Antipasto-Style White Bean Salad
This Spanish-Mediterranean vegetable salad is healthy, light, and great for the summer months. Combine all vegetable and herb ingredients in a bowl, mix well. Refrigerate several hours, mixing occasionally to blend flavors. Toss with the vinegar, ... [... more]
International Vegetarian Union |
Baked Samosa Logs
This baked version of fried samosas makes use of a time -saving shortcut: ready-made whole wheat chapatis. Serve them with a sweet chutney. In a large saucepan fitted with a steamer, steam the cauliflower for 10 minutes. Add the peas and steam 3 ... [... more]
International Vegetarian Union |
Carrot Sambal (Wortel Sambal)
Remove the seeds from the cardamom pods and grind them into a powder in a spice mill along with the dried chile. Place all the ingredients except the vinegar in a 3-quart nonreactive saucepan, bring to a boil, and cook, stirring occasionally, for ... [... more]
International Vegetarian Union |
Fresh Asparagus in 'Oyster' Sauce
A healthy and delicious method to serving asparagus as part of an asian meal. Leaving spears whole blanch asparagus for 1-2 minutes or you can microwave on high for 1 minute. In the meanwhile combine oyster, soy, vinegar and sugar in a saucepan. ... [... more]
International Vegetarian Union |
Venezuelan Spice Marinade
SERVES 12 , 3 1/2 cups In a glass bowl, combine all ingredients & mix well. Use immediately as a marinade - try with tofu. 2 cups tomatoes, finely diced 1/4 cup onion, finely diced 1/8 teaspoon ground pepper 1 red bell pepper, finely diced 1 cup ... [... more]
International Vegetarian Union |
Stuffed Grape Leaves With Rice (Dolmades)
Recipe I found in the Chicago Tribune that was adapted from Dean and Catherine Karayani's book "Regional Greek Cooking." Heat 1/4 cup of the olive oil in a large skillet over medium-high heat; cook onions until soft, about 5 minutes. Add the ... [... more]
International Vegetarian Union |
Ensalada de Porotos Verdes (Green Bean and Tomato Salad)
This Moosewood Restaurant recipe sidedish is a Chilean dish and very yummy. Cook the bean in boiling water to cover for about 10-15 minutes, until just tender. Wash and trim the green beans. Cut them diagonally into 1 1/2 inch pieces. Drain the ... [... more]
International Vegetarian Union |
Plantain Soup
I love hispanic food and plantains are one of my favorite things to eat. Here is a unique soup for all you adventurous chefs:) Please do not let your plantains turn yellow-black because they will turn sweet. Must use green plantains. Cook, ... [... more]
International Vegetarian Union |
Dofu Cai Mian (Tofu Vegetable Noodle Soup)
A warming, nutritious, and quick throw-together soup. Like a wonderful lo mein, but with less oil and in stock -- plus, this has a sweet-spicy and a hot-spicy variation here! SERVES 2 , 1 -3 Bowls 12 ounces lite silken extra firm tofu or firm ... [... more]
International Vegetarian Union |
Chinese Gingered Rice
If you don't like to sauté with sesame oil, you can substitute peanut or canola oil for the sautéing and then drizzle a bit of sesame oil in when you add the water and salt. In a saucepan, heat the oil and sauté the ginger over [... more]
International Vegetarian Union |
Vegetarian Argentinean Empanadas
Heat up a skillet with cooking spray or olive oil and add the crumbles, green pepper, red pepper, onion and the seasonings; once cooked set aside. Remove the dough disk from the packets and set it down. Start adding the cooked crumbles to the ... [... more]
International Vegetarian Union |
Vegetarian Recipes Around the World - Portuguese Bean Soup
A cannellini bean soup with sweet potatoes, tomatoes, and swiss chard. Serves well with a slice of crusty wholegrain bread. -Recipe from Dr. Mehmet C. Oz's book Simmer 5 more minutes or until sweet potatoes and chard are tender. Portuguese Bean ... [... more]
International Vegetarian Union |
