Welcome spring--or vegetarian guests--to your table with this delicious main-course recipe that is destined to become a favorite for family and feasts alike. For killer veggie burgers, serve any leftover slices on toasted whole wheat buns with lettuce and spicy mustard. [LINK]Skip to main content
This is the bowl of vegetarian ramen I've been working towards ever since I first ventured into the vegetable-based foothills of Mount Ramen two years ago. It has a rich, creamy broth that's layered with flavor and thick enough to coat the noodles as they're slurped from the bowl, plus little pools of glistening, flavorful fat, and four different toppings that deliver on texture and flavor. This is hands-down the best bowl of ramen I've ever made. And it can all be yours, with a little bit of heavy-duty climbing, that is.
This is a charming one-bowl yellow cake recipe that I imagine my Grandma might have made. The recipe comes out of a McCall's book published 100 years ago in
Minestrone soup is an Italian classic! This version is made with cannellini beans, chicken stock, cabbage, potato, zucchini, carrots, plum tomatoes, and Parmesan cheese.
So Vegetarian is almost an unheard of word in the Philippines, but while in college I still wanted the Filipino tastes while trying to be vegetarian. Since all of the recipes I know had meat (even the veggies are cooked in pork) I had to come up with some of my own. This is one of those. Tofu sinigang apparently isn't unheard of in the Philippines but this recipe came out of trial and error. The soup is pretty sour cooked to quot;full strengthquot; but can make a pretty nice fast meal with rice.
Patience is a virtue, but when pizza's involved it's a lot to ask of anyone. Check out these smart personal pies with fresh veg and melty cheese, ready in just 15 minutes.
This pastry-wrapped main dish is a creative way to use up your Thanksgiving leftovers. It combines turkey, stuffing, gravy, vegetables and cranberry sauce in individual "pot pies".
A few years ago I decided I was going to be a vegetarian. I came to this conclusion after one of my many 400 mile commute days...where I cruised from Nebraska through
