Lightly brush some olive oil on a baking pan
Arrange tomato slices, cut side up, in single layer.
Chop leaf herbs and garlic.
Blend bread crumbs, oil and half of the herb and garlic mixture
Sprinkle tops of tomatoes with crumb mixture
Bake at 375 degrees until crumbs are lightly browned.

Spread tomatoes on a platter. Sprinkle with remaining herb and garlic mixture and drizzle with more olive oil.

Balsamic Mushrooms

1 lb mushrooms
2 T balsamic vinegar
1 T red wine
12 t sesame oil
4 sprigs of parsley

separate parsley crowns and finely chop stems.
Braise the parsley stems with mushrooms in the vinegar ,wine and sesame oil and reduce to sauce like thickness.

Serve and sprinkle with parsley crowns

Bean Dip 2

1 cup pinto beans
2 chopped roma tomatoes
1 clove garlic, finely chopped
2 scallions, finely chopped
1 finely chopped jalapeno pepper
pinch of cumin
dash of lemon juice or balsamic vinegar

Cook the beans to mush*
Mix in other ingredients and chill.
*the idea is to cook the beans to mush without burning them. A double boiler or pressure cooker would do but beans will stick unless placed in a heat proof dish inside the cooker and covered with water. Set the dish on top of the trivit inside the cooker and put water below the trivit as well as in the dish.

Black Bean Burritos

1 cup cooked black beans
1 red bell pepper [chopped]
1 green bell pepper [chopped]
2 garlic cloves [chopped]
Salsa [ try SalsaDip 1 from this recipe collection]

Combine beans, peppers, garlic and salsa.
Put into a tortilla and microwave until done.

Black Bean & Corn Salad

12 cup black beans, cooked.
1 cup frozen corn.
1 medium onion.
1 red bell pepper.
5 cloves garlic.
1/4 c. fresh cilantro [chopped].
1 T olive oil.
1 t water.
juice of one lemon, one lime, one orange

Sauté pepper , garlic and onion for 3 minutes in olive oil and water
Mix other ingredients and sauté 1 minute with lid on.
Pour into bowl and refrigerate for one hour.

Easy to digest version: Steam corn for 6 minutes first and cool.

Braised Tofu

12 pound firm tofu, cut into 12 in. cubes.
1 cup chopped vegetables [broccoli, cauliflower, shallots, carrots etc.]
12 t olive oil


14 cup tamari sauce {or substitute 3 T Ketjap manis].
12 t balsamic vinegar.
1 t finely chopped ginger.
3 cloves crushed garlic.

Marinate tofu in sauce mixture for one hour or more.
Braise tofu by adding some sauce mixture in frying pan with olive oil.
Turn gently and reduce.


1 cup cauliflower florets.
1 cup broccoli florets.
2 cups potatoes [12 in. cubes]
2 T olive oil.
1 t cumin seeds.
1 T flax oil
2 T chopped ginger root
3 cloves garlic.
1 t turmeric.
1 t cayenne pepper.
3 roma tomatoes.
1 T curry powder.

Heat olive oil and sauté cumin seeds for about a minute.
Add garlic and ginger, stir and add potatoes , turmeric and chili powder and stir.
Add tomatoes and simmer for about 5 minutes.
Add cauliflower and broccoli and high heat for about a minute.
Lower heat, cover and let simmer for about 15 minutes.
Stir in the flax oil and serve

Goes well with brown basmati rice.

Broccoli Beans

1 small onion.
2 cloves garlic.
1 cup mushrooms.
1 T olive oil.
1 T water.
14 t cayenne.
1 t sage.
1 leek.
1/4 cup soya milk.
12 cup cooked kidney beans.
1 stalk broccoli.

Sauté the onion and the garlic in olive oil and water.
Add the mushrooms, cayenne and sage.
Simmer until mushrooms are reduced.

In a blender combine broccoli stalks, kidney beans, leeks, and Soya milk . Blend until smooth, adding water if needed.

Add the blended mixture to the mushrooms. Add the broccoli florets and simmer till softened.

Serve over pasta

Broccoli Dip

1 cup cooked broccoli stems, [peeled]
1 T fresh-squeezed lemon juice.
1/4 t curry powder.
2 cloves garlic, minced.
1 roma tomato, diced.
1 scallion, sliced.
1 jalapeno pepper, chopped.

In a food processor, blend the broccoli stems with the lemon juice, curry, garlic and pepper until completely smooth.
Mix with the remaining ingredients and chill before serving.

Brown Basmati Rice

1 cup brown basmati rice.
1 cup water.
12 cup white wine.
14 cup frozen peas.
1 clove garlic.[ chopped]
1 t fresh ginger. [chopped]
1 t olive oil.
1 T chopped parsley.
optional: 1 t curry powder.

Wash and rinse rice and set aside,
Sauté ginger and garlic with oil and 1 t of water in saucepan for1 minute.
Add rice and stir while sautéing for 30 sec over high heat.
Add water and curry powder and boil moderately until rice begins to pit.
Add wine and frozen peas and keep heat up just until it comes back to a boil.
Cover tightly and turn the heat down to simmer and let cook for 20 minutes.
Turn off heat and leave pot covered on burner for another 15 minutes
Serve and sprinkle parsley over top

Butternut Squash

1 small butternut squash, peeled and coarsely chopped.
1 large carrot, thinly sliced.
1 stalk celery, chopped.
1 large onion, coarsely chopped.
juice from one large orange.
1 T Ketjap manis.
14 cup white wine.

Steam squash for 10 minutes and set aside.
Brown onions in skillet, add carrots and celery and orange juice and sauté for 5 minutes.
Add squash and other ingredients and reduce for 5 min. or until texture is just right.

garnish with fresh parsley.


1 green bell pepper, chopped.
1 cup black beans, cooked.
3 roma tomatoes, diced.
12 cup frozen corn.
1 cup canned or fresh pineapple chunks.
1/2 t ginger, chopped.
1 t curry powder.
pinch of cinnamon.
pinch of

Share and Enjoy !

Written by Alex

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