Recipe results for Vegetarian

Waffles with Salsa

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These cornmeal waffles have chili powder and green chili peppers in the batter to spice up their taste. They are served with Jicama-Bean Salsa. Jicama is a white-flesh tuber vegetable with a shape similar to a turnip. It has a sweet flavor and crisp texture, which makes this vegetable a good addition to the salsa. This recipe makes a nice side dish for a Mexican-style dinner.

Pasta with Butternut Squash, Mushrooms, and Asparagus

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The mushrooms, squash, and asparagus are a perfect blend of flavor for this pasta dish. You can use a mixture of different mushrooms for even more flavor. Be sure to only cook the asparagus to a crisp-tender so that it retains its texture and fresh flavor. The bow tie pasta and rich creamy sauce add a little sophistication to this great tasting dish.

Black Forest Cake

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This lighter version of the classic cake may be lower in calories and fat but it is still high in flavor. When preparing the cake batter, the egg whites are beaten to form stiff peaks; and then they are folded into the batter. This makes for a fluffier cake. The calories in this recipe are reduced by using reduced-fat whipped topping and reduced-calorie pie filling.

Mini Chess Tarts

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A tart is a pastry dish, usually sweet, with an open top. Using a packaged piecrust mix will save you time. Lemony filling in tiny tarts is just right for two-bite dessert treats. Top with jelly in your family's favorite flavor. These would be a great dessert to take along to your next potluck dinner.

French Toast with Pears

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Perfect when you have overnight weekend guests, this fantastic brunch casserole can be made up to 24 hours in advance, then baked just before serving. A very elegant combination of rosemary-dusted sauteed pears, decadent Brie cheese, and crusty French bread make up the layers of the dish. Cinnamon and vanilla are added to the milk and egg mixture that's poured over the top. Serve slices of the dish to your guests, topped with fresh, brightly colored berries, and perhaps a tiny drizzle of maple syrup.

Deviled Egg Salad

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For hard-boiled eggs with bright yolks and no dark rim, place the eggs in a saucepan, cover with cold water and put the pan on high heat. Bring to a boil, cook one minute, and then remove the pan from heat. Let stand 13 minutes, drain, and place in cold water until cool enough to peel. Garlic and hot pepper sauce add heat to deviled eggs that top off this simple salad loaded with vegetables.

Peppery Artichoke Pitas

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Sandwiches are a great way to have a balanced meal you can carry with you. Quick, light, and filling, this Greek version relies on pita pockets for the bread, and on traditional Mediterranean flavors for the filling. Make these sandwiches if you're trying to get everyone out the door to an event; they can even be eaten in the car.

Rice and Bean Tostadas

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Vegetarians have lower body weights and fewer health problems (cardiovascular, cancers) that meat-eaters suffer from, but one of their challenges is getting enough iron and protein in their diets. Whole grains, such as the brown rice in this recipe, and beans form a complete protein, which helps with one of these issues. Pair this dish with a spinach salad or kale sauteed in olive oil and garlic, and you've got the protein and iron issues solved for this quick, tasty meal. Eating vegetarian occasionally doesn't have to mean giving up meat and is a sensible idea. It's also easy to do when you have a cadre of flavorful dishes like these tostadas in your recipe file.

Honey-Nut Bars

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The distinctive flavor of honey comes through in these coconut and walnut bars drizzled with powdered sugar icing. Make and freeze the bars, without the icing, for as long as one month and drizzle them with icing right before serving. Rather than a single dessert after a dinner party, serve this cookie bar as part of a dessert tray that includes fruit bars or pastries, chocolate treats, and fresh fruit. Guests will enjoy having options, and you'll like the casual dining rapport this type of service engenders.

Winter White Vegetable Soup

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Cold-weather vegetables, such as beets, turnips, potatoes, and celeriac, are pureed to a velvety consistency in this luscious winter soup. Fennel and parsnips add their own herbal undertones for a surprising hint of spice. Serve this soup as a first course or as a main course for lunch or dinner. If serving at a dinner party, throw in a little cognac a few minutes before serving. An immersion blender makes quick work of pureeing without dirtying extra dishes.