Vegetarian/16 recipes

This is a quick, easy way to saute asparagus. The dish has a light flavor and makes a great accompaniment to Italian meals. I make this year-round, but we especially enjoy it at Thanksgiving

This Chinese stir-fry is quick and easy to make, all the Asian spices give the vegetables lots of flavor, cooked marinated tofu cubes are golden, brown and crusty. A very tasty dish, serve it with rice!

This moist and flavorful corn bread is packed with delicious yet nutritious ingredients, such as browned onions, roasted corn, basil, roasted bell pepper, cheese... You can serve it as a side or it's delicious just by itself.

We love this simple and tasty recipe, toasted fennel adds more flavor to the squash, and they are fresh and tasty.

These Parmesan sesame twists are addictive, they are golden brown and crispy, parmesan, sesame and thyme leaves are delicious combination.

This turned out quite nicely, was surprised at how well it held together considering there was no egg to help bind the ingredients together. We made a vegetarian shallot gravy to go along with it. Nice herby flavor throughout.

This salad is absolutely delicious, I used cilantro instead of parsley, marinated for about 4 hours, the salad was so refreshing and tasty, definitely will make it again.

You will love how tasty this salad is. You can serve it as a side dish, or just have it for a simply flavorful yet nutritious main course.

These crunchy vegetables make a refreshing and delicious salad. If you have your own vegetable garden, they are the easiest vegetables to grow. Or find them in the grocery store.

This easy yet tasty Korean salad is so refreshing. It goes deliciously well with any of the main courses, Korean or not. Cucumber and radishes add some nice crunch to the salad that's slightly sweet, sour and spicy.

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 :)

This delicious savory onion tart is tasty, creamy, and absolutely delicious, a great way to impress your family or your guest.

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

This refreshing and tasty salad is made with garden-fresh cucumber and juicy-sweet tomatoes, and tossed with a soy-sesame dressing.

Even the sweet potato/yam "dis-liker" (me) liked the flavor of these. Nice little bite from the cayenne. And the amount of sugar was just right. I don't care for really "sweet" yam dishes at all! Thanks for this addition to our holiday dinner. (Part of my "Thanksgiving 2010" Menu)