Vegetarian Recipes

A creamy and hearty vegetable soup of leeks, carrots, broccoli and tomatoes that's thickened and seasoned with sesame paste (tahini).

These Mexican stuffed mushrooms were delicious. The recipe was very easy to follow, and these stuffed mushrooms were packed with yumminess. Absolutely enjoyed it, will be making these tasty bites again for sure!

This recipe is an interesting take on egg rolls that add belly filling barley along with delicious Asian flavor.

This turned out great. Much lighter tasting than a traditional heavy lasagna but very much like a lasagna without the fat and carbs from the pasta. I found a single serving more than filled me up. Like a no-guilt lasagna.

Slightly sweet, these potatoes go wonderfully with roast pork.

This is an excellent way to prepare beets. Reminiscent of potato pancakes, shredded beets and carrots are mixed with eggs and then cooked in a skillet until crispy on the outside. The earthy sweetness of the beets go perfectly with the creamy yogurt dill sauce, simply delicious!

Mashed black beans, crunchy cabbage, and creamy avocado sauce, this combination makes a lovely and delicious sandwich that fills you up with lots of goodness.

Roasted vegetables give lasagna amazingly good flavor!

Rapini and tofu are stir-fried in a sweet and sour Chinese cooking sauce. A quick, easy and tasty one skillet dish, serve it over a bed of rice.

Tofu was golden and crispy after being cooked in the skillet, the mushroom sauce was made with Marsala wine, tomato paste and mushrooms, and it was absolutely flavorful.

So far, all my familiy love this recipe, I gave all my good friends this recipe to share, they all love it too.

So far this is the best eggplant parmesan I have ever had. The mixture of ricotta, mozzarella and parmesan made the dish so cheesy and tasty...

Sauté asparagus, mushrooms, and bell peppers until tender, pour in herbed eggs with goat cheese, then broil until golden for a veggie-packed frittata perfect for any meal.

The sichuan sauce makes the tofu very flavorful, and the mushrooms absorb all the deliciousness and add great texture.

It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well. Also, I used a pie plate instead of a tart pan, and it was a great success, absolutely flavorful and delicious. The phyllo crust came out flaky and crispy. Have definitely become one of my signature recipes :)

Quinoa pancakes sound like an interesting way to cook quinoa, and these small pancakes turned out delicious. The lemon yogurt sauce was creamy, light and refreshing. These yummy quinoa pancakes can be served as an appetizer or a main dish.