Vegetarian/20 recipes

The flavor was combination was excellent. Next time will add some whole dried chili peppers to give it a bit more kick. We served it over brown rice and could hardly stop eating it.

These were delicious! I don't like mushrooms so nixed those and used a broccoli/cauliflower mixture. Loved it; the added wine and garlic with all the veggies....yum. I believe I used 11 lasagna noodles; putting 1/3 cup of the mixture in each noodle was perfect.

This sweet and sour cold noodles dish is one of my favorites, it's particularly good on a hot summer day. Easy to make, and tastes refreshing and delicious.

Looking for this thin brown rice noodles in Asian supermarket. The noodles are cooked with sauteed and browned mushrooms and chicken or vegetable stock. Serve it with some cucumber that adds some refreshing taste!

Home made basil and spinach lasagna with home made red and white sauce, with the thousand layers juice sauce and tasty lasagna, it is a great recipe when you have company coming or a holiday dish for your family.

An easy way to use up your potatoes and to make something delicious.

Basic Whole Grain Cornbread recipe

Rich in fibre and protein, also much less fat, and the ingredients together create this delicious vegetarian dish which is welcomed by non-vegetarian too!

Everyone loves pizza, in this recipe we put marinated artichoke hearts, cooked fresh baby spinach leaves, freshly grated lemon zest and mozzarella cheese together, amazing taste, not only just for vegetarian, everyone loves it!

Quick and easy to make, and it was delicious. A great side dish or a vegetarian main.

Smooth and cheesy, using fresh in season zucchini and shredded cheddar cheese, quick and easy to make.

Excellent, I made this recipe for dinner yesterday. I used the shiitake mushrooms, added more garlic and green chiles, and it was delicious.

Quick and easy sandwich made with ripe tomato, fresh basil leaves and mozzarella cheese.

Sweet-And-Sour Red Cabbage recipe

A refreshing, tasty and light salad is made with crunchy lotus roots, carrot, celery and wood ears, tossed with a flavorful soy-ginger dressing. Make it a day ahead, keep in the refrigerator overnight.

This quick corn stir-fry is packed with flavors, sichuan hot chili oil and peppercorns give the sweet corn lots of yumminess. If you don't like the corn on the cob, simply scape the kernels off, or frozen corn can be used as well.