Vegetarian Recipes

Whole wheat couscous topped with sautéed asparagus, yellow bell pepper, zucchini, and Bermuda onion. A 15-minute vegetarian side or light main that celebrates fresh spring vegetables.

A light yet tasty chickpea salad is made with carrot, chickpea, scallions and parsley, tossed with cider vinegar, a bit yogurt and basil. It's a refreshing salad that can be stuffed in the pita bread, or accompany any main course.

Creamy mashed potato casserole made with cream cheese, sour cream, and a paprika-dotted golden top. A make-ahead holiday side that frees up stovetop space on the big day.

I have tried this recipe for several times, very easy to make, and tastes very well too, especially they are all vegetables, and I always use no-fat milk. I love it.

Curried spinach and chickpea soup with pearl barley, half the chickpeas pureed for a creamy base, the other half left whole for bite. Vegetarian, high-fiber, lightly spiced with curry powder and cumin.

This variation on pancakes uses the yellow puffs of the dandelion, a good source of Vitamin A.

If you have never tried to add sweet potato into potato, try this recipe. Then you will fall in love with it!

Delicious White Bean and Herb Sandwich Spread recipe

Quesadillas are so popular and classic in Mexico. They are so quick, easy to make, and they always turn out so warm, cheesy, and lot of flavor; for the fillings, you can add whatever you want to make your own version of fillings. Breakfast, lunch or supper, it can be served all day around!

Start off your summer barbecues with this scrumptious Chinese-style pasta salad that your whole family will enjoy!

Mixed greens tossed with homemade balsamic vinaigrette made from shallots, fresh basil, and extra-virgin olive oil, then topped with grape tomatoes and yellow bell pepper strips.

No eggs, no butter, no milk in this vegan cake that's free of all dairy and egg products.

Vegetarian enchilada bake layered with flour tortillas, a simmered bean and mushroom sauce with chili and cumin, ricotta-yogurt cream, and melted mozzarella topped with black olives.

Baked and pan-fried falafel made with chickpeas, fresh parsley, cumin, and coriander, bound with soaked bread. Crispy outside, tender inside. Vegetarian and flavorful.

Try this scrumptious corn casserole that tastes wonderful with baked fish or grilled chicken.

Fennel watercress salad tosses paper-thin fennel with peppery watercress and orange segments in a fresh orange-rice vinegar dressing. A bright low-calorie spring side, ready in 15 minutes.